Facebook Indian Street-Food Potato Cakes with Chickpea Chaat Recipe | The Spice Tailor

Indian Street-Food Potato Cakes with Chickpea Chaat

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!
  • 2serves
  • 7mins prep
  • 35mins cook
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!
Made with
Punjabi Chickpea Masala

Punjabi Chickpea Masala

4.9 (22)

Share with friends

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 coriander, chopped
  • 8 good mint leaves, chopped
  • 3 tbsp. plain or soya yoghurt

Method

  1. 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. 
  2. 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.
  3. Mash the potatoes with a potato masher, season well with salt, add the cumin powder and onions and mix well. 
  4. 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.
  5. Mix the coriander, mint leaves and yoghurt together with a good pinch of the leftover roasted cumin seed and season to taste.
  6. 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.
  7. 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.
  8. 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.

Related recipes
Cannellini Bean and Vegetable Curry
View Recipe
Lentil and Jackfruit “Crab” Cakes
View Recipe
Lettuce Wraps with Thai Red Curry Tofu by Anisha
View Recipe
Tofu and Mushroom Korma with Peas and Baby Tomatoes
View Recipe
Vegetable and Paneer Korma with Apricots
View Recipe
Bombay Potatoes
View Recipe
Sweetcorn Cob and Peanut Curry
View Recipe
Karahi Mushrooms with Peas
View Recipe
Paneer and Peppers Karahi
View Recipe
Smoky Aubergine Mash (Bharta)
View Recipe
Vegetable and Lentil Pot Pies with Tomato Chutney
View Recipe
Tofu and Vegetable “Pad Thai” Style Noodles
View Recipe
Chickpea and Vegetable Tajine
View Recipe
Italian-Style Neatballs in a Tomato Sauce
View Recipe
Spicy Buffalo-Style Hot Chickpea Wraps
View Recipe
Loaded Jackfruit Nachos
View Recipe
Roasted Pumpkin Curry
View Recipe
Chickpea and Aubergine Pastries by Carrie
View Recipe
Liz’s Chickpea Masala Pizza
View Recipe
Ricotta-Stuffed Pasta Shells in Fiery Tomato Sauce
View Recipe
Tikka Tomato Rice 3 x Ways
View Recipe
Keralan Coconut Vegetable Curry
View Recipe
Baked Cauliflower Mac and Cheese
View Recipe
Carrot, Lentil and Spinach Soup
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Crispy Lentil Fritters
View Recipe
Tandoori Grilled Vegetable Ratatouille with Feta and Herbed Greek Yoghurt
View Recipe
Spiced Veggie Lasagne
View Recipe
Crunchy Rendang Vegetable Lettuce Wraps
View Recipe
Stir-Fried Thai Green Rice Noodles with Vegetables
View Recipe
Tandoori Mushroom, Fig and Goats Cheese and Spinach Salad
View Recipe
Yoghurt Filled Tandoori Baby Potatoes
View Recipe
Vegetable and Goat’s Cheese Naanchiladas
View Recipe
Roasted Squash, Chilli and Goats Cheese Naans
View Recipe
Peas, Beans, Spinach and Sweetcorn Korma
View Recipe
Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt
View Recipe
Aubergine and Spinach Coconut Curry
View Recipe
Spicy Mushroom, Squash and Goat's Cheese Parcels
View Recipe
Elegant Filo Topped Vegetable Curry
View Recipe
Hyderabad Vegetable Biryani
View Recipe
Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
View Recipe
Fiery Goan Aubergine, Potato And French Bean Curry
View Recipe
Tandoori Mushroom Buddha Bowl with Black Rice
View Recipe
Elegant Paneer Terrine in a Tikka Masala Sauce
View Recipe
Peppery Mushroom, Aubergine and Pea Curry
View Recipe
Vegetable and Ricotta Enchiladas
View Recipe
Baked Tofu and Spinach Stuffed Aubergines
View Recipe
Creamy Rogan Mushrooms
View Recipe
Indonesian Aubergine Rendang Curry
View Recipe
Thai Red Pumpkin Curry
View Recipe
Spicy Jackfruit Curry Pizza
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Cannellini Bean and Vegetable Curry
View Recipe
Keralan Coconut Vegetable Curry
View Recipe

Explore All Recipes

Featured Recipes
Our Ranges
Useful Links
Contact Us
  • contact@thespicetailor.com
  • 0844 870 9184
Follow Us on Social
Terms & Conditions | Privacy Policy | Cookie Policy | Site Map | United Kingdom [change]
© Copyright The Spice Tailor 2019