Crisp papris layered with tangy yogurt, sweet berries, and bold spices, a playful twist on a classic street favorite.
20-25 papris (store-bought or homemade flat puris)
1 cup thick yogurt (whisked with a pinch of sugar and salt)
1/2 cup mixed berries (strawberries, blueberries, raspberries), chopped
1/2 cup boiled chickpeas
1/2 cup boiled potatoes, diced
1/4 cup tamarind chutney
1/4 cup mint-coriander chutney
1 tsp roasted cumin powder
1 tsp chaat masala
1/2 tsp red chili powder
1/4 cup sev (crispy chickpea noodles)
2 tbsp pomegranate seeds
Fresh coriander leaves, chopped
Salt to taste
Prepare the base: Arrange the papris on a serving plate. Lightly crush them if you prefer a more layered texture.
Add savory layers: Sprinkle the boiled chickpeas and diced potatoes evenly over the papris.
Add yogurt and chutneys: Drizzle the whisked yogurt over the top. Follow with generous swirls of tamarind chutney and mint-coriander chutney.
Add berries and spices: Scatter the chopped mixed berries and pomegranate seeds over the chaat. Sprinkle generously with chaat masala, roasted cumin powder, red chili powder, and a pinch of salt.
Garnish and serve: Top with a handful of sev and fresh coriander leaves. Serve immediately to enjoy the contrast between the crisp papris and the juicy berries.
Spice Level:
Experience the authentic flavors of this signature dish prepared by our expert chefs