Easy cooking Ideas for Singles #24- How to make Dahi Papdi Chat or Indian Tangy Snack

In easy cooking Ideas for Singles #24- How to make Dahi Papdi Chat or Indian, Tangy Snack is easy to make if you have ready papdis or pastry. Dahi is curd or yoghurt which is sweetened. Chats are native to the north and are mainly street food available ubiquitously in any town or city. But if you are hygiene conscious or you live in the south like I do, then it is better to make it at home.

In Secunderabad, at the Park Street junction, there is a Rajasthani vendor who sells dahi Papdi chat and bhel puri every evening and it is sinfully yummylicious. Every time I visit, my niece who lives there knows my weakness for it and takes me there to eat or gets it home. I always wanted to replicate the taste and flavour at home and I am glad I finally succeeded.

The remarkable aspect in this particular chat is the different colors, flavors and tastes that blend perfectly to give a gastronomic experience and tickle the taste buds into hyperactive mode. Since papdi chat is served in different layers and eaten all, together in one bite, the flavors hit your palate like a smorgasbord. The Papdi is broken into pieces and placed as the bottom layer, over this come the boiled potatoes, then the yoghurt, chopped onion, sprinkle a little salt and red chilli powder over these and then generously spread tamarind and mint-coriander chutney (dip or sauce). Garnish liberally with sev and coriander leaves on top and serve immediately. The chat needs to be assimilated only when you are going to serve otherwise it will become soggy and lose its taste. One spoonful in my mouth and my eyes close and I attain Nirvana!

Papdi is golden brown, crispy, and crunchy, while the potatoes are off-white and soft, yoghurt is milky white, sweet, and creamy, the chilli powder is red and fiery hot, the dark brown tamarind chutney is sweet and tangy, the dark green mint-coriander chutney is aromatic and zesty, finally, the yellow sev are nibbly and crisp. Now is there any other dish that can boast of so many colours and burst of flavors and yet, taste heavenly?

The following ingredients are only for one plate of Papdi chat; hence, you can gauge how much you need for the number of people you want to serve.

Ingredients:

4-5 Papdi

½ a boiled potato chopped finely

½ an onion chopped finely

½ a tomato chopped finely (optional)

½ tsp tamarind chutney

½ tsp mint-coriander chutney

Salt to taste

Pinch of red chilli powder

2 tbsps of sweetened, creamy yoghurt

1 tbsp Sev.

Tamarind chutney

Take tamarind pulp and bring it to a boil. It should not be very thick or runny. Add a little jaggery or sugar, salt, red chilli powder, black rock salt if you so desire and cumin or jeera powder. Keep aside to cool.

Mint-Coriander Chutney

1 small cup of fresh mint and coriander leaves, 2 green chillies, 3 garlic cloves, 3 stems of spring onion ( I used garlic greens from my kitchen garden) Make a paste and add 1 tsp lemon juice ( it adds little sourness and retains the green colour )and salt to taste.

Method:

Papdi chat is all about how you assemble and present it. The sev can be store bought.The uniqueness in this particular chat is the different colors, flavors and tastes that blend to give a gastronomic experience and tickle the taste buds into overactive mode. Since papdi chat is served in different layers and eaten all together, the flavors hit your palate like a smorgasbord. The Papdi is broken into pieces and arranged in a shallow dish or plate, over this come the chopped boiled potatoes, chopped onion, chopped tomatoes is optional, then the yoghurt, sprinkle a little salt and red chilli powder over these and then liberally spread tamarind and mint-coriander chutney(dip or sauce). Garnish with sev and coriander leaves on top and serve immediately. The chat needs to be assimilated only when you are going to serve otherwise it will become soggy and lose its taste. One spoonful in my mouth and my eyes close and I revel in the near orgasmic experience.