Laxmi's Delights Chaat

Crispy Wheat Canapé Crowned with Savory Topping

I am cooking a big 20-course dinner for 50 people tomorrow. I have uploaded an appetizer that is part of the menu for you to enjoy or make it part of your carte du jour.

  • 1 large Yukon gold or russet potato
  • 1 cup finely chopped onion
  • ½ cup chopped fresh cilantro
  • Salt to taste
  • Plain yogurt, whipped
  • ½ cup sweet chutney sauce (see recipe below)
  • ½ cup hot chutney sauce (see recipe below)
  • Chaat Papdi (Indian crispy fried whole wheat rounds), available at Indian stores or substitute potato chips
  • ½ cup or more thin chickpea flour noodles (sev), available at Indian stores

Cook the potato in boiling salted water until tender; drain and let cool. Peel and dice the potato, and place in a large bowl.

Add the onion and cilantro to the bowl; toss gently to mix. Season with salt and mix well.

Drizzle with yogurt, sweet and hot chutney sauces and mix very gently. To serve, spoon about a tablespoon of the mixture onto individual Indian crispy chaat rounds or chips. Sprinkle sev noodles on top. Serve immediately.

Serves 4.

Sweet Chutney Sauce

Use this as a dipping sauce for crudités onion rings or fritters.

  • ½ cup raisins
  • 2 teaspoons tamarind concentrate dissolved in ½ cup water
  • 1 slice of ¼ -inch thick knob fresh ginger
  • ½ tablespoon sugar
  • ¼ cup water
  • ¾ teaspoon salt
  • ½ teaspoon ground cumin

Combine the raisins and tamarind liquid in a medium saucepan. Cook over moderate heat until raisins are very soft 6 to 8 minutes. Cool and transfer to a blender or food processor.

Add the ginger, sugar, water, salt and cumin to the blender. Process to a smooth puree; stopping as necessary to scrape down the sides of the container. Transfer to a serving bowl. Let stand a few minutes for the flavors to meld. Cover and refrigerate the chutney sauce if not using. It keeps well for up to 1 week.

Makes about 1 cup.

Hot Green Chutney Sauce

Add more chiles if hotter taste is desired.

  • 2 cups packed fresh cilantro with stems
  • 1 cup packed fresh mint leaves
  • 1 fresh green serrano or jalapeno chiles, stemmed
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ¼ cup fresh lime juice
  • ¼ cup water

Combine all the ingredients in a blender. Process until smoothly pureed, stopping from time to time to scrape down the sides of the container.

Transfer to a serving bowl. Let stand a few minutes for the flavors to meld. The chutney can be refrigerated for up to 3 days.

Makes about 1½ cups.


4 Comments

Fresh Local and Best

The canapes look very elegant and delicious!

Laxmi Hiremath

Thank you, for your kind words! I looked at your site briefly and enjoyed your story. The pictures are gorgeous.

camelia

Hello,

We bumped into your blog and we really liked it – great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

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Best regards,

Vincent
petitchef.com

Laxmi Hiremath

Thank you so much for your post and the invite. I will be happy to add our blog!


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