Vegan Mera Sudha Cauliflower Bhaji Chaat recipe | Vegetarian foods and drinks

chat It means to lick in Hindi, but it’s really a synonym for something so delicious, it’s properly addictive. It is a type of food in India, not a particular dish, but broadly speaking, you can expect chaat to be crunchy, fresh, hot, sour, salty and sweet all at once. In India, the street is the place to go for an excellent chat, but for Indians in Britain, Chat masalaThe readily available spice blend of unripe mango, ginger and black salt (among other ingredients), can turn all kinds, including the baked cauliflower and chickpeas in today’s recipe, into a truly amazing dish.

Cauliflower baji chat

I use MDH’s chunky chaat masala mix, as it is reliably excellent (you can buy it online and in Asian supermarkets), but if you can’t find chaat masala, you can make your own. Cauliflower is best eaten fresh and hot from the oven for maximum enjoyment.

to equip 10 minutes
cook 30 minutes
serve 4

3 tablespoons of rapeseed oilplus 1 extra tablespoon for mixture
1 x 400 g canned chickpeas
1 small red onionPeeled and cut into thin slices
200 grams zucchinicut in half lengthwise and cut into 1 cm thick slices
200 gm cherry tomatoesHalf
2 tablespoons mango sauce
1 tablespoon chaat masala
15 g mint leaves
chopped, plus additional garnishes

for cauliflower
2 medium cauliflower (1.2 kg)
180 gm chickpea flour
1½ tsp kashmiri chili
Half a teaspoon of turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
fine sea salt
100 gm vegetable yoghurt

To prepare the chaat, put the oil in a large skillet over medium-high heat, and when it’s hot, add the chickpeas, and cook regularly for three minutes. Add the onions, zucchini and tomatoes, and stir-fry for three minutes until the tomatoes begin to wrinkle and the onions grow and lose their shape.

Mix the mango chutney, chaat masala and six tablespoons of water, let it boil for a minute, then turn off the heat and let it cool. Once cool, add chopped mint.

Preheat oven to 240°C (220°C fan) / 475°F / Gas 9 and line 2 large trays with baking paper (ideally reusable). Cut the leaves and the base from the cauliflower, but leave the core intact. Cut the head into 1 cm thick slices, so you end up with several large slices and a lot of pieces.

Put the chickpea flour, chili powder, turmeric, cumin, coriander and 1 teaspoon of salt in a large bowl, then slowly whisk in 250ml of water and 1 tablespoon of oil until you get a smooth mixture. Dip the larger cauliflower slices into the mixture to coat, shake tightly off any excess and arrange in a single layer on trays. When you get to the smaller pieces, toss them into the mixture with your hands, to cover, and place on trays, keeping everything in one layer.

Grill for 20 minutes. Meanwhile, mix the yogurt with ¼ teaspoon of salt and set aside.

Place the hot cauliflower in a large bowl with the chaat salad, mix, and turn into four bowls. Sprinkle or sprinkle yogurt over the top, sprinkle with a generous amount of the remaining mint and serve immediately.

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