Indian Street-Food Potato Cakes with Chickpea Chaat

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Indian Street-Food Potato Cakes with Chickpea Chaat

SERVES 2

7 MINS PREP

COOKS IN 35 MINS

One of India’s favourite street food dishes. Crisp potato cakes and spiced chickpeas served with herbed yoghurt and sweet tamarind chutney. Divine!

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Tailored to Taste

This dish is based on a really popular Indian street-food dish, consisting of crispy potato cakes on a bed of delicious spiced chickpeas, drizzled with a tamarind and date chutni and a herby coriander chutni. The resulting flavours and textures are pure magic; spicy, sweet, savoury, nutty and crispy in every bite! You can buy the tamarind chutni, but below is a recipe for a very quick homemade version. We have also replaced the traditional coriander chutni with a quick herb yoghurt for ease. You can also drizzle over Sriracha or other hot sauce for added chilli!

Ingredients

1 pack of The Spice Tailor Punjabi Chickpea Masala
Oil to cook
400g cooking potatoes
3 tbsp. finely chopped red onion - plus 1 tbsp. extra for garnish
¼ tsp. cumin powder
Seasoning
Pomegranate seeds to garnish
Mint leaves to garnish

Quick Tamarind Chutni (Store any extra in the freezer).

2 tbsp. tamarind paste
70g brown sugar
3/4 tsp. cumin seeds, dry roasted until fragrant and turning brown, then ground to a powder
70ml water
Salt and black pepper

Herbed Yoghurt Sauce

Fistful of fresh cilantro, chopped
8 good mint leaves, chopped
3 tbsp. plain or soya yogurt

Method

Peel the potatoes and quarter them. Boil in salted water for 20 minutes - or until just soft. Drain and leave to steam for 5 minutes.
Whilst the potatoes are boiling, make the chutni. Place the tamarind paste, sugar, roasted cumin powder and a good splash of water into a small pan, along with ¼ tsp. each salt and black pepper and bring to a boil. Simmer for 3-5 or until it has a medium thick consistency. (It thickens as it cools, so if need be, add some water and bring back to a boil before serving). Taste carefully as it will be very hot, adjust seasoning or sugar. It should be sweet first and sour second.
Mash the potatoes with a potato masher, season well with salt, add the cumin powder and onions and mix well.
While the mash is still warm, bring it together with your hands until it resembles a smooth dough. Taste and adjust seasoning. Form into 4 or 6 small potato cakes - around 2 cm thick. Set aside.
Mix the cilantro, mint leaves and yoghurt together with a good pinch of the leftover roasted cumin seed and season to taste.
When you are ready to eat, heat a good splash of oil in a wide non-stick frying pan. Add the potato cakes and cook over a medium flame until properly golden and crisp on both sides - around 3 minutes on each side.
While they are cooking, heat 1 tsp. vegetable oil in a small pan and add the chickpeas and sauces from the two pouches in the daal kit and bring to a simmer. You can leave out the whole spices, or if you add them in, scoop them out with a fork before serving. If using, add to the oil and fry for 20 seconds before you add the content of the pouches.
To serve, spoon your chickpeas onto a plate as a base, top with your potato cakes and drizzle well with the yoghurt sauce and tamarind chutni. Finally, garnish with extra mint leaves, finely diced onions and the pomegranate seeds.

Tailored to Taste

Ingredients

1 pack of The Spice Tailor Punjabi Chickpea Masala
Oil to cook
400g cooking potatoes
3 tbsp. finely chopped red onion - plus 1 tbsp. extra for garnish
¼ tsp. cumin powder
Seasoning
Pomegranate seeds to garnish
Mint leaves to garnish

Quick Tamarind Chutni (Store any extra in the freezer).

2 tbsp. tamarind paste
70g brown sugar
3/4 tsp. cumin seeds, dry roasted until fragrant and turning brown, then ground to a powder
70ml water
Salt and black pepper

Herbed Yoghurt Sauce

Fistful of fresh cilantro, chopped
8 good mint leaves, chopped
3 tbsp. plain or soya yogurt

Method

Peel the potatoes and quarter them. Boil in salted water for 20 minutes - or until just soft. Drain and leave to steam for 5 minutes.
Whilst the potatoes are boiling, make the chutni. Place the tamarind paste, sugar, roasted cumin powder and a good splash of water into a small pan, along with ¼ tsp. each salt and black pepper and bring to a boil. Simmer for 3-5 or until it has a medium thick consistency. (It thickens as it cools, so if need be, add some water and bring back to a boil before serving). Taste carefully as it will be very hot, adjust seasoning or sugar. It should be sweet first and sour second.
Mash the potatoes with a potato masher, season well with salt, add the cumin powder and onions and mix well.
While the mash is still warm, bring it together with your hands until it resembles a smooth dough. Taste and adjust seasoning. Form into 4 or 6 small potato cakes - around 2 cm thick. Set aside.
Mix the cilantro, mint leaves and yoghurt together with a good pinch of the leftover roasted cumin seed and season to taste.
When you are ready to eat, heat a good splash of oil in a wide non-stick frying pan. Add the potato cakes and cook over a medium flame until properly golden and crisp on both sides - around 3 minutes on each side.
While they are cooking, heat 1 tsp. vegetable oil in a small pan and add the chickpeas and sauces from the two pouches in the daal kit and bring to a simmer. You can leave out the whole spices, or if you add them in, scoop them out with a fork before serving. If using, add to the oil and fry for 20 seconds before you add the content of the pouches.
To serve, spoon your chickpeas onto a plate as a base, top with your potato cakes and drizzle well with the yoghurt sauce and tamarind chutni. Finally, garnish with extra mint leaves, finely diced onions and the pomegranate seeds.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Punjabi Chickpea Masala

A wholesome North Indian staple with delicious layers of caramelised onions, ginger, tomatoes, tangy pomegranate seeds and spices unfolding with each bite. Enjoy it as is or add spinach, sautéed mushrooms or chicken.

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