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- Dish type
Chaat is a broad term that encompasses many different savoury Indian snacks. This recipe is made of yoghurt and potatoes and other chaat sauces.
42 people made this
- 125g (4 oz) chickpeas
- 450g (16 oz) low fat natural yoghurt
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon chilli powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon rock salt, or black salt
- 1/4 teaspoon freshly ground black pepper
- salt to taste
- 1 large potato - peeled, boiled and mashed
- 32 thin wheaten crackers, or panipuris
- 5 tablespoons sweet and sour chutney
- 1/2 red onion, minced
- handful chopped fresh coriander
- 30g (1 oz) crushed potato crisps, or sev
MethodPrep:25min ›Cook:30min ›Extra time:12hr › Ready in:12hr55min
- Boil the chickpeas in water for about 30 minutes or until tender when pierced with a fork; drain well.
- Beat the yoghurt together with ginger, chilli powder, cumin, coriander, rock salt or black salt, black pepper and salt. Set aside.
- Season the mashed potato with salt.
- Break each panipuri gently with a fork to create a tiny opening on the top. Arrange the panipuris on 4 plates, 8 in each plate. Or, if using crackers, arrange them on a platter or plates. Place about 1 tablespoon of potato in each panipuri or on each cracker. Place a few chickpeas on top of the potato. Spoon the spiced yoghurt on top. Spoon chutney on top. Garnish with the chopped onion, coriander and crisps or sev.
- Serving tip: I like to set up a number of small bowls with each of the above condiments, so that each person can add whatever they want to, according to their taste and preferences.
It really is best if you can find round 'puris' (also called panipuris), 'sev' (small dried yellow noodles), green chutney, and a sweet and sour chutney. However, I have tried here to give as many substitutions as possible. If you can find them, use black salt in place of the rock salt, panipuris in place of the wheaten crackers, and sev instead of crisps.
Reviews & ratingsAverage global rating:(15)
Reviews in English (13)
by NORINE DIMAGGIO
I made this for a group that included a couple families from India. I thought it was a real dud, until my wonderful Indian friends showed me how to mix it all in bowls over broken up crakers (I was trying to balance all the toppings on top of the crackers!!!). They loved it!!!! Thanks for introducing me to Indian cooking!!!!-24 Jul 2008
I loved it, particularly because it can be accomplished even by us poor people in the central european wasteland, where you can not simply go to ´"your local indian shop", as many recipe authors advise, and find "sev", "golgappa" or the like in abundance... it has been an absolute smash hit at my last birthday party.-24 Jul 2008
Fantastic. Just like the dahi puri I used to eat in India. You can find black salt in the International foods section of most shops. Be sure to have everything ready before you start topping the puri. If you take your time, they'll become soggy. Thanks for a great recipe!-24 Jul 2008