Chaat is a term used to describe savory snacks typically sold by street vendors in India. Papadi chaat, on the other hand, is a savory mixture of potatoes, chickpeas and vegetables piled high on a base of fried papadi crackers and drizzled with sweet and tangy tamarind and yogurt sauces. Typically heavy and messy, the dish gets a makeover from chef Jessi Singh of New York City's Babu Ji, who wanted to create a lighter, salad-like version of papadi chaat—and this is his bright iteration.
We used cocktail-size papadi, but if you can find only larger ones, break them roughly into silver-dollar-size pieces. Each package will have directions on how to fry the crackers, but simply heat a small pot with two inches of oil to 350 degrees and fry them in batches for 15 to 30 seconds, then drain over paper towels. You can let the dish sit for a bit to let the sauces soak into the papadi, but be forewarned that it may turn soggy.
To learn more, read "Snap Chaat."
Papadi Chaat (Indian Nachos)Recipe adapted from Jessi Singh, Babu Ji, New York, NY
Yield: 4 to 6 servings
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes