YorkshireIndian Chicken Pakora Loaded Chaat

Crispy chicken pakoras piled over a fresh chaat base with chickpeas, potatoes, yoghurt, and chutneys. Crunchy, tangy, spicy, and loaded with flavor in every bite.

Yield: 3-4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Special Equipment: Large Skillet

Ingredients

• 500g chicken, bite size pieces

• 4 tbsp gram flour

• 2 tbsp cornflour

• 1 tsp ginger garlic paste

• 1 tsp chili powder

• 1/2 tsp turmeric

• Salt to taste

• Splash of water

• Oil for frying

• 1 tin chickpeas, drained

• 2 medium potatoes, boiled and chopped

• 1 small red onion, finely chopped

• 2 tomatoes, chopped

• Fresh coriander

• 200g plain yogurt

• Pinch of salt

• Pinch of sugar

• Mint chutney

• Tamarind chutney

• Sev or crushed crisps

• 1 tsp chaat masala

• 1/2 tsp roasted cumin powder

• Lemon

Directions

1. Mix chicken with gram flour, cornflour, ginger garlic paste, chili powder, turmeric, salt, and a splash of water until coated, then fry until golden and crispy and set aside.

2. In a bowl combine chickpeas, potatoes, onion, tomatoes, and coriander.

3. Spoon yogurt over the mixture and spread lightly.

4. Add hot chicken pakoras on top, drizzle with mint and tamarind chutney, then finish with chaat masala, cumin powder, sev or crushed crisps, and a squeeze of lemon.