Chaat Cups

Serves 4

  • 24 Croustades or Canapé Cups (these are available from the supermarket)

  • 2 Medium Potatoes, boiled, peeled and finely chopped

  • 1 Can of Chickpeas, drained and washed well under cold water

  • Salt

  • 225g Natural Yoghurt

  • Chaat Masala (available from Asian Grocers)

  • Tamarind Sauce (available from Asian Grocers)

  • 50g Sev (crispy gram flour noodles available in packets from Asian Grocers)

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Method

  • Cover a baking tray with baking parchment and place the canapé cups onto the tray.

  • Bake at 160ºC for 3 minutes to crisp up. (Keep an eye on them and put a timer on, they burn very easily!)

  • Allow to cool.

  • Place the chick peas into a bowl and mash half of them with a fork, leaving the rest whole or partially whole.

  • Add the potatoes to the chickpeas and mix well adding salt to taste. (I usually add about half a teaspoon).

  • In a separate bowl add the yoghurt and mix in 1 dessertspoon of chaat masala.

  • Take a canapé case and fill it with the potato & chickpea mixture, top with a teaspoon of the spicy yoghurt and then put half a teaspoon of the tamarind sauce on top of that. Cover the canapé case with the crunchy gram flour sev noodles.

  • Repeat with all the canapé cases and arrange on a platter and serve immediately.

Tips

  • If you have any leftover ingredients, layer them in individual bowls in the order that I've described and devour!

  • If you want to make this chaat in a bowl, you can make the papri or just buy it from the Asian Grocers as a substitute for the canapé cups and place those at the bottom of the bowl and then layer the other ingredients as described above. Everyone can just help themselves. 

  • Tamarind or Imli chutney (also know as 'Saunth') can be made using a block of tightly packed seedless tamarind which is soaked and blended with added salt, sugar and red chilli powder, ground coriander and ground cumin.

  • I would recommend you enjoy these with the Pomegranate & Orange Martini!