Brunch Chaat with Carlin Peas and Tomatoes

Brunch Chaat with Carlin Peas and Tomatoes

by Tom Hunt 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

  1. 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.
  2. 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.
  3. 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.



Tom Hunt
Tom Hunt

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for British Pulses, Grains, Seeds and More

Syrian Lentils with Slow-Fried Onions
Syrian Lentils with Slow-Fried Onions

by Jenny Chandler July 20, 2021

This delicious recipe is from Jenny Chandler's fantastic new Green Kids Cook, a cookbook that teaches the cooks of the future how to eat well, look after themselves and think about the planet. It's a great way to cook our British-grown lentils in a typical Syrian style.

Read More

Emmer & Fava Bean Sedani with Chickpeas and Leeks
Emmer & Fava Bean Sedani with Chickpeas and Leeks

by Josiah Meldrum May 31, 2021

This simple pasta dish shows off our fantastic collaboration with Pastificio Carleschi: sedani pasta made slowly and in small batches with UK grown organic fava bean flour and wholegrain Emmer flour.

Read More

Lentil Ragu
Lentil Ragu

by Josiah Meldrum April 21, 2021 1 Comment

Super simple to make and incredibly versatile, this ragu is the perfect alternative to minced meat and can be used in shepherd's pie, lasagne or as a bolognese style sauce for pasta (it's great with any of Pastificio Carleschi's superb pasta). Or try it in a pie with roasted veg. Our British-grown olive lentils bring a fantastic peppery and earthy sweetness to the sauce.

Read More