I come to you this week with a delightful spin on brussels sprouts - add an Indian twist to your Thanksgiving table with this unique and healthy Chaat! I adapted a recipe from my cookbook to bring you this seasonal version that features brussels sprouts, crunchy masala pecans in place of sev, and pomegranate seeds for more seasonal goodness.
¾ cup canned or cooked chickpeas (about 100g when drained)
⅛ tsp. cayenne, to taste
¼ tsp. salt, to taste
4 Tbsp. finely chopped onion
½ cup finely chopped tomatoes[about 90g]
2 Tbsp. tamarind-date chutney, (storebought, such as Swad), to taste
1 ½ Tbsp. coriander (cilantro) chutney, (storebought, such as Swad), to taste
½ cup pomegranate seeds/arils[87g]
2 Tbsp. finely chopped cilantro (coriander)
1 tsp. chaat masala (optional)
Masala Pecans:
⅓ cup raw pecans (sub peanuts or cashews)[42g]
1 Tbsp. chickpea flour
2 tsp. water
¼ tsp. ground turmeric
1 tsp. ground paprika
¼ tsp. ground cumin
¼ tsp. cracked black pepper
1 tsp. avocado oil
¼ tsp. salt, to taste
Directions
Step 1. Heat a medium sauté pan (for which you have a lid) over medium-high heat. When hot, add olive oil, brussels sprouts, salt, cumin, turmeric, pepper and toss to mix. Turn the heat down to medium, cover and cook for 10-15 minutes or until brussels sprouts are lightly charred but still crunchy, flipping half-way through using tongs.
Step 2. Preheat the air fryer to 350°F/180°C. Mix together all the ingredients for masala pecans, except the pecans, in a bowl. Add the pecans and mix until they are coated with the paste. Lightly spray an air fryer base with oil and spread the nut mixture evenly on the base. Air fry for 5 minutes, tossing halfway through. Remove from the air fryer and let cool. Finely chop or pulse the pecans 3–4 times in a food processor and set aside.
Step 3. Whip the yogurt in a bowl with just enough water to make it spreadable. In a separate bowl, mix the chickpeas with salt and cayenne.
Step 4. Layer the brussels sprouts, chickpeas, and yogurt on a serving plate. Drizzle the tamarind-date chutney and coriander chutney over the top. Sprinkle the tomato, onion, pomegranate seeds and masala pecans on top.
Garnish with cilantro and chaat masala, and serve.
Cooking Note
If using the oven for the masala pecans, preheat to 400°F/200°C. Spread the pecans evenly on a baking sheet lined with parchment paper. Bake for 12–15 minutes, until golden brown, turning over halfway through.
