Karachi Chaat

When we lived in Atlanta there was an Indian fast food restaurant called ‘Chatpatti’ that sold all kinds of chaat, samosas as well as dosas and idlis. The variety of chaat they had was phenomenal: you had Calcutta Chaat, Karachi Chaat, Bengali Chaat, Bombay Chaat, Samosa Chaat, Bhelpuri, Aloo Tikki Chaat, Dahi Puri, Ragda Pattis, Papdi Chaat to name just a few. Karachi Chaat was my favorite. The papdi that they used to make (and sell) was the best I’d ever eaten. It almost compared to the ones I used to have on the streets of Kolkata opposite Lighthouse cinema and that, my friends, let me tell you, is saying a lot. Indian food in India is beyond mind blowing. Sure you need a bit of a strong stomach to digest it, but with that hurdle gone, there is no other food in the entire world that is as dear to me as Indian food in India. Even the street hawkers with the restrictions they have in material, convenience and with their general hardships, the food they churn out on a daily basis, is simply exemplary! You can tell I am ever so slightly biased but c’mon you’ve got to experience it to know it’s the truth! Coming back to the Karachi Chaat, it is a build on layers. Different components go into it. This is a cheat version taking some short cuts but it works! I make batches of coriander and mint chutney that I freeze and use throughout the year (check out one of the chutneys I posted before Mint Chutney) @sarchakra

PREP TIME: 25 mins

COOK TIME: 0

YIELDS: 2

Ingredients

  • Papdi 2 large
  • Potato 1, boiled
  • Chick peas 1 can
  • Red onion ½ , chopped
  • Roma tomato 1, chopped
  • Yogurt ¼ cup
  • Green chilies 3, finely chopped
  • Sugar 1 tbsp
  • Salt as needed
  • Chili flakes for garnish
  • Coriander leaf for garnish
  • Mint leaves for garnish
  • Nylon sev to serve
  • Coriander Chutney (see below)
  • Tamarind & Date Chutney (see below)

Method

  • Chop the boiled potato into small cubes. Break the papdi into pieces. Drain and rinse the chick peas.
  • Prepare the yogurt. Add a little water to dilute the yogurt to thick flowing consistency. Season with salt and sugar. Keep aside.
  • In a bowl place the papdi pieces. Top with the cubed boiled potato. Add the drained chick peas.
  • Add chopped onion, chopped tomato, mint leaves, coriander leaves and the seasoned yogurt.
  • Pour the tamarind-date chutney and the coriander chutney on top.
  • Sprinkle the chopped green chiles. Lastly sprinkle the nylon sev.
  • Serve immediately.

Tamarind & Date Chutney

  • Date syrup 3 tbsp
  • Tamarind powder 1 tbsp
  • Salt to taste
  • Roasted cumin powder 2 tsp
  • Red chili flakes 2 tsp

Mix the above ingredients together. Add a little warm water to make into a thick flowing consistency.

Coriander Chutney

  • Coriander leaf 1 cup
  • Mint leaf ½ cup
  • Apple 2-3 cubes
  • Raw mango 2-3 pieces
  • Salt
  • Green chilies 4-5
  • Lemon or lime juice ½

Put all the above ingredients in the food processor. Use a little water to make into a smooth consistency.

Notes

You can make your own tamarind chutney if you want. I will post the recipe of that soon on the blog. It is surprisingly easy to make at home. In the meantime I found some delicious Iraqi Date Syrup in the shop a few months ago and I always get them for chaats. Paired with the sour from the tamarind and the heat from the chilies they make a super quick version of a sweet and spicy chutney.

I like to use Greek yogurt because it is thick and creamy but any plain yogurt will do.

I like to add 2 layers of yogurt, tamarind chutney and coriander chutney to bounce up the flavors.

If you try a recipe, please use the hashtag #sarchakra on INSTAGRAM for a chance to be featured!

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Steps
Karachi Chaat
Closeup

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