Dishoom House Chaat Recipe
Warm-cold, sweet-tangy, moreish. Golden-fried sweet potato covered with cool oat yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely.
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Ingredients
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Chaat Components
Method
Preparation Steps
- 1
Prepare Sweet Potatoes
Peel and cube the sweet potatoes. Boil them until just tender, then drain and let them cool.
- 2
Fry Sweet Potatoes
Heat oil in a pan over medium heat. Once hot, add the boiled sweet potato cubes and fry until golden brown and crispy. Remove and drain on paper towels.
- 3
- 4
Assemble the Chaat
On a serving plate, layer the fried sweet potatoes. Top with oat yogurt, the mixed vegetable toppings, and a sprinkle of pomegranate seeds.
- 5
Add Drizzles
Drizzle tamarind paste and green chutney over the top. Season with salt and black pepper to taste.
- 6
Serve
Serve immediately while warm, allowing the contrasting temperatures to create a delightful experience.
