Spiced Crisp, Potato & Chickpea, Mango Leather, Tamarind Sauce, Sweet Yogurt.
One of the most popular Indian street-foods in both Delhi, Mumbai & throughout major Indian cities. At the restaurant it's plated & served on mini folding chairs, a reminder of how it was eaten street-side from the traveling vendors pulling their carts on bicycles, with a couple of folding chairs for customers.
In a pot, soak the tamarind pulp in the water for 15-30 mins, break it up with a fork or spoon. Then bring to a boil over medium-high heat until it softens up.
Scrub potatoes clean & rub with oil, generously salt & puncture with a fork. Bake till tender, aprx 60 mins in a 425F degree oven, flipping potatoes over halfway through.
Add all the ingredients together in a bowl & whisk till sugar dissolves.
Toast seeds in a dry skillet over medium heat, then grind them with a mortar & pestle (but not too fine).
Lay out your crisped papdi disks. Top each with a mango leather square.