Indian Street food for starter or sharing plate for 8
Yoburt Mix:
- 1 ½ cups Plain yogurt
- ½ tablespoon Powdered sugar (Confectioner’s sugar or icing sugar)
Spice Mix:
- ½ teaspoon Black pepper powder
- 1 teaspoon Red chili powder
- ½ teaspoon Chaat masala
- 2 teaspoons Roasted cumin powder
- 1 teaspoon Black salt (Kala namak)
Toppings:
- 50 Papdi
- 1 cup Tinned chickpeas
- 1 cup Potatoes boiled, peeled and cubed
- ¾ cup Green Chutney (recipe below)
- ¾ cup Tamarind chutney (from a jar)
- ¾ cup Nylon sev
- ¼ cup coriander finely chopped
- ¼ cup Pomegranate seeds
- 1/2 red onion sliced thinly
Green Chutney:
- 2 cups coriander leaves packed
- ½ cup Mint leaves
- 1 inch Ginger
- 3-4 Green chilies
- 1 teaspoon Chaat masala
- ¼ teaspoon Black salt (Kala namak)
- 1 tablespoon Lemon juice
- ¼ cup Water
- salt to taste at end if needed
Ahead of time:
Prep the green chutney: Add all the ingredients to a blender and blend until everything is smooth.
Boil potatoes.
Make Yogurt Mixture by adding powdered sugar. Whisk until smooth with a pourable consistency. Cover and keep it in the fridge until needed.
Take all the spice powders (black pepper, red chili powder, chaat masala, roasted cumin powder, and black salt) in a small bowl. Mix.
When ready to assemble and eat immediately:
Layer the crackers on a plate. Scatter boiled chickpeas, potato cubes and 1/3 red onion. Sprinkle 1/3 prepped spice mixture. Drizzle 1/3 chutney and top with 1/3vtamarind chutney. Top with 1/3 yog mix. Continue layering. Top with Sprinkling of Sev and garnish with chopped coriander, red onion and pomegranate.
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