PAPADI CHAAT / ALOO CHANA CHAAT - Raeesa Meer
For the aloo Chana:
3 potatoes cubed and boiled 1 tin drained and rinsed Chana
Add ghee (Clarified butter) to a pot, then add in Chana, half teaspoon chili powder, salt, pinch of arad (Turmeric), quarter jeeroo powder, 2 tablespoon tamarind sauce.Toss and leave aside.
Chop one red onion fineChop 1 tomato in small cubes
Make green dhania (coriander) chutney (I added a little bit of ready made dhania (coriander) sauce also but it’s not necessary)Make tamarind sauce: 1 tablespoon ghee (Clarified butter) in a pan, add quarter teaspoon whole jeeroo, half teaspoon chilli powder, half tablespoon tamarind paste, 4 tablespoon tamarind sauce, about 2 teaspoon sugar. Simmer and leave to cool.
Then arrange in a big platter or individual bowls:
1. Aloo + Chana at the bottom 2. Little green chutney 3. Little tamarind sauce 4. Chopped tomato5. Chopped onions 6. Chopped dhania (coriander) 7. Little yoghurt 8. Pur