Mexican Papdi Chaat Sanjeev Kapoor Khazana

This Mexican Papdi Chaat is an exciting way to use Mexican ingredients to prepare a favourite Indian street food.

MEXICAN PAPDI CHAAT

Ingredients

2 ready-made tortillas
1 medium avocado
1 cup boiled kidney beans (rajma)
cup boiled sweet corn kernels
1 small green capsicum, finely chopped
1 small red capsicum, finely chopped
1 small potato, boiled, peeled, and cut into inch cubes
1 small onion, finely chopped + for garnish
lemon
2 tbsps sour cream + for drizzling
2 tbsps pizza sauce
tsp red chilli powder + for sprinkling
tsp roasted cumin powder + for sprinkling
tsp chaat masala + for sprinkling
Salt to taste
tsp dried mango powder
tsp black salt
Finely chopped raw mango for sprinkling
Fresh pomegranate pearls for sprinkling
Roasted peeled and unsalted peanuts for sprinkling
Chopped fresh coriander leaves for garnish
1 fresh green jalapenos, thinly sliced
1 fresh red jalapenos, thinly sliced
Bhujiya for garnish

Method

1. Vertically cut the avocado in half, remove the seed, peel and cut the flesh into small cubes. Transfer into a large bowl.
2. Add kidney beans, sweet corn kernels, green capsicum, red capsicum, potato, onion, squeeze the juice of lemon, sour cream and pizza sauce and mix well. Add red chilli powder, roasted cumin powder, chaat masala and salt and mix till well combined.
3. Cut the tortillas into 8 equal triangles.
4. Heat sufficient oil in a kadai. Gently slide in the tortilla triangles and deep fry till golden brown and crisp. Drain on an absorbent paper and transfer in a bowl.
5. Sprinkle red chilli powder, dried mango powder, chaat masala powder, black salt, roasted cumin powder, and salt and gently toss till each crisp tortilla triangle is covered with the masala. These are the papdis.
6. Arrange the papdis on a serving plate, add the prepared mixture on top, sprinkle onion, raw mango, fresh pomegranate pearls, roasted peanuts, drizzle sour cream, sprinkle coriander leaves, fresh green and fresh red jalapenos slices, and garnish with bhujia.

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