Parsnip & Kale Chaat Recipe

1. Prep parsnips

Peel the parsnips and cut into uniform 1/4-inch batons (matchstick-style). Pat dry thoroughly with paper towels — removing surface moisture helps them crisp.

2. Toss the dried parsnip batons with 1 tablespoon cornstarch (or flour), 1 teaspoon fine salt and 1 teaspoon ground cumin until evenly coated. The starch creates a crisp exterior.

3. Heat 2 cups vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C) or until a small piece of parsnip sizzles immediately. Fry the parsnip batons in two small batches (don’t overcrowd) for 3–5 minutes per batch, until golden and crisp.

4. Use a slotted spoon to transfer fried parsnips to a wire rack or paper towel–lined tray. Season immediately with a pinch of extra salt if desired. Keep warm in a low oven (about 200°F / 95°C) while finishing other components.

5. Preheat your oven to 300°F (150°C) if you prefer oven-baked crisp kale, or use a large skillet for stovetop crisping.

6. Toss 4 cups torn kale with 2 teaspoons olive oil, 1 teaspoon fine salt and 1 teaspoon red chili flakes (if using), massaging briefly so oil and salt coat the leaves.

7. For oven: spread the kale in a single layer on a baking sheet and bake 10–15 minutes, checking after 8 minutes, until edges are crisp but not burned. For stovetop: heat a large dry skillet over medium-high heat and sauté kale, stirring frequently, 4–6 minutes until crisp-tender and some edges are crunchy. Remove and let cool slightly. The goal is crispy yet not charred kale.

8. In a medium bowl, whisk 1 cup Greek yoghurt with 1 tablespoon fresh lime juice until smooth and slightly loose. Season with a pinch of salt and 1 teaspoon freshly ground black pepper.

9. Divide the yoghurt mixture into two portions in separate small bowls or keep in the same bowl and spoon when assembling: fold 3 teaspoons green chutney into one portion (for a spicy-herb swirl) and keep 3 teaspoons cranberry jam separate for sweet-tangy dots. Reserve 1 teaspoon ground roasted cumin to sprinkle later if using.

10. Place the warm fried parsnips in a large mixing bowl. Add the crisped kale and gently toss together so heat from parsnips slightly warms the kale and helps meld textures.

11. Add the plain yoghurt to the bowl and toss lightly to coat everything evenly but not so much that the parsnips lose all crispness. Taste and adjust salt and lime as needed.

12. Spoon small dollops of green-chutney–folded yoghurt and small dots of cranberry jam over the tossed mixture. Alternatively, drizzle lines of green chutney and dab cranberry jam so you get both spicy-herb and sweet-tart notes in each bite.

13. Scatter 1 cup pomegranate seeds, 2 tablespoons sliced green onion, 2 teaspoons toasted sesame seeds or chopped peanuts, and 2 tablespoons chopped cilantro over the top. Finish with a light dusting of the reserved roasted cumin (1 teaspoon) and an extra crack of black pepper.

14. Serve immediately so parsnips stay crisp. Provide extra yoghurt, green chutney and cranberry jam on the side for guests who want more.