Indian Lunch Party Feast: Pakoras, Chaat, Chicken Pulao & Honey Tahini Pie

Step 1: Prepare Brussels Sprout Pakora Mix

Finely chop the Brussels sprouts and 1 large onion. Place them in a large bowl. Add 1 tsp salt, 1 tsp chaat masala, 1 tsp carom seeds, 1 tsp chili powder, 4-5 tbsp gram flour, 2-3 tbsp rice flour, and 1/2 tsp turmeric powder. Mix well with your hands, adding splashes of water as needed to form a thick batter that coats the vegetables. Set aside, covered with a plate.

Step 2: Cook Chickpeas and Potatoes

Boil 1 cup of overnight-soaked chickpeas with some salt in a pressure cooker until tender. Simultaneously, par-boil 30-36 baby potatoes in cold water. Once the water comes to a boil, cook for 5 minutes. Drain the potatoes and let them cool.

Step 3: Prepare Chaat Toppings and Chutneys

Finely chop 1 large red onion and set aside. Prepare 1/2 cup pomegranate seeds and 1/2 cup sev. For the coriander chutney, blend 1/2 cup fresh mint leaves, 2-3 green chilies, 1 tbsp lemon juice, salt to taste, 1 tsp sugar, and 1 cup fresh coriander leaves until smooth. For the yogurt, mix 2 cups natural yogurt with salt, 1/2 tsp chili powder, and 1/2 tsp cumin powder, adding a splash of water to achieve a pouring consistency. Have 1/2 cup tamarind chutney ready. Store chickpeas in a separate container for later use.

Step 4: Prepare Smashed Potatoes

Preheat oven to 200°C (400°F). Place the cooled, par-boiled baby potatoes on a baking tray. Use a potato masher to flatten each potato. Sprinkle generously with salt and chili powder, then drizzle with oil. Bake in the hot oven for 35-40 minutes, or until golden brown and crispy. Keep them in for an additional 5 minutes if needed for extra crispiness.

Step 5: Start Chicken Pulao Base

Dry roast 2 tbsp coriander seeds in a large pan until fragrant, then crush them in a mortar and pestle. Add 4-5 tbsp oil to the pan and heat. Add 4 large thinly sliced onions and cook on low-medium heat for 6-8 minutes until softened and lightly golden. While onions are cooking, remove skin from 12 chicken thighs (on the bone).

Step 6: Cook Chicken for Pulao

Add 2 tbsp ginger-garlic paste to the onions and cook for 1 minute. Add the chicken thighs to the pan and cook for 5 minutes, allowing them to get some color. Add 2 tbsp tomato puree concentrate, salt to taste, 1 tbsp chili powder, and 1 tsp garam masala. Mix well. Cover and cook for 20 minutes on low heat, allowing the chicken to release its juices and cook halfway.

Step 7: Add Rice to Pulao

After 20 minutes, add 400g of washed basmati rice to the chicken. Pour in 600ml of boiling water. Stir gently to combine. Reduce heat to very low, cover the pan, and cook for 20 minutes. Do not open the lid during this time.

Step 8: Fry Pakoras

Heat oil for deep frying in a small kadhai (wok). Once the oil is hot, drop small portions of the Brussels sprout pakora mix into the oil. Fry in batches until golden brown and crispy. Remove and drain on paper towels. Serve immediately as guests arrive.

Step 9: Assemble Chaat

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

Step 10: Prepare Boondi Raita

Mix 1/2 cup boondi into the remaining prepared yogurt. Garnish with fresh dill.

Step 11: Serve Chicken Pulao and Dessert

Once the chicken pulao has cooked for 20 minutes, fluff the rice gently with a fork. Garnish with chopped fresh coriander. Serve hot alongside the boondi raita. Slice and serve the Honey Tahini Pie for dessert.

• Prepare the dessert (Honey Tahini Pie) the night before to save time on the day of the party.

• Chop and prepare all chaat ingredients (onions, pomegranates, chutneys, yogurt mix) ahead of time, so assembly is quick just before serving.

• Multitask by cooking chickpeas and potatoes simultaneously while prepping other ingredients.

• For crispy smashed potatoes, ensure the oven is hot and the potatoes are well-oiled and seasoned.