Chaat Ratnesh

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Chaat Ratnesh

Chaat Ratnesh

Spicy seasoned potato in a cone. My friend Ratnesh introduced me to this quick and tasty Indian street food snack, or “chaat.” It is incredibly good and, like much Indian food when it is made well, healthy and easy. This particular chaat mixture is stuffed into small cones made from banana leaves. Banana leaves are available in Asian food stores. With a bit of notice, you could also ask your grocer to order them for you. If you can’t find fresh banana leaves, make small cones using parchment paper.
Ingredients

– Serves 8.
– 3 all-purpose medium potatoes.
– 2 tbsp flaked coconut.
– a little vegetable oil.
– 1 onion, finely chopped.
– 8oz (225g) mixed mung bean sprouts and.
– alfalfa sprouts, rinsed and drained.
– 2 fresh green jalapeño or serrano chilies, seeded and finely chopped.
– 1 red bell pepper, seeded and finely diced.
– 2 scallions (green onions), thinly sliced.
– juice of 1 lemon.
– 30 fresh cilantro leaves, coarsely chopped.
– 3 tbsp Date and Tamarind Chutney.
– salt and freshly ground black pepper.

Instructions

Step 1: First make the cones to hold the filling; these will take the greatest amount of time, so it is better to have them all ready before you start cooking. You will need some banana leaves. Cut them into 4in x 8in (10cm x 20cm) rectangles, allowing for 3 rectangles per person. Roll each rectangle into a tight cone. Secure the edges with a toothpick to hold in place.
Step 2: Peel the potatoes and cut into ½in (1cm) chunks. Place in a pan of cold water with a little salt and bring to a boil. Reduce the heat and simmer until the potato is tender when pierced with the tip of a sharp knife, but still firm. Drain in a sieve and let cool.
Step 3: Place a dry heavy pan over medium-high heat. Add the coconut and toast, stirring often, until golden brown. Remove and set aside. Add a little oil to the pan, and cook the onion for 3–4 minutes until golden brown. Increase the heat to high, add the bean sprouts, and cook quickly for another 2 minutes. Next add the chilies and red bell pepper. Cook quickly for another couple of minutes until the mixture is crisp-tender. Season well with salt and black pepper. Stir in the lemon juice.

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