Serves 4-6
Cooking time 20 minutes
Chaat is a type of street food in India, it has sweet, sour, savoury with crunchy textures. We have adapted this recipe from a traditional chaat and used tostadas for the crunch
For the coriander chutney
50 g cashews or any nuts of your choice.
1 bunch fresh coriander roots removed, stems and leaves roughly chopped
1 thumb sized piece of Ginger peeled and roughly chopped
green chillies add more to suit your taste
4 cloves garlic peeled
3 tsp sugar
Salt to taste
1 lemon juice only
½ cup mint leaves
Method
- First grind the cashews, now add all the other ingredients to your blender with a little water and blitz. Keep blitzing until you reach a thick consistency. You may need to slowly add water to achieve this.
- Season to taste.
- The coriander chutney will keep in the refrigerator for up to a week in an airtight container. You can use the chutney as a dip, a spread on bread or to add flavour to other dishes.
For the tostadas and chaat
6 store-bought (we use Tio Pablo) Tostadas, or deep fry corn tortillas to make your own tostadas at home.
12 whole prawns, shelled and deveined and skewered
1 cup corn fresh or frozen (defrosted)
1 teaspoon Cassia at Home Chaat masala
Juice of 1 lemon
2 Spring onions
Oil
Salt to taste
Method
- Take two pans, one for the corn and one for the prawns.
- Turn both elements to high heat and add oil to the pan for the corn.
- Season skewers with salt and olive oil.
- In a frypan on high heat, warm some oil and then add the corn, char the corn slightly and season. Should take 2 minutes and set aside
- While the corn is cooking, with the grill on high heat, sear the prawns for 15 to 30 seconds each side
- Once the corn is cooked, put into a bowl and set aside.
- Julienne the green part of the spring onion and use this to garnish the tostadas.
- Pinch the tails off, dice the prawns into 1 cm chunks and add to the mixing bowl with the corn
- Season with lemon juice, and salt and chaat masala and mix with a spoon
- To assemble, spread a thin layer of coriander chutney on the tostada. Top with the prawn and corn chaat and spring onion.
- Serve immediately.