Meera Sodha’s vegan recipe for cauliflower bhaji chaat | The new vegan

Cauliflower fried in a curry batter, then mixed with a soft chaat masala salad and drizzled with cooling vegan yoghurt

Chaat means to lick in Hindi but, really, it’s a byword for something that’s so tasty, it’s properly addictive. It’s a genre of food in India, rather than a particular dish, but, broadly speaking, you can expect your chaat to be crunchy, fresh, hot, sour, salty and sweet all at once. In India, the street is the place to go for excellent chaat, but for Indians in Britain, chaat masala, an easily available spice blend made up of unripe mango, ginger and black salt (among other ingredients), can transform all sorts, including the baked cauliflower bhajis and chickpeas in today’s recipe, into a truly lip-smacking dish.

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