Aloo tikki papri chaat

Name: Aloo tikki papri chaat | Asda Good Living
Total time: 1 h 5 min
Yield: 8
Cuisine: Indian
Ingredients: Asda Fluffy & Golden Large Baking Potatoes; 2 tbsp Cornflour; ½ tsp Medium Chilli Powder; 30g Fresh Coriander Leaves, chopped; 400g Tin Chickpeas, drained; 1 tsp Sunflower Oil; 2 tsp Smoked Paprika; 2 tsp Ground Cumin; 2 tsp Ground Coriander; ½ tsp Cayenne Pepper; 250g Asda Natural Yoghurt; 1 tsp Sugar; 3–4 tbsp Kohinoor Savoury & Spicy Mint & Coriander Chutney; 4 tbsp Maggi Authentic Indian Tamarind Sauce; Pinch of Chilli Powder; Pinch of Cumin Powder; 1–2 tbsp Kohinoor Plain Bhujia; 60g Pomegranate Seeds; 3 tbsp Vegetable Oil

Spiced potato patties and crispy chickpeas topped with yoghurt, tamarind sauce, mint chutney and pomegranate – delish! Recipe by Rabia Rashad.

By Asda Good Living,21st March 2023

Cook: 1 Hour 5 Mins

Serves: 8

Price: £0.57 per serving

Nutritional Information

Each 145g serving contains

Energy
1222kj
202kcal

10%

Fat
7.7g

Med
11%

Saturates
1.9g

Low
10%

Sugars
7.4g

Med
8%

Salt
1.32g

Med
22%

of your reference intake.
Typical energy values per 100g:
843kj/201kcal

Ingredients

Asda Fluffy & Golden Large Baking Potatoes

2 tbsp Cornflour

½ tsp Medium Chilli Powder

30g Fresh Coriander Leaves, chopped

400g Tin Chickpeas, drained

1 tsp Sunflower Oil

2 tsp Smoked Paprika

2 tsp Ground Cumin

2 tsp Ground Coriander

½ tsp Cayenne Pepper

250g Asda Natural Yoghurt

1 tsp Sugar

3–4 tbsp Kohinoor Savoury & Spicy Mint & Coriander Chutney

4 tbsp Maggi Authentic Indian Tamarind Sauce

Pinch of Chilli Powder

Pinch of Cumin Powder

1–2 tbsp Kohinoor Plain Bhujia

60g Pomegranate Seeds

3 tbsp Vegetable Oil

Method

Cook the potatoes in a pan of lightly salted water for 15–20 mins, then drain. When completely cool, coarsely grate.

Preheat oven to 200°C/180°C fan/gas 4. Tip the chickpeas into a bowl and toss with the oil, smoked paprika, cumin, coriander and cayenne pepper along with a big pinch of salt. Toss until the chickpeas are well coated, then tip onto a baking tray and bake for 35 mins, giving them a shake halfway through. Leave to cool and set aside.

In a bowl, make the patties by mixing the grated potato with the cornflour, chilli powder, coriander and some salt. Mix to a non-sticky dough.

Roll a tablespoonful of potato mixture between your palms and flatten to make a patty. Repeat with rest of potato.

Heat 3 tbsp vegetable oil in a frying pan over a medium-low heat and fry the potato in batches. Gently press the patties so they cook evenly. Don’t flip too much – let them crisp then flip to cook the other side until golden brown.

Whisk together sugar and yoghurt to a smooth dropping consistency.

Top the potato patties with the crispy chickpeas and sweetened yoghurt, along with some chutney, tamarind sauce, cumin and chilli powder, plain bhujia and pomegranate seeds.