Sev, yellow crispy noodles available at Indian grocery stores
Celery chutney recipe follows
less than half a cup
papad (buy size similar to the tortilla chips available)Usually they come in a bigger size
Oil for deep frying
In This Recipe
Take the boiled potatoes and cut them into small pieces, add the chopped celery, chopped onions, corn and pomegranate seeds, peanuts and mix well.
Add all the other dry ingredients, leaving away the yellow crispy noodles "sev" and mix it well.
Meanwhile, heat enough oil to deep fry the papad at medium high heat. Fry all the papads one by one and remove them on a piece of tissue paper. and, leave them aside.
Take 1 cup celery stalks washed and chopped, 1/2 cup coriander leaves, 2 to 3 tbsp of mint leaves, 1 lime juice, salt to taste, 1 green chilli and 3 tbsp of chopped apples. And, blend everything in a blender or a food processor using a little bit of water. Make chutney out of it.
Now to assemble this dish, take the fried papads and place the potato mix on top of it and drizzle them with little bit of celery chutney and then a little bit of store bought tamarind chutney and finally top it off with sev, the yellow crispy noodles and serve immediately.
Suggestion- Assemble the chaat whenever you are going to serve it because the chutney and the potato mixture and make the papad soggy.
For this particular dish , please buy a small sized papad size similar to tortilla chips or if you do not find papad of that size , I would recommend going for traditional chaat "puris" available at Indian grocery stores.