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Bombay Chat Recipe

Name: CURRY CORNER Indian Eatery & Bars Bombay Chat Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups all-purpose flour (for chips); 0.25 cups semolina (fine/sooji); 0.5 cups water (for dough); 1 tbs vegetable oil (for dough); 0.5 tsp salt (for dough); 3 cups vegetable oil (for frying); 2 cups medium potatoes; 1 cups canned garbanzo beans (chickpeas), drained and rinsed; 0.5 tsp kosher salt; 0.25 tsp ground cumin; 0.25 tsp red chili powder (or cayenne); 1 tbs fresh lime juice; 1 cups fresh mint leaves, packed; 0.5 cups fresh cilantro leaves, packed; 0.5 units green chili (or jalapeño), seeds removed for mild; 1 tbs fresh lime juice; 2 tbs water; 0.5 tsp sugar; 0.25 tsp salt; 2 tbs tamarind concentrate or block (soaked and strained); 2 tbs date paste or 4 pitted Medjool dates; 1 tbs jaggery or brown sugar; 0.25 tsp ground roasted cumin; 0.125 tsp salt; 3 tbs water; 0.5 cups finely diced red onion; 0.5 cups finely diced tomato (seeds removed); 0.5 cups sev (crispy chickpea flour noodles) or crushed fried gram; 0.25 cups chopped cilantro; 0.5 tsp chaat masala

Inspired by CURRY CORNER Indian Eatery & Bar

Time50m

Serves4

Crispy flour chips, potatoes, garbanzo beans, mixed with mint and tamarind sauce

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Ingredients

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Chips & Base

1 1/2 cups all-purpose flour (for chips)

1/4 cups semolina (fine/sooji)

1/2 cups water (for dough)

1 tbs vegetable oil (for dough)

1/2 tsp salt (for dough)

3 cups vegetable oil (for frying)

Potatoes & Chickpeas

2 cups medium potatoes

1 cups canned garbanzo beans (chickpeas), drained and rinsed

1/2 tsp kosher salt

1/4 tsp Ground cumin

1/4 tsp red chili powder (or cayenne)

1 tbs Fresh lime juice

Mint-Cilantro Chutney

1 cups fresh mint leaves, packed

1/2 cups fresh cilantro leaves, packed

1/2 units green chili (or jalapeño), seeds removed for mild

1 tbs Fresh lime juice

2 tbs water

1/2 tsp sugar

1/4 tsp Celtic sea salt

Tamarind-Date Chutney

2 tbs tamarind concentrate or block (soaked and strained)

2 tbs date paste or 4 pitted Medjool dates

1 tbs jaggery or brown sugar

1/4 tsp ground roasted cumin

1/8 tsp Celtic sea salt

3 tbs water

Garnishes & Finishing

1/2 cups finely diced red onion

1/2 cups finely diced tomato (seeds removed)

1/2 cups sev (crispy chickpea flour noodles) or crushed fried gram

1/4 cups chopped cilantro

1/2 tsp chaat masala

1/4 tsp black salt (optional)

2 units fresh lime wedges

Method

Chips & Base

Make dough

In a medium bowl combine 1.5 cups all-purpose flour, 1/4 cup fine semolina, 1/2 tsp salt and 1 tablespoon vegetable oil. Gradually add about 1/2 cup water and mix until a firm but pliable dough forms. Knead 2–3 minutes, cover with a damp cloth and rest 15 minutes.

Roll and cut

Divide dough into 8 equal portions. On a lightly floured surface roll each portion very thin (about 1–1.5 mm). Using a knife or pizza cutter, cut into small chip-sized triangles or squares (about 1.5–2 inches). Sprinkle lightly with flour to keep pieces separate.

Fry chips

Heat 3 cups vegetable oil in a deep pan to 350°F (175°C). Fry the pieces in batches, stirring so they don't stick, until they puff and become crisp and lightly golden, about 1–2 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray and immediately season lightly with a pinch of salt. Let cool — chips will crisp further.

Potatoes & Chickpeas

Cook potatoes

Peel and dice potatoes into 1/2-inch cubes. Place in a pot of salted water and boil until fork-tender, about 8–10 minutes. Drain and let cool slightly, then toss gently to break a few pieces for texture. Measure ~2 cups cooked diced potato.

Prepare chickpeas

If using canned chickpeas (1 cup), rinse and drain well. Warm briefly in a skillet with 1/4 tsp ground cumin, 1/4 tsp red chili powder and 1/2 tsp kosher salt just to incorporate seasoning and remove excess moisture, about 2–3 minutes. Toss with 1 tablespoon lime juice.

Combine potatoes and chickpeas

In a bowl gently combine the cooked potatoes and seasoned chickpeas. Taste and adjust salt, cumin or lime as desired. Set aside.

Mint-Cilantro Chutney

In a blender or food processor add 1 cup packed mint leaves, 1/2 cup packed cilantro, 1/2 green chili (or 1 small), 1 tablespoon fresh lime juice, 2 tablespoons water, 1/2 teaspoon sugar and 1/4 teaspoon salt. Pulse until smooth, scraping down sides as needed. If too thick, add 1 teaspoon water at a time until you reach a spoonable but fresh, bright green chutney consistency. Chill until ready to use.

Tamarind-Date Chutney

In a small saucepan combine 2 tablespoons tamarind concentrate, 2 tablespoons date paste (or chopped soaked dates), 1 tablespoon jaggery or brown sugar, 1/4 teaspoon roasted cumin powder, 1/8 teaspoon salt and 3 tablespoons water. Warm over medium-low heat, stirring until smooth and slightly thickened, about 4–5 minutes. Taste and adjust sweetness or tang with more sugar or tamarind. Cool to room temperature; it should be pourable but syrupy.

Garnishes & Assembly

Assemble bowls

Divide the fried chips into 4 shallow bowls or plates (about a generous 1/2 cup chips per serving as a base). Top each with about 1/2 cup of the potato-chickpea mix (divide evenly).

Add chutneys and toppings

Drizzle about 1 tablespoon mint-cilantro chutney and 1 tablespoon tamarind-date chutney over each plate (adjust per taste). Scatter 2 tablespoons diced onion and 2 tablespoons diced tomato over each serving. Sprinkle 2 tablespoons sev, 1 tablespoon chopped cilantro, 1/8 teaspoon chaat masala and a pinch of black salt if using.

Finish

Squeeze a lime wedge over each serving just before eating for brightness. Serve immediately so chips remain crisp. If making ahead, keep chips separate and assemble right before serving.