Aloo tikki chaat

A white circular plate topped with fried potato cakes topped with yogurt, green herbs and pomegranate seeds

This recipe for aloo tikki chaat is inspired by the restaurant group, Dishoom. Also check out their gunpowder potatoes, chilli cheese toast and lamb boti kabab.

  • 100
  • Total time 1 hours
  • Difficulty Easy

Ingredients

  • chickpeas 400g tin, drained and rinsed
  • coconut yogurt 2 tbsp
  • sev or bombay mix a small handful
  • coriander a small handful, roughly chopped
  • pomegranate seeds 50g
  • dates 4, pitted and finely chopped
  • tamarind paste 3 tbsp
  • ground ginger ½ tsp
  • soft dark brown sugar 1 tsp
  • kashmiri chilli powder a pinch, plus a pinch to serve
  • Maris Piper potatoes 500g, chopped
  • vegetable oil 1 tbsp, plus extra for frying
  • ginger a thumb-sized piece, peeled and grated to make 2 tsp
  • green chilli 1, finely chopped
  • red onion 1 small, finely chopped
  • kashmiri chilli powder ½-1 tsp, plus a little extra to serve
  • cumin seeds 1 tsp
  • garam masala 1 tsp
  • amchoor (mango powder) 1 tsp
  • gram or plain flour 4 tbsp

Method

  • Step 1

    For the tamarind sauce, put the dates in a heatproof bowl and cover with 100ml of just-boiled water. Leave to soak for 10 minutes, then transfer to a blender and whizz with the remaining sauce ingredients until smooth. Cover and leave at room temperature. The sauce will keep, chilled, for up to a week.

    Step 2

    For the aloo tikki, cook the potatoes in a pan of boiling salted water until very tender. Drain and leave to steam-dry.

    Step 3

    Heat the oil in a wide, non-stick frying pan over a medium heat and fry the ginger, chilli and onion for 8 minutes until soft. Stir in the spices and toast for a minute, then remove from the heat.

    Step 4

    Mash the potatoes well until smooth, then stir in the onion mixture and 2 tbsp of the flour. Season well and mix to combine. Form into eight small patties (about 60g each).

    Step 5

    Pat the chickpeas dry using kitchen paper. Toss in a bowl with the remaining flour and some seasoning. Heat a drizzle of oil in a non-stick frying pan over a medium heat and fry the chickpeas for 5-6 minutes, tossing the pan frequently, until golden and crisp. Scoop out using a slotted spoon, drain on kitchen paper and season. Heat a splash more oil in the pan and fry the potato patties for 2-3 minutes on each side or until golden and crisp.

    Step 6

    Put the aloo tikki on a serving platter. Loosen the yogurt with a little water if needed, then drizzle this over the top. Spoon over the tamarind sauce, crispy chickpeas, sev, coriander and pomegranate seeds. Dust with a little more chilli powder to serve.

Nutritional data

  • kcals 372
  • fat 10.4g
  • saturates 2.7g
  • carbs 53.6g
  • sugars 15.7g
  • fibre 8.9g
  • protein 11.7g
  • salt 0.3g

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