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  Fine dine chaat

Fine dine chaat

AGE CORRESPONDENT
Published : Aug 26, 2016, 10:27 pm IST
Updated : Aug 26, 2016, 10:27 pm IST

Whoever said chaat was meant to be a roadside guilty pleasure for eternity Bite into these gourmet incarnations and savour the usual street stars the fine dining way

CAVIAR GOLGUPPA -1 copy.jpg
 CAVIAR GOLGUPPA -1 copy.jpg

Whoever said chaat was meant to be a roadside guilty pleasure for eternity Bite into these gourmet incarnations and savour the usual street stars the fine dining way

Pistachio rabri with gourmet daulat ki chaat

Ingredients

Pistachios, sugar-coated, dried and crumbled, cup Malai rabri, beaten, 1 cup For Daulat ki chaat: Fresh crème, whipped, 100 ml Caster sugar powder, 50 gm Elaichi powder, 2 tsp Saffron water, 1 tsp Dried orange zest, 1 tbsp Orange pulp concentrate, 1 tsp

Method Softly fold together all the Daulat ki chaat ingredients and set aside. In a medium-sized serving plate, arrange all the above and serve cold.

Recipe courtesy chef Prem K Pogakula, The Imperial

Kale pakoda chaat Ingredients Kale leaf, 400gm Mint chutney, 50gm Tamarind chutney, 50gm Yoghurt, 50 gm Sugar syrup, 20 ml Red chilli powder, 5 gm Chaat masala, 5 gm Besan, 100 gm Rice flour, 50 gm Corn flour, 25 gm Pomegranate seeds, 20 gm Sev, 10 gm Ajwain, 5 gm Turmeric powder, 5 gm Salt to taste Refined oil for frying

Method Add the besan, rice flour and corn flour to a bowl and mix well. Add salt, turmeric powder, red chilli powder and ajwain. Add water and make a smooth batter. Blanch the kale leaves, cool in ice water and then dry with a paper towel. Heat oil in a frying pan. Fry the leaves after dipping in the batter till crispy and golden brown. Mix the yoghurt with sugar syrup to make it sweet and set aside. Place the fried kale leaves on a serving plate. Pour the mint chutney, tamarind chutney and sweet yoghurt on top. Sprinkle with chaat masala, garnish with sev and fresh pomegranate, and serve immediately.

Recipe courtesy: chef Neeraj Tyagi, Shangri-La’s - Eros Hotel

Caviar golgappas with tzaziki and ginger Ingredients Semolina golgappas, 4 Hung yoghurt, 50 gm Cucumber, chopped, 5 gm Mint, shredded, 10 gm Full fat milk, 20 ml Sugar, 75 gm White wine vinegar, 20 ml Water, 20 ml Dried ginger powder,10 gm Orange juice, 80 ml Jal jeera, 20 gm Tamarind water, 10 ml Agar agar, 3 gm Cooking oil, 1 litre Salt and pepper to taste

Method For Tzatziki: whisk together the hung yoghurt and milk gently till smooth, then add the cucumber, shredded mint, salt and pepper to finish. For dried ginger gastrique: Make a caramel sugar and mix with white wine vinegar, water and dried ginger powder. Set aside. For caviar: Pour oil into a tall glass and refridgerate for an hour. In a very small saucepan, bring the orange juice, jal jeera, tamarind water and agar agar to a boil and then cool for 3-5 minutes. Fill an oral syringe or a straw with the mixture and drop it slowly into the cold oil. Strain using a fine mesh strainer. Pop the golgappas from the top and fill with the tzatziki, followed by the gastrique and caviar. Serve immediately.

Recipe courtesy Pluck at Pullman New Delhi Aerocity

Sweet potato and cheese dabeli Ingredients Sweet potatoes, boiled, 200 gm Black salt, 2 gm Chana powder, 10 gm Cottage cheese, 10 gm Chickpeas, boiled, 100 gm Green chillies, chopped, 10 gm Coriander, chopped, 5 gm Onions, chopped, 40 gm Chaat masala, 10 gm Tomatoes, chopped, 30 gm Lemon juice, 1/2 tsp Sweet curd, 300 gm Chana jor garam, 50 gm Aloo bhujia, 50 gm Saunth chutney, 30 ml Pao buns, 2 Mint chutney, 20 gm Fresh pomegranate seeds, 50 gm Salt to taste

Method In a bowl, take the chickpeas, salt, green chillies, lemon juice, tomato, onion, coriander and chaat masala. Mix well. Divide into sweet potatoes into 2 halves. Shape each half into a small cup and stuff with a portion of the cheese. Bring the potatoes together and carefully flatten the mixture to make a patty, sealing the cheese within. Heat a griddle over medium heat till hot and place prepared patties over it. Grill for a few minutes till the patties are brown. Place the patties on a serving plate and add the chickpea mixture, followed by the sweet curd, saunth chutney, mint chutney, aloo bhujia and chana jor garam. Garnish with pomegranate seeds and serve with the pao buns.

Recipe courtesy chef Ashish Singh, Cafe Delhi Heights

Chatpata prawn chaat Ingredients Prawns, boiled, 200 gm Lemon juice, 3 tsp Ginger, julienned, 1 inch Spring onions, finely chopped, 50 gm Onion, chopped, 1 large Chaat masala, 1/2 tsp Red chilli powder, 1/2 tsp Cumin powder, 1/4 tsp Green chillies, chopped, 2 Fresh coriander leaves, chopped, 3 tbsp Salt to taste

Method Add 1 tsp lemon juice and a pinch of salt to the ginger strips and refrigerate for half an hour. Add the prawns and boil till cooked. Drain and keep aside. Transfer the prawns into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chillies, coriander leaves, the remaining lemon juice and mix well. Transfer the mixture into a serving bowl, garnish with spring onions and serve immediately.

Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & Spa