Aloo tikki chaat recipe
 An epic, Indian-style chaat (traditional street food) featuring two types of chutney, fried potato cakes, curried chickpeas and sweet yoghurt. 600g/1lb 5oz boiled potatoes, grated1cm/½in fresh root ginger, finely chopped 3 green chillies, finely chopped1 tsp cumin seeds, toasted1 tbsp cornflour1 tsp saltoil, for frying 600g/1lb 5oz boiled potatoes, grated 1cm/½in fresh root ginger, finely chopped 3 green chillies, finely chopped 1 tsp cumin seeds, toasted 1 tbsp cornflour 1 tsp salt oil, for frying 100g/3½oz tamarind pulp50g/1¾oz pitted dates (optional)300ml/½pt water1 bay leaf1 black cardamom pod30g/1oz jaggery1 tsp red chilli powder1½ tsp ground ginger¼ tsp salt 100g/3½oz tamarind pulp 50g/1¾oz pitted dates (optional) 300ml/½pt water 1 bay leaf 1 black cardamom pod 30g/1oz jaggery 1 tsp red chilli powder 1½ tsp ground ginger ¼ tsp salt 3 tbsp vegetable oil1 tsp cumin seeds½ tsp asafoetida 1 medium onion, finely chopped1 tbsp ginger garlic paste1 tsp chopped green chillies1 tsp red chilli powder1 tsp ground turmeric1 tsp dried mango powder1 tsp dried pomegranate powder1 large tomato, chopped400g tin chickpeas, drained1 lemon, juice onlysmall bunch coriander, choppedpinch salt 3 tbsp vegetable oil 1 tsp cumin seeds ½ tsp asafoetida 1 medium onion, finely chopped 1 tbsp ginger garlic paste 1 tsp chopped green chillies 1 tsp red chilli powder 1 tsp ground turmeric 1 tsp dried mango powder 1 tsp dried pomegranate powder 1 large tomato, chopped 400g tin chickpeas, drained 1 lemon, juice only small bunch coriander, chopped pinch salt 300g/10½oz petit pois (shelled or frozen)2.5cm/1in piece fresh root ginger2 garlic cloves, peeledsmall handful fresh mint leaves2 hot green chillies½ tsp sugar1½ tbsp mustard oil½ lime, juice only ½ tsp salt 300g/10½oz petit pois (shelled or frozen) 2.5cm/1in piece fresh root ginger 2 garlic cloves, peeled small handful fresh mint leaves 2 hot green chillies ½ tsp sugar 1½ tbsp mustard oil ½ lime, juice only ½ tsp salt 250ml/9fl oz natural yoghurt1 tsp sugar½ tsp salt½ tsp roasted and crushed cumin seeds 250ml/9fl oz natural yoghurt 1 tsp sugar ½ tsp salt ½ tsp roasted and crushed cumin seeds 1 tbsp pomegranate seeds1 tbsp sev (available in Indian grocery stores)1 tsp chaat masala 1 tbsp pomegranate seeds 1 tbsp sev (available in Indian grocery stores) 1 tsp chaat masala Method 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.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. 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.Put all the green pea chutney ingredients into a blender. Blend to a smooth purée and set aside in the fridge. Whisk all the sweet yoghurt ingredients together and set aside in the fridge.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.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. 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. 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. 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. 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. 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. 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. Put all the green pea chutney ingredients into a blender. Blend to a smooth purée and set aside in the fridge. Put all the green pea chutney ingredients into a blender. Blend to a smooth purée and set aside in the fridge. Whisk all the sweet yoghurt ingredients together and set aside in the fridge. Whisk all the sweet yoghurt ingredients together and set aside in the fridge. 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. 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. 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. 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.