Aloo Chaat with Vegan Schnitzels, Cucumber & Mint Raita

vegan recipe

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vegan recipe

Aloo Chaat with Vegan Schnitzels, Cucumber & Mint Raita

  • Author: Illanique
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 1 hour 15 minutes
  • Yield: 2
  • Category: easy; Indian; Potatoes; Special Diets; Vegan; Vegetables; Vegetarian

Description

Delicious Indian-spiced crispy potatoes make for a perfect match with vegan schnitzels and the creamy yoghurt dip adds a refreshing cool element to the meal.


Ingredients

Schnitzels
2 (1 box /200g) vegan schnitzels
Aloo chaat
4 (450 g) medium potatoes, cooked
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  
Raita
⅔ C (160 ml) plain soy yoghurt
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 (5 ml) lemon juice
salt and pepper
To serve
mint leaves or micro herbs, to garnish (optional)


Instructions

Schnitzels
Preheat the oven to 200 °C.

Place the vegan schnitzels on a baking tray and roast for 20 minutes.

Aloo chaat
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.  

Raita
Combine all of the ingredients for the raita and season to taste.

To serve
Serve the Aloo Chaat alongside the vegan schnitzels, garnished with mint or micro herbs (optional) with the raita on the side.

vegan schnitzelsTip: 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.


Illanique Van Aswegen

Illanique is a Cape Town-based food stylist and recipe developer who loves to dabble in a bit of food photography here and there. After spending long hours in busy kitchens as a professional chef, Illanique decided to join the world of food media. She has worked on editorial and advertising campaigns for such clients as Woolworths, Food and Home Entertaining , Clicks, Simply Asia, V&A Waterfront, Foschini, Food24, Sasko and Oprah magazine amongst others. When she's not cooking up a storm you'll find her at a dusty flee market or antique shop hunting down one-of-a-kind props and unique decor goodies with her adorable pug.


For editorial queries contact:
julie@crushmag-online.com
For advertising queries contact: matthew@crushmag-online.com
or if you just want to say HEY, get hold of us at: hello@crushmag-online.com


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