Vegan Parsnip & Kale Chaat Recipe
Golden-fried parsnips and crispy kale, spiced and stirred with creamy yoghurt, cranberry jam, zingy green chutney and pomegranate.
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Ingredients
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Parsnips & frying
Kale & tempering
Creamy yoghurt & chutneys
Finishing & garnish
Method
Parsnips & frying
- 1
Prepare parsnips
Peel the parsnips and cut into 3–4 inch long batons about 1/2 inch thick. Pat dry with a towel so they hold the batter.
- 2
Make batter
In a bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, ground cumin, ground coriander and black pepper. Gradually add the ice-cold water and whisk until you have a smooth, slightly thick batter that coats the back of a spoon. The batter should be slightly thinner than pancake batter.
- 3
Heat oil & fry
Pour oil into a heavy-bottomed skillet or frying pan to a depth of about 1/2 inch (or use a fryer to 350°F / 175°C). Heat over medium-high until shimmering. Dip parsnip batons into the batter to coat completely, letting excess drip off, and carefully lower into the hot oil in a single layer without crowding. Fry 3–5 minutes per side until golden and crisp. Work in batches, keeping finished parsnips on a paper-towel-lined tray in a single layer. Reheat oil between batches and adjust heat to avoid burning.
- 4
Season fried parsnips
Immediately after frying, sprinkle a little extra salt over the parsnips while hot.
Kale & tempering
- 5
Prepare kale
Wash and thoroughly dry the kale. Remove thick stems and tear or chop leaves into bite-sized pieces, about 1–2 inches.
- 6
Crisp the kale
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the kale in batches so it has space, sprinkle with 1/4 tsp salt and the chili flakes, and stir-fry for 3–5 minutes until leaves are crisp-tender and edges darken slightly. Add the minced garlic in the last 30–45 seconds to toast briefly (avoid burning). Transfer to a plate and drizzle remaining 1 tbsp olive oil over if desired. Let cool slightly; the kale should be crispy, not soggy.
Creamy yoghurt & chutneys
- 7
Mix yoghurt dressing
In a medium bowl whisk the vegan yoghurt with lemon juice and maple syrup until smooth. Taste and adjust acidity or sweetness. Reserve about 2 tbsp of the dressing to drizzle at the end if you like a cleaner presentation.
- 8
Combine chutneys
In two small bowls or measuring cups separately have the green chutney and cranberry jam ready. If the jam is very thick, loosen it with 1–2 tsp hot water so it will drizzle more easily.
Assembly & finishing
- 9
Toss components
In a large mixing bowl add the warm fried parsnips and crispy kale. Pour over the yoghurt dressing and gently toss to coat — use a spatula to avoid breaking the parsnips. The warmth of the parsnips will slightly soften the dressing and marry flavors.
- 10
Plate and top
Transfer the tossed parsnip and kale mixture to a serving platter or individual bowls. Dollop or drizzle the cranberry jam across the top in streaks (about 2 tbsp per serving distributed). Spoon the green chutney intermittently to add bright heat and herbiness (about 1 tbsp per serving). Scatter the pomegranate seeds, sliced red onion, chopped cilantro and toasted sesame seeds evenly.
- 11
Season & finish
Sprinkle chaat masala to taste for that classic tangy finish (about 1/4 to 1/2 tsp per serving if using). Squeeze lemon wedges over the chaat at the table. Serve immediately so the parsnips remain crisp and the kale stays crunchy.
