GLOBAL-INSPIRED CUISINE
SPINACH AND NASTURTIUM KACHORI CHAAT
Recipe and image supplied byMy Vegan Travels by Jackie Kearney, Ryland Peters & Small (£16.99) Photography by Clare Winfield c Ryland Peters & Small
SF NF
Makes: 8-10
• 2 green chillies, finely chopped
• 2 plump garlic cloves
• 6.5-cm (2 ½ inch) thumb ginger, finely chopped (or 1 tsp ginger paste)
• 400g (1 ¾ cups) fresh spinach, lightly wilted
• 200g (7oz) nasturtium leaves or chard
• 3 tbsp coconut oil
• 1 tsp mustard seeds
• ½ tsp ground cinnamon
• 1 generous tsp garam masala
• ½ tsp ground turmeric
• ½ tsp chilli powder
• 1-2 tsp salt, to taste
• Pinch asafoetida/hing (optional)
• 1 tbsp chickpea/garbanzo bean flour (gram flour)
For the pastry:
• 300g (2 cups) plain flour
• ½ tsp salt
• 2 tbsp olive oil
• 175ml (¾ cup) warm water
For the toppings:
• Handful sprouted beans or lentils (optional)
• Chutney of choice, such as coriander ‘green’ chutney
• Handful thin sev (little fried gram sticks)
• Handful fresh pomegranate seeds
•. red onion, finely sliced
• Pinch chaat powder (optional)
• Drizzle plain vegan yoghurt
• Drizzle pomegranate molasses (optional)
1 Preheat the oven to 160°C (Gas Mark 3, 325°F).
2 Using a hand blender or a food processor, blitz the chillies, garlic and ginger to a paste. Set aside. In the same processor, blitz the spinach and nasturtium leaves.