Easy aloo chaat
Enjoy this moreish potato-based side dish to accompany an Indian feast. Scatter colourful coriander leaves and pomegranate seeds to serve
Cardamom-spiced vermicelli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 10 green cardamom podsseeds removed
- 1 tsp caster sugar
- 1 l whole milk
- 75g ghee
- 75g fine vermicelliroughly crushed
- 100g jaggeryor light muscovado sugar
- 250ml coconut milk
- 50g raisinssoaked in hot water for 10 mins, then drained
- 50g cashewsfried until golden in 1 tsp ghee
Nutrition: Per serving
- kcal430
- fat26g
- saturates18g
- carbs41g
- sugars29g
- fibre1g
- protein7g
- salt0.2g
Method
step 1
Grind the cardamom seeds and caster sugar to a powder using a pestle and mortar. Put in a saucepan with the whole milk and bring to a boil over a medium heat, stirring occasionally.
step 2
Heat the ghee in a wok or karahi over a medium heat and fry the vermicelli for 3-5 mins, stirring continuously, until darkened.
step 3
Pour the boiling milk over the vermicelli and continue simmering, stirring all the time, for 5 mins or until the mixture thickens. Stir in the jaggery or muscovado sugar and cook for a further 2-3 mins.
step 4
Whisk the coconut milk to break up any lumps and pour into the pan. Bring to a simmer, then stir in the raisins. Spoon into small bowls and scatter over the fried cashews before serving warm.
