Papdi chaat

Ingredients:

Potato-chickpea mixture

• 3 medium boiled potatoes, peeled and chopped
• 1 cup canned chickpeas, rinsed
• 1/4 tsp chili powder
• 1/4 tsp roasted ground cumin
• 1/4 tsp fine Indian black salt (kala namak)

Green chutney

• 0.5 tsp. granulated sugar
• 1/4 tsp roasted ground cumin
• 2 Thai green chilies or serranos, coarsely chopped (remove seeds to reduce heat)
• 1 bunch fresh cilantro, leaves and tender stems coarsely chopped (about 2 cups)
• 1 cm of ginger root
• Half a bunch of fresh mint, leaves only (about 0.5 cups)
• Juice of 1 large lime (about 2 tablespoons)

Yogurt sauce

• 2 cups Greek yogurt
• 1/4 tsp roasted ground cumin

Papdi chaat nacho style

• 5 cups round tortilla chips (about 110 g)
• 1 small red onion, finely chopped
• Tamarind and Date Chutney
• 1 tbsp. l. chaat masala
• 3/4 cup crispy sev noodles

Preparation:

1. Potato-chickpea mixture:
   
   In a medium bowl, combine potatoes, chickpeas, chili powder, cumin, and black salt (see Note) and set aside.
   
   Note
   
   Fine Indian black salt (kala namak) is a rock salt with a sharp flavor that adds an umami taste to dishes, so don't add too much.
2. Green chutney:
   
   Combine the sugar, cumin, chili, cilantro, ginger, mint, lime juice, 1 tablespoon water, and 1/2 teaspoon salt in a small food processor and process until smooth. Season with salt to taste, if needed. Transfer to a serving bowl and set aside; you should have 1/3 cup. Green chutney will turn dark if stored for too long..
3. Yogurt sauce:
   
   In a small bowl, mix yogurt, cumin, 1 tbsp water and 0.5 tsp salt until smooth and set aside.
   
   Note
   
   You can prepare the yogurt sauce and chutney sauce in advance to make assembling the dish quicker just before serving.
4. Arrange the tortilla chips in a single layer on a large platter (see Note). Spread the potato-chickpea mixture evenly on top. Sprinkle with onions. Drizzle with yogurt sauce. Drizzle with tamarind-date chutney. Spoon green chutney on top. Sprinkle with chaat masala and coriander leaves, if using. Drizzle evenly with yogurt sauce. Top with crispy sev noodles. Serve immediately.
   
   Note
   
   You can serve this appetizer with Indian papdi, small crispy wafers. Sev is a crispy fried noodle made from chickpea flour, similar to a snack.