Papri Chaat Indian Street Snack With Potato Chickpeas and Chutneys Recipe

Ingredients

• For the Papris:
• 2 cups (260g) atta flour (Indian wheat flour) or whole wheat flour
• 1 teaspoon (4g) baking powder
• 1 1/2 teaspoons (7g) kosher salt
• 1 teaspoon (5g) nigella seeds
• 1 tablespoon (12g) vegetable oil
• 1 1/2 quarts (1.4L) oil for frying, such as canola, peanut, or vegetable
• For the Mint Chutney:
• 1 bunch (60g) cilantro
• 1 bunch (60g) mint
• Juice from 1 lime (about 30ml)
• 1 medium (20g) serrano pepper, sliced
• For the Tamarind Chutney:
• 4 medjool dates (40g), pitted
• 1/3 cup (85g) tamarind paste (not concentrate)
• 1/2 teaspoon (2g) ginger powder
• 1/4 teaspoon (1g) Kashmiri red chili powder (see note)
• 1/3 cup (100g) palm sugar or light brown sugar
• For the Sev:
• 1 cup (115g) chickpea flour
• 1/2 teaspoon (2g) Kashmiri red chili powder (see note)
• 1/4 teaspoon (1g) freshly ground black pepper
• To Assemble:
• 1 cup (about 250g) boiled, peeled, and cubed russet potato
• 1 can (434g) chickpeas, drained (or equivalent freshly cooked from dried)
• Chaat Masala spice mixture, to taste
• 1 pint (450g) whole-milk yogurt
• 1 small onion, diced
• Kosher salt

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