Papdi Chaat with Chickpeas and Tamarind
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Ingredients
- 200 g papdi (crisp fried wheat discs)
- 240 g chickpeas, drained and rinsed
- 2 maris piper potatoes
- 250 g natural yoghurt
- 2 tbsp tamarind paste
- 2 tbsp mango chutney
- 1 tsp chaat masala
- 50 g sev (crispy gram flour strands)
- 1 red onion, finely chopped
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 563 kcal
- Protein
- 16.3 g
- Carbohydrate
- 72.1 g
- of which sugars
- 17.1 g
- Fat
- 21.4 g
- of which saturates
- 3.9 g
- Fibre
- 8.4 g
- Salt
- 1.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 12 minutes until tender, then cool, peel and dice.
- 2
Arrange the papdi over a large plate or in bowls.
- 3
Scatter over the chickpeas, diced potato and red onion.
- 4
Whisk the natural yoghurt until smooth and drizzle over, followed by the tamarind paste and mango chutney.
- 5
Scatter with the chaat masala, sev and chopped coriander, and serve immediately so the papdi stays crisp.
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