Vivek Singh served up a tasty aloo tikki chaat with potato cakes, tamarind chutney, curried chickpeas and yoghurt on Saturday Kitchen.<\/p>\n
T^he ingredients for the potato cakes are: 600g boiled potatoes, grated, 1cm fresh root ginger, finely chopped, 3 green chillies, finely chopped, 1 tsp cumin seeds, toasted, 1 tbsp cornflour, 1 tsp salt and oil, for frying.<\/p>\n
For the tamarind chutney: 100g tamarind pulp, 50g pitted dates (optional), 300ml water, 1 bay leaf, 1 black cardamom pod, 30g jaggery, 1 tsp red chilli powder, 1\u00bd tsp ground ginger and \u00bc tsp salt.<\/p>\n
For the curried chickpeas: 3 tbsp vegetable oil, 1 tsp cumin seeds, \u00bd 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 and pinch salt.<\/p>\n
For the green pea and mint chutney: 300g petit pois (shelled or frozen), 2.5cm piece fresh root ginger, 2 garlic cloves, peeled, small handful fresh mint leaves, 2 hot green chillies, \u00bd tsp sugar, 1\u00bd tbsp mustard oil, \u00bd lime, juice only and \u00bd tsp salt.<\/p>\n
For the sweet yoghurt: 250ml natural yoghurt, 1 tsp sugar, \u00bd tsp salt, \u00bd tsp roasted and crushed cumin seeds.<\/p>\n
For the chaat: 1 tbsp pomegranate seeds, 1 tbsp sev (available in Indian grocery stores) and 1 tsp chaat masala.<\/p>\n