“This is an interpretation of the way I look at today’s eating habits and trends. Chaat masala is readily available in every grocery in India. When I first combined chaat with balsamic vinegar and honey, the chaat went to another level. You can substitute any kind of beans and lentils and cauliflower can replace the broccoli." – Chef Vicky Ratnani
• 8 broccoli florets, washed
• A little olive oil
• Salt (to taste)
• Pepper (to taste)
• 100 gm ripe papaya, diced into bite-sized chunks
• ½ a sweet lime, peeled, cut into crescent-shaped segments
• 30-40 gm black beans, cooked
• 2-3 new potatoes, cooked, diced into quarters
• 30-35 gm onion, chopped
• Black salt (to taste)
• Cracked black pepper (to taste)
• ½ tsp chaat masala
• ½ tsp Tabasco sauce
• ½ tsp green mango powder (amchoor)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 20 ml honey
• Fenugreek (methi) sprouts (to garnish)
• Splash a little olive oil on the broccoli florets. Season with salt and pepper.
• Char on a griller or roast in the hot oven for 10 minutes. You can also steam or sauté if you want, whatever suits you. Once the broccoli is charred, keep it aside.
• In a mixing bowl, add the papaya, sweet lime, black beans, new potatoes and red onion. Season with black salt and cracked black pepper.
• Add the charred broccoli to the mixing bowl. Toss well.
• For the dressing, whisk the chaat masala, Tabasco sauce, green mango powder, olive oil, balsamic vinegar and honey together for the chaat dressing. Double check the seasoning.
• Plate up and garnish with fenugreek to give it some extra crunch.
PHOTO: Vicky Ratnani, HARPER COLLINS