What’s so Mexican about this papdi chaat recipe, you ask? It starts right from tortillas as papdi to a whole range of Mexican flavours that you will discover in the recipe!
This is a fairly simple and easy-to-follow recipe. The chaat is all about the coming together of various elements so it might seem like a lot of prep work but again, channel the love for fusion food and you are good to go. Best served and savoured immediately but since some components can be made ahead in time, this makes for a go-to appetiser for parties and get-togethers.
The green and red chutneys can be made two days ahead and so can the bean mixture with olive oil. The assembly part of adding sour cream, shredded cheese, and other garnish ingredients should be done fresh right before you serve.
Try this desi chaat with a Mexican flair at home!
| Servings | 8 – 10 persons |
| Course | Appetizer / Snack |
| Preparation Time | 20 minutes |
| Cook Time | 20 – 25 minutes |
Ingredients for Tex Mex Papdi Chaat(1 cup = 200 ml, 1 tbsp = 15 ml) |
|
| 6 – 7 Nos. | Ready tortilla wraps (flour ones) |
| Oil for frying | |
| 2 cups | Boiled kidney beans (rajma) (crush it coarsely) |
| ½ cup | Boiled corn kernels |
| ½ no. | Red pepper, chopped |
| ½ no. | Green pepper, chopped |
| ½ cup | Spring onions, finely chopped |
| 1-2 tbsp | Taco seasoning |
| 2 tbsp | Olive oil for cooking |
| 1 tbsp | Cumin powder |
| 1-2 tsp | Red chili powder |
| ¼th cup | Salsa sauce |
| Salt to taste | |
| 6 – Nos | Jalapenos chopped |
| 1 tbsp | Sriracha hot sauce or any Mexican hot sauce |
Ingredients for Green Chutney( 1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1 bunch | Green coriander leaves |
| 6 cloves | Garlic |
| 3 – 4 | Fresh jalapenos (seeds removed) |
| 1 – 2 | Green chilies |
| 1 tsp | Cumin powder |
| 3 tbsp | Peanuts (skin removed, plain unsalted) |
| Salt to taste | |
| Lemon as per taste | |
| 1 tsp | Sugar |
Ingredients for Red Chutney(1 cup = 200 ml, 1 tbsp = 15 ml) |
|
| 12 nos | Dried Kashmiri chilies (soak for ½ hour in hot water and then drain. Remove seeds) |
| 6 colves | Garlic, peeled |
| 2 small | Tomatoes |
| Salt to taste | |
| ½ tsp | Cumin seeds |
| 1 tbsp | Oil for cooking |
Ingredients for Sour Cream(1 cup = 200 ml, 1 tbsp = 15 ml) |
|
| ½ cup | Hung yogurt |
| ½ cup | Cream |
| Salt to taste | |
| ½ | Lemon squeezed |
| 1 clove | 1 clove |
| 1-2 tbsp | Water to thin it down |
Additional Ingredients(1 cup = 200 ml, 1 tbsp = 15 ml) |
|
| ½ cup | Yellow cheddar or Montrey Jack Cheese, shredded |
| A few | Jalapeno slices |
| A few | Coriander leaves for garnish |
| A few | Spring onion greens |
Instructions for the Flour Tortillas |
|
| 1. | Cut the ready flour tortillas with a cookie cutter into round disc. |
| 2. | Deep fry in hot oil. Keep aside. They should be very crisp. |
Instructions for the for the Bean Mixture |
|
| 1. | Mix the boiled rajma (crushed coarsely), corn, spring onions, taco seasoning, cumin powder, chili powder, salt, sriracha, jalapenos and salsa. Check the seasonings and add as per your taste. |
| 2. | Heat olive oil and sauté the above mixture for 2 minutes or so. Keep aside to cool. |
Instructions for Green Chutney |
|
| 1. | Blend all ingredients in a blender. Add the chilies to suit your taste buds. |
| 2. | Blend with very little water. Keep aside for further use. |
