I had made this Batan papdi chaat many weeks ago, but was unable to post it because I wanted to “Google ” info regarding Batan.
These Batan (or maybe batar, as some people call it) are the baked, hard buns/toast, circular in shape and not sweet. I was unable to find any information about that, so I will be glad if somebody could enlighten me about, what it is called in other languages and how these are made.
For now, let me give you a clue on how does these look…….here is the picture of batan
This Batan(batar) papdi chaat is very famous around the place I live and Sindhis could be seen relishing this chaat at every chaatwalla stall (Thela)
Once you are able to grab some Batans (which are easily available at bakeries atleast in Mumbai), this a very simple chaat to assemble.It is almost same as sevpuri ,with only the variations, that in sevpuri, unpuffed or puffed puris are used, whereas here batans are used. And also amount of tangy chutney used in batan papdi is more.I mean batan papdi is almost immersed in chutney
As sevpuri, these too tend to become soggy pretty fast, so gulp it down the moment you assemble it
- Batan 5 (you can use as many are required)
- Papdi two handfuls
- Onion 1
- Potato 1
- Coriander leaves for garnishing
- Mint coriander and Tamarind chutney 1 small cup
- Sev(optional) a handful
- Salt just a pinch or two
- Chaat masala powder few pinches(optional)
- Red chilly powder to sprinkle
- Boil, peel and chop potato into small chunks
- Peel and chop onion very finely
- Make mint coriander and tamarind chutneys. You can find both the recipes here
- In a serving plate, place the batan with porous side upward
- Spread some potato,onion,crushed papdi,sev and sprinkle some salt and chilly powder(chaat masala too... if you have some)
- Now pour some chutney over it,actually the batan should be half immersed in chutney,but I prefer this chaat to be bit dry.
- Garnish with chopped coriander leaves and relish immediately