There is another Indian Restaurant in Toronto that we really like, and you’ve probably heard of it because it’s in all the major cities around the world, it’s called Bombay Palace on Jarvis Street. We usually go there for lunch and there are two particular things I love, the carrot pickle and the Aloo Papri Chaat (described as a sweet Medley of crispy wafers chickpeas, potatoes with yogurt-mint chutney dressing). I tried to find as close a recipe as possible to this tangy, sweet and crunchy side, and this one was pretty darn close. I had to make a few changes due to unavailable ingredients, but to be honest, the flavour didn’t suffer for it. I must warn you, it does take a lot of steps.
Aloo Papri Chaat
Serves 4-6 as a side dish
- 1/2 cup all purpose flour
- 1/4 cup Semolina flour
- 1 teaspoon tamarind paste
- 7-8 teaspoon sugar
- 1/2 teaspoon red chili powder
- 1 dried apricot
- 1 small cooked potato, cubed
- 100 g chick peas
- 1/2 cup low fat yogurt (if using Greek yogurt, you will need to add milk to achieve the right consistency)
- 1 chopped green chili
- 1/2 teaspoon Chaat Masala (see spice mix below)
- 1 cup peanut oil for frying
- Make a soft dough with the flour and semolina by adding a little bit of water at a time.
- Roll the dough out into a rectangle and cut into bite-sized squares.
- Heat the oil to fry the squares and fry them until they puff a little and are golden. Drain oil off and set aside.
Directions for the Tamarind Chutney:
- In a small heavy bottom sauce pan, add the tamarind paste and the apricot. Add about 1 cup of hot water to it and heat to a boil until the tamarind paste dissolves and the apricot is mushy. Blend well with an immersion blender. Strain out any hard bits from the tamarind paste.
- Add the sugar, chili powder and mix well. Boil until all of the water evaporates and you are left with a thick rich paste.
Ingredients for the Chaat Masala:
Note: the original recipe for Chaat Masala called for Mango Powder which I did not have, and therefore I substituted the apricot into the tamarind mix to replicate the sweet and tangy flavour of the mango powder.
- 1 tbsp coriander
- 1 tsp cumin
- 1/8 tsp cayenne
- 1/4 tsp ginger
- 1/2 tsp paprika
- 1/4 tsp black salt
Directions for the Chaat Masala:
- Put all ingredients into a bowl and mix well. If some of the spices are seeds, you will need to grind them well.
Directions for the Yogurt Sauce and assembly:
- Whip the yogurt with a whisk until thin and runny (or if it’s Greek Yogurt, add a little milk),
- Add the cubed potatoes, chopped green chili, the chickpeas and a teaspoon or two of the tamarind and mix well (being careful not to break up the potatoes).
- Add the bite sized Papri (wafers) and mix gently to coat.
- Garnish with Coriander leaves and finely chopped green onions.