1
Step 1
10 minDice, wash, and boil the potatoes until just fork-tender. Drain and let them cool completely.
Ingredients used:
- 3 piece•potatoes
Papri Chaat
Papri Chaat is the ultimate iftar starter - tangy, sweet, spicy, and insanely satisfying. This dish combines crispy papri with boiled potatoes, chickpeas, and fresh veggies topped with yogurt and tangy sauces. Perfect for sharing or enjoying all to yourself, it adds a special touch to your Ramadan iftar.
Details
Skill Level
Easy
Cook Time
20 min
Servings
4
Serving Size
1 plate (250g chaat)
Est. Calories
1044 per serving
Carbs
191.1g (69%)
Protein
28.1g (56%)
Fats
27.4g (35%)
Daily Diet
2000 cal (52%)
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 20 min | Servings 4 | Serving Size 1 plate (250g chaat) | Est. Calories 1044 per serving |
Carbs 191.1g (69%) | Protein 28.1g (56%) | Fats 27.4g (35%) | Daily Diet 2000 cal (52%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Ingredients
papri
1 package
shop bought
potatoes
3 piece
boiled, cubed
chickpeas
1 can
drained, rinsed
cucumbers
2 piece
deseeded, chopped
tomatoes
2 piece
deseeded, chopped
red onion
1 piece
finely chopped
white onion
1 piece
finely chopped
green chilies
2 piece
chopped
coriander
0.5 bunch
chopped
pomegranate seeds
0.5 cup
green chutney
¼ cup
homemade
tamarind sauce
3 tbsp
Ahmed branded
papri
1 package
shop bought
potatoes
3 piece
boiled, cubed
chickpeas
1 can
drained, rinsed
cucumbers
2 piece
deseeded, chopped
tomatoes
2 piece
deseeded, chopped
red onion
1 piece
finely chopped
white onion
1 piece
finely chopped
green chilies
2 piece
chopped
coriander
0.5 bunch
chopped
pomegranate seeds
0.5 cup
green chutney
¼ cup
homemade
tamarind sauce
3 tbsp
Ahmed branded
natural yogurt
1 cup
beaten until smooth
chaat masala
2 tsp
salt
1 tsp
red chili powder
1 tsp
chili flakes
1 tsp
Cooking Steps
2
Step 2
5 minDeseed and chop cucumbers and tomatoes. Finely chop red and white onions, green chilies, and coriander.
Ingredients used:
- 2 piece•cucumbers
- 2 piece•tomatoes
- 1 piece•red onion
- 1 piece•white onion
- 2 piece•green chilies
- 0.5 bunch•coriander
3
Step 3
3 minDrain and rinse chickpeas. In a large bowl, combine chickpeas, cooled potatoes, cucumbers, tomatoes, onions, green chilies, and coriander.
Ingredients used:
- 1 can•chickpeas
- 3 piece•potatoes
- 2 piece•cucumbers
- 2 piece•tomatoes
- 1 piece•red onion
- 1 piece•white onion
- 2 piece•green chilies
- 0.5 bunch•coriander
4
Step 4
3 minHeat tamarind sauce in the microwave for about 30 seconds. Add 2-3 tablespoons to the mixture. Season with salt, chaat masala, chili flakes, and chili powder to taste. Mix gently.
Ingredients used:
- ¼ cup•green chutney
- 2 tsp•chaat masala
- 1 tsp•salt
- 1 tsp•red chili powder
- 1 tsp•chili flakes
5
Step 5
2 minIn a separate bowl, whisk yogurt with a splash of milk until smooth and pourable.
Ingredients used:
- 1 cup•natural yogurt
6
Step 6
7 minLayer the dish: Start with a thin layer of yogurt, add the chaat mixture, top with more yogurt, tamarind sauce, green chutney, pomegranate seeds, chopped coriander, and sliced onions if desired. Serve immediately.
Ingredients used:
- 1 package•papri
- 1 cup•natural yogurt
- ¼ cup•green chutney
- 3 tbsp•tamarind sauce
- 0.5 cup•pomegranate seeds
Dietary Information & Meal Category
RamadanAppetizersPakistaniVegetarian
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