Beetroot & yogurt papdi chaat
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.
- Serves6
- CourseSide
- Prepare30 mins
- Cook20 mins
- Total time50 mins
Ingredients
- 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/es 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
Method
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,416kJ/ 577kcals |
|---|---|
Fat | 24g |
Saturated Fat | 5.7g |
Carbohydrates | 70g |
Sugars | 26g |
Fibre | 9.4g |
Protein | 16g |
Salt | 1.6g |