Chaat Style Beans Loaded Rice on a Roti Bread
Inspired by the vibrant flavours of Indian street food, this colourful rice dish combines fresh vegetables, mild spices and layers of texture to create a fun and engaging meal. Packed with flavour while remaining accessible to younger diners, it offers a fresh way to introduce global influences into school menus.
- 0-30 minutes
- Easy
- Serves 10
Method
Ingredients
Ingredients
- 300g Tilda Brown & White Rice
- 3 Large potatoes peeled, cubed & Cooked
- 10g Cumin seeds
- 300g Mixed Beans
- 2 tablespoon Olive oil
- 40g Essential Cuisine Indian Inspired Tikka Seasoning
- 300ml Essential Cuisine Curry Onion Sauce
- 200ml Zafron Foods Yogurt & Mint Dressing
- 10 Roti Breads
- 100g Pomegranate Seeds
- 10g Chopped Coriander leaf
- 300ml Essential Cuisine Curry Onion Sauce
- 200ml Zafron Foods Yogurt & Mint Dressing
- 10 Roti Breads
- 100g Pomegranate Seeds
- 10g Chopped Coriander leaf
Method
-
Cook the Tilda Rice per instructions
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Heat the oil in a frying pan, add the cumin seeds and stir until fragrant and brown, then add the Essential Cuisine Tikka Seasoning and cooked potatoes, fry until brown and crispy on the edges, add the Essential Cuisine Curry sauce, Mixed Beans, mix well bringing back to the boil, add half the coriander and mix.
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Warm the Roti Breads through the oven.
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Place Roti breads into a bowl, add a portion of Tilda Brown and white Rice, spoon in the Chaat, sprinkle with the remaining coriander, add a side of the Zafron Foods Yoghurt and Mint Dressing and serve.