Mixed Chaat with Tamarind Chutney Recipe
Ingredients
| Natural yogurt | 300 Milliliter | |
| Water | 125 Milliliter | |
| Sugar | 2 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| 2 potatoes, peeled and roughly diced | ||
| 1 x 425 g (14 oz) can chickpeas | ||
| Pastry squares | ||
| Raisin | 175 Gram | |
| 1 tespoon salt | ||
| 1/4 teaspoon white cumin seeds | ||
| Butter | 50 Gram | |
| Corn oil | 2 Cup (16 tbs) (For frying) | |
| Tamarind chutney | ||
| Tamarind | 175 Gram | |
| Water | 300 Milliliter | |
| Powdered ginger | 1/2 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Tomato sauce | 2 Tablespoon | |
| Coriander | 1 Tablespoon, chopped (TO GARNISH) | |
| Peanuts | 1 Tablespoon (TO GARNISH) | |
| 1 tablespoon set (optional) | ||
Directions
Place the yogurt, water, sugar and salt together in a large bowl whisk well and set aside.
Boil the potato dice until soft, drain well and set aside.
Drain the can of chickpeas and add to the cooked potatoes.
To make the pastry squares, sift the flour and salt into a large mixing bowl.
Mix in the cumin seeds and rub in the butter, using your fingertips.
Add sufficient water to form a soft dough.
Let the dough stand for about 10 minutes before rolling it out on a lightly floured surface to about 3 mm (1/8 inch) thick.
Using a pastry cutter, cut the pastry into 2.5 cm (1 inch) squares.
(You should get about 10-12 squares.) Set aside on a floured surface.
To deep-fry the squares, heat sufficient oil in a frying pan or karahi over a moderate heat.
Fry the squares in batches, turning them at least twice.
When they are a golden brown, remove from the pan with a slotted spoon and drain on absorbent kitchen paper.
To make the tamarind chutney, boil the tamarind in water for 7-10 minutes.
Place the tamarind block in a sieve and press down with a spoon to form a thick pulp.
Add a little water to make a thick sauce, then add the ginger, sugar, chilli powder, salt and tomato sauce.
When the mixture is thoroughly blended, set the sauce aside.
To serve the mixed chaat, divide the potato and chickpea mixture between 4 individual plates.
Spread the pastry squares on top.
Spoon the yogurt sauce and tamarind chutney over the pastry.
Garnish each plate with fresh coriander, peanuts and a sprinkle of set, if liked.
Serve the mixed chaat cold, with the Rosewater-flavoured Lassi.
Boil the potato dice until soft, drain well and set aside.
Drain the can of chickpeas and add to the cooked potatoes.
To make the pastry squares, sift the flour and salt into a large mixing bowl.
Mix in the cumin seeds and rub in the butter, using your fingertips.
Add sufficient water to form a soft dough.
Let the dough stand for about 10 minutes before rolling it out on a lightly floured surface to about 3 mm (1/8 inch) thick.
Using a pastry cutter, cut the pastry into 2.5 cm (1 inch) squares.
(You should get about 10-12 squares.) Set aside on a floured surface.
To deep-fry the squares, heat sufficient oil in a frying pan or karahi over a moderate heat.
Fry the squares in batches, turning them at least twice.
When they are a golden brown, remove from the pan with a slotted spoon and drain on absorbent kitchen paper.
To make the tamarind chutney, boil the tamarind in water for 7-10 minutes.
Place the tamarind block in a sieve and press down with a spoon to form a thick pulp.
Add a little water to make a thick sauce, then add the ginger, sugar, chilli powder, salt and tomato sauce.
When the mixture is thoroughly blended, set the sauce aside.
To serve the mixed chaat, divide the potato and chickpea mixture between 4 individual plates.
Spread the pastry squares on top.
Spoon the yogurt sauce and tamarind chutney over the pastry.
Garnish each plate with fresh coriander, peanuts and a sprinkle of set, if liked.
Serve the mixed chaat cold, with the Rosewater-flavoured Lassi.
Chef
