Recipe by Maneet Chauhan
Video by Granite Hill Media
Nashville-based chef Maneet Chauhan is known for melding the foods and flavors of Indian and Southern cuisines to create mouthwatering dishes. At Chauhan Ale & Masala House, the restaurant she co-owns and runs with husband Vivek Deora, current menu items include a brunch taco filled with vindaloo sausage, mango mint chutney, and kachumbar.
So we were thrilled when Maneet told us she wanted to share an original recipe with The Bitter Southerner.
Watch as Maneet cooks her Black-Eyed Pea Tikki, a fragrant and delicious croquette served on a fresh black-eyed pea and mango slaw and topped with a seasonal strawberry and rhubarb chutney. Then try your hand at making the recipe.
This dish is “just a party — with sweet and tart and spicy and salty … everything good in the world,” Maneet says. “And to me, this is a dish which so beautifully describes who I am: I am a new Southerner. I have established my roots over here, my kids are growing up over here. And this is the New South, but I love the fact that I haven’t let go of my foundation, which is from India. So I’m proud of where I’m from, I’m proud of where I have ended up. And that’s what I love about most of the stories that we read in The Bitter Southerner.”
~ Watch the Video ~
Black-Eyed Pea Tikki
Croquettes with Mango Black-Eyed Pea Slaw and Strawberry & Rhubarb Chutney
Croquettes (Tikki)
1 can black-eyed peas (drained)
1 teaspoon ginger-garlic paste
1 tablespoon chopped cilantro
1 egg
1/4 teaspoon red chili powder
2 tablespoons chaat masala spice
1/2 cup frozen shredded coconut
1 teaspoon sambar powder
Salt to taste
1/3 cup panko (or bread crumbs)
Vegetable oil
Mango Black-Eyed Pea Slaw
1 ripe mango (preferably green)
1 cup canned black-eyed peas (drained)
1/4 teaspoon finely chopped ginger
1/2 teaspoon finely diced red pepper
1/2 teaspoon finely chopped cilantro
1 teaspoon lemon or lime juice
Sugar to taste
Salt to taste
Strawberry & Rhubarb Chutney
Vegetable oil
2 tablespoons panch puran (equal parts whole seed: black mustard, cumin, fennel, fenugreek, nigella)
1 cup chopped fresh strawberries
1 cup thinly sliced fresh rhubarb
1 cup brown sugar
1/2 teaspoon red chili powder
Salt to taste
1/2 cup distilled white vinegar
Method:
For the chutney: Heat the oil and add the panch puran seeds. When they start to crackle, add the chopped strawberries. Add the rest of the ingredients and cook until the strawberries are reduced by half.
Mix all tikki ingredients (except panko and oil).
Shape in a mold; coat with panko. Shallow-fry in vegetable oil.
For the mango slaw: Cut mango in short, thin julienne strips and add the rest of the ingredients.
Serve the tikki on the slaw.
Top with the chutney.
Enjoy!
Granite Hill Media’s owner, Aron Plucinski, is a story-branding and content specialist and a 20-year veteran executive producer, director, and writer for hit shows like "Restaurant Hustle," "Mountain Men," "Undercover Boss," "Ice Road Truckers," "Storm Chasers," and many others. He is grateful to call Tennessee and the South his home and continues working with companies and brands to help them market and tell their stories in an authentic way.
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