Aloo Tikki Chaat

Name: Aloo Tikki Chaat
Yield: Serves 6
Cuisine: Indian
Ingredients: Vegetable oil for deep-frying; 125 g ghee, for frying; ⅓ tsp ground white pepper; 20 g strong white bread flour; 30 g pomegranate seeds (less than ½ pomegranate); 5 g coriander leaves; 30 g caster sugar; 20 g cornflour; 1 quantity tamarind drizzle; 1 tsp fine sea salt; ½ tsp cumin seeds, toasted and crushed; 12 g cornflour; A large pinch of fine sea salt; 120 g drained tinned chickpeas (½ x 400 g tin); 4–6 tsp coriander-mint chutney; ½ tsp deggi mirch chilli powder; 200 g full-fat Greek yoghurt; 500 g floury potatoes, skin on

Preparation info

Serves
6

Difficulty
Easy

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

Little patties made of aloo (potato), formed into tikki (pieces) and layered with various chaat toppings. The fried chickpeas add delicious pop and crunch. Some of the toppings are the same as for dahi bhalla chaat, which is helpful to know if you are planning on making both!

Ingredients

For the Aloo Tikki

500 g floury potatoes, skin on
1 tsp fine sea salt
12

Asia
India
Mumbai
Snack
Vegetarian

Method

For the aloo tikki, boil the potatoes in salted water until tender. Drain and leave until cool enough to handle, then grate into a bowl, discarding the skins as you go. Add the salt, cornflour and white pepper and mix well to combine. Form into 6 patties (each 80 g), and set