Imported from Instagram

Aloo Papdi Chaat Board

Name: Aloo Papdi Chaat Board
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 2 large boiled potatoes (Diced; large potatoes); 150 g white chickpeas (Cooked); 15 papdis (Keep separate and arrange around the chaat to avoid sogginess); 4 tbsp tamarind chutney (Use 1 tbsp in the filling; add the remainder when serving); 4 tbsp green chutney; 5 tbsp natural yogurt; 1 tsp pomegranate seeds; 2 tsp chaat masala (Use 1 tsp in the filling; reserve the other teaspoon (the source does not specify its placement)); 1 tbsp cumin seeds (Dry-roasted and ground with the coriander seeds); coriander seeds (Dry-roasted and ground with the cumin seeds; no quantity specified); 0.5 tsp chilli flakes; 1 tbsp coriander powder (The source lists this, but the method calls for coriander seeds in the roasted masala; whether these are the same ingredient is unclear); 1 tbsp Nylon sev; coriander (Chopped; quantity not specified)

Recipe by Prav @foodylens · Instagram

Imported by Maira Malik on SeeMeCook

A shareable chaat board with spiced potatoes and chickpeas over natural yogurt, finished with chutneys, pomegranate, sev, and crisp papdis. Roasted cumin-coriander masala adds a nutty, aromatic finish.

4 servings30 minSouth Asian

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Ingredients

2 large boiled potatoes (Diced; large potatoes)
150 g white chickpeas (Cooked)
15 papdis (Keep separate and arrange around the chaat to avoid sogginess)
4 tbsp tamarind chutney (Use 1 tbsp in the filling; add the remainder when serving)
4 tbsp green chutney
5 tbsp natural yogurt
1 tsp pomegranate seeds
2 tsp chaat masala (Use 1 tsp in the filling; reserve the other teaspoon (the source does not specify its placement))
1 tbsp cumin seeds (Dry-roasted and ground with the coriander seeds)
coriander seeds (Dry-roasted and ground with the cumin seeds; no quantity specified)
0.5 tsp chilli flakes
1 tbsp coriander powder (The source lists this, but the method calls for coriander seeds in the roasted masala; whether these are the same ingredient is unclear)
1 tbsp Nylon sev
coriander (Chopped; quantity not specified)

Steps

1
Dry-roast the cumin seeds and coriander seeds. Let them cool, then grind them together into a coarse powder to make the cumin-coriander masala.
2
Put the diced boiled potatoes and cooked chickpeas in a bowl. Add 1 tsp of the cumin-coriander powder, the chilli flakes, chopped coriander, 1 tsp chaat masala, and 1 tbsp tamarind chutney. Mix well to make the filling.
3
Spoon the natural yogurt into the middle of a serving board. Top it with half of the cumin-coriander masala, then add the potato-and-chickpea filling.
4
Add the green chutney, the remaining tamarind chutney, pomegranate seeds, and Nylon sev over the chaat.
5
Arrange the papdis around the chaat so they stay crisp rather than becoming soggy.

Notes

The ingredient list includes coriander powder, while the method refers to coriander seeds for the roasted masala; the source does not clarify their relationship. The amount of coriander seeds is not specified. The source mentions preparing the board in advance, but gives no storage or timing instructions.