GIC 4.0: Delhi’s Celebrity Chefs Share Their Masterclass Recipes

Drawing curtains on the season four of Slurrp Great Indian Cookout, Delhi witnessed the grand finale on the 22nd of November at Radisson Hotel Delhi MG Road. Presented by USHA and co-presented by Aashirvaad, with Associate Partner Foodies Only and Streaming Partner OTT Play, the fourth season returned with a bold new vision, launching a four-city tour under the theme ‘Gully to Gourmet’. Grazed by celebrity chefs and three talented home chefs, the event was a celebration of regional flavours in a refined, high-end form and paid homage to Delhi’s most acclaimed street foods.

Also Read: GIC 4.0: The Home Chef Recipes That Bagged The Winning Title In Each City

Chef Anahita Dhondy’s Methi Mathri Chaat

In sync with the ‘Gully to Gourmet’ theme, Chef Anahita Dhondy decided to whip up methi mathri chaat. Transforming the typical Delhi winter essential into a gourmet dish, she says, “Methi is a winter staple, and chaat is the heart of Delhi street food. Combining the two, I’ve made this healthy mathri that’s perfect to snack guilt-free.”

Ingredients For the Mathri

• 1 1/2 cup whole wheat atta
• 1 cup methi
• 1 tsp ajwain
• 1/2 tsp hing
• 1 tsp haldi
• 1-2 tsp chilli powder
• 1 large tsp dhania pdr
• Salt to taste
• 2 tsp chilli flakes
• 2-3 tsp hot oil
• Water to make the dough
• 2-3 tsp sesame seeds (white til)
• Oil for frying

Ingredients For the Chaat

• 1 cup hung curd
• 4 tbsp saunth chutney
• 4 tbsp green chutney
• ¼ cup boiled chickpeas
• ¼ cup boiled aloo
• ¼ cup anaar
• Salt and pepper, to taste
• Kala namak, to taste
• Jeera powder, to taste
• Coriander powder, to taste
• Amchur, to taste
• Fresh coriander, for garnish

Equipment:

• Kadhai for frying
• Ladles
• Whisk
• Spoons
• Bowl for kneading dough
• Round cutter

Method:

To Make the Mathri

1. In a large mixing bowl, combine whole wheat atta, methi, ajwain, hing, haldi, chilli powder, dhania powder, salt, chilli flakes, and sesame seeds. Mix well.
2. Add 2–3 tsp of hot oil into the flour and rub it in with your fingertips until the mixture feels sandy.
3. Gradually add water and knead into a stiff, firm dough. Cover and rest for 10–15 minutes.
4. Divide the dough into small portions and roll them into thick discs (papdi-sized), pricking each one with a fork.
5. Heat oil in a kadhai on medium flame. Fry the mathris in batches, keeping the flame low–medium so they become crisp and golden. Drain on a tissue and let them cool completely.

To Assemble the Chaat

1. Place 4–5 mathris on a plate and lightly crush them.
2. Add a spoonful of boiled chickpeas and boiled aloo over the mathri base.
3. Spoon generous dollops of hung curd on top.
4. Drizzle green chutney and saunth chutney as desired.
5. Sprinkle salt, pepper, kala namak, jeera powder, coriander powder, and amchur.
6. Add pomegranate seeds and garnish with fresh coriander.
7. Serve immediately for maximum crunch.

Chef Nishant Choubey’s Airfried Tandoori Sweet Potato Chaat & Jasmine & Litchi Mojito

Chef Nishant Choubey stole the spotlight when he came through the crowd, dancing with the audience. Since sweet potato stalls are a frequent sight on Delhi streets, he redefined the classic chaat by giving it a Korean touch with a gochujang glaze topped with a smooth avocado cream cheese mousse. Making his masterclass thoroughly interactive, he also made a jasmine and litchi mojito live with volunteers from the audience. Here’s how you can recreate it at home.

Airfried Tandoori Sweet Potato Chaat With Gochujang Glaze & Avocado–Cream Cheese Mousse

Tandoori Sweet Potato (Base)

Ingredients:

• 2 kg sweet potato, peeled and cut into chunky rounds
• 300 g Greek yoghurt
• 150 ml mustard oil
• 2 tsp turmeric powder
• 1 tbsp red chilli powder
• 2 tbsp aromate powder
• Juice of 2 lemons
• 2 tsp black pepper powder
• Salt to taste

Method:

1. Preheat the air-fryer to 180°C.
2. Mix yoghurt, mustard oil, turmeric, chilli powder, aromate, black pepper, salt & lemon juice to make a tandoori marinade.
3. Toss sweet potatoes in the marinade and rest for 20–30 minutes.
4. Air-fry in batches for 14–16 min, shaking halfway, until golden & crisp.
5. Torch lightly for a smoky tandoori finish.

