Jerusalem Artichoke Chaat

Jerusalem Artichoke Chaat Indian small plate

Jerusalem artichoke chaat fine dining indian food magazine

Jerusalem Artichoke is a wonderful root vegetable available around Europe and London.During our Recent chef consultancy project . we came up with this amazing Indian small sharing  plate. You can read More similar recipes  In our Fine dining Indian food magazine.Chaat’s in Indian cuisine are a great Umami Rich content.

Ingredients for Jerusalem Artichoke Chaat

  • 200g Jerusalem artichoke skin on and washed
  • 10g lemon juice
  • oil to fry2g chilli powder
  • 2g chat masala
  • 10g sev
  • 10g mint chutney
  • 10g Tamarind chutney
  • 20g pomegranate seed fresh
  • 50g thick yoghurt
  • 10g fine chopped onion
  • 3g fine chopped coriander
  • 3g fine chopped green chilly
  • 2g micro coriander cress


Slice Jerusalem artichoke in o thin slice using Mandolin, keep in water mixed with lemon juice.Heat oil to fry and maintain temperature at 170c . drain and fry artichoke till its crispy.

Drain to paper towel. Toss with chilli powder and salt, keep aside ,Beat yoghurt add pinch of sugar if its sour.

In a bowl toss Jerusalem artichoke, (keep few pieces separate for garnish) with chopped onion, green chilli, coriander and chaat masala.

Place the tossed mixture in two serving bowls, cover with yoghurt, line on top with mint and tamarind chutney, sprinkle pomegranate seeds.

Place artichoke chips and sev crisp on top. Garnish with coriander cress, sprinkle chaat masala.

You can buy our New Indian small sharing plate cook book

Buy Print Version

Fine Dining Indian Food Magazine June 2017 Issue London

Fine Dining Indian Food Magazine 2017 : Fine Dining Indian Food Magazine June 2017 Issue London

Buy Our fine dining indian Magazine JUNE 2017 ISSUEWhat Ever May be the Adversity We Cant stop Working toward Our Destiny . Rise again..We Dedicate This issue Towards Braveheart’s of London Attackwe stand with you Love LondonWe are so grateful and happy that Finediningindian Food…

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Fine-Dining-Indian Food Magazine – April 2017 Issue 2
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