Chaat-inspired sweet and spicy naan
About the recipe
I love chaat—the bold, vibrant snacks you’ll find at street stalls across India. They're all about contrast and variety; sweet, tangy, spicy, salty and crunchy, all in one bite. I've taken inspiration from some of these bold flavours to create a delicious, easy-to-make lunchtime treat. I love the contrast of the crunchy naan, crispy Bombay mix and silky creme fraiche. I hope you enjoy it too.
Chaat-inspired sweet and spicy naan
Ingredients
4 mini naans (or 2 large naans, halved)
1 punnet of cherry tomatoes (about 250g)
10g fresh coriander
A pinch of cayenne peper
Juice of one lemon
4 tablespoons mango chutney
4 tablespoons crème fraîche
A handful of Bombay mix (Indian snack mix)
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How to make it
First, cook the naans according to packet instruction (I normally give it a minute or two extra in the oven - if it's nice and crunchy it will hold it's structure better with the toppings).
In the meantime, you can get on with preparing the other ingredients.
Make the zingy tomato
Cut each cherry tomato into quarters, and place in a bowl
Finely chop the coriander, and add it to your tomatoes
Add the cayenne, a pinch of salt and half the lemon juice
Taste your mixture
It should be quite sharp and spicy (remember - it will be balanced out with the sweet chutney and creme fraiche). Add more lemon or salt if needed.
Once your naans are cooked, it's time to top them
Start with a thick smear of chutney on each naan
Then add a few spoonfuls of your zingy tomatoes, to cover the naan
Finish it off with dollops of crème fraîche and a scattering of Bombay mix.
Tuck in while it's still hot.
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