Michelin-starred chef Vineet Bhatia shows you how to serve chaats – traditional Indian street food - at a dinner party.
Wouldn't it be great if you could apply your many years as a street food connoisseur to impress your girlfriend, her parents or your new boss?
Michelin-starred chef Vineet Bhatia, the man behind award-winning restaurant ‘Ziya’ at the Oberoi in Mumbai, has the answer.
"Modernising street food is mostly a case of presentation, and making sure that you present your food with the same pride you eat it with. People are used to seeing street food looking grubby, so dress it up."
"On the street the first thing people do is add butter or ghee, and keep adding more as they cook. Start with a little oil, and add just a little bit of butter at the end. You'll get the same flavour without the greasiness and fat content."
Here is Chef Vineet's favourite fancy street food recipe.
ALMOND TIKKI (10 servings)
10g Chat masala
15g Cumin powder
100g Refined flour
300g Green peas
100g Almond flakes
Boil the potatoes and keep aside to cool.
Blanch green peas and keep them aside.
Heat oil; add cumin seeds, green chilli, cumin powder, and sauté for some time. Add chopped coriander. Add potato, green peas, salt and chat masala. Cook for a while and allow to cool. Prepare the mix in shape of a tikki and keep aside.
Make a mixture of flour and water. Dip in the tikki and coat with almond flakes. Allow the flakes to set.
15g Whole cumin
12g green Chilli
10g Ginger powder
4g Red chilli
Soak tamarind in lukewarm water for 6 hours. Strain and reserve the thick pulp.
Soak jaggery in warm water and keep aside.
Take a double bottom pan and mix both the ingredients. Add the remaining ingredients in the pan and allow it to boil.
Reduce till the consistency is thick. Strain once again and allow it to cool. Transfer this chutney into paco jet and allow it to freeze.
Remove this mixture and churn it to get a sorbet texture.
20g Ginger paste
15g Garlic paste
10g Red chilli
10g Coriander powder
5g Cumin seeds
10g Fresh coriander
150g Tomato paste
Soak the chickpeas for at least 12 hours.
Boil the chickpeas with turmeric powder.
Heat oil, add cumin seeds, and allow them to crackle.
Add chopped onion, cook until they are brown. Add ginger garlic paste and sauté.
Add coriander powder, chilli powder and turmeric powder, and sauté.
Add tomato paste and chickpeas and cook till the gravy is thick. Sprinkle chopped coriander.
Take a spoonful of chole masala and place it in a centre of a plate.
Place almond tikki on the top and drizzle with sweetened yogurt. Sprinkle sev on the yogurt.
Put a quenelle of tamarind sorbet and garnish with a sprig of coriander leaf.
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