What is chaat papri you ask? It is a popular Pakistani savoury snack filled with delicious fresh ingredients and flavours. I learnt how to make chaat papri out of necessity-here’s why: when we first got married my hubby kept insisting he knew of a place that served “the best chaat papri”, so we went to the most random desi shop in Mississauga (I don’t remember the name lol) and had it. I was not impressed, the spices were just too powerful and did not combine well with the ingredients and most importantly, it did not taste fresh! I think my hubby was a bit disappointed that I hadn’t liked it but I think having come from living with my parents and eating my mom’s amazing food (mashAllah!) for almost 24 years, I had high standards of what food should taste like! LOL 🙂 Anyways, the next day while hubby was at work, I went to the nearest Halal grocery shop, Apna Farm in Mississauga, and got the papri, yogurt, the spices and the other ingredients and made it my mission to make a delicious chaat papri for him! Alhumdullilah he loved it and we never went back to that random chaat selling shop ever again! *success*
3 medium potatoes, boiled, unpeeled and cubed (bite size)
2-3 medium tomatoes, cubed (bite size)
1 large onion, sliced thin then cubed (bite size)
1-3 green hot chilli peppers, chopped
1 medium sized can chickpeas, drained
1 container of natural yogurt
KFI brand: Hot & Spicy Tamarind Date Chutney Sauce
KFI brand: Spicy Mint Chutney Sauce
1/2 teaspoon salt
Laal mirch (red hot pepper) – *amount dependent on how spicy you like your food*
Start off by boiling the potatoes ***kashmirifoodie quick tip: or you can cook them in the microwave-pierce the potatoes with a fork several times over the surface of the potatoes. This allows steam to escape from the potato*** Cook until tender then un-peel and cube into bite sized pieces
Chop, slice and cube the tomatoes and onion and green hot chilli pepper and set aside
In a serving bowl, you are now going to layer and build up the chaat papri:
1. Start off by putting down a layer of the papri at the bottom of the bowl
2. Drizzle some yogurt over the papri
3. Sprinkle some of the onions, tomatoes, potatoes and chickpeas over top
4. Take a 1/2 teaspoon of chaat masala and sprinkle it on top all over. Do the same with the laal mirch (red hot pepper), but only add as much or as little as you can handle because it will get spicy! I used 1/2 of a 1/2 teaspoon laal mirch (red hot pepper).
5. Take a pinch of salt and sprinkle that all over
6. Now take the mint chutney sauce and drizzle it evenly over top-as much or as little as you like, I tend to go easy on this one)
7. Then take the tamarind date chutney sauce and drizzle that on top-as much or as little as you like, I tend to put a lot of this as it brings a beautiful sweetness to the chaat)
8. Add a few green hot chilli peppers and sprinkle a few on top
Now repeat steps 1 to 7 all over again. Do these steps until your serving bowl is filled.
Once you have reached the top of you serving bowl, create a lovely artistic design with the tamarind date chutney sauce and the mint chutney sauce and garnish with coriander. Remember, we eat with our eyes first!
You are done! Pat yourself on the back and get ready to devour this chaat papri because it is like no other you have tried before!
***Just some extra photos I pulled off google for you-I forgot to take my own photos:
This is the papri I used-it can be found in most Pakistani/Indian grocery stores:
This is the mint chutney sauce I used:
This is the tamarind date sauce I used:
Aloo Bangain (Potato and Eggplant Curry)
- 1 Eggplant,medium (cubed)
- 2 Potatoes, medium ( peeled and cubed)
- 1 Tomato, small (cubed)
- 1 Onion, small (diced)
- 1 tbsp Ketchup
- 3 tbsp Vegetable oil
- 1 tbsp White Vinegar
- 1/2 cup Water
- 1/2 tsp Salt (or to taste)
- 1/2 tsp Red pepper (laal mirch)
- 1/2 tsp Garam Masala
- 1 tsp Minced Garlic
- 1 tsp Chaat Masala
Before you begin, wash all ingredients [tomato, eggplant and potato thoroughly]
Set your stove to medium heat
Add the vegetable oil to a cooking pot, coating the entire bottom surface
Slice up the onion and place in the pot. Sautee the onions until golden or medium brown.
Add the cubed tomato to the pot and let them soften for a minute.
Add the salt, laal mirch, garam masala, minced garlic and chaat masala to the pot.
Mix everything together. This is the aloo bangain masala.
Add the cubed potatoes and eggplant to the pot along with the 1/2 cup of water. Mix everything together well
Cover the pot and cook for about 20 minutes. Check every so often and mix but be sure not to smush the eggplant!
When the potatoes have softened, the dish is almost ready….but FIRST you add my secret ingredients: the ketchup and vinegar! Add these to the pot and fold together.
Allow to cook for 2 more minutes.
All done! Garnish with coriander and green chilli peppers.
Serve with tandoor naan or rice or quinoa.