Description
I love chaat in every form and shape. One of my favourite ones is deep-fried chickpeas and kale from the Tiffin Truck in Cambridge. This recipe is a variation on the famous Dehli chaat, also known as Matar chaat.
Ingredients
Scale
- 75 gram cooked Flamingo peas
- prepare the Flamingo peas 7 hours before you start this recipe
- how to prepare Flamingo peas – instructions
- small potato ( approx. 60 gr.)
- 3 cherry tomatoes cut in quarters
- a handful of rocket salad
- 1/2 ts Chat masala
- 1/4 ts Kasmihiri chilli powder
- a pinch of salt
- 1 popadom ( optional)
Sweet yoghurt
- 1.5 tbs Greek or coconut yoghurt
- 1/2 ts honey
- pinch of salt
Green chutney
- this recipe serves at least 4, it is difficult to make just one portion. ( delicious as a dressing on any salad or as a dip)
- handful coriander – leaves only
- a handful of mint leaves – leaves only
- 1/2 green chilli
- juice of 1 lemon
- 3 tbs of Greek or coconut yoghurt
- pinch of salt
Decoration
- liquid tamarind
- pomegranate seeds
- black salt
Instructions
- peel the potato and cut into slices, you might want to cut the slices in half if the potato is too big
- boil the potato in salty water briefly, the potatoes still should have a crunch ( approx. 5 minutes)
- to make the sweet yoghurt by mixing all the ingredients
- to make the green chutney – chop the mint and coriander and put all the ingredients in a blender. It works better using a hand blender rather than a kitchen machine. A Nutribullit would work too.
- fry the potatoes in a bit of olive oil
- once the potatoes are slightly browned, add the Flamingo peas, a pinch of salt, the Chat masala and the Kashmiri chilli powder
- turn off the heat
- put the tomatoes for approx. 2 to 3 minutes under a grill
- time to dress the plate – put the rocket on the plate, then the potatoes and the Flamingo peas followed by the tomatoes.
- dress the plate with the sweet yoghurt, green chutney, pomegranate seeds and black salt
- pop the popadom into the microwave for 4 minutes or fry it in oil in a frying pan in oil
Notes
You can use chickpeas if you don’t have Flamingo peas. Bengal gram (black chickpeas) would be my preferred choice.