Aloo tikki chaat

By Vivek Singh
From Saturday Kitchen

Ingredients

Potato Cakes:

• Grated boiled potatoes: 600g/1lb 5oz
• Fresh root ginger (finely chopped): 1cm/½in
• Green chillies (finely chopped): 3
• Toasted cumin seeds: 1 tsp
• Cornflour: 1 tbsp
• Salt: 1 tsp
• Oil (for frying)

Tamarind Chutney:

• Tamarind pulp: 100g/3½oz
• Pitted dates (optional): 50g/1¾oz
• Water: 300ml/½pt
• Bay leaf: 1
• Black cardamom pod: 1
• Jaggery: 30g/1oz
• Red chilli powder: 1 tsp
• Ground ginger: 1½ tsp
• Salt: ¼ tsp

Curried Chickpeas:

• Vegetable oil: 3 tbsp
• Cumin seeds: 1 tsp
• Asafoetida: ½ tsp
• Onion (finely chopped): 1 medium
• Ginger garlic paste: 1 tbsp
• Chopped green chillies: 1 tsp
• Red chilli powder: 1 tsp
• Ground turmeric: 1 tsp
• Dried mango powder: 1 tsp
• Dried pomegranate powder: 1 tsp
• Tomato (chopped): 1 large
• Chickpeas (drained, from a 400g tin): 400g
• Lemon juice: 1 lemon (juice only)
• Coriander (chopped, small bunch)
• Salt (pinch)

Green Pea and Mint Chutney:

• Petit pois (shelled or frozen): 300g/10½oz
• Fresh root ginger: 2.5cm/1in piece
• Garlic cloves (peeled): 2
• Fresh mint leaves (small handful)
• Hot green chillies: 2
• Sugar: ½ tsp
• Mustard oil: 1½ tbsp
• Lime juice: ½ lime (juice only)
• Salt: ½ tsp

Sweet Yoghurt:

• Natural yoghurt: 250ml/9fl oz
• Sugar: 1 tsp
• Salt: ½ tsp
• Roasted and crushed cumin seeds: ½ tsp

Chaat:

• Pomegranate seeds: 1 tbsp
• Sev (available in Indian grocery stores): 1 tbsp
• Chaat masala: 1 tsp

Method

1. Potato Cakes:
   • In a large bowl, combine all the potato cake ingredients (except the oil). Mix well.
   • Divide the mixture into eight equal-sized balls.
   • Flatten each ball into a patty or cake, approximately 10cm/4in in diameter.
   • Place the patties in the fridge until you’re ready to fry.
2. Tamarind Chutney:
   • In a saucepan, combine all the tamarind chutney ingredients.
   • Bring to a boil, then reduce the heat and simmer for 12–15 minutes until glossy.
   • Strain the mixture through a strainer and transfer it to a bowl. Chill in the fridge.
3. Curried Chickpeas:
   • Heat oil in a heavy-bottomed pan.
   • Add cumin seeds and asafoetida; fry until the seeds crackle.
   • Sauté the onion until golden, then add ginger and garlic paste. Stir for 1 minute.
   • Add chopped green chillies and ground spices; cook for 1 minute.
   • Add tomato and cook for 5 minutes until soft.
   • Stir in chickpeas and mash lightly to thicken.
   • Season with salt, add lemon juice, and finish with chopped coriander leaves. Keep warm.
4. Green Pea and Mint Chutney:
   • Blend all the green pea chutney ingredients to a smooth purée. Set aside in the fridge.
5. Sweet Yoghurt:
   • Whisk together all the sweet yoghurt ingredients. Set aside in the fridge.
6. Frying the Potato Cakes:
   • Heat a frying pan and add 2 tablespoons of vegetable oil.
   • Once hot, add the potato cakes and fry until golden brown (about 5 minutes per side).
   • Remove and place them on kitchen paper.
7. Assembling the Chaat:
   • Spread the curried chickpeas on a serving platter.
   • Arrange the potato cakes on top.
   • Drizzle tamarind chutney, coriander chutney, and sweet yoghurt over the cakes.
   • Swirl a spoon through the mixture to create streaks of different colours.
   • Sprinkle with chickpea sev, pomegranate seeds, and chaat masala.