Sabudana Chaat
This Sabudana Chaat is what chef Karan Mitall whipped up at #Taste19! This dish is a work on textures of pearl tapioca with white pea and sheep’s milk yoghurt that’s sure to WOW any taster!
FOR SABUDANA TIKKI:
- For the stuffing, heat oil in a pan, add cumin seeds and allow to splutter
- Add ginger, green chillies and raisins, saute
- Add green peas and saute to remove the moisture. Season with salt and chaat masala and allow to cool before stuffing
- Soak pearl tapioca in water for 1/2 hour and allow to drain completely
- Add all other sabudana ingredients and mix well
- Taking one at a time, gently flatten each ball into a round patty of about 1/2 inch thick. Place a portion of stuffing in the center
- Fold the edges together carefully so that the mixture doesn’t ooze out. Now very gently flatten it into a 2 inch patty
- Heat clarified butter in a pan and shallow fry the galettes until golden on each side
FOR WHITE PEA:
- Pressure cook the soaked white peas with salt until soft and tender
- Heat clarified butter in a pan and add ginger and green chillies and saute
- Add the dry masalas and saute onion and tomatoes for a few seconds
- Add the boiled white pea and finish with chopped coriander and lemon juice
FOR SHEEP’S MILK YOGHURT:
- Take yoghurt in a bowl, and add sugar and black salt, Mix well
- Heat oil in a pan, add turmeric powder, mix and directly transfer to the yoghurt
- Whisk well and allow to chill completely
FOR PEARL TAPIOCA PAPAD:
- Soak the pearl tapioca in water for 4 hours
- Add 200g water, salt and pearl tapioca in a pan and boil for 20 mins
- Allow to cool and pour a little mixture by a ladle on a siltpad/parchment paper
- Dehydrate for 2 days until completely dry
- Deep fry them in very hot oil until puffed
TO ASSEMBLE:
- Put a quenelle of white pea on the bottom of the plate
- Pipe some mint chutney and tamarind chutney on top of it
- Place some pomegranate pearls on top of the white pea
- Place the pearl tapioca tikki and padpad on the white pea and pour sheep’s milk yoghurt on the side
Recipe Information
Serves
Serves 4
Ingredients
For Sabudana Mixture:
- Boiled potatoes, peeled and grated (2 medium sized)
- Pearl tapioca seeds (50gs)
- Toasted cumin, crushed (1/2 TSP)
- Salt to taste
- Black salt (1/4 TSP)
- Chopped ginger (1 TSP)
- Chopped green chillis (1/2 TSP)
- Chopped coriander leaves (2 TSP)
- Cornstarch (2 TBSP)
- Clarified butter (ghee) – for shallow frying
For stuffing:
- Oil (2 TBSP)
- Cumin seeds (1/2 TSP)
- Chopped ginger (1 TSP)
- Chopped green chillis (1/2 TSP)
- Chopped raisings (20gs)
- Green peas, excess water strained (100gs)
- Salt to taste
- Chaat masala (1/2 TSP)
For white pea (can use chickpeas as a substitute)
- White pea soaked (100g)
- Salt to taste
- Clarified butter (ghee) (2 TBSP)
- Chopped ginger (1 TSP)
- Chopped green chillies (1/2 TSP)
- Chopped red onion (2 TBSP_
- Chopped dressed tomato (2 TBSP)
- Coriander powder (1/2 TSP)
- Dry mango powder (1/4 TSP)
- Roasted cumin powder (1/2 TSP)
- Chopped coriander leaves (2 TSP)
- Lemon juice (dash)
For sheep’s milk yoghurt:
- Velvet cloud sheep’s milk yoghurt (100g)
- Oil (1 TSP)
- Turmeric powder (1/2 TSP)
- Sugar (50g)
- Black salt (pinch)
For pearl tapioca papad:
- Pearn tapioca (50g)
- Water (200g)
- Salt to taste
Additional ingredients:
- Mint chutney
- Tamarind chutney
- Pomegranate