Indian Street-Food Potato Cakes with Chickpea Chaat
- 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
- 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.
- 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
- 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.