lunch · vegetarian
Loaded puri chaat with beet yogurt
A home version of raj kachori: crisp puri shells loaded with potato, chickpeas, sprouts and soft lentil dumplings, then drenched in beet yogurt and tamarind and mint chutneys.
- Time
- 45min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and wheat.
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Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Whisk the yogurt with the grated beet, sugar and salt until smooth and pink.
-
2
Mix the potatoes, chickpeas, diced beet and sprouts with the cumin, chaat masala and chili powder.
-
3
Crack a hole in the top of each puri and fill with the potato mixture and a piece of lentil dumpling.
-
4
Arrange on plates and spoon over plenty of beet yogurt, tamarind chutney and mint chutney.
-
5
Top with sev, pomegranate, cilantro and a final sprinkle of chaat masala. Serve immediately.
