Aloo tikki chaat
- Anna Glover
Published: December 21, 2021 at 5:05 PM
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Serves 4
Easy
Total time: 1 hr
A star rating of 5 out of 5.1 ratingRate
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Inspired by the restaurant group Dishoom, this easy vegan dish is bound to be your new go-to when you’re craving a snacky, nibbly dinner. Spiced potato patties and crispy chickpeas are topped with coconut yogurt, tamarind sauce and pomegranates
Healthy
Vegan
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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
Nutrition
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400g tin chickpeas
drained and rinsed
-
2 tbsp coconut yogurt
-
a small handful sev or bombay mix
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a small handful coriander
roughly chopped
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50g pomegranate seeds
TAMARIND SAUCE
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4 dates
pitted and finely chopped
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3 tbsp tamarind paste
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½ tsp ground ginger
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1 tsp soft dark brown sugar
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a pinch kashmiri chilli powder
plus a pinch to serve
ALOO TIKKI
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500g Maris Piper potatoes
chopped
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1 tbsp vegetable oil
plus extra for frying
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a thumb-sized piece ginger
peeled and grated to make 2 tsp
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1 green chilli
finely chopped
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1 small red onion
finely chopped
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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)
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4 tbsp gram or plain flour
Nutrition: per serving
-
kcal372
low
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fat10.4g
-
saturates2.7g
-
carbs53.6g
-
sugars15.7g
-
fibre8.9g
-
protein11.7g
-
salt0.3g
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Method
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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.
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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.
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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.
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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).
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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.
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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 GloverSenior food editor
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