Vegetable platters are plentiful at our holiday gatherings. This one is gently spiced with chaat masala, a salty and sour spice mix commonly used to season chaat (street food snacks) in and around South Asia. It’s worth seeking out, ordering online, or making yourself. Once you have it in hand, you’ll find you want to add it to popcorn, Chex Mix, potato chips, and other such snacks. In this recipe, it provides a zippy flavor boost for fresh winter vegetables. The chaat masala is both sprinkled on top of the vegetables to add more flavor as well as blended with yogurt to create a dip.
Reprinted with permission from Rooted Kitchen: Seasonal Recipes, Stories, and Ways to Connect to the Natural World by Ashley Rodriguez © 2024. Photographs by Ashley Rodriguez © 2024. Published by Clarkson Potter, an imprint of Penguin Random House.
Winter Vegetable Crudités with Yogurt and Chaat Masala
Ingredients
- 2 small heads Belgian endive
- 1 small fennel bulb
- 3 small carrots
- 1 small beet
- 1 cup whole-milk Greek yogurt
- 2 teaspoons chaat masala
- 1 tablespoon extra-virgin olive oil
- Flaky sea salt
Directions
01
Slice about ¼ inch off the bottoms of the endives and remove the outer leaves. Continue this process until all the leaves are removed.
02
Halve the fennel through the core and then carefully slice out the tough core. Cut each of the fennel halves into ¼-inch wedges. (If not serving the crudités right away, place the fennel slices in cold water with a touch of lemon or vinegar to keep them from browning.)
03
Cut the carrots on an angle into 2-inch-long pieces. Thinly slice the beet using a mandoline or a sharp knife.
04
In a small bowl, mix together the yogurt and 1½ teaspoons of the chaat masala. The chaat masala can be made up to 1 week in advance and stored in an airtight container in the fridge. When ready to serve, spread the yogurt on the bottom of a serving platter. Arrange the chopped endives, fennel, carrots, and beet on top of the yogurt, drizzle with the oil, sprinkle with the remaining ½ teaspoon chaat masala, and a pinch of sea salt. Serve right away.
