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Rinse chickpeas a couple of times in fresh water. Then, soak in water overnight or for 8 hours.
Drain chickpeas and add in a pressure cooker along with salt. To know more, swipe up!
Next, add water.
Place a steel bowl on the chickpeas in the cooker. Rinse and place a potato inside the bowl. This way, you can cook both together.
Cover the cooker tightly with the lid and pressure cook on medium heat until you hear the hissing sound. Then, lower heat and pressure cook for 10 to 12 whistles.
When the pressure settles down naturally, remove the lid.
Check the potato by piercing it with a knife or fork. It should be tender and the knife should easily pass through it.
Check if the chickpeas are cooked too. It should have a soft melt-in-mouth texture.
Drain the water from the cooked chickpeas. Keep aside.
Once the potato is warm, peel and chop into small cubes.
Beat curd (yogurt) using a spoon or wired whisk until smooth.
Arrange papdis in a shallow bowl or plate.
Top the papdis with boiled potatoes and boiled chickpeas. To know more, swipe up!
Add a generous amount of freshly beaten curd.
Add green chutney, sweet tamarind chutney and spicy red chili-garlic chutney. To know more, swipe up!
Sprinkle some chaat masala, roasted cumin powder and red chili powder. Season with some black salt or regular salt.
Garnish papdi chaat with chopped coriander leaves and fresh pomegranate arils.
Optionally, you can also add some sev on top.
Serve papdi chaat immediately. For more recipes, visit vegrecipesofindia.com
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