Indian Aloo Tikki Chaat

Ingredients

• For tikkis: 5 boiled potatoes mashed, 1 tsp chaat masala, 1 tsp red chilli, 2 green chillies chopped, big handful coriander, 3 tbsp cornflour, salt, oil for frying
• For topping: 200g yoghurt whisked with salt and sugar, 4 tbsp tamarind chutney, 4 tbsp mint chutney, 1 cup boiled chickpeas, chaat masala, roasted cumin, red chilli powder, sev, pomegranate seeds, coriander, sliced red onion

Instructions

1. Mix tikki ingredients; shape into patties.
2. Pan-fry until very crispy and deep golden.
3. Place 2 tikkis per plate.
4. Top with chickpeas, then a generous spoonful of yoghurt, then drizzles of tamarind and mint chutneys.
5. Sprinkle chaat masala, cumin, chilli powder.
6. Top with sev, pomegranate, coriander and onion.
7. Eat immediately.

Serving suggestions

• Eat at once.

Storage & reheating

Make to order.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions