Chaat with green chili and pomegranate. In Mumbai, a slang word for street food snacks is “chaat.” Snacks such as this are eaten all over India at any time of the day, and there are hundreds of varieties. They often have a very noticeable contrast in tastes between hot, sweet, salty, and sour. This particular chaat is served on toasted naan or pita bread. Alternatively, you could use pieces of fried samosa dough, which can be bought at any Indian grocery store. You could even serve it on popadums broken into small triangles. It makes a striking canapé to impress your guests. Ingredients
– Serves 6.
– a little vegetable oil.
– 2 garlic cloves, finely chopped.
– ½ tsp crushed red chilies.
– 1 small onion, finely chopped.
– 8oz (225g) mixed mung bean sprouts and alfalfa sprouts, rinsed and drained.
– 1 orange.
– 1 apple, cored.
– 1 pomegranate.
– 3 scallions (green onions), finely sliced.
– 2 fresh green jalapeño or serrano chilies, seeded and finely chopped.
– ½ bunch of fresh cilantro, coarsely chopped naan or pita bread, cut into triangular pieces and toasted, to serve.
– Fresh mango chutney.
– 1 ripe mango, peeled and finely diced.
– 2 fresh red chilies, seeded and finely diced.
– ½ tsp ground cumin.
– 1 tbsp brown sugar.
– 2 tbsp tamarind pulp.
– salt and freshly ground black pepper.
Step 1: To make the dough, sift the two flours and salt into a large bowl. Make a well in the center, and slowly mix in 1 cup cold water to form a dough. Turn onto a lightly floured work surface. Knead well for 10 minutes. Return the dough to the bowl and cover with a damp cloth. Let sit for 45 minutes. Meanwhile, prepare the filling. Place the daikon on a clean towel, and squeeze all the liquid out until it is very dry. Toast the cumin and coriander seeds in a small dry frying pan over medium heat for 2 minutes or until fragrant. Crush the seeds using a pestle and mortar, or a spice grinder. Mix all the filling ingredients together, and season well with salt and pepper. Once the dough has rested, divide into 8 equal-sized balls. Knead each one again for a couple of minutes. Roll each dough ball into a disc about 31⁄2in (8cm) in diameter. Place a spoonful of filling in the center of each disc. Fold the edges into the center to cover the filling completely, then give the gathered edges a slight twist to seal the bundle shut. Turn over so the sealed side is facing down. Gently roll until the paratha is about twice its original width. Heat a heavy frying pan over medium-high heat. Slap a paratha into the pan and cook for 30 seconds. Turn over and cook for another 30 seconds. Brush with melted butter and turn again. Press down with a spatula, brush with more melted butter, then turn again, cooking for 30 seconds each time. Turn a couple of times more, leaving for about 10 seconds each time before turning again. Cook for 3 minutes total, until golden brown with a few dark spots. Cut into wedges and serve.