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Paleo Papdi Chaat (Indian Style "Nachos")

Shivangi Rao
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Course Appetizers, Side Dish, Vegetarian Dishes

Ingredients
  

Ingredients for Chips (Papdi):

  • 2 Siete Foods paleo tortillas I use the cassava/coconut flour kind
  • 1 tsp olive oil
  • 1/4 tsp salt

Ingredients for Chaat:

  • 1 russet potato boiled and cubed
  • 2 tsp chaat masala OR
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/4 tsp black pepper
  • 1 tsp grated ginger
  • 1/4 tsp asafoetida
  • 1/4 tsp black salt Optional
  • 1/4 tsp dried mint leaves
  • 1/4 tsp amchur dried mango powder or 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/2 cup yellow onion chopped
  • 1/2 cup full-fat yogurt beaten I use Straus Whole Milk European Yogurt which can be found at Whole Foods. The consistency is perfect and I don’t need to do anything to it!
  • 1 tbsp Creamy Cilantro Chutney or Coriander Chutney from a store
  • 1 tbsp Tamarind Date Chutney or Tamarind Chutney from a store
  • 1 tbsp Sev Bhujia Chickpea Flour Crisps - this is optional and only allowed on a gluten free diet, not a paleo diet

Instructions
 

Instructions to make Papdi (Chips):

  • Pre-heat oven to 400 degrees F.
  • Take 2 raw siete foods cassava tortillas and cut them into 1-inch rectangles lengthwise.
  • Lay them on a lined baking sheet and brush them with plenty of olive oil and sprinkle with coarse salt of choice.
  • Bake in the oven for 7-8 minutes or until golden and crispy.
  • Remove from oven and let pita chips rest.

Instructions to make Potatoes:

  • Heat a pot of water on the stove on medium-high heat
  • Once it is boiling, put two russet potatoes (washed, skin on) in the pot and let it boil for 6-7 minutes until fork tender
  • Remove potatoes from the pot and let them cool.
  • Once cooled, peel skin off of potatoes.
  • Dice potatoes into 1/4 inch cubes.
  • Add diced potatoes to a mixing bowl along with all spices listed in the ingredients section under Chaat Masala above. Mix well. Taste and adjust salt and spices as necessary.

Instructions to assemble Chaat:

  • Chop the onion finely.
  • Lay chips on two plates (should make two servings; one tortilla makes one serving).
  • Put potato mixture on the chips.
  • Sprinkle chopped onions on top of potatoes evenly.
  • Drizzle yogurt on top of all of this.
  • Drizzle tamarind chutney, cilantro mint chutney, on top, and sprinkle the chickpea flour crisps (optional) all over at the very end.
  • Serve immediately and enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!