Burrata Papdi Chaat

• Nutrition Info (Per Platter - Serves 2):

  Calories: 450 kcal, Protein: 18g, Carbs: 30g, Fats: 28g, Calcium: High

• History/Origin:

  This dish is the definition of "Viral Fusion." Traditional Papdi Chaat relies on sweetened yogurt to balance the spicy chutneys. Burrata, a fresh Italian cheese made from mozzarella and cream, has a liquid, buttery center (stracciatella). When cut open, this cream flows out, mimicking the cooling effect of yogurt but with a far more decadent, velvet texture. It turns a messy street snack into a fine-dining masterpiece.

• 

  Ingredient List:

  • The Star: 1 ball Fresh Burrata Cheese (at room temperature).

  • The Base: 12-15 Crisp Papdis (Fried flour crackers).

  • The Mix: ½ cup Boiled Potatoes (cubed) and Boiled Chickpeas (Chana), tossed with ¼ tsp Chaat Masala and Red Chili Powder.

  • The Sauces: ¼ cup Green Chutney (Mint-Cilantro), ¼ cup Sweet Tamarind (Imli) Chutney.

  • The Crunch: Nylon Sev (fine yellow noodles), Pomegranate seeds, Fresh Cilantro.

  • Spice Dust: Roasted Cumin Powder (Jeera), Black Salt (Kala Namak).

  Detailed Method (Assembly):

  1. Prep the Cheese: Remove Burrata from the fridge 30 minutes before serving. It must be at room temperature to be creamy.

  2. The Base: On a large, aesthetic platter, arrange the Papdis in a circle or a flat layer.

  3. The Filler: Spoon the spiced potato and chickpea mixture over the papdis.

  4. The Crown: Place the Burrata ball gently in the exact center of the platter, sitting on top of the potatoes/papdis.

  5. The Slash: Using a sharp knife, make a deep "X" cut in the center of the Burrata and gently pull it open so the creamy interior flows out over the papdis.

  6. The Drizzle: Generously drizzle Green Chutney and Tamarind Chutney over the white cheese and the papdis. The color contrast (White, Green, Brown) is essential.

  7. Garnish: Sprinkle roasted cumin, black salt, nylon sev, and pomegranate seeds over everything. Serve immediately.

  Pro Tips (Tidbits):

  • Temperature Rule: If the Burrata is cold, the inside will be hard and won't flow. It needs to be soft.

  • Eat it Fast: Like all chaat, once the chutneys hit the papdi, you have about 5 minutes before it gets soggy.

  • Spice Balance: Since Burrata is mild and creamy, make your chutneys slightly spicier/tangier than usual to cut through the richness.

  Instant Pot Method (For Prep - Potatoes & Chana):

  • Combine: Add soaked chickpeas (½ cup) and whole potatoes (2 medium) to the pot with 1.5 cups water and salt.

  • Cook: Pressure Cook (High) for 12 minutes. Natural Release.

  • Result: Both the potatoes and chickpeas will be perfectly cooked for the chaat filling.

  Air Fryer Method (Homemade Papdis):

  • Dough: Cut rolled dough (flour, salt, oil, carom seeds) into small circles. Prick them with a fork so they don't puff up.

  • Brush: Lightly brush with oil.

  • Cook: Air Fry at 180°C (350°F) for 8-10 minutes until golden and crisp.

  • Healthy: This cuts out the deep-frying fat, making the heavy cheese guilt-free!