Aloo tikki chaat

1. 1

   Combine all the potato cake ingredients (except the oil) in a large bowl. Mix well and divide into eight equal-sized balls. Press down each ball with your palm to make a flat patty or cake, around 10cm/4in in diameter. Pop in the fridge until you're ready to fry.

2. 2

   Put all the tamarind chutney ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 12-15 minutes until glossy. Strain the mixture through a strainer, then transfer to a bowl and chill in the fridge.

3. 3

   For the curried chickpeas, first heat the oil in a heavy-bottomed pan, then add the cumin seeds and asafoetida. Fry until the seeds crackle, then add the onion and sauté until golden. Add the ginger and garlic paste and stir for 1 minute. Add the chopped green chillies and the ground spices, then cook for 1 minute. Add the tomato and cook for 5 minutes until soft, then stir in the chickpeas and mash lightly to thicken it. Season with salt, add lemon juice and finish with chopped coriander leaves. Remove from the heat and keep warm.

4. 4

   Put all the green pea chutney ingredients into a blender. Blend to a smooth purée and set aside in the fridge.

5. 5

   Whisk all the sweet yoghurt ingredients together and set aside in the fridge.

6. 6

   Heat a frying pan and add 2 tablespoons vegetable oil, once hot add the cakes and fry until golden brown. Remove and leave them on kitchen paper. This will take around 5 minutes on each side.

7. 7

   To prepare the chaat, spread the curried chickpeas on a serving platter and arrange the potato cakes on top. Put the tamarind, coriander chutney and sweet yoghurt on top, then swirl a spoon through the mixture to form streaks of different colours. Sprinkle the chickpea sev, pomegranate seeds and chaat masala on top and enjoy.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.