Monday, August 19, 2019
ADVT 
Appetisers

Artichoke Chaat

By Chef Atul Kochhar, 12 Apr, 2019
  • Artichoke Chaat

Artichoke Chaat by Chef Atul Kochhar

Ingredients

125gm Jerusalem artichoke
500 gm artichoke
30 ml tamarind chutney
50 ml tomato chutney
50 ml mint chutney
50 gm straw-fried potatoes
Micro cress for garnish
50 ml sweet yogurt
150 gm pakoda batter

For the tamarind chutney:

200 gm seedless tamarind
30 gm whole garam masala
80 gm jaggery
10 gm dried red chilli

Prepare: Boil everything together till thick consistency, blend it and strain it and cool it down.

For the tomato chutney:

120 gm shallots
20 gm channa dal
10 gm curry leaves
255 gm tomato
20 gm chilli powder
Salt as required
20 gm tamarind pulp
55 ml oil

Prepare: Heat oil in the pan, add channa dal, curry leaves, and shallots. Sauté it well on a small flame till shallots are cooked. Add chilli powder, salt, tamarind and cook it well. Lastly, add fine chopped tomatoes and cook further. Once it is cooked, cool it down, adjust the taste and later on make a fine paste in blender.

For the mint chutney:

55 gm mint
110 gm coriander leaves
10 gm garlic
10 gm ginger
15 gm green chilli
25 gm yogurt
Lemon juice to taste
Salt to taste

Prepare: Put all the above ingredients except lemon juice and yogurt in the blender and blend to a smooth paste. Then add yogurt and lemon juice and check the seasoning for taste.

For the sweet yogurt:

110 gm Greek yogurt
25 gm icing sugar
40 ml milk

Prepare: Add everything and whisk it to a smooth paste.

Preparation

Peel and cook the Jerusalem artichoke and artichoke and keep it aside.

Make pakoda batter by mixing gram flour, sparkling water, salt, chilli powder, turmeric powder, ginger-garlic paste to a thick consistency. Deep-fry the artichoke with pakoda batter and keep it side.

Make all the chutneys. Then assemble all the chutneys and rest the fried artichoke on a plate and garnish with microherbs and chat masala.

 

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