Ingredients: |
Ingredients: MASALA PEANUTS
1 TB chickpea flour
2 tsp water
1 tsp avocado oil
1 tsp paprika
¼ tsp ground cumin
¼ tsp ground black pepper
¼ tsp turmeric
¼ tsp salt
¼ cup/28g raw skinned peanuts (or cashews or almonds)
CHAAT
¾ cup whole milk plain Greek yogurt
1-2 TB water
¾ cup /100 gm canned or cooked chickpeas, drained
¼ tsp salt
⅛ tsp cayenne
3 baby cucumbers, or 1 large cucumber (11 oz/300 gm), sliced into disks 2 mm thick
2 TB tamarind-date chutney
1½ TB cilantro chutney
½ cup/ 90 gm finely chopped tomatoes
¼ cup/40 gm finely chopped onion
2 TB finely chopped cilantro
1 tsp chaat masala (optional)
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Directions: |
Directions:Preheat oven to 400ºF
Mix together all the ingredients for masala peanuts, except the peanuts. Add the peanuts and mix until they are coated. Spread the coated peanuts evenly on a baking sheet lined with parchment paper. Bake for 12-15 minutes until golden brown, turning them halfway through. They may stick to the parchment, so use a spoon to turn them. Let cool. Finely chop or pulse the peanuts 3-4 times in a food processor and set aside.
Whip the yogur in a bowl with just enough water to make it spreadable. In a separate bowl, mix the chickpeas with salt and cayenne.
Layer half the cucumber slices, chickpeas, and yogurt on a plate. Drizzle half the tamarind/date chutney and coriander chutney over the top. Sprinkle with half the tomatoes, onions, and masala peanuts. Repeat on a 2nd plate. Garnish with cilantro and chaat masala. Serve |
This recipe for Cucumber Papdi Chaat is from