Indian Lettuce Bowls - (Channa Vati)

A fantastically fresh starter, this is part of my Traditional Diwali Menu, and is crunchy, zesty and wonderful. Serve this up to start the evening's celebrations - it also makes a fabulous summer appetiser. The Balti paste adds just the right amount of spiciness, and contrasted with nutty flavour of the chickpeas, this really is a great dish.

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 12 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

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This recipe features

Ingredients

1 tbsp vegetable oil

2 shallots, finely chopped

1 green chilli, deseeded and finely chopped

2 tbsp Patak’s Balti Paste

1 (400g) can chickpeas, drained and rinsed

Juice of half a lime

Salt and ground black pepper

2 baby gem lettuce, remove the leaves, wash and pat dry

2 tbsp plain thick yoghurt

1 tomato diced

1 tbsp chopped fresh coriander

Methods

1. Heat the vegetable oil in a non-stick frying pan, add the shallots and green chilli and sauté for 1 minute. Add the Patak’s Balti Paste and 150ml water.Cook for 2 minutes.

2. Add the chick peas, cover and simmer for 10 minutes, stirring occasionally. Squeeze in the lime juice, taste and adjust the seasoning. Cool for 5 minutes.

3. Arrange the lettuce leaves on serving plates, top each leaf with a spoonful or two of spiced chickpeas then top with a little yoghurt, tomatoes and finally sprinkle with coriander. Serve straight away.