Indian Lunch Feast: Chicken Pulao, Smashed Potato Chaat, Brussels Sprouts Pakoras & Tahini Pie

Step 1: Introduction & Plan

The creator introduces the plan for a lunch party, including making Brussels sprouts pakoras, smashed potato chaat, chicken pulao, and serving a pre-made tahini pie. She mentions having 3 hours to prepare everything.

Step 2: Prepare Brussels Sprouts Pakora Mix

Thinly slice Brussels sprouts and add them to a large mixing bowl. Add chopped onions, salt, chaat masala, carom seeds, chili powder, turmeric, gram flour, rice flour, and a splash of water. Mix all ingredients thoroughly by hand until a thick batter forms. Set the mixture aside to be fried later.

Step 3: Boil Chickpeas for Chaat

Boil pre-soaked dried chickpeas in a pressure cooker with a pinch of salt until they are tender. Once cooked, set aside.

Step 4: Parboil Baby Potatoes

Place baby potatoes in a pot with cold water. Bring the water to a boil and cook the potatoes for 5 minutes. Drain the potatoes and let them cool.

Step 5: Prepare Chaat Toppings

Finely chop red onions and place them in a serving bowl. Prepare pomegranate seeds and place them in another serving bowl. Pour sev (crispy chickpea noodles) into a third serving bowl.

Step 6: Prepare Tamarind Chutney

Pour homemade or store-bought tamarind chutney into a serving bowl.

Step 7: Prepare Fresh Coriander Chutney

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

Step 8: Prepare Seasoned Yogurt for Chaat

In a bowl, whisk natural yogurt until smooth. Add salt, chili powder, cumin powder, and 1-2 tablespoons of water to thin the yogurt to a desired consistency. Mix well.

Step 9: Start Chicken Pulao - Slice Onions & Dry Roast Spices

Thinly slice 3-4 medium onions for the chicken pulao. Heat a large pan and dry roast 2 tablespoons of whole coriander seeds until fragrant. Transfer the roasted seeds to a mortar and pestle and crush them.

Step 10: Sauté Onions for Pulao

Add 4-5 tablespoons of oil to the large pan. Add the thinly sliced onions and sauté on low-medium heat for 6-8 minutes until they turn golden brown.

Step 11: Prepare Chicken for Pulao

While the onions are sautéing, prepare 12 chicken thighs (on the bone). Remove the skin from each thigh.

Step 12: Prepare Smashed Potatoes for Baking

Place the parboiled and cooled baby potatoes on a baking tray. Use a potato masher to gently smash each potato. Season with salt, chili powder, chaat masala, and drizzle generously with olive oil. Place the tray in a preheated oven at 200°C (≈390°F) (approximately 390°F) (400°F (≈205°C) (approximately 205°C)) and bake for 40-45 minutes until crispy, checking at 30 minutes.

Step 13: Sauté Chicken for Pulao

Once onions are golden, add 2 tablespoons of pre-chopped ginger garlic to the pan and sauté for 1 minute. Add the prepared chicken thighs to the pan and sauté on high heat for 5 minutes to get some color on the chicken.

Step 14: Add Spices and Cook Chicken

Add 2 tablespoons of tomato puree concentrate, the crushed coriander seeds, salt to taste, 3 teaspoons of chili powder, and 2 teaspoons of garam masala to the chicken in the pan. Mix all ingredients well. Cover the pan with a lid and reduce the heat to low. Cook for 20 minutes, allowing the chicken to release its own moisture.

Step 15: Mash Chickpeas for Chaat

After the chickpeas are boiled, mash them slightly in their cooking liquid to achieve a mushier texture suitable for chaat.

Step 16: Add Rice to Pulao

After the chicken has cooked for 20 minutes, add 400g of washed basmati rice to the pan. Pour in 600ml of boiling water. Stir gently to combine. Reduce the heat to very low, cover the pan, and cook for another 20 minutes without opening the lid.

Step 17: Prepare Boondi Raita

Add boondi (crispy chickpea flour balls) and chopped dill to the seasoned yogurt. Stir gently to combine.

Step 18: Fry Brussels Sprouts Pakoras

Heat oil for deep frying in a karahi or deep pan. Once the oil is hot, drop small portions of the Brussels sprouts pakora mix into the oil. Fry in batches until golden brown and crispy.

Step 19: Serve Smashed Potato Chaat

Place crispy smashed potatoes on individual serving plates. Top with a spoonful of mashed chickpeas, a generous drizzle of seasoned yogurt, tamarind chutney, coriander chutney, chopped red onion, pomegranate seeds, and a sprinkle of sev.

Step 20: Serve Chicken Pulao

Once the chicken pulao has cooked for 20 minutes, remove it from the heat. Fluff the rice gently with a fork. Garnish with fresh coriander and serve hot.

Step 21: Serve Tahini Pie

Slice the pre-made tahini pie and serve as dessert.

• Prepare chaat elements and pakora mix in advance to save time.

• Fry pakoras just before serving to ensure they are hot and crispy.

• Adjust water for pulao based on the moisture released by the chicken and vegetables.

• For chaat, ensure potatoes are crispy and chickpeas are mashed for best texture.

• For a vegetarian pulao, substitute chicken with mixed vegetables or paneer.

• Experiment with different vegetables for pakoras, such as spinach or cauliflower.