Indian Chaat with Crispy Pancakes

Ingredients

• 100 g wheat flour (all-purpose)
• 1 cuillère à café ground cumin (or to taste)
• 2 pots plain yogurt (about 125 g each)
• 3 unités cooked potatoes (boiled, peeled and diced)
• 1 unité tomato (diced)
• 200 g cooked chickpeas (canned or home‑cooked, drained)
• 2 cuillères à soupe coriander sauce (chutney) (store‑bought or homemade)
• 2 cuillères à soupe tamarind sauce (store‑bought or homemade)
• 1 petite unité white onion (finely sliced)
• 150 ml cooking oil (neutral oil (sunflower, canola))
• 1 pincée salt (more to taste)
• 40 ml water (for the dough)

Instructions

1. Prepare the pancake dough

   In a bowl, pour the flour, add a pinch of salt, a tablespoon of oil and the cumin. Gradually incorporate the water (40 ml) while mixing until a firm and slightly dry dough forms.

   Time: PT5M

2. Rest the dough

   Shape into a ball, wrap in cling film and let rest for 10 minutes at room temperature.

   Time: PT10M

3. Divide and shape the pancakes

   Divide the dough into two equal portions. On a lightly floured surface, flatten each portion with hands or a rolling pin to form pancakes about 10 cm in diameter and 0.5 cm thick. Prick the surface lightly with a fork.

   Time: PT5M

4. Heat the oil

   Heat 150 ml of oil in the pan over medium heat until a small drop of batter sizzles immediately (about 180 °C).

   Time: PT3M

   Temperature: 180°C

5. Fry the pancakes

   Carefully place the pancakes into the hot oil. Fry each side for 2‑3 minutes until golden and crispy. Remove with a slotted spoon and set on paper towels.

   Time: PT8M

   Temperature: 180°C

6. Season the yogurt

   In a small bowl, mix the two yogurts with a pinch of salt and an extra pinch of cumin. Set aside.

   Time: PT3M

7. Prepare the topping

   In a bowl, combine the diced potatoes, diced tomato, drained chickpeas, finely sliced onion, coriander sauce and tamarind sauce. Mix gently.

   Time: PT5M

8. Assemble the chaat

   On each plate, place one or two crispy pancakes, drizzle with seasoned yogurt, then add the vegetable and chickpea mixture. Drizzle with the remaining sauces and garnish with fresh onion.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g