Sunday, July 12, 2020
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Appetisers

Artichoke Chaat

By Chef Atul Kochhar, 12 Apr, 2019

    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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