Published: December 22, 2018
A crunchy, chilli-spiked noodle dish using leftover roast veg
Chaat, for the uninitiated, translates as ‘to lick’, but means that sort of lip-smacking street food for which you would travel across a city, over a masjid and under an elephant . In today’s recipe, the base is made up of leftover roast vegetables, which is practically incidental, because every Indian knows that the best chaat is all about the chutneys. I’ve topped mine with a quick tamarind chutney, a sprightly herb number and some crunchy chickpea noodles. All very lickable.
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