Chaat snack pack

When we think about adapting cuisines into a more modern version, we often think of fine dining pushing the boundaries, but the reality is that more often than not it is our everyday foods that are at the cutting edge of adaptation. Through migration, cultural shift, the availability of ingredients or changes in demographics of a particular area, these are the necessities that push a cuisine into new areas. What if kebab shops in areas with a lot of South Asian migrants started serving something like this?

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

series • CookingPG

Ingredients

• Vegetable oil, for deep-frying
• 150 g store-bought falafel balls
• 750 g frozen chips
• Salt and black pepper
• ¼ cup yoghurt, diluted with a little water (in a squeeze bottle)
• Date and tamarind chutney (in a squeeze bottle)
• 1 tomato, finely chopped
• 1 Lebanese cucumber, deseeded, finely chopped
• ¼ small red onion, finely chopped
• Coriander leaves, to serve

For the chaat masala

• 2 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tbsp Kashmiri chilli powder
• 2 tsp fennel seeds
• 1 tsp ajwain seeds
• 1 tsp black peppercorns
• 2 tbsp green mango powder (Amchur powder)
• 1 tsp garam masala
• 1 tbsp salt
• 1 tsp black salt (kala namak)

Instructions

1. To make the chaat masala, toast the spices in a dry saucepan with the salts, then blitz in a spice grinder to a coarse powder.
2. Heat enough oil to deep-fry in a large saucepan to 170˚C and deep-fry the falafel and chips until crisp. Remove and drain and season with a little salt before transferring to a serving dish. Scatter the falafel and chips with a little chaat masala, then drizzle with the yoghurt, then with the date and tamarind chutney. Scatter with the tomato, cucumber, onion and coriander and scatter again with the chaat masala.

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Cook's Notes

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.