Rye Crispbread Chaat

Rye Crispbread Chaat is a twsited version of papdi chaat with potatoes, chickpeas, tamarind chutney, peanut, roasted green chili, and pomegranate arils.

Recipe Source Link:https://www.mygingergarlickitchen.com/rye-crispbread-chaat/

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RECIPE INGREDIENTS

» For Rye Crispbread Chaat

• rye crispbreads - 8
• roasted potato slices - 1 cup
• natural yogurt or greek yogurt - 2 cup
• tamarind chutney - 6 tablespoons
• chickpeas, cooked - 1/4 cup
• roasted peanuts - 1/4 cup
• roasted green chilies - 4
• onions, chopped - 1
• cilantro leaves - 2 tablespoons
• pomegranate arils - 1/4 cup
• salt to taste
• chaat masala - 1 teaspoon
• cumin powder - 1 teaspoon
• chili powder - 1 teaspoon

RECIPE INSTRUCTIONS

» How to Make Rye Crispbread Chaat //

1. Coarsely crush 8 crispbreads and arrange them on a serving plate.
2. Top it with half potatoes, half chickpeas, 1 cup yogurt, 3 tablespoons tamarind chutney.
3. Sprinkle roasted half peanuts, pinch of salt, ¼ teaspoon chaat masala, pinch of cumin powder and pinch of chili powder over it.
4. Top with some chopped onions, pomegranate arils, and cilantro leaves.
5. Repeat steps 1 to 3 to make 1 more plate.
6. Serve Rye Crispbread Chaat immediately!

RECIPE NOTES

1. No notes for this recipe.