Brunch Chaat with Carlin Peas and Tomatoes

May 07, 2020

This deliciously spicy recipe is from Tom Hunt's book Eating for People, Pleasure & Planet, an inspiring exploration into the question of what sustainable food really is and a manifesto for how to achieve it while eating healthier and better tasting food.

Tom says, "I first discovered 'chaat' on my travels through India, where it's served on the streets on palm leaf plates as a delicious snack. This recipe is a take on 'aloo chaat'. It's similar to a potato hash, but with lots of extra spice - perfect for brunch. The tomatoes fried amongst the potatoes become sweet juicy bombs of flavour that pop and explode in yoru mouth. Splatter the dish with plenty of yoghurt and tamarind to cool the spices and enrich the dish.

"The 'chaat masala' is an aromatic concoction of spices that gives chaat its unique flavour. You can buy it from Indian shops or online, however, it's easy to make yourself - and the freshly ground spices are always more fragrant. If you can't find these ingredients, garam masala will make an adequate replacement."

Serves 2-4

Ingredients

Chaat masala - makes 55g

1 tsp Coriander Seeds
1½ tsp Cumin Seeds
½ tsp Ground Ginger
2 tsp Black Pepper
½ tsp Amchoor (dried mango powder)
2½ tsp Garam Masala
1½ tsp Kala Namak Black Salt or Sea Salt
1 tsp Chopped Fresh Thyme or Dried Thyme
½ tsp Chopped Fresh Mint or Dried Mint

Brunch Chaat

500g New Potatoes
Glug of Extra Virgin Olive Oil
4 tsp Chaat Masala (see above) or Garam Masala
120g cooked Carlin Peas or Chickpeas
2 Tomatoes (approx 100g), cut into eighths
2 Spring Onions, finely sliced top to tail
6 fresh Coriander Springs, leaves picked, stalks finely chopped
1 Green Chilli, finely sliced, to taste
2 tbsp Tamarind Paste, plus extra to serve

To serve

Yoghurt, Kala Namak Black Salt or Sea Salt, Unwaxed Lime Wedges

Method

To make the Chaat Masala, toast the coriander and cumin seeds in a dry frying pan over a medium heat until they release their fragrance. Tip into a pestle and mortar (or spice grinder) and grind to a powder. Stir in the rest of the ingredients and store in an airtight container.
To make the Brunch Chaat, boil the potatoes for 15 minutes, or until just soft, then drain. Return to the pan and crush lightly with a fork. Heat the olive oil in a heavy-based frying panover a medium heat. Add the crushed potatoes, along with 2 teaspoons of the Chaat Masala or garam masala, and fry until just starting to colour. Add the drained cooked carlin peas or chickpeas and the tomatoes, and continue to cook for a few more minutes until the potatoes are golden brown. Stir in the rest of the ingredients, reserving a few of the coriander leaves to top.
To finish, split between two or more plates. Spoon over plenty of yoghurt and tamarind. Season with a pinch or two of kala namak or sea salt and scatter over the remaining coriander leaves. Serve with wedges of lime on the side.

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