5 places to try papri chaat in Mumbai and a recipe to ace the snack at home

Elco Tucked away amid the bustling street shops no shopping trip to Hill Road can be complete without multiple helpings of panipuri ragda patty and of course papri chaat at ElcoAt 2A 46 Elco Market Hill Road Bandra WestLog on to ZomatoCost Rs 140Tewari Brothers Mithaiwala With multiple outlets across Mumbai this mithaiwala shop is a chaat paradise with their papri chaat being a musttryAt Sion Juhu Opera House and BorivaliLog on to ZomatoCost Rs 90Papri chaat by SalttOye Kake This restaurant serves two kinds of papri chaat Therersquos your authentic Amritsari papri chaat with inhouse condiments Then therersquos the chur chur papri chaat made with papri tossed in spicy and sweet chutneys and served with lime and sevAt Oye Kake Fort and Lower ParelLog on to Zomato Swiggy or ThriveCost Rs 289 onwards for bothIshaara The tussle between Mumbai and Delhi over which city serves the best chaat will continue forever This restaurant whips up papri chaat a la Dilli try it out and be the judge of the DelhiMumbai debateAt Ishaara 3rd floor no 462 Palladium Mall High Street Phoenix Senapati Bapat Marg Lower ParelLog on to Swiggy ZomatoCall 8657531988 for direct ordersCost Rs 260 onwardsSaltt If papri chaat and vacation cravings hit you at the same time drive out to this picturesque eatery Karjat for a plateful served with a side of the lush green viewAt Saltt Oleander Farms Pvt Ltd Karjat Chowk Road Vavarle Village Karjat KhalapurLog on to thrivenowinsalttbrowsemenudine_inCost Rs 595 onwardsPapri chaat a la DilliFor the coriander and mint chutneyIngredientsgtgt 1 bunch coriander stalks removed gtgt 12 bunch fresh mint leaves gtgt 5 mediumsized chopped green chilliesgtgt 1inch chopped gingergtgt 3 cloves chopped garlicgtgt 1 tsp cumin seeds gtgt Salt to taste gtgt 3 tbsp lime juiceMethodPut in a blender add three tbsp water and blend to a smooth pasteFor the date and tamarind chutneyIngredientsgtgt 12 cup seedless dates gtgt 12 cup tamarind gtgt 12 cup jaggery gtgt 12 tsp fennel gtgt 12 tsp cumingtgt 1 tsp coriander gtgt 1 tsp Kashmiri red chilli powder gtgt 12 tsp ginger powdergtgt Salt to taste gtgt A pinch of sugarMethodIn a pan add tamarind dates and jaggery Pour water and boil the mixture for at least 10 minutes Tip in fennel powder coriander powder cumin powder Kashmiri red chilli powder dry ginger powder and salt to taste Mix well mash the tamarind and dates Simmer for two minutes Cool the mixture Blend to form a smooth pureacuteeFor the bhalla and potatoesIngredientsgtgt 3 mediumsized potatoesgtgt 12 cup urad dal gtgt 13 cup moong dal gtgt 12 tsp cumin seeds gtgt 14 tsp asafoetidaMethodBoil the potatoes Mash two roughly and add salt and a little chaat masala to your taste Cut the remaining ones into 12 inch pieces Soak the dals in water for four to five hours Drain water add cumin and asafoetida Grind in a mixer adding water by the spoon till you get a paste Pour into a bowl and add salt Whisk lightly Fry in medium hot oil Cool and soak in waterFor assemblyIngredientsgtgt Coriander and mint chutney gtgt Date and tamarind chutney gtgt Potatoes and bhalla gtgt 12 biscuit papris gtgt Yoghurt lightly sweetened beaten and chilled gtgt 2 tbsp chopped fresh coriander leaves gtgt 1 tbsp pomegranate seeds gtgt 1 tbsp boiled green moong gtgt 1 tbsp boiled black gram gtgt 1 tsp chaat masalagtgt 1 tsp red chilli powderMethodLay out six papri biscuits Sprinkle the mashed boiled potato mix and the cut ones Sprinkle the boiled green moong and black gram Add handtorn squeezed bhalla or soaked and squeezed boondi Add chaat masala and red chilli powder Generously top up with beaten yoghurt Drizzle coriander and mint chutney and then date and tamarind chutney Garnish with chopped coriander and pomegranate seedsServe chilledPrashant Issar creator and cofounder Ishaara