Delhi x France
Beetroot chaat mille feuille
A thousand layers, three chutneys, one very confused pastry chef. Delicious confusion.
70 minTime
8 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original357kcalsame
8 gproteinsame
3 gfibresame
70minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Boil the beetroot in water for 30 minutes until tender, then peel and cut into small dice. Toss with the chaat masala, cumin, half the lemon juice and salt.
- 2Heat the oven to 200°C. Cut the pastry into 18 rectangles of 4 x 9 cm, lay them on a lined tray, cover with baking paper and a second tray, and bake 15 minutes. Uncover for 5 minutes.
- 3Simmer the tamarind and jaggery in 60 ml water on low heat for 5 minutes and strain.
- 4Blend the mint, coriander, chilli, remaining lemon juice, a pinch of salt and 1 tbsp water to a smooth green chutney. Whisk the hung curd with sugar and black salt.
- 5Just before serving, layer pastry, curd, beetroot and a drizzle of both chutneys, then repeat and finish with pastry, sev and pomegranate.
Serve it like this
Stand each tower in the centre of a plate, zigzag green chutney and tamarind chutney around it, and finish with a pinch of sev and a few pomegranate jewels.
