Prep 20 mins
Cook 20 mins
I couldn't find a recipe here on 'zaar for this Indian dish, so I went searching on the net. With those recipes I found as a start, I created my own version, which is a bit healthier than the original, and easier, too. Papri is the name given to the crunchy bits of fried flatbread mixed into this salad. I use an easier and lower fat alternative in baking strips of prepared flatbreads. This must be tossed or assembled right before serving, or the papri become soggy.
- 3 whole wheat rotis (can also use chapatis or tortillas)
- 1 cup canned chick-peas, rinsed and drained
- 1 medium potato, boiled (baked is ok too)
- 1 tomatoes
- 1⁄2 small onion
- 1 teaspoon cumin seed
- 1 tablespoon chat masala
- 1⁄4 cup low-fat plain yogurt
- 2 tablespoons coriander chutney
- 2 tablespoons tamarind chutney
- salt (do use black salt if you have it)
- cayenne pepper
- Cut roti in half, and then into strips.
- Spread on a cookie sheet and bake at 350 F until dry and crisp, approximately 10-15 minutes.
- Chop potato, tomato, and onion.
- Combine veggies and chickpeas and mix.
- Add cumin seeds and chaat masala and mix again.
- Add the yogurt and chutneys and mix a third time.
- At this point you may either mix in the papris, or serve the mix over the papris.
- For a more attractive presentation, spread papris on a platter, top with the mixed veggies and spices, and top those with the yogurt and chutneys. Each person can mix up their own plate.