Papri chaat recently became a buzzword in the Parliament after TMC MP Derek O’Brien slammed the government for hastily passing bills. Taking cue, here’s a round-up of places to savour the snack, and a recipe dish to try out on your own
Chur chur papri chaat by Oye Kake
Elco: Tucked away amid the bustling street shops, no shopping trip to Hill Road can be complete without multiple helpings of pani-puri, ragda patty, and of course, papri chaat at Elco.
At: 2/A, 46, Elco Market, Hill Road, Bandra West.
Log on to: Zomato
Cost: Rs 140
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Tewari Brothers Mithaiwala: With multiple outlets across Mumbai, this mithaiwala shop is a chaat paradise, with their papri chaat being a must-try.
At: Sion, Juhu, Opera House and Borivali.
Log on to: Zomato
Cost: Rs 90
Papri chaat by Saltt
Oye Kake: This restaurant serves two kinds of papri chaat. There’s your authentic Amritsari papri chaat, with in-house condiments. Then, there’s the chur chur papri chaat made with papri tossed in spicy and sweet chutneys, and served with lime and sev.
At: Oye Kake, Fort and Lower Parel.
Log on to: Zomato, Swiggy or Thrive
Cost: Rs 289 onwards for both
Ishaara: The tussle between Mumbai and Delhi over which city serves the best chaat will continue forever. This restaurant whips up papri chaat a la Dilli; try it out and be the judge of the Delhi-Mumbai debate.
At: Ishaara, 3rd floor, no 462, Palladium Mall, High Street Phoenix, Senapati Bapat Marg, Lower Parel.
Log on to: Swiggy, Zomato
Call: 8657531988 for direct orders
Cost: Rs 260 onwards
Saltt: If papri chaat and vacation cravings hit you at the same time, drive out to this picturesque eatery Karjat, for a plateful, served with a side of the lush green view.
At: Saltt, Oleander Farms Pvt Ltd, Karjat Chowk Road, Vavarle Village Karjat, Khalapur.
Log on to: thrivenow.in/saltt/browse-menu/dine_in
Cost: Rs 595 onwards
Papri chaat a la Dilli
For the coriander and mint chutney
Ingredients
>> 1 bunch coriander, stalks removed >> 1/2 bunch fresh mint leaves >> 5 medium-sized chopped green chillies
>> 1-inch chopped ginger
>> 3 cloves chopped garlic
>> 1 tsp cumin seeds >> Salt to taste >> 3 tbsp lime juice
Method
Put in a blender, add three tbsp water and blend to a smooth paste.
For the date and tamarind chutney
Ingredients
>> 1/2 cup seedless dates >> 1/2 cup tamarind >> 1/2 cup jaggery >> 1/2 tsp fennel >> 1/2 tsp cumin
>> 1 tsp coriander >> 1 tsp Kashmiri red chilli powder >> 1/2 tsp ginger powder
>> Salt to taste >> A pinch of sugar
Method
In a pan, add tamarind, dates and jaggery. Pour water and boil the mixture for at least 10 minutes. Tip in fennel powder, coriander powder, cumin powder, Kashmiri red chilli powder, dry ginger powder and salt to taste. Mix well; mash the tamarind and dates. Simmer for two minutes. Cool the mixture. Blend to form a smooth purée.
For the bhalla and potatoes
Ingredients
>> 3 medium-sized potatoes
>> 1/2 cup urad dal >> 1/3 cup moong dal >> 1/2 tsp cumin seeds >> 1/4 tsp asafoetida
Method
Boil the potatoes. Mash two roughly, and add salt and a little chaat masala to your taste. Cut the remaining ones into 1/2 inch pieces. Soak the dals in water for four to five hours. Drain water; add cumin and asafoetida. Grind in a mixer adding water by the spoon, till you get a paste. Pour into a bowl and add salt. Whisk lightly. Fry in medium hot oil. Cool and soak in water.
For assembly
Ingredients
>> Coriander and mint chutney >> Date and tamarind chutney >> Potatoes and bhalla >> 12 biscuit papris >> Yoghurt, lightly sweetened, beaten and chilled >> 2 tbsp chopped fresh coriander leaves >> 1 tbsp pomegranate seeds >> 1 tbsp boiled green moong >> 1 tbsp boiled black gram >> 1 tsp chaat masala
>> 1 tsp red chilli powder
Method
Lay out six papri biscuits. Sprinkle the mashed boiled potato mix and the cut ones. Sprinkle the boiled green moong and black gram. Add hand-torn squeezed bhalla (or soaked and squeezed boondi). Add chaat masala and red chilli powder. Generously top up with beaten yoghurt. Drizzle coriander and mint chutney, and then date and tamarind chutney. Garnish with chopped coriander and pomegranate seeds.
Serve chilled.
Prashant Issar, creator and co-founder, Ishaara
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