Chaat is India’s favourite genre of snacking street food. It can be anything from nacho-like assortments of chutneys and yoghurt over fried breads, to more substantial versions with samosas or pakoras.
- 2 corn cobs
- ½ small red onion, finely sliced
- 1-cm piece ginger, grated
- 1 small green chilli, sliced
- ¼ tsp garam masala
- ¼ tsp ground turmeric
- ¼ tsp Korean chilli powder
- 120 g (1 cup) besan (chickpea flour)
- 500 ml (2 cups) vegetable oil, for shallow frying
- 2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp Korean chilli powder
- 2 tsp fennel seeds
- 1 tsp black peppercorns
- 2 tbsp green mango powder (amchur powder)
- 1 tsp garam masala
- 1 tbsp salt
- 1 tbsp Branston pickle or Indian date chutney
- ¼ cup yoghurt
- 1 tomato, finely chopped
- ¼ small red onion, finely chopped
- ¼ cup coriander leaves and stalks, roughly chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 2-4 as a snack.
- Strip the kernels from the corn with a knife, then combine in a bowl with the onion, ginger, chilli, spices and chickpea flour. Add about 125 ml (½ cup) water and mix to a thick batter.
- Heat the oil in a small wok or saucepan to 175°C and fry spoonfuls of the batter for about 4 minutes or until golden brown. Drain on a wire rack placed over a tray.
- Meanwhile, to make the chaat masala, toast the spices in a dry frying pan together with the salt, then blend in a spice grinder to a coarse powder.
- Top the pakoras with a sprinkling of chaat masala, then a little Branston pickle (or date chutney), yoghurt, tomato, finely chopped onion and coriander leaves.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.