Delicious UK - (03)March 2020

Papdichaat(crispwheat
biscuitswithspiced
potatoandchutneys)
SERVES6.HANDSON TIME 50 MIN,
PLUS RESTING

“Onecan’timagineHoliwithout
chaats(snacks).Thesecrisp
wheatdiscsaredippedin
tart-sweettamarindchutney
andareeatenloadedwithspiced
potato,zingycorianderand
coolingyogurt.Servethemas
a ‘mess’ina bowllikenachos
or as dainty canapés.”

MAKE

AHEAD

Frythepapdia fewhours

aheadandserveat room

temperature.

• Oilfordeepfrying


• 2 tbspgreencorianderchutney
  (seerecipeonpreviousspread)


• 50gsev(chickpeavermicelli)
  orbombaymixtogarnish


• 50g pomegranate seeds to garnish

FORTHEPAPDIDOUGH

• 250gplainflour


• 3 tbspghee


• 1 tspcarom(lovage/ajwain)
  seeds(fromWaitroseand
  buywholefoodsonline.co.uk)


• tsp nigella seeds

FORTHESPICEDPOTATOCHAAT

• 350gflourypotatoes
  (suchasmarispiper)


• 1 redonion,finely chopped
  (optional)


• 2 greenchillies,chopped


• 1cmpieceginger,finelychopped


• 1 tspchaatmasala(available
  at Tesco or Waitrose)
  
  
  • 1 tspredchillipowder
  
  
  • 1 tspcuminseeds,dryroasted
    ina hotpanfor1 minute, then
    coarselycrushed
  
  
  • 1 tbspfreshlychoppedcoriander
  
  
  • 2 tbsp tamarind chutney
  
  
  
  

FORTHEYOGURTDRESSING

• 250mlplainyogurt


• 2 tspsugar


• 1 tspcuminseeds,dryroasted
  ina hotpanfor1 minute, then
  coarselycrushed


• 100gice


• 150ml chilled water

USEFULTOHAVE...

• 4cmroundcutter;digitalprobe
  thermometer; kitchen paper

1 Putallthepapdidoughingredients

ina mixingbowlwith125mlwater,

thenuseyourhandstomixthem

intoa stiffdoughwithoutkneading

toomuch.Setasidefor 20 minutes.

2 Steamorboilthepotatoesuntil

tender.Meanwhile,mixtogetherall

thedressingingredientsina bowl,

coverandchilluntilneeded.

3 Usinga rollingpin,rolloutthe

doughtoabout2mmthick,then

prickit alloverwitha fork.Usethe

cuttertocutoutcircles(re-rollthe

excesstouseupallthedough).

4 Filla deep,heavy-basedsaucepan

nomorethanone-thirdfullofoil

andheatuntilit reads160°Conthe

digitalprobethermometer(ora

cubeofbreadturnsbrownin40-50

seconds).Deepfrythepapdiinsmall

batchesfor6-7minutesuntilgolden.

Removefromtheoilwitha slotted

spoonanddrainonkitchenpaper.

5 Cutthesteamed/boiledpotatoes

into5mmcubes,thencombine

withtheremainingingredients

forthechaatina mixingbowl.

Drizzletheyogurtdressingand

greencorianderchutneyoverthe

chaat,thensprinklewiththesev

andpomegranateseeds.Serve

thepapdiina bowlorasindividual

canapés,withthechaat.

PERSERVING444kcals,19.8gfat

(6.2gsaturated),10.1gprotein,

53.8gcarbs(8.4g sugars), 1.5g salt,

5.1g fibre

THEMAINCOURSE...

Khelakalia

(holidaymeatcurry)

SERVES6.HANDSONTIME 45 MIN,

SIMMERINGTIME 2  2  HOURS, PLUS

MARINATING

“Thiscelebrationdishcanbe

preparedonanyholiday,oreven

a Sunday.Inmyancestralvillage

inWestBengalit’scalledkhela

kalia– there’sa similarrecipe

calledSundayspecialmeat

curry (robibarer mangsho).”

MAKE

AHEAD

Makethecurry1-2days

ahead,coverandchill.

Reheat until piping hot.

• 1kggoatmeatorlambshoulder(if
  youwanttousegoatandcan’tget
  it fromyourbutcher,trytheginger
  pig.co.uk),dicedinto2.5cm cubes


• 6 tbspplainyogurt


• 2 tbspmustardoil
  (optional;availablefrom
  theasiancookshop.co.uk)


• 1tspcuminseeds


• 4-5hotgreenchillies


• 2 tbspvegetableoil


• 4 waxypotatoes(about450g),
  suchascharlotte, peeled
  andhalved


• 2 bayleaves


• 2 blackcardamompods(optional;
  availablefromsouschef.co.uk)


• 4 redonions,finelychopped


• 2 tbspginger-garlicpaste
  (fromlargesupermarkets)


• 1 tbspgroundcoriander


• 1 tspgroundturmeric


• 2 tspchillipowder


• 2 tspsalt


• 1 tbspghee


• A few fresh coriander sprigs

the menu.

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