Mexican Papdi Chaat

For the Bean Mixture:

Combine the following ingredients in a large bowl:

• 15 oz can black beans, drained and rinsed


• 15 oz can pinto beans, drained and rinsed


• 1 red bell pepper, finely diced


• 1 green bell pepper, finely diced


• 2 jalapenos, finely diced ( Use serrano if you want it spicier)


• 1 tsp taco seasoning


• 1/3 cup onions, finely diced (1/2 small onion)


• 1 cup frozen corn, rinsed and patted dry


• 1/2 cup scallions, sliced thin


• 1/2 tsp cumin powder


• 1/2 tsp chili powder


• 2 Cups Taco Sauce ( I used 1 16 oz. bottle of Ortega Taco Sauce)


• 1/2 cup salsa ( I use Pace Picante Medium Salsa)


• 1/2 cup chopped fresh cilantro


• 1-2 cups shredded Mexican blend cheeses (Cheddar/Monterey)

Tomato Garlic Chutney:

*This chutney should be used like a "hot sauce" and added sparingly to the dish *

Blend the following:

• 12 dried kashmiri chilis ( soaked over night in hot water or at least 30 minutes in hot water ) Remove the chilis from the water but reserve the soaking water as needed to make the chutney smooth.


• 6 cloves garlic, peeled


• 2 small tomatoes, roughly chopped


• salt


• 1/2 tsp cumin seeds


• 3 tbsp reserved soaking water

Cilantro Jalapeno Chutney:

Blend the following until smooth :

• 2 bunches cilantro, chopped roughly (bottom 2-3 inches of stems removed)


• 6 cloves garlic, peeled


• 3 jalapenos, roughly chopped


• 1 tsp cumin powder


• 1/2 of a lime, squeezed


• 3 tbsp peanuts,plain unsalted & skins removed


• 1/4 tsp salt *or to taste*

**add small spoonfuls of water as needed to keep things moving in the blender. A nutribullet or small blender will work best.Adjust salt as you add more water**

Yogurt & Sour Cream Sauce:

*You can skip this and use plain sour cream as well*

Combine the following in a bowl and mix well:

• 1 cup yogurt


• 1 cup sour cream


• 1/2 tsp cumin powder


• 1/2 tsp chili powder


• 1/4 tsp salt


• 1/2 lime squeezed

Additional Ingredients needed:

• 8-10 Flour Tortillas


• Oil For Frying