Aloo Chana Papri Chaat was on the back of mind for so long to make but I used to caught up with the so many other things I want to make. This filming season I buckled up and finally made this easy and extremely addicting chaat. Not only that I also discovered a unique way of making papri at home. Let me take you along as I show you how to make this super yummy papri chaat.
What goes into Aloo chana papri chaat
Potatoes
Peel and thinly slice potatoes, then add them to a pot and cover the pot with water. Boil the potatoes until they are fork-tender but not falling apart. At this point, add a can of garbanzo beans to the same pot. Let the potatoes and garbanzo beans cook for 2 minutes, then drain and let them cool down.
Fresh vegetables
You need freshly diced tomatoes, red onions, chopped cilantro, and green chilies. Wash, peel, and cut your veggies.
How to make Quick Papri My Way
You can always use store-bought papri, but I discovered this easy method to make it at home. First of all, you are going to cut the spring roll sheet into small sizes and then fry them for 1-2 minutes or until they are crispy. Don’t burn them, as spring roll wrappers keep cooking even out of the oil. I like this method because frying doesn’t take a long time.
Here is another method you can use. You’ll need store-bought uncooked tortillas; cut them into strips or any other shape of your choice and fry over medium to low heat, as they will only get crispy if fried in warm oil. In hot oil, they’ll cook faster but won’t crisp up.
Chutney/sauce
How can you forget about imli and green chutney? You need a minimum of 1/2 cup of each type of chutney to drizzle and even more to serve along with the chat.
Yogurt
Papri chat is slightly sweet, so the yogurt you are making will have sugar added to it along with the chat masala, dry roasted cumin powder, chili flakes, and salt.
assemble papri chaat
First of all mix you boiled potatoes, chickpeas, onions, tomatoes and cilantro. Now add your seasoned yogurt and mix it well. Drizzle a generous amount of tamarind and green chutney. Top it with crispy papri and serve right away
If you would like to keep it for a while then mix everything except for the papri. Add papri right before serving or serve it on the side
storing suggestions for Potato and Garbanzo Beans with Crispy Papri
You can store any leftover in an airtight container for 2-3 days to maintain freshness and flavor. It’s important to remember that while this method works well for many snacks, Papri will get soggy if not cared for properly, so be sure to keep it in a dry place by itself, away from any moisture. In addition, do not store Papri in the refrigerator, as the cold environment can alter its texture and reduce its crunchiness, making it less enjoyable to eat. Instead, consider placing it in a cool, dark pantry where it can retain its crispy nature.
Must Try Recipes
- Degi Chana Pulao
- Kala Chana Masala
- Air fried chicken and potatoes
- Aloo Gosht Recipe
- Aloo Chicken Shorba
Aloo Chana Papri Chaat
Ingredients
- 16 oz garbanzo beans 1 can
- 1 lb potatoes boiled
- 2 cups yogurt
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp chili flakes
- 1 tsp cumin seeds dry roasted
- 1 tsp chat masala
- 1 cup tamarind chutney
- 1/2 cup green chutney
- 1 small red onion
- 2 medium tomatoes
- a handful of cilantro
Ingredients for papri
- 10 spring roll sheets or samosa patti
- 1 cup oil to fry
Instructions
Make Papri
- cut spring roll sheets into 2-inch pieces and separate them.
- Heat oil to 350°F and fry the spring roll sheets for 1-2 minutes or until light golden brown. Take it out on a paper-lined plate and set it aside.
Boil potatoes and garbanzo beans
- Peel and cut potatoes into small cubes.
- Add enough water to a pot to cover the potatoes, add 1 tsp of salt, and boil uncovered for 7-8 minutes or until potatoes are just tender.
- open a can of chickpeas and add to the potatoes so chickpeas/garbanzo beans and potatoes can cook for 2 more minutes on high heat.
- After 2 minutes, drain the water and let potatoes and chickpeas cool down.
Cut vegetables
- Dice the onion and tomatoes. Chop cilantro.
Make yogurt
- In a bowl add yogurt, sugar, salt, red chili, cumin powder, and chat masala.
- Use a whisk to mix it. Add some water if it's too thick.
Mix chaat
- Mix the yogurt with potatoes and chickpeas; also add tomatoes, onion, and cilantro.
- Now add a generous layer of imli/tamarind sauce and green chutney.
- Sprinkle papri right before serving.
