This healthy, filling and SO delicious snack/salad Aloo Channa Papdi Chaat is a hallmark of Punjabi streetfood. If you are roaming around in Lahore’s Liberty market and you are exhausted after loads of shopping, you can sit on a roadside bench and order a plate of this yummy delight to restore your energy for more shopping.
Word Chaat literally means ‘to lick’ …I guess it refers to the finger-licking-good taste of this snack.
Papdi is crisp fried dough bites made with plain flour and are the key element of this recipe. They not only make this snack more filling but add more texture to it too. In some places the chickpea and potato salad is served over small round shaped papdi and other condiments poured over it.
The other method is to mix all the salad ingredients in a bowl and serve the papdi and other sauces on side for people to add according to their liking.
For Aloo Channa Chaat Papdi Chaat, Potato Chickpea Salad with Wafers:
For Chaat :
2 cups dry chickpeas
4 medium potatoes
2 medium tomatoes, finely chopped
1 onion, finely chopped
1 cup yogurt
1 cup tamarind chutney
Salt to taste
1 teaspoon black pepper
1 teaspoon red chilli powder
1 teaspoon cumin seeds
1 bunch coriander
A handful mint leaves
2 cloves garlic
2 green chilli peppers
This Is What You Do :
Soak chickpeas in water for several hours or over night. Boil them in salted water till tender. Drain and set aside.
Meanwhile peel and cut potatoes into bite size cubes. Boil till done but still firm, use white potatoes or any variety that maintains its shape.
When chickpeas and potatoes are at room temperature mix them in a salad bowl.
Blend green chilli peppers, mint leaves, coriander, garlic , cumin and a pinch of salt in a blender or food processor. Add this green paste to yogurt to make mint Raita.
Add onion, tomatoes, black pepper, red chilli powder and salt to chickpeas and potatoes. Pour the Raita over it, pour tamarind chutney.
For Papadi :
1/2 cup plain flour
1/2 teaspoon salt
1 tablespoons ghee ( clarified butter)
1/8 cup water
Vegetable oil for deep frying
This Is What You Do :
Mix flour and salt, rub in ghee. Add water,a little at a time. Knead till dough is no more sticky.
Heat oil in a wok or frying pan for deep frying.
Flour a worktop, roll out the dough into a round flat bread shape. Or 2-3 three smaller flat bread.
Fry till golden and crisp on medium low heat.
When cool enough to handle, break into big chunks.
Sprinkle this crispy papdi right before serving on top of Chaat otherwise it will go soggy. Or serve on the side with tamarind chutney and Chaat masala.
For homemade chat masala and tamarind chutney check the recipes here,