Ingredients
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1/2 cup soaked chana dal
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1/4 cup soaked yellow moong dal
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1/2 tsp Haldi (turmeric) powder
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salt
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1/2 cup water
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2 tsp ghee
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1 tsp jeera (cumin seeds)
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1/2 tsp hing (asafoetida)
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A few green chilies, finely chopped
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Roasted cumin seeds powder (for sprinkling)
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Chaat masala (for sprinkling)
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3 Chilean Kiwis (peeled and cut into small pieces)
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1 medium size onion, finely chopped
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2 medium size tomatoes, finely chopped
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Fresh small bunch of coriander, finely chopped
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1.5 tsp sugar or jaggery (to balance sourness)
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Chili flakes as per taste
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Papdi
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Fresh coriander (for garnish)
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Sev (for garnish)
About
I created this unique fusion snack with chana and moong dal spread on papdi to make a delicious chaat, topped off with a vibrant Chilean Kiwi salsa. Kiwis are packed with Vitamin C, and you can easily find them at local fruit shops or online. This is such a fun, tangy twist on our traditional street food!
Serving Size: 3 to 4 people (makes about 20-25 loaded papdis)
This fusion chaat is a fantastic balance of complex carbohydrates, plant-based protein from the lentils, and a heavy dose of antioxidants. The Chilean Kiwis bring a massive boost of Vitamin C, which is actually perfect here because Vitamin C helps your body better absorb the plant-based iron found in the chana and moong dal. By using the baked and roasted alternatives, this becomes a guilt-free, fibre-rich snack that doesn’t compromise on that classic street-food flavour.
Estimated Nutritional Values (Per Serving – approx. 5 loaded papdis):
* Calories: 210 kcal (can drop to ~150 kcal if using baked papdi and skipping sev)
* Protein: 8 grams
* Carbohydrates: 32 grams
* Dietary Fibre: 7 grams
* Fat: 6 grams (primarily from the ghee tadka and papdi)
* Vitamin C: Over 100% of your daily requirement
Steps
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1
Done
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In a pressure cooker, take the soaked chana dal, soaked yellow moong dal, haldi powder, salt, and water. Cover the pressure cooker and cook for 3 whistles on a medium flame. ( Healthy Swap: To boost fiber while keeping the perfect thick texture for spreading, add half a cup of finely grated bottle gourd (lauki) or a handful of fresh spinach into the pressure cooker before sealing. They will completely melt into the dal as it cooks! ) |
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2
Done
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In a tadka pan, heat the ghee. Add the jeera, hing, and chopped green chilies. Once the tadka crackles, pour it over the boiled dal. Sprinkle some roasted cumin seeds powder and chaat masala on top. Keep the dal mixture aside. ( To reduce fat, cut the ghee down to just 1/2 a teaspoon, or use cold-pressed mustard oil for a more pungent, traditional flavour profile.) |
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3
Done
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In a mixing bowl, combine the chopped Chilean Kiwis, onion, tomatoes, and fresh coriander. Add the salt, sugar or jaggery, and chili flakes. Mix everything well. ( Healthy Swap: Skip the added sugar or jaggery entirely! If the kiwis are very tart, balance the sourness naturally by adding half a finely chopped sweet apple or a squeeze of fresh orange juice.) |
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4
Done
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Take your papdis and arrange them on a serving plate. Spread a thick layer of the prepared dal on each papdi and top it up with a generous spoonful of the Kiwi Salsa. ( Healthy Swap: Swap out deep-fried maida papdis for baked whole wheat (atta) papdis, roasted khakhra broken into bite-sized pieces, or even thick cucumber slices to avoid flour completely. ) |
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5
Done
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Garnish the chaat with fresh coriander and some sev. Serve immediately! ( Healthy Swap: Replace the deep-fried besan sev with roasted crushed peanuts, roasted chana, or fresh pomegranate arils to keep the crunch without the extra calories. ) |
