If anyone has ever gone to Mowgli Street Food you will have experienced the joy that is the chaat bomb. I am obsessed with them and decided to try and recreate my own version for a predinner canapé this Christmas. The real chaat bombs are made from a hollow poppadom sphere which holds all the goodies inside. I didn’t fancy trying to make these from home so instead cut out circles from some chapatis and then pressed them into a shallow canapé tray tin before baking in the oven - they did stay nice and crispy and held all the elements inside. Give these a go for a pre-dinner flavour explosion.
For the tamarind chutney:
1. Add 60g tamarind paste to a small saucepan with 100g soft light brown sugar, 1 tsp ground cumin, a squeeze of lemon and a pinch of salt.
2. Simmer until the sugar has dissolved and the chutney has slightly thickened then leave to cool.
For the green chilli mint sauce:
Blend 30g fresh mint and 30g coriander in a small blender with the juice of 2 limes, 2 deseeded green chillies, 1 tsp toasted cumin seeds, 1 tsp of granulated sugar, and a splash of water. Once the sauce is thick and green, season and taste.
For the chaat masala yoghurt:
Simply mix 4 tbsps full fat Greek yoghurt in a bowl with 1 heaped tsp of chaat masala (I used mango masala). Season.
To assemble:
Place a small amount of each sauce in the chapati cases and top with 3 chickpeas, some pomegranate seeds, some very finely chopped red onion and fresh mint leaves.