Luxurious Indian Delights: Mercedes Chaat & More

1) Mercedes Chaat – A Luxurious Culinary Delight

By Chef Harangad Singh, Corporate Chef for Dhaba Lane and The Permit Room

Serves: 3 portions

Prep Time: 20 minutes | Assembly Time: 10 minutes

Ingredients

• Dehydrated moong dal – 40 g

• Whisked sweet curd – 120 g

• Jaggery chutney – 40 g

• Mint chutney – 35 g

• Mango chutney – 40 g

• Roasted cumin powder – 5 g

• Fried curry leaves – 4 g

• Mint powder – 2 g

• Boondi – 10 g

• Pomegranate pearls – 15 g

• Mini medu vada – 3 pieces

• Chundu pickle – 60 g

• 24-carat gold leaf – 3 sheets

Method

1. Create the Base:

Evenly spread the dehydrated moong dal on the serving plate to form a crispy base.

2. Add Yoghurt Layer:

Whisk the sweet curd and pour over the moong dal. Optionally, add tempered spices for aroma.

3. Drizzle Chutneys:

Layer with jaggery, mint, and mango chutneys for a marbled effect.

4. Add Crunch & Spice:

Top with fried curry leaves, boondi, roasted cumin, and mint powder.

5. Finish with Vadas:

Place mini medu vadas on top, each with chundu pickle.

6. Final Touch:

Add edible gold leaf to each vada for a luxurious finish.

2) Dahi ke Sholey

By Jitender Singh Negi, Executive Chef at Dhaba Lane

Ingredients

• 2 cups hung yogurt

• 1/2 cup mashed potatoes

• 1 small onion, chopped

• 2 green chilies, chopped

• 1/4 cup cilantro, chopped

• 1/2 tsp garam masala

• 1/2 tsp cumin powder

• 1/4 tsp black pepper

• Salt to taste

• 1/4 cup breadcrumbs

• 2 tbsp cornflour

• Oil for frying

Method

1. Press hung yogurt to remove excess water.

2. Mix yogurt, potatoes, onion, chilies, cilantro, and spices.

3. Add cornflour and breadcrumbs; mix well.

4. Shape into small patties.

5. Heat oil in a pan over medium heat.

6. Fry patties until golden brown on each side.

7. Drain and serve with mint chutney or tamarind sauce.

3) Corn Cheese Kebab

By Vidisha Bathwal, Founder of Paprika Dubai

Ingredients

• 1 cup boiled sweet corn, coarsely ground

• 2 medium boiled potatoes, mashed

• 1/2 cup grated cheese

• 1/2 cup breadcrumbs

• 1 green chili, chopped

• 1 tsp ginger-garlic paste

• 1/2 tsp chaat masala

• 1/2 tsp red chili powder

• 1/2 tsp garam masala

• Salt to taste

• 2 tbsp chopped coriander leaves

• 2 tbsp all-purpose flour for slurry

• Water for slurry

• Oil for frying

Instructions

Mix and Shape:

Combine corn, potatoes, cheese, spices, and breadcrumbs. Shape into kebabs.

Prepare Slurry:

Mix flour and water to make a slurry.

Coat and Cook:

Dip kebabs in slurry, coat with breadcrumbs, and fry until golden.

Drain and serve hot.

4) Mewa Paakh, Dry Fruit Caramel Tart

By Kunal Kapur, Masterchef of Pincode

Smoked Anjeer Ice Cream

Ingredients

Tart

• 0.4 kg butter

• 0.25 kg icing sugar

• 1 kg refined flour

• 0.1 kg burnt butter

• 20 g pista

• 20 g almond

Mewa Paakh

• 50 g almond

• 80 g foxnut

• 50 g cashew

• 100 g magaz

• 50 g coconut

• 200 g jaggery

• 30 g ghee

• 30 g gond

• 5 g ginger powder

Caramel

• 5 g sugar

• 2 g pista

• 2 g almond flakes

Dry Fig Ice Cream

• 50 g dry figs

• 250 g Amul cream

• 250 g milk

• 200 g sugar

• 100 g mascarpone cheese

• 100 g whip cream

Recipe

1.⁠ Tart Base:

Create dough with butter, sugar, and flour. Chill, roll, and bake until golden.

2.⁠ Mewa Paakh Filling:

Roast dry fruits, prepare jaggery syrup, and mix.

3.⁠ Smoked Anjeer Ice Cream:

Smoke figs, blend with ingredients, and freeze.

4.⁠ Plating & Garnish:

Fill tart with Mewa Paakh, top with ice cream, and garnish.

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