Jerusalem Artichoke Chaat

A simple recipe for Jerusalem artichoke chaat

Ingredients: 

• 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

Method:

• 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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