Tex Mex Papdi Chaat

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.

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