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Restaurants›Mowgli Street Food Newcastle›Yoghurt Chat Bombs Recipe

Yoghurt Chat Bombs Recipe

Name: Mowgli Street Food Newcastles Yoghurt Chat Bombs Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 24 pieces small puffed puris or store-bought papdi/puri; 1 cups canned chickpeas (drained and rinsed); 1 tbs vegetable oil; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 0.25 tsp turmeric; 0.5 tsp coriander powder; 0.25 tsp garam masala; 0.25 tsp chilli powder or cayenne; 0.5 tsp salt; 1 tbs lime juice; 2 tbs fresh coriander (cilantro), finely chopped; 1 cups plain natural yoghurt (use unsweetened soy or coconut yoghurt for vegan); 0.5 tsp roasted cumin powder; 0.25 tsp black salt or regular salt; 0.5 tsp sugar; 1 tbs chopped fresh mint; 1 tbs chopped fresh coriander (cilantro); 2 tbs tamarind concentrate or pulp; 1 tbs date syrup or finely chopped pitted dates softened in warm water; 2 tbs water; 0.25 tsp cumin powder; 0.125 tsp chilli powder; 0.125 tsp salt; 3 tbs pomegranate seeds; 2 tbs sev or finely crushed roasted peanuts (optional); 12 pieces fresh coriander leaves (small sprigs); 1 tsp finely chopped green chilli (optional)

Inspired by Mowgli Street Food Newcastle

Time35m

Serves6

The heart of Mowgli, a real flavour explosion. Crisp puff breads filled with chickpeas, spiced yoghurt, tamarind, coriander and topped with a pomegranate seed. Vegan available.

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Ingredients

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Puffed breads (puri)

24 pieces small puffed puris or store-bought papdi/puri

Chickpea filling

1 cups canned chickpeas (drained and rinsed)

1 tbs Tuscany sunflower oil

1 tsp cumin seeds

1/2 tsp mustard seeds

1/4 tsp turmeric

1/2 tsp Coriander powder

1/4 tsp Garam masala

1/4 tsp chilli powder or cayenne

1/2 tsp Celtic sea salt

1 tbs ReaLime juice

2 tbs fresh coriander (cilantro), finely chopped

Spiced yoghurt (or vegan alternative)

1 cups plain natural yoghurt (use unsweetened soy or coconut yoghurt for vegan)

1/2 tsp roasted cumin powder

1/4 tsp black salt or regular salt

1/2 tsp sugar

1 tbs chopped fresh mint

1 tbs chopped fresh coriander (cilantro)

Tamarind-date chutney

2 tbs tamarind concentrate or pulp

1 tbs date syrup or finely chopped pitted dates softened in warm water

2 tbs water

1/4 tsp Cumin powder

1/8 tsp chilli powder

1/8 tsp Celtic sea salt

Garnish and assembly

3 tbs pomegranate seeds

2 tbs sev or finely crushed roasted peanuts (optional)

12 pieces fresh coriander leaves (small sprigs)

1 tsp finely chopped green chilli (optional)

Method

Puffed breads (puri)

Arrange the puris or papdi on a flat clean tray. If using store-bought puris that are not fully puffed, briefly warm them in a preheated 180°C (350°F) oven for 3–4 minutes to make them crisp. Cool completely before filling.

Chickpea filling

Prepare chickpeas

Heat 1 tbs oil in a small skillet over medium heat. Add cumin seeds and mustard seeds and cook until they begin to sizzle and pop, about 20–30 seconds.

Add the drained chickpeas to the skillet and stir to coat with the spiced oil. Cook for 2–3 minutes, gently crushing a few chickpeas with the back of a spoon to give a slightly textured mix.

Stir in turmeric, coriander powder, garam masala, chilli powder and salt. Cook for another 1–2 minutes to bloom the spices. Remove from heat, stir in lime juice and 2 tbs chopped coriander. Taste and adjust salt or lime as needed. Set aside to cool to room temperature.

Spiced yoghurt (or vegan alternative)

In a bowl whisk the yoghurt until smooth. Stir in roasted cumin powder, black salt (or regular salt), sugar, chopped mint and 1 tbs chopped coriander. Taste and adjust seasoning. Keep chilled until ready to assemble.

Tamarind-date chutney

Combine tamarind concentrate, date syrup (or softened dates), water, cumin powder, chilli powder and salt in a small bowl. Whisk or blend briefly until smooth. If using whole dates, mash or blitz until fully incorporated and strain if desired for a smoother chutney. Adjust sweetness or tang to taste; it should be sweet-tart and slightly thick but pourable.

Garnish and assembly

Have all components ready: crisp puris, cooled chickpea mix, chilled spiced yoghurt, tamarind-date chutney, pomegranate seeds, sev/peanuts, coriander sprigs and optional green chilli.

To assemble each Yoghurt Chat Bomb: hold one puri, spoon about 1 teaspoon of the chickpea filling into the centre (so the puri doesn't crack).

Top the chickpeas with approximately 1 tablespoon of spiced yoghurt (a generous dollop), then drizzle about 1/2 teaspoon tamarind-date chutney over the yoghurt to add sweet-tart contrast.

Sprinkle a pinch (about 1/4 tsp) of sev or crushed peanuts over the yoghurt for crunch, add a few pomegranate seeds (6–8 seeds per puri) and a small sprig of coriander on top. If using, add a very small pinch of chopped green chilli for heat.

Serve immediately on a platter so puris remain crisp. Repeat to make about 24 chat bombs.