Aloo Tikki Chaat with Tamarind and Mint Chutney

Aloo Tikki Chaat is a North Indian street food made of crispy potato patties layered with chickpeas, yogurt and two fresh chutneys. The spices for the tikki and the chutney are dry-roasted in the pan to bring out their especially aromatic flavor.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 600 g floury potatoes
• 100 g frozen peas
• 1 tsp ginger, grated
• 1 pc green chili, finely chopped
• 1 tsp cumin seeds
• 1 tsp garam masala
• 3 tbsp chickpea flour
• 1 tsp salt
• 4 tbsp neutral oil for frying
• 1 bunch coriander leaves, finely chopped
• 240 g canned chickpeas, drained
• 300 g plain yogurt
• 1 pc red onion, finely diced
• 1 tsp chaat masala
• 2 tbsp tamarind paste
• 80 g pitted dates
• 1 tsp cumin seeds for the chutney, roasted and ground
• 0.5 tsp chili powder
• 1 bunch mint
• 1 bunch coriander leaves for the mint chutney
• 1 pc lemon, juice
• 2 tbsp pomegranate seeds

Method

1. Peel the potatoes, cut them into pieces and boil them in salted water for about 15 minutes until soft. Drain, let them steam dry and roughly mash them.
2. Let the frozen peas thaw. Toast the cumin seeds for the tikki in a dry pan briefly until fragrant, then coarsely crush them in a mortar or with a knife.
3. Knead the mashed potatoes with the peas, ginger, chili, the crushed cumin, garam masala, salt, half of the coriander leaves and the chickpea flour into a malleable dough. Shape eight flat patties from the dough.
4. For the tamarind chutney, put the dates with 100 ml water, tamarind paste and chili powder into a small pot, bring to a boil and simmer for about 5 minutes. Blend smooth with an immersion blender and season with salt.
5. For the mint chutney, finely blend the mint, the remaining coriander leaves, the lemon juice and 2 tablespoons water, and season with salt.
6. Toast the cumin seeds for the chutney in a dry pan until fragrant, finely grind them in a mortar and stir them into the tamarind chutney.
7. Heat two tablespoons of oil in a pan and fry the tikkis until golden brown, about 4 minutes on each side. If needed, work in two batches and add a little oil in between.
8. Warm the chickpeas briefly in a pan with a little oil and a pinch of salt. Stir the yogurt smooth and season with salt.
9. Place the tikkis on plates and top with chickpeas, yogurt, both chutneys and onion cubes. Sprinkle with chaat masala, pomegranate seeds and the remaining coriander leaves and serve immediately.