
Nachos Chaat

Nachos Chaat
Yield: 1 serving
Yield: 1 serving
On a large flat plate, spread out tortilla chips.
Then start layering one ingredient at a time over chips.
Finish with pomegranate seeds, mint and cilantro leaves.
Tortilla chips |
large handful
|
gribiche (recipe follows) |
¼ c.
|
garbanzo beans |
¼ c.
|
mint chutney (recipe follows) |
2 tbsp.
|
tamarind chutney (recipe follows) |
2 tbsp.
|
boiled potatoes, diced |
½ c.
|
cumin |
½ tsp.
|
pomegranate seeds |
1 tbsp.
|
cilantro leaves |
10
|
mint leaves |
10
|
Place yolks and next seven ingredients in food processor. Pulse just until smooth. Season with salt and pepper to taste.
hard-boiled large egg yolks |
3
|
Dijon mustard |
1 tbsp.
|
shallots, minced |
¼ c.
|
sherry vinegar |
1 tbsp.
|
capers |
1 tbsp.
|
garlic, chopped |
½ tsp.
|
fresh parsley, chopped |
¼ c.
|
grapeseed oil (or more as needed to make thick pesto) |
2 tbsp.
|
Salt and pepper to taste |
Combine all ingredients in blender. Mix to coarse consistency.
plain yogurt |
¼ c.
|
lemon juice |
3 tbsp.
|
cilantro |
1 bunch
|
mint leaves |
1 c.
|
medium jalapeno, sliced |
1
|
ginger, sliced |
2 tsp.
|
garlic |
1 clove
|
sugar |
½ tsp.
|
Salt to taste | |
Water, as needed to thin mixture |
Heat cumin in saucepan until fragrant, 1 to 2 minutes.
Add sugar, tamarind and all remaining ingredients.
Cook until thickened, 10 to 15 minutes.
tamarind paste |
1 c.
|
cane sugar |
¾ c.
|
salt |
½ tsp.
|
cayenne pepper |
½ tsp.
|
ground cumin |
½ tsp.
|
ginger powder |
½ tsp.
|