Living in California and getting to taste Mexican cuisine, it struck me how similar some of their spices were to Indian cuisine. Their tortillas are similar to our roti (chapati, phulka). The wheat tortillas are my favorite go-to when I don’t feel like making rotis—which is pretty often!
The taco chips are almost like papads and papdi. It didn’t take me long to start a fusion of the two cuisines. One such creation is papdi chaat made with corn chips. Papdis are little round deep fried discs of flour that are topped with several ingredients. Chaat is a North Indian street food snack, but it is substantial enough to be a meal.
Corn Chip Papdi Chaat
An Indian-Mexican fusion food snack! Corn chips are heaped with delicious toppings of seasoned potatoes, chickpeas, yogurt, and sauce!
Ingredients
- 2 cups potatoes boiled, peeled, and chopped (The cook time to boil the potatoes is approximately 30 minutes. )
- 2 cups chickpeas, boiled (45 mins to boil chickpeas (if soaked overnight or boil with salt until cooked). )
- 2 cups restaurant-style corn chips (yellow or white)
- 1 cup tamarind chutney
- 1 cup chunky salsa or salsa verde
- 2 tbsps roasted cumin powder
- 2 tbsps chaat masala
- 1 tbsp chili powder ((optional))
- 2 tbsps black salt
- 2 tbsps fresh cilantro (chopped)
Instructions
- In four individual bowls, divide the corn chips.
- Now top the corn chips with boiled potatoes, chickpeas, and sour cream, as desired.
- Add two tablespoons of tamarind chutney and salsa over the sour cream.
- Sprinkle with black salt, roasted cumin, chili powder, and chaat masala to your taste. Garnish with chopped fresh cilantro. Your chaat is now ready to eat!
Notes
You can use fresh chopped salsa or store-bought salsa and tamarind chutney. If you like the taste of fresh onions and jalapeño chilies, add some fresh chopped onion and jalapeño chilies to the mix.
This papdi is gluten-free.
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