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)
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!