Indian-style Nacho’s (Papdi Chaat)
Serves 2
*Chickpeas x 1 tin (about 400gm drained and rinsed)
*Mini Plain Pappadums x 1 pack (175gm),
these are ready to eat like chips. I used Patak’s (available where you find pappadums). Alternatively prepare 24 larger pappadums according to packet directions.
*Ghee (clarified butter) x 4 tablespoon’s
*Ground Cumin x 1/2 teaspoon
*Garlic x 1 clove (minced)
*Soy Sauce x 1 tablespoon
*Apricot jam x 3 tablespoons (warmed in microwave in a mug for a few seconds, then stir)
*Plain yoghurt x 4 tablespoons (mixed with a pinch of salt)
*1/4 cup water
*Fresh coriander, chopped quantity x 1/4 cup and a little extra to garnish.
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-Heat half the ghee, add chickpeas and fry 3-4 minutes.
-Add soy sauce, wait until it sizzles, add garlic and cumin, stir and fry for 1-2 minutes.
-Add remaining ghee, stir and fry another 2 minutes.
-Add water, stir and fry another 3 minutes.
-Assemble Papdi Chaat by evenly distributing mini pappadums on two plates.
-Put chickpeas on top of pappadums.
-With a teaspoon, “dot” yoghurt all over chickpeas, then using another spoon, “dot” apricot jam directly on top of yoghurt.
-Sprinkle both plates with a little chopped fresh coriander and serve immediately.
