The "street food" team has become very popular lately. Especially with Matprat's new TV commercial. So I thought I would share what is typically Indian in this area. Unfortunately, we don't get that in Norway..Chaat is proper Indian street food. When I visit India, almost all my relatives claim that "on our corner you get India's best chaat!"
Like many Indian dishes, you will find many variations. In India, papri are common; round, thick "chips" made from wheat flour that are a bit time-consuming to make. I use my oven-toasted papadams instead of deep-fried chips, but you can definitely use potato chips.
In the heat, this is cooling and filling without being heavy fare. Here is my easy version; I'm waiting for the advanced version.
CHAAT // Indian street food
1 liter of kefir + 4-5 tablespoons of Turkish yogurt
300 gr cooked chickpeas
4 boiled potatoes, diced
1 pkg raita mix
1 teaspoon dried mint
1 tsp chili powder
1 ½ tsp toasted cumin
1 teaspoon salt
1 tsp chaat masala
Garnish:
Some papadams
Date chutney
Optional fresh chili in thin rings
Fresh coriander
3-4 tablespoons Indian mix or peanuts
Procedure:
Mix everything in a bowl. You can get Indian mix in Greenland, but don't despair! If you don't have it, you can use peanuts in their shells that you crack open (not salted and fried). For a crunchy touch, you can have 2-3 tablespoons of raita mix balls in addition to the papadam. Break up like nachos and decorate before serving so they don't get soft. Sprinkle on garnish and possibly fresh chili. This is one of my favorite dishes. Summer fun!
With papri
Preheat oven to 250 degrees. Place 4 papadams on a rack in the middle of the oven for about 30-40 seconds. When they just start to change color, they are ready to serve as an appetizer with raita or chutney. Other serving tips: try with soup, salad, tacos or as a gluten-free cracker with Brie and date chutney.
With papadams