Papdi Chaat Appetizer Cups (Baked)
These Easy bite-sized Baked Papdi Chaat Appetizer Cups are the perfect way to serve a popular Pakistani snack in a healthy and elegant way.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 4 soft flour tortillas
- non stick cooking spray
- 1 15 oz can chickpeas
- 1 red potato
- 1 roma tomato
- 1 green onion
- 1/2 serrano chili
- 1 tsp chaat masala ((see notes))
- 2 tbsp tamarind chutney ((see notes))
- 1/2 cup plain full fat yogurt
- 1/8 cup milk
- 1 tbsp sugar
- 1/2 tsp chaat masala ((see notes))
- 1/2 cup boondi
- 1/2 cup pomegranate seeds
- 1/4 cup cilantro microgreens
Instructions
- 1
Preheat the oven to 375° F.
- 2
Cut three rounds from each tortilla using a biscuit cutter. (see notes)
- 3
Generously spray both sides of each round with the non stick spray.
- 4
Place each round in a muffin cup and press down so it forms a shallow cup.
- 5
Bake the taco cups in the oven for 10 minutes, remove and cool completely before filling.
- 6
Boil the potato till it is cooked through but firm.
- 7
Cool, peel, and dice the potato.
- 8
Drain and rinse the chickpeas.
- 9
Dice the tomato.
- 10
Finely chop the green onion, both the white and green part.
- 11
Chop the serrano chili and deseed it if you prefer your chaat to be less spicy.
- 12
Mix all of the above and add in the chaat masala and tamarind chutney and set aside.
- 13
Beat the yogurt and milk together till you have a smooth mixture.
- 14
Add in the sugar and chaat masala and mix in.
- 15
Add the boondi directly from the packet to the yogurt and stir in.
- 16
Place your baked and cooled Papdi cups on a serving dish.
- 17
Add 1 tbsp of the Chana Chaat in each cup.
- 18
Top the Chaat with 1 tsp of the Boondi Raita.
- 19
Place a dollop of the tamarind chutney on top of the Raita.
- 20
Sprinkle some pomegranate seeds on top.
- 21
Place a sprig of cilantro microgreens and serve.