Roast Root Chaat
Roasted Root Chaat
This chaat dish (‘chaat’ literally means to ‘lick) will beg your spice buds for an encore. This recipe for Roast Root Chaat takes traditional British root vegetables and transforms them into something outstanding. But all recipes need a motivation to be cooked, all you need to do is answer two questions.
Q: When do roast veg taste their best?
A: When caressed by Chaat Masala..
Makes 4 portions
- 2 x medium red beetroot, peeled and diced into 1 inch cubes
- 2 x golden beetroot, peeled and diced into 1 inch cubes
- 4 carrots, peeled and diced into 1 inch cubes
- 1 x squash, peeled and diced into 1 inch cubes
- 1 x turnip, peeled and diced into 1 inch cubes
- 3 tbs rapeseed oil
- 1 tsp cumin powder
- 1 tsp chilli powder
- 1 tsp turmeric
- 2 tbs lemon juice
- 1 tbs chaat masala
- 1 x red onion, finely sliced
- 2 tbs mint leaves, finely chopped
How to make Roast Root Chaat
- Preheat the oven to 200C. Use a large roasting tin or two (don’t crowd the veg) and coat in the oil, salt, cumin, chilli and turmeric powder. Roast for 45minutes until tender and browned around the edges.
- Remove, cool a little and then decant into a bowl and douse in lemon juice, chaat masala and mix with the onion and mint leaves.
- Serve with a crisp fresh cucumber and radish pickle.