Tandoori Chaat* Recipe

Make the tandoori marinade

In a medium bowl whisk together the yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, ground cumin, ground coriander, smoked paprika, garam masala, kosher salt, sugar (or honey) and neutral oil until smooth and well combined.

Marinate pineapple and sweet potato

Toss the pineapple chunks and sweet potato cubes separately with about two-thirds of the marinade—reserve the remaining marinade. Ensure pieces are evenly coated. Let pineapple sit 10–15 minutes and sweet potato 20–30 minutes. (If you have more time, refrigerate the sweet potato up to 1 hour.)

Prep peppers and aromatics

Pat the Padrón peppers dry. Thinly slice the red onion and coarsely chop cilantro and mint. Toss the onion in a squeeze of lemon and a pinch of salt to soften and reduce bite while other components rest.

Preheat oven to 220°C (425°F). Spread the marinated sweet potato cubes on a parchment-lined baking sheet in a single layer. Roast 18–25 minutes, turning once, until edges are browned and centers tender. Remove from oven and keep warm.

Heat a heavy cast-iron skillet or grill pan over high heat until very hot. Brush the pan lightly with oil. Working in batches, place marinated pineapple chunks on the hot surface and sear 2–3 minutes per side until char marks appear and sugar begins to caramelize. Transfer to a bowl.

In the same pan add the Padrón peppers (no additional oil if pan still has some; otherwise add 1 tsp). Cook, shaking or turning, until blistered and charred on all sides, about 4–6 minutes. Transfer to a paper towel-lined plate and sprinkle with a pinch of fine sea salt.

If you like a smoky finish, briefly pass the reserved marinade (about 1–2 tbs) over the hot pineapple and peppers or spoon a little onto them while hot to boost flavor.

In a large mixing bowl combine roasted sweet potato, charred pineapple, blistered Padrón peppers, sliced red onion, chopped cilantro and chopped mint. Toss gently to combine so flavors marry without breaking the fruit.

Drizzle the tamarind chutney over the mixture in two passes, tossing after each to coat lightly. If using mint-yogurt raita, dot or lightly fold half through to add creaminess and bright color; reserve some for serving.

Sprinkle chaat masala and sumac evenly over the tossed chaat, then add the roasted peanuts, pomegranate seeds and sev (if using) for texture. Adjust salt to taste and finish with a quick drizzle of extra-virgin olive oil and a squeeze of lemon from wedges.

Transfer to a shallow serving bowl or platter. Garnish with extra cilantro and mint leaves and additional pomegranate seeds. Serve immediately so the peppers stay blistered and the sev remains crunchy. Offer lemon wedges and remaining mint-yogurt raita and tamarind chutney on the side.