Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Crunchy Street-Food Chaat with Tamarind and Coriander Chutney
Introduction
This version of chaat owes something to the Bengali jhalmuri, with puffed rice, and bhel puri, which uses tiny crushed puris as part of the mix. I’ve adapted this with supermarket ingredients: you can find puffed rice in the gluten-free aisle, and readily available mini poppadoms to replace the puris. But if you’re passing an Asian grocer, do head in and grab some sev to add in – it’s crisp chickpea vermicelli and has a lovely flavour and texture.
Ingredients
| For the chaat: | |
| medium potato, peeled, cut into 1cm cubes | |
| vegetable or mustard oil | |
| chaat masala | |
| puffed (brown) rice | |
| mini poppadoms, roughly broken | |
| unsalted peanuts (ideally redskin) | |
| For the coriander chutney: | |
| fresh coriander, leaves and stems | |
| mint leaves | |
| ginger | |
| sea salt flakes | |
| lime, juice only | |
| natural yogurt | |
| For the tamarind chutney: | |
| tamarind paste (I used Bart) | |
| boiling water | |
| dark brown sugar | |
| To serve: | |
| natural yogurt | |
| pomegranate seeds |
Preview
This recipe is a preview
Buy India Express for the full recipe, and more great recipes from Rukmini Iyer
From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
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