Gochujang Glaze 

Ingredients

• 1 small packet of gochujang
• 3 tbsp soy sauce
• 2 tbsp vegetarian oyster sauce
• 1 tbsp mirin
• 2 tbsp castor sugar
• 1 tbsp vinegar
• 1 tbsp mustard oil
• 1 tsp black pepper powder

Method:

1. Combine all ingredients in a pan.
2. Reduce on low flame until glossy & coating consistency.
3. Toss air-fried sweet potatoes lightly in this glaze before plating.

Avocado-Cream Cheese & Goat Cheese Mousse

Ingredients

• 2 ripe avocados
• 200 g cream cheese
• 50 g goat cheese
• Juice of 2 lemons
• 1 tsp aromate powder
• 1 tsp black pepper
• Salt, to taste
• A few drops of truffle oil

Method:

1. Blend avocado flesh, cream cheese & goat cheese until smooth.
2. Add lemon juice, aromate, pepper & salt.
3. Finish with 2–3 drops of truffle oil.
4. Chill in a piping bag.

Jasmine & Litchi Mojito

Ingredients:

• 1 litre of litchi juice
• 20 g jasmine tea
• 50 g basil leaves
• 2 green chillies, slit

Method:

1. Brew the jasmine tea in hot water and let it steep until aromatic.
2. Strain and combine the brewed tea with the litchi juice.
3. Add basil leaves and slit green chillies to the mixture.
4. Simmer gently for a short while to let the flavours infuse.
5. Strain to remove the herbs and chillies.
6.  Serve chilled, adding ice if required.

Chef Neha Deepak Shah’s Kadhi Chawal Khaosuey

“I have spent a fair share of my life in Delhi, and kadhi chawal has been my utmost favourite,” Chef Neha Deepak Shah said while introducing the dish. With Delhi as the location for the grand finale, she gave the classic kadhi chawal a gourmet twist by making it as khaosuey. With long rice noodles, thick kadhi, topped with crunchy garnishes, why don’t you give it a try?

Ingredients For Paste:

• 8 shallots 
• 1 inch ginger
• 1 lemon grass stalk
• 1 green chilli
• 4-5 garlic clove
• 2 tbsp coriander stems
• ½ tsp turmeric powder 
• 1 tsp coriander powder
• 1 tbsp oil
• 1 tsp salt

For Curd Mixture:

• 1 cup curd
• 2 tbsp besan
• 4 cups water
• For Cooking:
• 2 tbsp oil
• 1 tsp cumin
• ¼ tsp methi dana
• Ground paste
• Curd mixture 
• Salt to taste
• 1 tbsp chopped coriander leaves

For Topping:

• Fried garlic
• Fried onion
• Roasted crushed peanuts
• Spring onion greens
• Chilli oil
• Coriander leaves
• Lemon juice
• Palak and onion pakoda

For Rice Noodles:

• 1 cup roasted rice flour
• ¼ tsp salt 
• 1 ½ cups boiling water
• 1 tbsp ghee

Method:

For the Paste

1. Add all the ingredients to a blender jar and blend into a fine paste.

For Besan Curd Mixture

1. In a bowl, take curd, add besan and mix well until smooth and lump-free. Add water and mix well.

For the Kadhi

1. Heat oil in a pan, add cumin, methi dana and the prepared paste, and sauté for 2-3 minutes.
2. Add the besan and curd mixture, salt and cook on a low flame until it starts boiling. Keep stirring 
3. Let it cook for 30-35 minutes, keep stirring in intervals
4. Add coriander leaves and mix well. Your kadhi is now ready.

For the Rice Noodles

1. In a bowl, add rice flour and salt, and mix well.
2. Add boiling water and ghee, and mix using a spoon.
3. Cover and let it rest for 8–10 minutes.
4. Knead into a smooth dough.
5. Using a chakki maker fitted with a fine sev mould, press the dough over a greased plate/pan and steam for 10–12 minutes.

For Serving

1. Place the rice noodles in a bowl, add the pakoda, and pour the hot kadhi over it.
2. Add condiments of your choice and serve.