Modernist chaat tart

Modernist chaat tart

A modern twist on the classic Indian street food, chaat, from a molecular perspective

Last updated:
Cuisine:Indian
Cook time:30m
Prep time:30m
Servings:5

Ingredients

Mint and coriander chutney     

25 gms fresh mint leaves 

50 gms fresh coriander 

5 gms rock salt 

10 gms white salt 

10 gms chaat masala powder 

15 gms ginger 

15 gms green chilli 

10 ml lemon 

25 gms yoghurt 

15 ml chilled water 

 

Chaat masala gel

50 gms chaat masala powder 

100 ml cold water 

20 ml lemon juice 

10 gms salt 

25 gms vegetable starch (thickening agent) 

 

Dhokla (sponge cake)

250 gms gram flour  

340 gms water 

12.5 gms oil 

25 gms sugar 

3.75 gms lemon salt 

1 whipping siphon 

2 N2O cylinder charger 

Disposal glass

500ml liquid nitrogen to freeze dhokla crumble

 

Dhokla water (tempering water) 

10 ml oil 

5 gms mustard seed 

5 gms curry leaves 

4 gms green chilli (sliced) 

10 gms chopped ginger 

25 gms fresh grated coconut 

50 gms sugar 

20 gms salt 

500 ml water 

 

Fillings

25 gms chickpeas (boiled) 

25 gms potato (boiled) 

10 gms lemon flavoured vermicelli (store bought)

10 gms fried spinach (chopped) 

25 gms fresh pomegranate 

 

Method

Papdi tart

Mix all the ingredients in a bowl until smooth. Press the dough into a prepared baking pan or tart mould.Pierce the dough with a fork in several places to prevent the crust from puffing up while baking. Preheat the oven to 180 degrees Celsius and bake for 17 minutes.

Tamarind and dates chutney

Soak the tamarind and dates in water for two hours. Add all the dry ingredients and mix well. Cook the mixture for at least 15 minutes. Once it has cooled completely, blend it into a smooth puree and strain it. Store the puree in a squeezey bottle and refrigerate it.

Dhokla (sponge cake)

Firstly, combine all the dry ingredients in a bowl and mix thoroughly. Then, add water and oil to the mixture and whisk until a smooth dhokla batter is formed. Strain the batter into a siphon and charge it using two N2O cylinders. Shake the siphon well for 1 to 2 minutes.

Next, take a disposable glass or microwave paper cup and apply some oil inside it. Fill the cup with the dhokla batter and cook it in the microwave for 30 seconds. Let the dhokla cool down completely. Once it has cooled, remove it from the glass and cut it into two pieces. Finally, crumble the dhokla.

Dhokla water

In a pan, heat some oil in it. Add mustard seeds, curry leaves, chopped ginger, and sliced green chillies. Sauté these ingredients along with some freshly grated coconut. Next, add some water, salt, and sugar to the mixture. Bring it to a boil, and then turn off the flame. Set aside the tempering water and allow it to cool properly.

To assemble

Start by using papdi tart as the base. Then, fill it with layers of sweet yoghurt, tamarind chutney, mint-coriander chutney, and chaat masala gel. Then, add boiled potatoes and chickpeas, lemon-flavoured vermicelli, and fresh pomegranate. In a separate bowl, crumble dhokla and pour liquid nitrogen over it. Mix well and sprinkle the nitro dhokla crumble over the papdi tart. Finally, drizzle tempering water on the frozen dhokla and garnish with fried spinach leaves and seasoning spice powder. Adjust the seasoning to your taste preferences and enjoy!

Chef Mohammad Zeeshan
Chef Mohammad Zeeshan
Chef Mohammad Zeeshan
He is the Executive Chef at Tresind, Dubai.

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