Papri chaat is the one of the most savory and popular street foods of New Delhi, India. It is an unique appetizer that is crisp, tangy, sweet and umami flavor all in one bite. When visiting New Delhi, you can find this chaat on the menu of street vendors, restaurants, and wedding parties whether causal or upscale.
A chaat is typically a crispy base topped with yogurt, spices, toppings, and the chutneys. This vegan take on chaat gets crunch from the papris, creaminess from the vegan yogurt, spicy/salty notes from the chili powders, freshness/color from the toppings and the great umami flavor from the coriander-mint and date chutneys.
Try it just once and get hooked forever like me!
A sweet date chutney is a perfect pairing to chaats and all Indian appetizers. Date chutneys are also a healthy alternative to traditional tamarind chutneys that can be tangy and inflammatory. Dates are rich in potassium, magnesium, manganese, and copper. They provide an array of vitamins such as A, B, B-6, and C. I absolutely love dates and use them in many recipes including salads and desserts.
This chutney is a perfect balance of natural sugar and spice. The Medjool dates are cooked with warm spices like ginger and cumin and sweetened with jaggery powder (made with raw sugarcane juice); while the degi mirch (Indian red chili) provides the contrasting heat and color.
If you love dates, please also give Taaza’s yummy mini cheesecakes a try (find recipe here)
Whole Wheat and Spelt Naan
Naan, the delicious and ubiquitous Indian flatbread, pairs perfectly with curries, lentils, and many other Indian dishes. Originating in South Asia, Naan is typically made in clay ovens called “tandoors”.
Traditionally, this flatbread is made with white flour, yeast, and dairy products; however, I recently set out to make a healthier naan to enjoy for our Indian family dinners. This recipe uses whole wheat, spelt flour, baking powder, and a bit of almond milk to make a dough that rises wonderfully. Naan’s can be garnished in a wide variety of creative ways using toppings such as cilantro, chili powder, garlic, and nigella seeds. These crisp and delicious naan breads are reminiscent of the tandoori naan I used to enjoy growing up in India.
Naan is best served piping hot with your favorite Indian dishes. Enjoy this naan as our family does!