Papri Chaat Indian Nachos Recipes

PAPDI CHAAT RECIPE

Steps:

• Add coriander, mint, garlic, ginger, chili, cumin, salt and lemon juice to a mixer jar along with fried gram (optional).
• Pour water just as needed and blend to a fine thick chutney.
• Soak tamarind, jaggery and dates (optional) in hot water.
• Boil until they soften.
• Add chili powder, cumin, coriander powder, salt, red chili or powder.
• Cool this and blend well. If needed add more water.
• Pass through a strainer. If you have not used dates you can skip blending and just pass through the strainer.
• Taste it and add more or less jaggery to suit your taste.
• You can skip this section and just sprinkle some red chili powder over the potatoes.
• Add red chilies to a bowl and soak them in little hot water until they soften.
• Blend them in a small jar with garlic & little sugar to a smooth chutney.
• Use water as needed and blend to a thick paste.
• Add curd and sugar to a bowl and beat well until smooth.
• Pour water if desired to the chutneys to bring to a consistency. Thicker chutney will keep your papdis crisp.
• Place papdis in individual serving plates.
• Slice or chop the boiled potatoes and place them over the papdis.
• Next add steamed moong sprouts (optional).
• Add some garlic chilli chutney and then freshly chopped onions and then yogurt.
• Add little green chutney & then the tamarind dates chutney.
• Sprinkle a dash of cumin / jeera powder and chaat masala.
• Sprinkle generous amount of nylon sev and then chopped coriander leaves.
• Serve papdi chaat right away after assembling.

INDIAN-ISH NACHOS WITH CHEDDAR, BLACK BEANS AND CHUTNEY

Steps:

• Heat the oven to 425 degrees. Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste and adjust the salt and lime juice, if needed. Set aside.
• In a medium bowl, lightly mash the beans with a fork (this is so they won't roll off the chips), and season them with salt. On a foil-lined 13-by-18-inch sheet pan, arrange half the chips, followed by half the beans, onions, tomatoes and cheese (in that order). Repeat to make a second layer. Bake for 7 to 10 minutes on the highest rack of the oven, until the cheese is melted and bubbling.
• While the nachos are in the oven, make the chhonk: In a small pan or a butter warmer over medium-high, heat the ghee. Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, about 15 seconds. Immediately remove the pan from the heat and stir in the red chile powder. Set aside.
• Evenly drizzle the cilantro chutney and the tamarind sauce on top of the nachos, followed by the chhonk. Add a few dollops of the Greek yogurt, if using.

PAPRI CHAAT

Steps:

• Cut roti in half, and then into strips.
• Spread on a cookie sheet and bake at 350 F until dry and crisp, approximately 10-15 minutes.
• Chop potato, tomato, and onion.
• Combine veggies and chickpeas and mix.
• Add cumin seeds and chaat masala and mix again.
• Add the yogurt and chutneys and mix a third time.
• At this point you may either mix in the papris, or serve the mix over the papris.
• For a more attractive presentation, spread papris on a platter, top with the mixed veggies and spices, and top those with the yogurt and chutneys. Each person can mix up their own plate.