Jerusalem Artichoke Chaat

A simple recipe for Jerusalem artichoke chaat


  • 200g Jerusalem artichoke, skin on and washed
  • 10g lemon juice
  • Oil to fry
  • 2g chilli powder
  • 2g chat masala
  • 10g sev
  • 10g mint chutney
  • 10g Tamarind chutney
  • 20g fresh pomegranate seeds
  • 50g thick yoghurt
  • 10g onion, finely chopped
  • 3g coriander, finely chopped
  • 3g green chilli, finely chopped
  • 2g micro coriander cress


  • Slice Jerusalem artichoke into thin slices using Mandolin, keep in water mixed with lemon juice. Heat oil to fry and maintain the temperature at 170°C.
  • Drain and fry artichoke till its crispy. Drain to a paper towel. Toss with chilli powder and salt, keep aside.
  • Beat yoghurt and add a pinch of sugar if it's sour.
  • In a bowl toss Jerusalem artichoke, (keep few pieces separate for garnish) with chopped onion, green chilli, coriander and chaat masala.
  • Place the tossed mixture in two serving bowls, cover with yoghurt, line on top with mint and tamarind chutney, sprinkle pomegranate seeds.
  • Place artichoke chips and sev crisp on top. Garnish with coriander cress, sprinkle chaat masala.


Fine Dining Indian: Easy To Cook Restaurant Recipes At Home by Bobby Geetha is self-published, £19.00, available on amazon.

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