Monsoon is the time when we crave for all things chatpata. And when the raindrops come drizzling down your window pane, there is nothing more enticing than a tangy plate of chaat with some hot chai. While we have all grown up gorging on the usual bhel, sev puri routine — this monsoon, give a shot to these chaats with a twist. Chef Rakesh Mirchandani from Canvas Lounge and chef Nafees Quereshi from Veda, both at Palladium put together a spectacular chaat platter.
Chatpata chicken tikka chaat on tortillas
Ingredients:
100 gm boneless chicken (cut into chunks),
10 gm ginger-garlic paste,
50 ml curd, n juice of 1/2 lemon, n 1 tsp cumin powder,
1 tsp coriander powder,
1/4 tsp turmeric powder,
1/4 tsp red chilli powder,
5 ml mustard oil, n 1/2 tsp garam masala powder,
75 gm tortilla chips, n handful of coriander leaves, n 15 gm sev, n salt and chaat masala as per taste
Method: Tie curd in a muslin cloth and hang it overnight so that it loses all the water. Transfer the hung curd into a bowl and
add ginger-garlic paste to it.
Add cumin, coriander, turmeric, garam masala and red chilli powder to it and mix well. Add lemon juice and marinate the chicken in this mixture for an hour. Skew it on satay or tandoor sticks and cook them on a live gas flame or in an oven until slightly charred and cooked. Chop the cooked chicken pieces into smaller dices and toss them with chaat masala and salt. Cut tortilla chips into triangles and deep fry until crispy. To assemble the chaat, place tortilla chips at the bottom the plate, place the chicken on top and garnish with red and green chutney, sev and finely chopped coriander leaves.
Asian noodles pani puri
Ingredients:
8 puris,
1 packet of noodles (boiled),
25 gm cabbage,
15 gm red pepper (sliced),
15 gm yellow pepper (sliced),
15 gm onions (sliced),
15 gm green pepper (sliced),
10 gm carrot (sliced),
10 gm spring onion (finely chopped),
5 gm garlic,
5 gm fresh red chillies (chopped),
10 ml soy sauce,
10 ml oyster sauce,
2 gm white pepper,
75 ml vegetable stock,
20 gm sambal paste,
20 ml oil, salt as per taste
Method: In a wok, heat oil and sauté garlic, red chillies, onions and coloured peppers. Add cabbage and carrot and cook the mixture for a few more minutes more. Then add soy sauce, oyster sauce, and pepper to this. Lastly, add boiled noodles, mix and remove from the flame. Once the mixture cools down, chop it roughly and keep aside. Season the vegetable stock with sambal paste, salt and pepper, and mix well. To serve, fill the puris with the noodle mixture and top it with vegetable stock. Garnish with spring onions and serve immediately.
Asian noodles pani puri
Ingredients:
8 puris,
1 packet of noodles (boiled),
25 gm cabbage,
15 gm red pepper (sliced),
15 gm yellow pepper (sliced),
15 gm onions (sliced),
15 gm green pepper (sliced),
10 gm carrot (sliced),
10 gm spring onion (finely chopped),
5 gm garlic,
5 gm fresh red chillies (chopped),
10 ml soy sauce,
10 ml oyster sauce,
2 gm white pepper,
75 ml vegetable stock,
20 gm sambal paste,
20 ml oil, salt as per taste
Method: In a wok, heat oil and sauté garlic, red chillies, onions and coloured peppers. Add cabbage and carrot and cook the mixture for a few more minutes more. Then add soy sauce, oyster sauce, and pepper to this. Lastly, add boiled noodles, mix and remove from the flame. Once the mixture cools down, chop it roughly and keep aside. Season the vegetable stock with sambal paste, salt and pepper, and mix well. To serve, fill the puris with the noodle mixture and top it with vegetable stock. Garnish with spring onions and serve immediately.
Chana and romaine lettuce open wraps
Ingredients:
1 bunch roma lettuce,
1 cup chickpeas (boiled),
1 medium-sized potato (boiled and cubed),
2 tbsp oil,
1/4 cup besan,
1 tbsp grated ginger,
1 green chilli (minced),
1/2 tsp salt,
1 tsp black salt,
1/2 tsp black pepper,
1 tsp cumin powder (roasted),
1 tsp dry mango powder,
1 tbsp garam masala,
1 tbsp lemon juice,
2 tbsp ginger (finely sliced)
Method: In a pan, heat oil and add besan. Stir-fry it until it turns golden brown. Add grated ginger and chilles to it and sauté well. Add chickpeas, salt, black salt, pepper, cumin seed powder and dry mango powder and mix well. Remove from fire and add potatoes, garam masala and lemon juice to it. To assemble the chaat, remove one sheet
of roma lettuce and place a spoonful of chickpea mixture on it. Garnish with ginger slices and serve immediately.
Chana, pineapple and cheese chaat
Ingredients: n 100 gm black chana (boiled),
20 gm green chilles and garlic paste,
1 slice of pineapple (diced),
8 cubes of cheese (chopped),
handful of coriander leaves,
chopped onion to garnish
Method: In a bowl, toss black chana with the chilli and garlic paste. Season with salt and pepper and add pineapple dices and cheese to it. Garnish with coriander and chopped onions and serve immediately.
Caesar chaat
Ingredients:
200 gm boneless chicken leg (diced and roasted),
50 ml fresh tomato juice,
1 tsp paprika,
30 ml whipped cream,
20 ml mayonnaise,
1 tsp garlic paste,
1 tbsp tamarind sauce,
5 gm dill leaves,
4 leaves of lettuce (hand-torn),
1/2 cup red, yellow and green bell peppers (diced)
Method: In a bowl, make chaat dressing by mixing tomato juice with paprika, whipped cream, mayonnaise, garlic paste, tamarind sauce and dill leaves. Toss chicken pieces with a few spoons of this dressing and add coloured peppers and lettuce to it. Serve cold.
Cracked papad and basil-potato chaat
Ingredients:
2 roasted papads,
2 potatoes (julienned),
30 gm paste of holy basil leaves,
2 cashew nuts (finely chopped),
salt and pepper as per taste
Method: In a wok, heat oil and fry the potatoes until brown and crispy. Remove from fire and drain it on a kitchen towel. Add cashew nuts to basil leaves and toss the potatoes in it. Season it with salt and pepper and keep aside. Break roasted papads into large pieces and place a spoonful of tossed potatoes
on it. Serve immediately.