Spicy Tamarind Chaat Canapés Recipe

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This was inspired by one of my favorite snacks on earth, the street food of Mumbai to chat. It’s a tangy, sweet, crunchy, tangy explosion of flavor and totally addicting. Tamarind chutney is available in Indian grocery stores and some good supermarkets, but any dark spicy chutney can be used. Make sure you puree it first to make it smooth.

Instead of a circle papdi chaat can be served on chicory leaves sprinkled with straincrispy noodle-shaped pieces in a bag of Bombay mix.

Times

Preparation time: 15 minutes

Do it

20

Ingridients

  • Cut a 10cm piece of thin cucumber in half lengthwise and scrape out the seeds
  • 3 tablespoons finely chopped red onion, soaked in salt and juice of 1⁄2 lime for one hour
  • 6 cherry tomatoes
  • 4 tablespoons of pomegranate seeds
  • 1⁄4 tsp chaat masala
  • 20 papdis (peppers) or round puffed potato snacks or mini poppadoms
  • 50 ml tamarind chutney
  • 75 ml of Greek yogurt
  • Fresh coriander leaves, for garnish

The method

  1. Cut the cucumber into strips about the thickness of a pound coin, then cut them crosswise into small cubes. Add to
    lime-soaked onions in a bowl.
  2. Cut the cherry tomatoes into equally sized pieces and add them to the bowl along with the pomegranate seeds and
    chaat masala.
  3. Spread a dollop of yogurt and one of chutney on each papdi/potato round/poppadom.
  4. Drain the liquid that has accumulated in the chopped vegetables and place a spoonful on each circle. Place a coriander leaf on top.

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