Step-by-Step Instructions

1. 1.Prepare Brussels Sprouts for Pakoras

   Trim the ends of the Brussels sprouts and thinly slice them. Place them in a large bowl.

2. 2.Prepare Pakora Batter

   Thinly slice the onions and add them to the Brussels sprouts. Add salt, chaat masala, carom seeds, chili powder, gram flour, rice flour, and turmeric powder. Add a splash of water and mix thoroughly with your hands until a thick batter forms, coating all the vegetables. Cover the bowl and set aside.

3. 3.Boil Chickpeas for Chaat

   Place the overnight-soaked chickpeas in a pressure cooker. Add water and a pinch of salt. Bring to a boil and cook until tender. Mash some of the chickpeas slightly for a creamier texture, leaving others whole. Set aside.

4. 4.Par-boil Baby Potatoes for Chaat

   Place baby potatoes in a saucepan and cover with cold water. Bring to a boil and cook for about 5 minutes until tender. Drain the water and let the potatoes cool.

5. 5.Prepare Chaat Toppings

   Chop red onions finely and place in a bowl. Deseed a pomegranate and place the seeds in another bowl. Pour sev into a third bowl. These will be used as toppings for the chaat.

6. 6.Make Mint-Coriander Chutney

   In a blender, combine mint leaves, green chilies, lemon juice, coriander leaves, salt, and sugar. Blend until a smooth green chutney is formed. Pour into a small bowl.

7. 7.Prepare Yogurt for Chaat

   In a bowl, combine natural yogurt with salt, chili powder, cumin powder, and a splash of water. Whisk until smooth. Set aside.

8. 8.Start Caramelizing Onions for Chicken Pulao

   Thinly slice 3-4 medium onions. Heat 4-5 tablespoons of oil in a large pan. Add the sliced onions and sauté on low-medium heat for 6-8 minutes until they are nicely caramelized and golden brown.

9. 9.Dry Roast & Crush Coriander Seeds

   While the onions are sautéing, dry roast 2 tablespoons of coriander seeds in a separate pan until fragrant. Transfer the roasted seeds to a mortar and pestle and crush them coarsely.

10. 10.Prepare Chicken Thighs

    While the onions are cooking, remove the skin from 12 chicken thighs. Set aside.

11. 11.Smash & Season Baby Potatoes for Roasting

    Place the cooled par-boiled baby potatoes on a baking tray. Use a potato masher to gently smash each potato flat. Sprinkle with salt, chili powder, and drizzle generously with olive oil. Place the tray in a preheated oven at 200°C for 35-45 minutes to crisp up.

12. 12.Add Ginger-Garlic to Onions

    Once the onions are caramelized, add 2 tablespoons of ginger-garlic paste (from 3-4 cloves garlic and a small piece of ginger) to the pan. Sauté for 1 minute until fragrant.

13. 13.Sear Chicken Thighs

    Add the chicken thighs to the pan with the onions and ginger-garlic. Increase the heat to high and sear the chicken for 5 minutes to get some color on all sides.

14. 14.Add Spices & Tomato Puree to Chicken

    Add 2 tablespoons of tomato puree concentrate, the crushed coriander seeds, salt to taste, 1-2 teaspoons of chili powder, and 1 teaspoon of garam masala to the chicken. Mix well to coat the chicken with the spices.

15. 15.Cook Chicken Halfway

    Cover the pan with a lid and reduce the heat to low. Cook the chicken for 20 minutes. The chicken will release its own moisture, so no additional liquid is needed at this stage.

16. 16.Prepare Boondi Raita

    In a bowl, mix natural yogurt with boondi and salt to taste. Garnish with fresh dill.

17. 17.Add Rice to Chicken Pulao

    After 20 minutes, remove the lid from the chicken. Add 400g of washed basmati rice to the pan. Pour in 600ml of boiling water. Stir gently to combine.

18. 18.Cook Chicken Pulao

    Reduce the heat to very low, cover the pan tightly with the lid, and cook for 20 minutes. Do not open the lid during this time to allow the rice to steam properly. Once cooked, fluff the rice with a fork and garnish with fresh coriander.

19. 19.Fry Brussels Sprouts Pakoras

    Heat oil in a karahi (wok) until hot. Drop small portions of the pakora batter into the hot oil. Fry in batches until golden brown and crispy on all sides. Remove with a slotted spoon and drain excess oil.

20. 20.Assemble & Serve Aloo Chaat

    On individual plates, place a serving of crispy smashed potatoes. Top with a spoonful of mashed chickpeas. Drizzle generously with the prepared yogurt, tamarind chutney, and mint-coriander chutney. Garnish with chopped red onions, pomegranate seeds, and sev. Serve immediately.

21. 21.Serve Chicken Pulao & Honey Sesame Tahini Pie

    Serve the freshly cooked Chicken Pulao directly from the pan. For dessert, slice and serve the Honey Sesame Tahini Pie.