And yet, healthy!
Made with a baked, wholewheat cracker base and topped with boiled potatoes, yoghurt,
tangy and sweet chutneys, this is a conveniently portable take on the much-loved
famous street food – the ‘dahi-papdi chaat’.
- Wholewheat Tarts for the base: 10-12 pieces (recipe here)
- Potatoes: 5-6 large, Boiled, Peeled and Sliced
- Fresh, plain yoghurt (thick, not sour, preferably home-made): 1 or 1 1/2 cup (as required)
- Sonth or Red chutney (Sweet-sour-spicy, made with tamarind and jaggery): 1/2 cup
- Fresh Pudina (Mint) Green chutney: 1/2 cup
- Fresh, finely chopped coriander/dhaniya patta/cilantro leaves: 1/4 cup
- Fresh, finely chopped, spicy green chillies: 2-3 nos (Optional; only if you like it very hot!)
- Boiled Chickpeas: 1/2 cup White (Kabuli chana), or local black or green. (Optional)
- Sprouted moong or any other sprouts of choice: 1/2 cup (Optional, recommended)
- Other toppings like roasted pumpkin seeds, chironji, raisins, etc.: 1/4 cup each as desired (All Optional)
- Salt: to taste
- Black Salt/Kala Namak: to taste
- Roasted Cumin (Bhuna Jeera) powder: to taste
- Paprika/Red Chilly powder: to taste
- Chat Masala: to taste (Home-made version, or commercial, – sold as such. Organic brands are available)
NOTE: For the last 5 dry powder ingredients, a sprinkle-top bottle or container will be convenient.
Or else, keep handy in small bowls to pinch and sprinkle-on the required amount during ‘assembly’.
|Mise en Place.|
|More green chutney, or red. Less chilly-powder, more potatoes, still more yoghurt. It can all be customised to individual preferences.|
These colours are, just by chance, befitting the holiday season.