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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 Spice Paste adds just the right amount of spiciness, and contrasted with nutty flavour of the chickpeas, this really is a great dish.

2 out of 3 Difficulty
2 out of 3 spice levels Medium
22 mins Preparation

Ingredients

Serves 4 people

  • 1 tbsp vegetable oil
  • 2 shallots, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 2 tbsp Patak’s Balti Spice 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

Method

  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 Spice 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.

  • Serves 4 people

    • 1 tbsp vegetable oil
    • 2 shallots, finely chopped
    • 1 green chilli, deseeded and finely chopped
    • 2 tbsp Patak’s Balti Spice 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
    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 Spice 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.

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