Chef Vinod’s Papri Chaat

Prep: 20 mins

Cook: 6 mins

Difficulty: Easy

Servings: 4 Servings

Papri chaat is a popular form of chaat often served in Northern India. Known for its crunchy base, papri is a style of thin chip made with a simple wheat dough. The papri is fried crisply and then topped with an assortment of vegetables and chutneys, served as a shareable snack between meals.

Ingredients

2 medium russet potatoes (6 to 7 ounces each)
10 ounces corn tortilla chips
2/3 cup full-fat plain yogurt
1 teaspoon Kashmir chili powder, plus more for garnish
1 teaspoon ground cumin, divided
1/2 teaspoon kosher salt
8 ounces cooked garbanzo beans (about 1 1/3 cups), or 1 (15-ounce) can drained and rinsed garbanzo beans
1/3 cup mild or hot green chutney, such as Maazah, plus more for serving
1/3 cup tamarind-date chutney, such as Deep, plus more for serving
1/4 cup pomegranate arils, or 1/4 cup diced red onion (optional)
1 teaspoon chaat masala

Instructions

Bring a medium saucepan of water to a boil over medium-high heat. Meanwhile, peel and cut 2 russet potatoes into rough 1/4-inch cubes.
Add the potatoes to the boiling water and boil until tender, 10 to 13 minutes. Drain in a colander.
Place 2/3 cup plain yogurt, 1 teaspoon Kashmiri chili powder, 1/2 teaspoon of the ground cumin, and 1/2 teaspoon kosher salt in a large bowl and stir until well combined.
Add the potatoes, 8 ounces garbanzo beans, 1/3 cup green chutney, 1/3 cup tamarind chutney, and 1/4 cup pomegranate arils or diced red onion if desired. Stir well to combine.
Place 10 ounces tortilla chips on a large plate. Spoon the chaat mixture over the chips. Garnish with streaks of leftover yogurt as well as more chutney if desired. Sprinkle with more Kashmiri chili powder, 1 teaspoon chaat masala, and the remaining 1/2 teaspoon ground cumin.