Who doesn’t love chaat? All those gorgeous chutneys and crunchy things cascading over boiled chickpeas and potatoes! Of course once you add all those sugary chutneys, deep fried papris, sev and everything else to a humble bowl of chickpeas potatoes you aren’t exactly left with something that’s healthy. Maybe that’s not the point, maybe chaat isn’t supposed to be healthy. What if it can be though? Enter my Mexican Tortilla Papri Chaat.
So why a Mexican Tortilla Papri Chaat? I loved the idea of these flavours and this spin on a popular desi dish. I think it’s because growing up quesada’s and nachos were on the menu for Iftar during Ramzaan and the flavours of Mexican cuisine lend themselves to desi tastebuds. Who can forget their first bite of Fajita pizza somewhere along Boat Basin?
There are so many Mexican dishes that are light, fresh and healthy when they are made authentically and don’t involve a deep frier or a helping of churros! Nachos aren’t the worst thing I eat! I love making them at home with Neal’s Organic Tortilla Chips and their salsa alongside a big bowl of traditional guacamole. It’s so easy to make healthy tacos as well.
A few months ago the hubz and I were finishing off some corn chips and salsa. A lot of the chips were broken up so we dumped them into the salsa and I added a dollop of Greek yoghurt to it and we ate it with a spoon like the classy couple that we are. I think that was when the first version of the Mexican Papri Chaat was born. Since then, I’ve been OBSESSED with creating this recipe and thought Ramzaan would be the best moment to share it.
This dish has protein, fibre and fresh veggies! It’s also easily customized. You don’t have to use black beans, try pinto or red kidney beans as well and let me know how it goes! I chose to my bake tortillas for my papris but you could easily use some good quality corn chips and feel free to use a regular green chilli if that’s what you have instead of jalapeño. The only thing you absolutely cannot substitute in this recipe is the salsa verde, which serves as a flavourful chutney. It really elevates this chaat. If like me you don’t make yours from scratch make sure you look for a good quality salsa verde without sugar! I used my homemade chaat masala, you can get the recipe here.
- Serves 4
- 2-3 corn tortillas or gluten free tortillas* or 2 cups tortilla chips
- 2 cups black beans**
- 3/4 cup Greek yoghurt (lactose free if necessary)
- Spices: 1/4tsp salt, 1/4tsp cayenne, 1/4tsp paprika or 3/4tsp of my homemade chaat masala (please try to use a homemade version, my recipe is really easy!)
- 2tsp coconut sugar (or brown sugar), divided
- 1/2 cup red onion, finely chopped
- A handful of cherry tomatoes or one small sized tomato, finely chopped
- 1/3 cup cilantro, finely chopped
- 1/2tsp of jalapeño or green chilli, finely chopped
- A squeeze of lemon or lime juice
- Lots and lots of salsa verde
- My homemade chaat masala
- Himalayan pink salt, to taste
- If baking your own papris, preheat oven to 375F.
- Roughly tear up the corn tortillas in to pieces and place them on a baking sheet. I used teff tortillas and baked them for 10 minutes until they were completely crunched up and then tossed them in my homemade chaat masala.
- Set aside and allow to cool.
- Mix the beans with the yoghurt, spices and one teaspoon of coconut sugar.
- Toss the chopped red onion, cherry tomatoes, cilantro and jalapeño together with the squeeze of lemon or lime juice and remaining coconut sugar.
- To assemble the chaat, put the bean and yoghurt mix in a serving dish. Top with the papris and then spoon 6-8 tablespoons of salsa verde on top of the papris. Top this with the red onion and tomato mixture and finish with a final flourish of chaat masala and some pink salt.
- *This depends on how big they are, if they are small use three.
- **I used black beans but use pinto or kidney.