Indian "nachos"

On a trip to Seattle last year, we feasted at a casual street food Indian-themed place, Spicewalla. We were a large group and we ordered one of everything. My favorite was papdi chaat, which they billed as "Indian nachos." These were pita-like chips topped with spiced chickpeas and a variety of chutneys.

If you’ve followed my blog, you know my love for middle eastern "nachos," so this dish was right up my alley.

Inspired by our feast, I decided to create my own version at home using what I had on hand. This dish is incredibly versatile and a fantastic way to repurpose any leftover Indian food. 

Here are ideas for building your own:
Pita chips: Similar to the wheat-based papdi chips Spicewalla used, crumbled up pita chips make a great crunchy base layer.

 
Something saucy: Add a generous ladle of a saucy curry dish like chana masala or "chicken" tikka masala.

 
Yogurt sauce: I make a cilantro lime yogurt sauce by blending 3/4 cup Greek yogurt, 1/2 bunch cilantro stems and leaves, 1/2 t salt, 2 t lime and 2 cloves garlic.

Chutney: IMHO, a sweet chutney like mango chutney is essential here to add balance.

Fresh veggies: I add lots of fresh diced red onions and tomatoes to the point where it is almost salad-like.

Optional, less traditional extras: I like to top this with a drizzle of sambal olek, Indian pickle, and some crispy fried jalapenos because I like it spicy!