Beetroot & yogurt papdi chaat

Name: Beetroot & yogurt papdi chaat
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 6 tortilla wraps; 3 tbsp sunflower oil; 400 g can chickpeas, rinsed and drained; 330 g pouch cooked beetroot, cut into 2cm cubes; ½ quantity coriander & peanut chutney (from Ravinder's Jerusalem artichoke tuk recipe); 4 tbsp Bombay mix; 1 echalion shallot, finely chopped; 1 pomegranate, seeds; 25 g pack coriander, finely chopped

Few things get a party started like chaat – a delightful category of Indian snacks full of punchy flavours and contrasting textures. Using baked tortillas and Bombay mix for extra crunch is Ravinder Bhogal's cheeky cheat in this seasonal vegetarian treat.

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VegetarianSource of fibre

Serves6
CourseSide
Prepare30 mins
Cook20 mins
Total time50 mins

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6 tortilla wraps
3 tbsp sunflower oil
400g can chickpeas, rinsed and drained
330g pouch cooked beetroot, cut into 2cm cubes
½ quantity coriander & peanut chutney (from Ravinder's Jerusalem artichoke tuk recipe)
4 tbsp Bombay mix
1 echalion shallot, finely chopped
1 pomegranate, seeds
½ x 25g pack coriander, finely chopped

Date & tamarind chutney

5 pitted dates
2½ tbsp tamarind paste
½ tbsp light brown soft sugar
1 pinch chilli powder, to taste
½ tsp toasted cumin seeds, crushed
Pinch of ground cinnamon
1 tsp Cooks' Ingredients Chaat Masala, to taste

Yogurt

300g No.1 Natural Strained Greek Yogurt
2 tsp Cooks' Ingredients Chaat Masala, to taste

Begin by making the date & tamarind chutney. Put the dates in a large pan and cover with a little water (about 75ml). Bring to the boil, turn down the heat and simmer for 10 minutes until the dates are very soft. Stir in the tamarind, then blend with a stick blender (or transfer to an upright blender). Strain through a sieve to remove any residue – you can skip this step if you don’t mind a coarser paste. Mix in the remaining ingredients, plus a little water if it is too thick – it should have the consistency of ketchup. Cool, then cover and chill until ready to serve.
Put the yogurt in a bowl and whisk with a fork, adding a little water to loosen to a pouring consistency. Season with salt, the chaat masala and freshly ground black pepper. Cover and chill.
Preheat the oven to 200°C, gas mark 6. For the papdi, cut out as many circles from the tortilla wraps as possible using a 5cm cookie cutter. Tip the circles into a large bowl and toss with the oil; season with salt. Arrange on 2 large baking trays and bake for 5-10 minutes until golden. Drain on kitchen paper.
When you are ready to eat, assemble the chaat. Smooth ½ of the yogurt onto a serving platter, then top with the baked tortillas. Scatter over the chickpeas and beetroot, then drizzle over more yogurt, the date & tamarind chutney and coriander chutney from the Jerusalem artichokes. Scatter over the Bombay mix, chopped shallot, pomegranate seeds and coriander to serve.

Cook’s tip

If you’re short on time, use mini poppadoms instead of making your own papdi. Find the recipe for Ravinder's Jersualem artichoke tuk with coriander & peanut chutney here.

Typical values per serving when made using specific products in recipe