Jerusalem Artichoke Papdi Chaat

The majority of my money every month goes on one of two things: rent and food. As much as I adore cooking for myself at home – I love eating out just as much. Going to restaurants, visiting street food stands & markets and researching menus gives me so much inspiration for my own kitchen, which is how this recipe came about. Jerusalem Artichokes are one of my absolute favourite ingredients and I will always order them if they’re on a menu. Indian food is by no means a speciality of mine and if I’m honest when I ordered this dish, I had no idea what was going to turn up, however I was more than pleasantly surprised. Crispy fried slithers of artichoke came topped with thick and creamy yogurt, tart tamarind and sweet pomegranate seeds. Traditionally a very European ingredient – it was a real revelation to have them prepared in this way. It was one of those dishes that I just couldn’t stop thinking about so I decided to have a go at home. I’m guessing the artichokes I had while eating out were deep fried, however I don’t have a fryer at home so I’ve gone for baked. If you do have a fryer and are throwing the diet out the window then go ahead and fire up the oil to get the slices really crisp! I would serve this as part of a larger meal with grilled meat or fish, salad, flat bread and loads of chutneys. So simple but seriously delicious!

Ingredients
Serves 4 as a side dish
6-8 Jerusalem artichokes
1 tbsp medium curry powder
1/2 tsp garlic powder
2 tsp flavourless oil
Good pinch of sea salt and white pepper
5 heaped tbsp thick Greek yogurt
3 tsp tamarind paste
1/2 pomegranate
1/2 red chilli
Small bunch fresh coriander

Method

1 – Chop the artichoke into very thin rounds and place in a bowl. I choose to leave the skin on, however you can peel them if you wish. Add into the bowl the curry powder, garlic powder, oil salt and pepper and mix until each slice is evenly coated.

2 – Line Β a baking sheet with baking paper and speed the slices of artichoke out in a thin layer. Bake at 180ΒΊC for around 25-30 minutes until cooked throughout and crisp around the edges.

3 – Allow the artichoke to cool slightly before spreading out onto a serving dish. Now it’s just a matter of assembly! Using a teaspoon, dot the yogurt onto in little splodges. Next, drizzle the tamarind paste on top. It’s usually fairly runny and a lot tends to go a long way so use as much or as little as you want.

4 – Finely dice the chilli and sprinkle over the top. Hold the pomegranate in one hand, seed side down and bash the top with a tablespoon, allowing the seeds and juice to drop through your fingers but not the bitter pith.

5 – Finish the dish with some roughly torn coriander and serve.

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