Delhi x Lebanon

Papdi chaat fattoush

Name: Papdi chaat fattoush
Total time: 25 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 tbsp pulp tamarind; 1 tbsp jaggery; 3 tbsp water; 1/2 tsp roasted cumin powder (ground cumin); a pinch black salt; 2 tbsp olive oil; 1 1/2 tbsp lemon juice; 1 tbsp pomegranate molasses; 1 1/2 tsp divided sumac; 1 clove grated garlic; Salt, to taste; 1 small head torn lettuce; 1 chopped cucumber; 2 chopped tomato; 4 sliced radish (daikon radish, mooli); 2 sliced spring onion (green onion, scallion); a handful mint leaves; a handful flat leaf parsley; 1 cup boiled chickpeas, boiled; 1 boiled and cubed potato; 2/3 cup whisked curd (plain yogurt, natural yoghurt); Papdi (flat fried crisps), about 20; a handful sev; a handful of arils pomegranate seeds; 1 tsp chaat masala

Fattoush swapped its fried pita for papdi and picked up some chutney gossip on the way.

25 minTime

10 gProtein each

mildSpice

Bread salad, chaat style2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

373kcalsame

10 gproteinsame

8 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Tamarind1 tbsp pulp

Jaggery1 tbsp

Water3 tbsp

Cumin powder (ground cumin)½ tsp, roasted

Black salta pinch

Olive oil2 tbsp

Lemon juice1½ tbsp

Pomegranate molasses1 tbsp

Sumac1½ tsp, divided

Garlic1 clove, grated

Saltto taste

Lettuce1 small head, torn

Cucumber1, chopped

Tomato2, chopped

Radish (daikon radish, mooli)4, sliced

Spring onion (green onion, scallion)2, sliced

Mint leavesa handful

Flat leaf parsleya handful

Chickpeas, boiled1 cup, boiled

Potato1, boiled and cubed

Curd (plain yogurt, natural yoghurt)⅔ cup, whisked

Papdi (flat fried crisps)about 20

Seva handful

Pomegranate seedsa handful of arils

Chaat masala1 tsp

Method

5 steps

1Simmer the tamarind, jaggery and water on medium heat for 4 minutes. Add the cumin and black salt and cool.
2Whisk the olive oil, lemon, pomegranate molasses, 1 tsp sumac, garlic and salt.
3Toss the lettuce, cucumber, tomato, radish, spring onion, herbs, chickpeas and potato with the dressing.
4Pile onto a platter, break the papdi over, spoon on the curd and chutney, then scatter sev, pomegranate, chaat masala and the rest of the sumac.
5Serve within 5 minutes.

Serve it like this

Pile the salad high in the centre of a platter, tuck papdi upright around it, drizzle curd and chutney in zigzags and finish with sev and arils.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Papdi chaat fattoush

Make it your way

Ingredients

Method

Make it a meal