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Last updateTue, 17 Mar 2015 2pm

Indian street food with flair!

 

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)
500g Potato
30g Ginger
10g Chilli
10g Chat masala
15g Cumin powder
100g Oil
100g Refined flour
20g Salt
5g Coriander
300g Green peas
100g Almond flakes
10g Sev

 

Method:
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.
 

TAMARIND CHUTNEY
1kg Tamarind
500g Jaggery
20g Coriander
15g Whole cumin
5g Cardamom
20g Ginger
12g green Chilli
10g salt
10g Aniseed
10g Ginger powder
4g Red chilli

 

Method:
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.

 

 

CHICKPEA MASALA
600g Chickpeas
280g Onion
20g Ginger paste
15g Garlic paste
10g Red chilli
8g Turmeric
10g Coriander powder
5g Cumin seeds
10g Fresh coriander
5g Salt
35g Ghee
150g Tomato paste

 

Method:
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.

 

To serve:
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.

 

- GQ India

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