Heirloom Tomato & Fruit Chaat From Srishti Jain
Fruit chaat is a fresh reprieve from the fried and carb-heavy snacks of chai time. Fruit chaat is essentially a fruit salad, but with crispy toppings and chaat masala (flavored salt) to contrast the fruits’ sweetness. It comes together in 5 minutes and can be made with any seasonal fruit. Many varieties of chaat masala exist, but they are all composed of amchoor (dried mango powder) for tang and kala namak (black salt) for umami. Pomegranates, grapes, kiwis, mangoes, and pears all make for delicious fruit chaat contenders.
Photo by Emma Fishman
INGREDIENTS
Makes 4 to 6 servings
2 tomatoes, preferably heirloom (360 grams)
1 dragon fruit
1 apple
3 blood oranges
1 lemon
2 teaspoons chunky chaat masala
¼ cup (30 grams) sev
METHOD
Cut the tomatoes into ½-inch (1 centimeter) slices and arrange on a serving platter. Cut the dragon fruit in half lengthwise and scoop the flesh out of each half. Slice the dragon fruit flesh into ½-inch (1 centimeter) slices and place on top of the tomatoes. Core the apple, slice it ½-inch (1 centimeter) thick, and add to the platter.
Using a sharp paring knife, cut the peel and pith off the oranges. Slice the oranges into wedges between the membranes and remove the seeds (if any), then add them to the salad. Slice the lemon in half; squeeze one half over the salad and cut the other half into wedges for serving.
Sprinkle the chaat masala and sev over the chaat. Serve immediately to prevent the sev from getting soggy.
TIP: Boiled and diced potatoes and/or drained and rinsed chickpeas can be added to the chatt to make it heartier.
From Make It Plant-Based! Indian by Srishti Jain. Excerpted by permission of Workman Publishing.
