4 Serves
90 Mins
Boil the potatoes in a pot until tender, then peel and dice them into small cubes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
142 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
193 mg / 1,250 mgPotassium
484 mg / 4,700 mgSodium
436 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
5 g / 28 gSugar
16 g / 50 gSaturated Fat
0 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Arrange the papdi wafers on a serving dish as the base for the chaat.
Top the wafers with the diced boiled potatoes and a generous drizzle of yogurt.
Drizzle the tamarind chutney and mint-coriander chutney over the yogurt layer.
Season the dish with salt, black pepper, and chaat masala to taste, then serve immediately.
25
g95
g20
g
Yemeni
