By Rajan Bhattacharya
September 19, 2024
Kolkata-style Papdi Chaat stands out for its unique toppings, like yellow peas and aloo, without curd. This dish is garnished with green chutney, tamarind chutney, and sev, making it a perfect savoury treat.
6 pieces of papdi 1 cup Potato, boiled and cubed 1 cup Yellow Peas, boiled 1 tsp Black Salt (Kala Namak) Green Chutney as required Tamarind Chutney as required Sev as required 1 cup Coriander Leaves 1 cup Mint Leaves
4 Green Chillies 4 Garlic Cloves 1 inch Ginger 1 tbsp Peanuts, roasted 2 tbsp Lemon Juice 1 tsp Sugar Salt to taste
Boil and cube the potatoes, then set them aside for later use.
Soak the yellow peas overnight and pressure cook until tender.
Prepare the green chutney by blending herbs, garlic, ginger, peanuts, and lemon juice.
On a plate, place 6 pieces of papdi, followed by the cubed potatoes. Top each papdi with boiled yellow peas and drizzle tamarind chutney.
Add green chutney and sprinkle black salt over the chaat. Finish with a generous topping of sev and serve immediately.