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About the Recipe:
Chana chaat is associated with Indian street food snacks and apparently means ‘crunchy’. It is a spica masala that consists of amchoor, which is dried mango powder. Very sulphuric but completely addictive. I made a bowl out of the concept, which is a play on the chana chaat salad found on some north Indian menus.
Kale Base
Ingredients:
Yield: 400g
420g kale
¼ cup olive oil
Juice of one lemon
1 tbsp salt
42g/1 bunch of fresh coriander leaf
40g fresh mint
Method:
Let the leaves soak in water for ½ an hour. Rinse well and remove stems. Roll into layers and ribbon chop. In a large bowl add the oil, lemon and salt, and massage until the fibers are softened, or about 3 minutes. Let sit for five minutes. Finely chop the mint. Chop the coriander stems fine, and very roughly the coriander leaves. Squeeze out the access liquid from the kale and place in a large bowl. Add the herbs and mix well. Set aside.
Chickpeas
*Mother recipe
Yield: 272g
505g/700g with liquid/ jar of chickpeas
1 tbsp/6g onion powder
1 tbsp/6g garlic powder
1 ½ tsp slt
1 tbsp/6g sweet paprika
1 tsp tandoori masala
2 tbsp rapeseed oil
Method:
Preheat oven to 180C. Drain the peas and pat dry. Add the spices and oil and mix well. Bake for half an hour, tossing a few times in between to ensure they get a well-rounded crispiness.
Red lentils
Ingredients:
Yield: 540g
1 cup/207g red lentils
1 whole head of garlic, head topped off
1 tbsp chana chaat
375ml chicken broth
1 tsp salt
Juice of 1 lemon
2 tbsp olive oil
Method:
Add everything to a pot. Bring to a boil. Cover, reduce heat, and cook until liquid is dissolved, or about five minutes. Take off heat and let it steam for a further five minutes. Remove garlic and smash and chop and add back to pot. Add salt, lemon, and olive oil. Set aside.
Mango salad
Ingredients:
Yield: 380g
478g/1 whole large firm but ripe mango
1 whole red onion
Juice one lime
1 tsp amchoor powder
¼ tsp salt
Method:
Peel and cube the mango. Slice the red onion into rings on a mandolin very thin. Add to a big bowl with lime, amchoor, and salt. Mix well. Set aside.
Cucumber
Ingredients:
Yield: 181g
181g baby cucumbers
Method:
Cut in half and then into triangles. Set aside.
Chana Chaat Superseed Mix
Ingredients:
Yield: 64g
60g mixed pumpkin/sunflower/sesame seeds
¼ tsp salt
½ tsp amchoor
½ tsp chana chaat
½ tsp ground cumin
¼ tsp sugar
1 tsp olive oil
Method:
Mix well. Set aside.
To Plate
Ingredients:
1 large bowl size serving
110g kale base
120g mango salad
55g cucumber
80g lentil
43g avocado slices
37g chickpeas
32g chana chaat seeds
7g toasted coconut
7g sliced red chili
A few coriander leaves
Sliced half of a lemon
Olive oil to serve
Method:
First put down the kale base. Then add the remaining ingredients in a poke bowl type of sections. Top with seed, chili, coriander leaf, and coconut. Serve with olive oil and sliced lemon.