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One chef, one recipe: Teen patti chaat by Chef Srinivas

Chef Srinivas of Novotel Hyderabad Airport shares this delicious and healthy recipe. Made from fresh organic produce grown right at the property.

Novotel Hyderabad Airport’s organic farm called ‘The Patch’ was first thought of a decade ago. At a time when the conversation around sustainability had just about started to gather proper momentum, Novotel decided to walk the talk with a small step.

Chef Srinivas of Novotel Hyderabad Airport prepares this delicious chaat with farm fresh produce.


Spread across 5,000 sq ft, The Patch is taken care of by the property’s culinary team. Over 25 varieties of vegetables and herbs are grown here, including cherry tomatoes, broccoli, spinach, cabbage and aubergine, among others. Aside from these, there’s also a dedicated space for medicinal herbs such as parsley, ajwain, giloy and insulin.


Of course, having such a rich reserve of organic produce, it’s only natural that the recipe Chef Srinivas, Novotel Hyderabad Airport’s sous chef has shown us is the Teen Patti Chaat. It’s as yummy as it’s healthy.

Ingredients:

  • 5 spinach leaves
  • 5 ajwain leaves
  • 5 giloy leaves (Thippa theega Aaku)
  • Oil for frying

For batter

  • Besan flour (Bengal gram flour)
  • Turmeric powder
  • Corn flour
  • Ajwain seeds
  • Sesame seeds
  • Salt to taste
  • 1 tsp chilli powder

For the chaat

  • 10gm chili powder
  • 10gm chaat masala
  • 10gm jeera powder
  • 10gm mint chutney
  • 10gm sounf chutney
  • 10gm sweet curd
  • 15gm chopped onions
  • 15gm chopped tomatoes
  • 10gm chopped coriander
  • 25gm crushed peanuts
  • A few raisins soaked
  • 15gm sev
  • Pomegranate for garnish
  • Coriander leaves for garnish

Preparation

Add oil to frying pan heat it on slow flame.

Dip all leaves in the batter, fry them in oil till golden brown. Remove from pan and put it on a tissue paper to drain the excess oil. 

Add the fried pakoda to a platter, season with spices and add chopped onion, tomato and coriander to it.

Pour the sweet curd and sounf chutney on top of pakoda, and top up with sev, pomegranate and raisins. Garnish with coriander leaves.



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