In reality, the word "chaat" refers to something that is so delicious and addictive that it may be licked. Chaat is an Indian cuisine genre rather than a specific meal, but generally speaking, you can anticipate your chaat to be crunchy, fresh, hot, sour, salty, and sweet all at the same time.
Chaat masala, a readily available spice mixture made up of unripe mango, ginger, and black salt (among other ingredients), can transform any dish—including the baked cauliflower bhajis and chickpeas in today's recipe—into a truly mouthwatering one. For Indians in Britain, however, the street is the place to go for excellent chaat.
Chaat Bhaji with Cauliflower
If you can't locate chaat masala, you can create your own. I use MDH's chunky chaat masala blend because it consistently tastes great (you can buy it online and in Asian supermarkets). For the most enjoyment, the cauliflower is best enjoyed just out of the oven, hot and fresh.
10 minutes to prepare
30 minutes of cooking
4 portions
One additional tablespoon of rapeseed oil for the batter and three tablespoons of rapeseed oil for the chaat
1 thinly sliced, tiny red onion that has been peeled
200 grams of halved, 1 cm-thick slices of courgette
200 grams of halved cherry tomatoes
Mango chutney, 2 tablespoon.
1-tablespoon chaat masala
15 grams of chopped mint leaves, plus additional for decoration
Regarding the cauliflower
2 large cauliflower (1.2 kg)
chickpea flour 180 grams
1.12 teaspoons Kashmiri pepper
1.3 teaspoons of turmeric
1 teaspoon cumin, ground
Ground coriander, 1 teaspoon
Little sea salt
Vegan yogurt, 100 grams
When the oil in a big frying pan is shimmering hot and ready to use, add the chickpeas and cook, stirring frequently, for three minutes to prepare the chaat. When the tomatoes begin to wrinkle and the onions sag and lose their shape, add the onion, courgette, and tomatoes and simmer, stirring, for three minutes.
Add the chaat masala, six tablespoons of water, and the mango chutney. The mixture should stop bubbling after one minute and be allowed to cool. After it cools, include the mint that has been chopped.
Before placing them in the 240C (220C fan)/475F/gas 9 preheated oven, two large trays should be lined with (ideally reusable) baking paper. Keep the center of the cauliflower entire, but discard the leaves and base. 1 cm thick slices are made across the cranium, resulting in numerous huge slices and numerous fragments.
In a large bowl, combine the chickpea flour, chili powder, turmeric, cumin, coriander, and a teaspoon of salt. Whisk in the 250 ml of water and the tablespoon of oil until the batter is smooth. A single layer of bigger cauliflower slices should be arranged on the trays after being well coated in the batter and shaken off any excess. When you reach the smaller pieces, use your hands to toss and coat them in the batter before placing them on the trays while maintaining a uniform layer throughout.
30 minutes to roast. A quarter teaspoon of salt should be added to the yogurt, then it should be allowed to sit.
Spread the heated cauliflower and the chaat salad among four plates after stirring the mixture in a big bowl. Before serving, generously top with a dollop or drizzle of yoghurt and sprinkle with the remaining mint.
.png)
.png)
