Aloo Chaat with Vegan Schnitzels, Cucumber & Mint Raita
Delicious Indian-spiced crispy potatoes make for a perfect match with the Quorn Vegan Schnitzels and the creamy yoghurt dip adds a refreshing cool element to the meal.
- Makes : 2 |
- Difficulty: easy
- Prep Time : 45 mins |
- Cook Time : 30 mins
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) coriander seeds
1 Tbsp (15 ml) cumin seeds
1 tsp (5 ml) ground cumin
1 tsp (5 ml) dried chilli flakes
½ tsp (2.5 ml) turmeric
½ tsp (2.5 ml) salt
1 spring onion, finely chopped
¼ C (60 ml /10 g) coriander leaves, finely chopped
2 Tbsp (30 ml / 5 g) mint, finely chopped
2 tsp (10 ml) lemon zest
1 tsp (5 ml) lemon juice
⅓ C (80 ml) cucumber, grated and strained
2 Tbsp (30 ml / 5g) mint, finely chopped
2 Tbsp (30 ml / 5g) coriander, finely chopped
1 tsp (5Bml) lemon juice
salt and pepper
Preheat the oven to 200 °C.
Place the Quorn Vegan Schnitzels on a baking tray and roast for 20 minutes.
Cut the cooked potatoes into bite-size chunks. Heat a pan over medium heat and add in the oil, coriander seeds, cumin seeds, ground cumin, chilli flakes and turmeric. Fry for 1 minute. Add the potatoes and salt and fry for 8 minutes. Combine the chopped spring onion, coriander, mint, lemon juice and zest and pour this over the hot potatoes.
Combine all of the ingredients for the raita and season to taste.
Serve the Aloo Chaat alongside the Quorn Vegan Schnitzels, garnished with mint or micro herbs (optional) with the raita on the side.
Tip: Use leftover baked potatoes for the Aloo Chaat or simply place raw, whole potatoes in a saucepan of cold water. Bring to the boil and simmer for 20-25 minutes until tender.
Plain soy or nut-based yoghurt can be found at health and wellness stores.