Aloo Tikki Chaat

Name: Aloo Tikki Chaat with Tamarind, Coriander Chutney and Spiced Chickpeas
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 500 Grams of Potatoes; 1 Tsp of Salt; 1 Tbsp of Vegetable oil; 1 Tsp of Black pepper; 1 Piece of Red onion; 1 Piece of Small green chilli; 10 Grams of Fresh mint; 4 Grams of Coriander cumin powder; 40 Grams of Corn starch; 10 Grams of Plain flour; 170 Grams of Natural yogurt; 30 Grams of Fresh coriander; 1 Piece of Lemon; 0 Tsp of Salt; 30 Grams of Tamarind paste; 20 Grams of Pomegranate molasses; 2 Grams of Ginger powder; 5 Grams of White sugar; 2 Grams of Chilli powder; 30 ML of Water; 240 Grams of Chickpeas; 20 Grams of Ghee; 4 Grams of Garam masala; 10 Grams of Ginger paste; 75 ML of Water; 1 Piece of Cucumber; 150 Grams of Candy tomatoes; 250 Grams of Pomegranate kernels; 2 Piece of Chapati

with Tamarind, Coriander Chutney and Spiced Chickpeas

Crisp and spiced potato patties smothered in mouth-watering chutneys!

14 Reviews

Cals 888 · Prot 29 · Carbs 158 · Fat 21

Vegetarian

45 min

Aloo Tikki Chaat with Tamarind, Coriander Chutney and Spiced Chickpeas

Crisp and spiced potato patties smothered in mouth-watering chutneys!

14 Reviews

Cals 888 · Prot 29 · Carbs 158 · Fat 21

Vegetarian

Ingredients

Aloo Tikki

Potatoes

500 Grams

Salt

0.5 Tsp

Vegetable oil

1 Tbsp

Black pepper

0.5 Tsp

Red onion

1 Piece

Small green chilli

1 Piece

Fresh mint

10 Grams

Coriander cumin powder

4 Grams

Corn starch

40 Grams

Plain flour 10*11*

10 Grams

Chutneys

Natural yogurt 4*

170 Grams

Fresh coriander

30 Grams

Lemon

1 Piece

Salt

0.3 Tsp

Tamarind paste

30 Grams

Pomegranate molasses

20 Grams

Ginger powder

2 Grams

White sugar

5 Grams

Chilli powder

2 Grams

Water

30 ML

Chickpeas

240 Grams

Ghee 4*

20 Grams

Garam masala

4 Grams

Ginger paste

10 Grams

Water

75 ML

To serve

Cucumber

1 Piece

Candy tomatoes

150 Grams

Pomegranate kernels

250 Grams

Chapati 10*11*

2 Piece

Allergens

*10 Wheat, *11 Gluten, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3719 / 888
Fats (g)	21.1
of which saturated (g)	10.5
Carbohydrates (g)	158
of which sugars (g)	37.9
Fibers (g)	26
Proteins (g)	28.9
Salt (g)	7.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Mash potatoes

Peel and chop the potatoes into bite-sized pieces.
Add them to a pan of boiling water with a generous pinch of salt and cook over medium heat for 20 min or until soft.
Once soft, drain the potatoes and return them to the pan with a drizzle of oil.
Mash until smooth and season with salt and pepper.

2 Make patties

Peel and finely chop the onion.
Finely chop the green chilli.
Pick and finely chop the mint (saving some whole leaves for garnish).
In a large bowl, add the mashed potato, onion, half the chilli, coriander cumin powder, half the mint, salt, corn starch and plain flour.
Mix well to incorporate all the ingredients.
Form the mix into 10 patties.
Place the patties on a plate and refrigerate until frying.

Tip! Sensitive to heat? Deseed the chilli before chopping.

3 Cook chickpeas

Drain and rinse the chickpeas.
Heat a large non-stick frying pan over a medium-high heat.
Once hot, add the ghee and melt.
When the ghee has melted, add the garam masala and ginger paste.
Fry for 30 secs, until fragrant.
Add the chickpeas and measured water, toss to coat in the spices and cook for 3-5 min, until tender.
Once cooked, remove from the pan and set aside on a separate plate.
Reserve the pan for frying the patties.

4 Make salad and chutneys

Meanwhile, add the yogurt, coriander and a squeeze of lemon juice (saving some for the salad) to a blender. Blitz to a smooth texture.
Season with a pinch of salt to taste.
Transfer to a small bowl and set aside.
In a separate small bowl, combine the tamarind, pomegranate molasses, ginger powder, sugar, a pinch of chilli powder (spicy!) and the measured water. Set aside.
Cut the cucumber and tomatoes into bite-sized pieces.
Add to a bowl and season with a squeeze of lemon juice.

5 Fry patties

Wipe the reserved pan and return it to medium-high heat with a drizzle of oil.
Once hot, add the patties and fry in batches for 2-3 min each side.
When the patties are golden and cooked through, remove from the pan and set aside on a separate plate.

6 Serve

Warm the chapatis in the microwave for 30 secs.
Assemble the chaat, by placing the potato patties on a plate and scatter over the spiced chickpeas.
Serve the Aloo Tikki Chaat with a drizzle of Tamarind Coriander Chutney.
Garnish with the remaining mint leaves and pomegranate seeds.
Serve with the salad on the side.