Ingredients:
- 6 large potatoes boiled, peeled and mashed
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp raw mango powder
- 1/2 cup finely chopped coriander
- 2 onions finely chopped
- Salt to taste
- 1 can of chickpeas roughly mashed
- 6 cloves
- 3 pods cardamom
- 8 peppercorns
- 1 cup Tamarind Chutney
- 1 cup Mint-coriander Chutney
- Coriander chopped fine to garnish
- Chaat masala to garnish
- Vegetable/canola/sunflower cooking oil to shallow fry
Preparation:
- Mix the mashed potatoes, red chilly, coriander, cumin and raw mango powders, chopped coriander, 1 chopped onion and salt to taste. Make into a smooth paste. Form into equal-sized patties.
- Heat oil on a griddle and shallow fry these patties till crisp and golden. Drain on paper towels.
- Add 1 cup of water to the roughly mashed chickpeas. Add the cloves, cardamom and peppercorns and salt to taste. Bring to a boil, stirring often. Turn off the heat. Remove the whole spices and discard.
- To serve the Tikki Ki Chaat, put 2 hot patties in a plate and spoon some chickpea mixture over them. Add the Tamarind and Mint-coriander Chutneys according to taste. Sprinkle chopped onion and corainder to garnish. Sprinkle chaat masala over the whole dish.
- A tasty variation to this recipe: add some yogurt (whisk to make smooth) over the chickpea mix and then add the remaining ingredients.
