This Chaat is my personal favorite. I first had it at a little Chaat place down the street from my house(there it is called Papri Chaat). This recipe is from my friend Raj. It should be served immediately after being made to prevent the paadi from getting soggy. The sweet tamarind chutney and spicey green chutney may be purchased from an Indian grocery store, or made fresh. The proportions that follow are guidelines only. Variations on this chaat are as many as the cooks who prepare it.
paapdi
3 potatoes-Boiled and sliced
1 cup Sev (made from garbanzo flour)
1 cup yogurt
sweet
tamarind chutney
spicey green chutney
2
onions-finely chopped
Chaat Masala (or your favorite
masala)
1 bunch cilantro-finely chopped
salt
Optional:
garbanzo beans
Mix yogurt with spice and salt. Place the paapdi in a serving bowl or dish. Scatter the sliced potatoes on top of the Paapdi, followed by the onions, yogurt mixture, sweet and spicey chutneys. Sprinkle the cilantro on top.
The contrasting flavors in this chaat make for a wonderful dish. It is actually very quick to prepare if the potatoes are cooked ahead of time and the chutneys are already made.