This Mexican Papdi Chaat is an amazing method to utilize Mexican components to prepare a favourite Indian street food.

MEXICAN PAPDI CHAAT

Active ingredients

2 ready-made tortillas
1 medium avocado
1 cup boiled kidney beans (rajma).
1/4 cup boiled sweet corn kernels.
1 little green capsicum, carefully sliced.
1 little red capsicum, finely sliced.
1 small potato, boiled, peeled, and cut into 1/2 inch cubes.
1 small onion, carefully sliced + for garnish.
1/2 lemon.
2 tbsps sour cream + for sprinkling.
2 tablespoons pizza sauce.
1/2 tsp red chilli powder + for sprinkling.
1/2 tsp roasted cumin powder + for sprinkling.
1/2 tsp chaat masala + for scattering.
Salt to taste.
1/2 tsp dried mango powder.
1/2 tsp black salt.
Carefully sliced raw mango for sprinkling.
Fresh pomegranate pearls for sprinkling.
Roasted peeled and unsalted peanuts for scattering.
Chopped fresh coriander leaves for garnish.
1 fresh green jalapenos, very finely sliced.
1 fresh red jalapenos, thinly sliced.
Bhujiya for garnish.

Approach.

1. Vertically cut the avocado in half, eliminate the seed, peel and cut the flesh into small cubes. Transfer into a big 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 enough oil in a kadai. Carefully slide in the tortilla triangles and deep fry till golden brown and crisp. Drain pipes 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, spray onion, raw mango, fresh pomegranate pearls, roasted peanuts, drizzle sour cream, spray coriander leaves, fresh green and fresh red jalapenos slices, and garnish with bhujia.

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