Celeriac chaat with celeriac purée and papdi

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Ingredients

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Chaat

Andrha spice mix

Celeriac purée

Achaar

  • 1 small celeriac
  • 250ml of mustard oil
  • 2 tsp panch poran, a Bengali and northern Indian spice blend – if you can’t find it to buy simply mix equal quantities of fenugreek, cumin, nigella, fennel and black mustard seeds and toast until fragrant (do not blitz to a powder)
  • 10g of curry leaves, ideally fresh
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • salt, to taste
  • caster sugar, to taste

Coriander chutney

To garnish

  • 50g of papdi, (a type of cracker popular in India for chaat dishes)
  • 20g of tamarind chutney
  • 10g of sev, (a type of fried vermicelli use in chaat dishes)
1
To make the Andhra spice mix, toast all the ingredients in a dry frying pan over a very low heat for 5-10 minutes, until fragrant and beginning to brown. Allow to cool, then blitz to a powder. You’ll have more than you need for this dish, but it will keep in an airtight container
2
Begin by making the achaar, as this can be done up to a month in advance. Peel and finely dice the celeriac, then weigh out 300g of it (any leftover can be used in the purée). Place in a saucepan with the rest of the ingredients and cook over a low-medium heat until the celeriac is just softened (around 15-20 minutes). Leave to cool completely, then transfer to a jar, seal and store in the fridge for up to a month
  • 1 small celeriac
  • 250ml of mustard oil
  • 2 tsp panch poran, a Bengali and northern Indian spice blend – if you can’t find it to buy simply mix equal quantities of fenugreek, cumin, nigella, fennel and black mustard seeds and toast until fragrant (do not blitz to a powder)
  • 10g of curry leaves, ideally fresh
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • salt, to taste
  • caster sugar, to taste
3
For the chaat mix, preheat an oven to 180°C/gas mark 4. Peel and dice the celeriac into 1-inch cubes, then toss with the chilli powder, oil and a pinch of salt. Place on a baking tray and cook for around 25 minutes, until cooked. Allow to cool
4
While the celeriac roasts in the oven, prepare the purée. Peel and dice the celeriac, then place in a saucepan with the milk and cream, seasoning with a pinch of salt and 2 tbsp of the Andrha spice mix. Bring to the boil, then place a circle of baking paper on the surface of the liquid (known as a cartouche) and turn down to a simmer. Cook for around 20 minutes until the celeriac is soft, then strain the celeriac (reserving the liquid) and place into a blender or food processor. Blitz until smooth, adding back some of the cooking liquid if necessary
5
Once the roast celeriac has cooled, mix it with the rest of the ingredients for the chaat, adjusting the amount of lime juice and chaat masala to taste
  • 1 tsp chaat masala
  • 100ml of lime juice
  • 50g of dates, pitted and finely chopped
  • 20g of coriander stalks, finely chopped
  • 30g of red onion, finely chopped
6
To make the coriander chutney, simply blitz all the ingredients together in a food processor until they form a fine paste. Season to taste with salt and sugar. You'll probably be left with more than you use for this recipe, but it will keep for a few days in the fridge
7
To serve, ensure the celeriac purée is at room temperature (or slightly warmer), reheating if needed. Place a large spoonful of it on each serving dish, then make a well in the centre and add a teaspoon of achaar per person. Arrange the chaat next to the purée, then garnish with the chutneys, papdi and sev
  • 50g of papdi, (a type of cracker popular in India for chaat dishes)
  • 20g of tamarind chutney
  • 10g of sev, (a type of fried vermicelli use in chaat dishes)
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