Chef Vinod’s Papri Chaat
Papri is a thin crispy chip made with a simple wheat dough; usually topped with an assortment of vegetables and chutneys and served as a shareable snack between meals.
Serves6
Prep20 minutes
Cook6 minutes
Papri chaat is a popular form of chaat often served in Northern India. Known for its crunchy base, papri is a style of thin chip made with a simple wheat dough. The papri is fried crisply and then topped with an assortment of vegetables and chutneys, served as a shareable snack between meals.
This recipe from Chef K.N. Vinod — of Indique in Washington, D.C., and Bombay Bistro in Maryland — combines papri (or any crispy, crunchy element of your choice) with boiled potatoes, drained chickpeas, and a variety of chutneys for a bright, tangy dish that encompasses both spice and sweetness.
Chef Vinod’s recipe calls for tortilla chips as a quick and simple swap-in for papri, but he encourages home cooks to get creative with the crunchy base. He’s often found serving papri chaat at home using Chex Mix! While some chaat purists may scowl at the thought, Chef Vinod has made a name for himself with his whimsical or modern twists on classic Indian dishes and flavors.
Read more: One-Bite Wonders: My Love Affair with Chaat
Chef Vinod’s Papri Chaat
Papri is a thin crispy chip made with a simple wheat dough; usually topped with an assortment of vegetables and chutneys and served as a shareable snack between meals.
Prep time 20 minutes
Cook time 6 minutes
Serves 6
Nutritional Info
Ingredients
- 2
medium russet potatoes (6 to 7 ounces each)
- 10 ounces
corn tortilla chips
- 2/3 cup
full-fat plain yogurt
- 1 teaspoon
Kashmir chili powder, plus more for garnish
- 1 teaspoon
ground cumin, divided
- 1/2 teaspoon
kosher salt
- 8 ounces
cooked garbanzo beans (about 1 1/3 cups), or 1 (15-ounce) can drained and rinsed garbanzo beans
- 1/3 cup
mild or hot green chutney, such as Maazah, plus more for serving
- 1/3 cup
tamarind-date chutney, such as Deep, plus more for serving
- 1/4 cup
pomegranate arils, or 1/4 cup diced red onion (optional)
- 1 teaspoon
Instructions
Bring a medium saucepan of water to a boil over medium-high heat. Meanwhile, peel and cut 2 russet potatoes into rough 1/4-inch cubes.
Add the potatoes to the boiling water and boil until tender, 10 to 13 minutes. Drain in a colander.
Place 2/3 cup plain yogurt, 1 teaspoon Kashmiri chili powder, 1/2 teaspoon of the ground cumin, and 1/2 teaspoon kosher salt in a large bowl and stir until well combined.
Add the potatoes, 8 ounces garbanzo beans, 1/3 cup green chutney, 1/3 cup tamarind chutney, and 1/4 cup pomegranate arils or diced red onion if desired. Stir well to combine.
Place 10 ounces tortilla chips on a large plate. Spoon the chaat mixture over the chips. Garnish with streaks of leftover yogurt as well as more chutney if desired. Sprinkle with more Kashmiri chili powder, 1 teaspoon chaat masala, and the remaining 1/2 teaspoon ground cumin.