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Serves 4 Also known as alu tikki chaat, this scrumptious dish is found most often on the streets of Delhi and Mumbai. The potato cakes are made fresh in massive pans, deep-fried in ghee and then served with chickpeas or whole beans and chutney. With this recipe, I’m aiming for a healthier version that doesn’t compromise on flavour.
Serves 4 Also known as alu tikki chaat, this scrumptious dish is found most often on the streets of Delhi and Mumbai. The potato cakes are made fresh in massive pans, deep-fried in ghee and then served with chickpeas or whole beans and chutney. With this recipe, I’m aiming for a healthier version that doesn’t compromise on flavour.
To prepare the chickpeas, heat the oil in a saucepan over medium heat and add the mustard seeds. Once they begin to pop, add the asafoetida then, after a few seconds, add the salt, Chaat Masala and turmeric and mix well. Add the chickpeas along with their canning liquid and simmer over high heat for 10–15 minutes, until very little liquid is left in the pan. To make the potato cakes, mash the cooked potatoes until smooth, then add the salt, turmeric and chilli powder and mix well. Divide the mixture into 8 equal portions and shape them into patties.
Heat the ghee or sunflower oil in a frying pan over medium heat. Cook the potato cakes for about 3–4 minutes on each side, until they are golden brown and crispy. Place 2 potato cakes on each serving plate and add 4 tablespoons of the chickpea mixture. Drizzle each portion with a tablespoon of Tamarind Chutney and finish with a sprinkling of noodles. Serve immediately.
CHAAT MASALA As far as I’m concerned, this is one spice blend that should be in the cupboard at all times! Sour, refreshing and with a very tangy kick, it’s the masala that makes chaat so special, but is also great added to curries, salads, chutneys and even fresh fruits. 2 tablespoons cumin seeds 1 tablespoon fennel seeds 1/4 teaspoon ground black pepper 1/4 teaspoon asafoetida 1/4 teaspoon ground ginger 1 tablespoon black salt 2 tablespoons mango powder (amchur) Heat a dry frying pan over medium to low heat. Add the cumin and fennel seeds and toast for about 2 minutes, until they start to change colour. Transfer the toasted seeds to a spice grinder and process them to a fine powder. Put the remaining ingredients into a clean, dry jar, add the ground toasted seeds and mix well. Store in a cool, dark place. Use within 6 months.
TAMARIND CHUTNEY Serves 6-8 You’ll find tamarind chutney in most Indian kitchens. It can be made in many ways. This version is particularly sour with just a bit of sweetness, to give just the right balance for chaat. It tastes great in all the chaat recipes in this book (see pages 24, 48, 110, 156, 173 and 184), or enjoy it as a dip with snacks and canapés. See photograph, pages 222–223. 100g (31/2oz) tamarind pulp 100g (31/2oz) jaggery 5 dates, pitted and chopped 300ml (1/2 pint) water 1/4 teaspoon salt 1/4 teaspoon chilli powder 1/4 teaspoon ground cumin Mix the tamarind, jaggery, dates and measured water in a pan and bring the mixture to a boil. Simmer for 7–8 minutes, until all the jaggery has melted and the pulp has softened. Pass the mixture through a sieve into a bowl, ensuring you press on the residue in the sieve to extract all the tasty juices. Heat the mixture in a clean pan over low heat for about 1–2 minutes. Add the salt, chilli powder and cumin and mix well. Take the pan off the heat and leave to cool before serving. This chutney will keep in an airtight container in the refrigerator for 15–20 days.