There is something mystical about summer rain and the way nature revives. Monsoon showers always unleash familiar fragrances of wet soil, musty cedar wood and the heady essence of drenched flower petals.
It happens every year, yet it’s enchanting every time around. I’ve seen perfect rainbows, ominous clouds and even moments of rapturous lightening and I’m still amazed all over again.
Every season ushers in changes in ambience and of course, different cravings and appetites. Indian street food and and rainy seasons. Need I say more?
Ingredients (Serves 4)
1 medium potato (boiled, peeled and diced)
1 can appx 500 grams chickpeas/ garbanzo beans (drained & washed well)
1 small red onion (finely diced)
3/4 cup Greek yogurt, stirred well
1/2 cup chopped fresh coriander or cilantro
The following ingredients are easily available at Indian speciality stores
1 pkg / box ‘papdi’ (fried dough wafers) – pronounced ‘paap-ri’
Chaat Masala powder (available in spice shakers)
Tamarind Chutney (available in bottle)
There are numerous ways to prepare a ‘chaat’. The quantities of each ingredient can be adjusted according to personal taste.
1. Prepare 4 serving plates.
2. Break the papdi wafers into bite size pieces and divide them generously onto the 4 serving plates.
3. Next, spread the diced potatoes and chick peas on top of the wafers.
4. Sprinkle chaat masala powder to lightly dust the ingredients
5. Next, spoon yoghurt over the servings
6. Top the yogurt off with some tamarind sauce
7. Finally garnish with coriander and diced onions
Enjoy and don’t forget to look out for that perfect rainbow…