• 16 Papdis
• 4 medium potatoes
• 500gm low fat natural yogurt
• 50gm little black chick peas or kala channa
• Half tsp chilli powder
• Half tsp black salt
• One tsp whole cumin
• Two tsp Sev or Bhujia
• Coriander chutney
• 40gm or large handful of fresh coriander
• 1 green finger chilli
• Juice of 1 lime
• Salt to taste
• Tamarind sauce
• 2 inch ball of tamarind
• 5 tbspoon boiling water
• 2 tsp brown sugar
• Half tsp black pepper
• Half tsp black salt

Soak the tamarind in the boiling water mixed with the sugar and rest of the spices.

Next boil the potatoes and crush into little bite-sized pieces. I just peeled, chopped them and microwaved them covered for 7 minutes on high.

Next, puree the coriander with the rest of the chutney ingredients until you get a smooth paste. Strain the tamarind of its juices two times until you get a thick, sweet and sour sauce.

Now it’s a simple assembly job. Place the Papdis in a single layer on a plate. Spread the crushed potatoes  and kala channa on top, then pour over the whipped yogurt, sprinkle the spices, spoon the chutney and drizzle the tamarind sauce.

Finish with a sprinkling of the Sev or Bhujia and enjoy the colours, textures and flavours immediately before the Papdis soften. I served this with sparkling grape juice and birthday cake to a friend.

by Pak101.com (few years ago!) / 1056 views