Experiment with crunchy snack foods in sweet yogurt. Called Dahi Papdi Chaat in India. Often includes tamarind or mint chutney, cumin, chopped raw onions, or cilantro. Can also include 'black salt' (Potassium chloride instead of Sodium Chloride) which has a deeper, more complex flavor. Discovered by chef Archana of Archana's Kitchen
Ayurveda Diet Notes (help)
In this recipe, cumin and cilantro help to balance the heavy quality of yogurt.
Dosha – Vata-, Pitta-, Kapha+
Quality – Heavy, Oily, Cooling
Taste – Sweet, Sour, Pungent
Recipe - (Help with Cooking)
Serves : 6 persons
Preparation Time: 20 minutes
6 papdi’s (see link below to Archana's website)
6 tblsp tamarind chutney
1/4 cup chopped cilantro
1/4 cup chopped onions
1 cup whipped yogurt with 1 tblsp sugar
2 tablespoons chaat masala
2 tablespoon roasted cumin powder
6 ramekins.
Place one papdi in each ramekin and cover in yogurt. Add the other ingredients one by one and serve immediately to prevent papdi's becoming soggy. For the full recipe visit Archana's Kitchen.
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