Vivek Singh served up a tasty aloo tikki chaat with potato cakes, tamarind chutney, curried chickpeas and yoghurt on Saturday Kitchen.

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.

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, 1½ tsp ground ginger and ¼ tsp salt.

For the curried chickpeas: 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 and pinch salt.

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, ½ tsp sugar, 1½ tbsp mustard oil, ½ lime, juice only and ½ tsp salt.

For the sweet yoghurt: 250ml natural yoghurt, 1 tsp sugar, ½ tsp salt, ½ tsp roasted and crushed cumin seeds.

For the chaat: 1 tbsp pomegranate seeds, 1 tbsp sev (available in Indian grocery stores) and 1 tsp chaat masala.

See recipes by Vivek in his book titled: Curry: Authentic flavours from the world of spice for the modern cook available from Amazon now.