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Chef Vicky Ratnani's Millet Chaat Recipe

September 12, 2023 13:04 IST

Millets was the flavour of the G20 Delhi summit, with the world's elite leaders chomping on this grain that once was considered lowly farmer's fare. And this wonder grain is the darling of 2023, which is, of course, the International Year of Millets.

Chef Vicky Ratnani has a groovy recipe that allows you to incorporate the superfood in your chai-time menu.

In his Millet Chaat, he adds a crispy, deep-fried pattice to bring in a crunchy element. Green chutney and green chillies add the zing, while the tamarind chutney and pomegranate arils bring sweetness and khattapan (sourness) to the dish.

Mumbai-raised Chef Ratnani grew up in a joint family where 'Everybody loved eating. All my aunts, and grandmothers, were champs at cooking' he told Travel + Leisure. Chef Vicky earned his degree at the Institute of Hotel Management, Mumbai, and began his career on cruise ships, including the now-retired Cunard Line's RMS QE2. His NDTV cooking show Vicky Goes Veg made him a household name.

Millet Chaat

Serves: 2


For the green chutney

For the chaat


For the green chutney

For the chaat

Editor's Note: Frozen millet patties/pattices, available with online grocers and grocery delivering apps, can be deep fried or made in the air fryer. Else, to make them from scratch, using Bethica Das' recipe for Foxtail Millet Cutlets.

For a vegan version of this chaat recipe use vegan yoghurt.

For a Jain take on Chef Vicky's millet chaat, do not add garlic to the chutney and use a pinch of saunth or dried ginger powder instead of fresh ginger. While assembling the chaat, use only the greens of the spring onions.

Chef Vicky Ratnani is an author, celebrity chef and culinary consultant. He hosts the cooking show Vicky Goes Veg on NDTV.