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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. For more Indian-style potato recipes, try our saag aloo, aloo gobi mattar and dum aloo.

Ingredients

  • 400g tin chickpeas, drained and rinsed
  • 2 tbsp coconut yogurt
  • a small handful sev or bombay mix
  • a small handful coriander, roughly chopped
  • 50g pomegranate seeds

TAMARIND SAUCE

  • 4 dates, pitted and finely chopped
  • 3 tbsp tamarind paste
  • ½ tsp ground ginger
  • 1 tsp soft dark brown sugar
  • a pinch kashmiri chilli powder, plus a pinch to serve

ALOO TIKKI

  • 500g Maris Piper potatoes, chopped
  • 1 tbsp vegetable oil, plus extra for frying
  • a thumb-sized piece ginger, peeled and grated to make 2 tsp
  • 1 green chilli, finely chopped
  • 1 small red onion, finely chopped
  • ½-1 tsp kashmiri chilli powder, plus a little extra to serve
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp amchoor (mango powder)
  • 4 tbsp gram or plain flour

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.

Authors

Anna Glover profile
Anna GloverSenior food editor
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