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.


  • 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


  • 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


  • 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 (dried mango powder)
  • 4 tbsp gram or plain flour


  • 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.


Anna Glover profile
Anna GloverSenior food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating