As you can see, I have been heavily inspired by Indian street food this week. Hubby found an amazing YouTube channel for us to watch which I can’t get enough of.
It’s called The Food Ranger – Trevor James is a travel & food blogger who goes on the most amazing adventures and eats even more amazing food. Out of the episodes I have binge watched, my favourites are the Silk Road series in China and Indian street food videos (obviously). These videos have just reminded me what a huge variety there is in Indian cuisine and I simply love it! This recipe serves two as a light meal.
Ingredients:
- 6 pieces of patha, fried
- lettuce leaves
- red onion, chopped tomato, grated carrot (optional), vinegar (aka Katchumbar salad), shredded cabbage (optional)
- chopped coriander
- yoghurt with salt, pepper, lemon juice thinned with a little bit of water
- tamarind sauce or aamli chutney (anything sweet & sour)
- crunchy bits (papad, sev etc)
- pomegranate
Method:
- In a serving dish start by layering lettuce. You can shred or tear the lettuce into smaller pieces.
- Cut the patha into bite sized pieces and place on top of lettuce.
- Next add your salad ingredients. I used leftover katchumbar salad and bulked it up with sliced red onion and shredded red and green cabbage.
- Drizzle tamarind chutney evenly over salad.
- Mix two tablespoons of yoghurt with a squeeze of lemon juice, salt and pepper and a little bit of water. Enough to make it runny enough to drizzle.
- Lastly top with pomegranate arils and chopped coriander.
- Serve immediately.
