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SWEET POTATO CHAAT
- 2 large sweet purple potatoes, cut into small cylinders, boiled in salted water
- 1 small piece of charcoal (hot)
- 1 tablespoon ghee (clarified butter)
- 1 tablespoon rose petals
- 1 teaspoon sea salt
- 1 teaspoon crushed red chili
- 1 teaspoon roasted cumin, crushed
- 1 teaspoon dried mango powder
Juice of ½ lemon
Place the boiled potatoes in a deep dish and the burning charcoal on a double layered aluminum foil.
Add the clarified butter & rose petals to it.
Keep them covered for 10 to 15 minutes.
Combine the remaining ingredients and gently glaze the potatoes with the mixture.
Serve hot.
STRAWBERRY CHUTNEY
- 2 cups coarsely chopped strawberries
- 2 tablespoons grated beet
- 1 tablespoon vegetable Oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- One-inch fresh Ginger, peeled & finely chopped
- 1 Green Chili
- 2 tablespoons apple cider Vinegar
- 1 tablespoon salt Sugar
- Salt to taste
- ¼ Water
Heat oil in a medium pan.
Add cumin, fennel, ginger & green chili & mix until fragrant, about 3 minutes.
Add the remaining ingredients & continue to cook, stirring for 6 to 8 minutes until the mixture becomes jammy.
Let it cool at room temperature & blend to a fine purée.
