11 December, 2015

Chaat Tart

Savoury, lip-smackingly delicious, as chaats will be.
And yet, healthy!

Made with a baked, wholewheat cracker base and topped with boiled potatoes, yoghurt,
tangy and sweet chutneys, this is a conveniently portable take on the much-loved
famous street food - the 'dahi-papdi chaat'.



Ingredients:
  1. Wholewheat Tarts for the base: 10-12 pieces (recipe here)
  2. Potatoes: 5-6 large, Boiled, Peeled and Sliced
  3. Fresh, plain yoghurt (thick, not sour, preferably home-made): 1 or 1 1/2 cup (as required)
  4. Sonth or Red chutney (Sweet-sour-spicy, made with tamarind and jaggery): 1/2 cup
  5. Fresh Pudina (Mint) Green chutney: 1/2 cup
  6. Fresh, finely chopped coriander/dhaniya patta/cilantro leaves: 1/4 cup
  7. Fresh, finely chopped, spicy green chillies: 2-3 nos (Optional; only if you like it very hot!)
  8. Boiled Chickpeas:  1/2 cup White (Kabuli chana), or local black or green. (Optional)
  9. Sprouted moong or any other sprouts of choice: 1/2 cup (Optional, recommended)
  10. Other toppings like roasted pumpkin seeds, chironji, raisins, etc.: 1/4 cup each as desired (All Optional)
  11. Salt: to taste 
  12. Black Salt/Kala Namak: to taste 
  13. Roasted Cumin (Bhuna Jeera) powder: to taste 
  14. Paprika/Red Chilly powder: to taste 
  15. Chat Masala: to taste  (Home-made version, or commercial, - sold as such. Organic brands are available)
 NOTE: For the last 5 dry powder ingredients, a sprinkle-top bottle or container will be convenient.
Or else, keep handy in small bowls to pinch and sprinkle-on the required amount during 'assembly'.

Mise en Place.

Have all the ingredients prepped and ready at hand.


Method:

Make the tart bases as per the recipe (given here).

To assemble:

First place some boiled, sliced potato pieces onto a tart base.

Then top this up with some thick yoghurt. (In the picture I have used partially drained (hung) curds, not completely dried out, - some moisture is required in this chaat - but enough to be piped.)

Next, add the two chutneys according to desired taste. The red chutney increases the overall 'sweet' and sour quotient, while the green chutney adds fresh, fiery, tanginess. 

Finally, sprinkle on the desired toppings in the required quantities.

Serve immediately.
More green chutney, or red. Less chilly-powder, more potatoes, still more yoghurt. It can all be customised to individual preferences.
Here are my initial, trial version chaat-tarts. Very basic. But heartily approved.
The final version is not too different.


The chaat-tarts can be custom-made to suit individual preferences, increasing or decreasing the spice levels, the blandness quotient, or with additional toppings and potatoes on the side for those who wish. 























These colours are, just by chance, befitting the holiday season.  























As for chaats, 'tis always the season!

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