For tortilla chipsIf you are not gluten-sensitive, you can use regular puris. Grain-free baked chips are a healthier choice for this recipe.For yogurtI highly recommend vegan coconut yogurt for this recipe. Vegetarian folks can swap dairy-free yogurt with normal one. For toppingsMung sprouts, pomegranate, and chickpea are optional. Add more potatoes instead.For masala blendYou can simply use a mix of salt and cumin powder or chaat masala instead.
Expert tips.
Make sure that all ingredients except tortilla papdi and sev are cold for maximum flavor. Chill them in the refrigerator and not the freezer.The potato chickpea filling can be at room temperature but not warm.Chutney’sMake sure your chutneys are pourable i.e on a thinner side. You can add water and adjust the consistency. If they are thick they won’t spread well to cover the entire chaat.YogurtYogurt has to be batter-like consistency, i.e is whisked smooth and thinned out. Use chilled yogurt and not room temperature one.Season the toppings beforehandAdd some chaat masala and red chili powder to the potatoes and chickpea to make them flavorful.
Efficient way to assemble papri chaat.
You can set up all ingredients like a chaat station and let each person make his own chaat. This will give more flexibility to the person to add toppings or skip some according to their liking.Maybe kids like it less spicy or maybe someone prefers more yogurt. So, everyone can make their own chaat depending on their liking.The second option is – You can assemble the chat just before everyone is starting to eat dinner. It will take you around 10 minutes to layer up everything. .