There are many varieties of chaat in India – this is papdi chaat which is my favourite.
Tamarind & Date Chutney
50g jaggery, chopped into smaller pieces
Tamarind pulp or half the amount of paste
Whole yellow peas
1 tsp salt
1 heaped tsp roasted fennel, crushed in a pestle & mortar
1 tsp ground cumin
1 tsp salt
1 tsp chilli powder
Crispy papdis made in advance.
Peanut, coriander and mint chutney
Barik sev if available
Chopped red onions
To make the peas, soak them overnight to rehydrate, add salt and cook in pressure cooker for about 15 minutes or in a pan for 1-1½ hours.
The peas should be mushy and lose their shape.
Add to a bowl and mix through a little water to make a bit more foamy.
To make the chutney, deseed the dates and add to a pan with the jaggery and tamarind. Pour water over the mix.
Bring to a boil and cook for half an hour on low heat.
Leave to simmer until everything is squishy and cooked down and the liquid has thickened.
Cook until the tamarind is soft, the jaggery has melted and the dates are softened.
Use a potato masher to break up the tamarind and dates and then pass through a metal sieve to remove all the seeds.
Add the pulp from the sieve to a pan and add 200-300ml water to break down the flavours to add to the chutney.
Sieve this mix into the chutney.
Add fennel and cumin into the chutney with the salt and chilli powder.
Heat over a low heat for a few minutes, stirring continuously.
Turn off heat and allow to cool completely.
To serve, break up 5 large papdis and cover with the warm or room temperature pea mix.
Drizzle yoghurt, some chopped onions, watered down chutneys over the peas.
Add a pinch of salt, chilli powder and chaat masala.
Finally, sprinkle some sev, coriander and pomegranate seeds over the plate and serve.