Celeriac Chaat Recipe - Great British Chefs

Ingredients

• 1 small celeriac
• 1 tbsp of Kashmiri chilli powder
• 1 dash of rapeseed oil
• 1 tsp chaat masala
• 100ml of lime juice
• 50g of dates, pitted and finely chopped
• 20g of coriander stalks, finely chopped
• 30g of red onion, finely chopped
• salt, to taste
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1/2 tsp black peppercorns
• 5 curry leaves, ideally fresh
• 1/2 tsp turmeric
• 1/2 tsp basmati rice
• 1/2 tsp fenugreek seeds
• 1 mace
• 1 whole dried kashmiri chilli
• 300ml of whole milk
• 300ml of double cream
• 250ml of mustard oil
• 10g of curry leaves, ideally fresh
• 1 tsp turmeric powder
• 1 tsp Kashmiri chilli powder
• caster sugar, to taste
• 125g of coriander
• 50g of vegetable oil
• 1 knob of ginger, small, peeled
• 1 garlic clove, peeled
• 1/2 green chilli
• 1 1/2 tbsp of lemon juice
• 1 pinch of caster sugar
• 1 pinch of salt
• 50g of papdi, (a type of cracker popular in India for chaat dishes)
• 20g of tamarind chutney
• 10g of sev, (a type of fried vermicelli use in chaat dishes)