Paapri Chaat

Course : Curry
Serves: 1
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50 grams paapri
2 1/2 pounds yogurt
2 teaspoons roasted cumin powder
1 teaspoon red chile powder
1 teaspoon kala namak
1 teaspoon salt -- to taste
100 gram boiled potatoes -- cut into cubes
1/2 can drained chick peas -- very coarsely mashed
1 Cup bhallas -- (without the yogurt) *
1 bunch chopped coriander leaves
1 package thin sev
2 medium green chiles -- finely chopped
1 jar mint chutney
1 jar tamarind chutney

Preparation / Directions:

* (see Dahi Bhalla recipe) Make the bhallas, up to the step of soaking in hot water and squeezing out the water. Mix the potato and chick peas and lightly season with salt and red chile powder. Whisk the yogurt well with kala namak and salt to taste. To serve, place the paapri, bhallas, potato and chick peas on a plate. Sprinkle a little tamarind chutney. Cover with yogurt. Drizzle mint chutney and tamarind chutney. Sprinkle on red chile powder, cumin powder. Garnish generously with coriander leaves, green chile and sev. Sev and coriander should practically cover the chaat. Serve immediately or it will get soggy.

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