In his Millet Chaat<\/strong>, 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<\/em> (sourness) to the dish.<\/p>\n 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<\/em>. 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<\/em>. His NDTV cooking show Vicky Goes Veg<\/em> made him a household name.<\/p>\n Millet Chaat<\/strong><\/p>\n Serves: 2<\/strong><\/p>\n Ingredients<\/strong><\/p>\n For the green chutney<\/em><\/strong><\/p>\n For the chaat<\/em><\/strong><\/p>\n Method<\/strong><\/p>\n For the green chutney<\/em><\/p>\n For the chaat<\/em><\/p>\n Editor’s Note<\/strong>: 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<\/strong>‘ recipe for Foxtail Millet Cutlets<\/strong>.<\/p>\n For a vegan version of this chaat<\/em> recipe use vegan yoghurt.<\/p>\n For a Jain take on Chef Vicky’s millet chaat<\/em>, do not add garlic to the chutney and use a pinch of saunth<\/em> or dried ginger powder instead of fresh ginger. While assembling the chaat<\/em>, use only the greens of the spring onions.<\/p>\n Chef Vicky Ratnani is an author, celebrity chef and culinary consultant. He hosts the cooking show Vicky Goes Veg<\/em> on NDTV.<\/strong><\/p>\n![](\"\/\/im.rediff.com\/getahead\/2023\/sep\/11food3.jpg?w=670&h=900\")
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Drop in the ice cubes into the blender\/mixer jar and grind again (ice helps the chutney retain its green colour).
Add the salt, sugar, lemon juice.
Blend again until you get a smooth green chutney.
Keep aside.<\/li>\n<\/ul>\n\n
Keep aside.<\/li>\n
Add the pattice pieces and toss to combine.
Drizzle some sweet yogurt over it and top it with the green chutney and the tamarind chutney.
Serve with a sprinkling of salt, red chilly powder, chaat<\/em> masala, a squeeze of lime and top with crunchy sev<\/em>.<\/li>\n<\/ul>\n![](\"\/\/im.rediff.com\/getahead\/2023\/sep\/11food-chef.jpg?w=670&h=900\")
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