This has to be the most popular North-Indian snack! Vendors literally crowd the streets selling all kinds of delicious variations of chaat in this part of the country. Chaat parties are also popular and a great alternative to a sit-down dinner. Tikki Ki Chaat is another North Indian name for this dish. In western India, the same dish is called Ragda Pattice.
Ingredients:
6 large potatoes boiled, peeled and mashed
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp raw mango powder
1/2 cup finely chopped coriander
2 onions finely chopped
Salt to taste
1 can of chickpeas roughly mashed
6 cloves
3 pods cardamom
8 peppercorns
1 cup Tamarind Chutney
1 cup Mint-coriander Chutney
Coriander chopped fine to garnish
Chaat masala to garnish
Vegetable/canola/sunflower cooking oil to shallow fry
Preparation:
Mix the mashed potatoes, red chilly, coriander, cumin and raw mango powders, chopped coriander, 1 chopped onion and salt to taste. Make into a smooth paste. Form into equal-sized patties.
Heat oil on a griddle and shallow fry these patties till crisp and golden. Drain on paper towels.
Add 1 cup of water to the roughly mashed chickpeas. Add the cloves, cardamom and peppercorns and salt to taste. Bring to a boil, stirring often. Turn off the heat. Remove the whole spices and discard.
To serve the Tikki Ki Chaat, put 2 hot patties in a plate and spoon some chickpea mixture over them. Add the Tamarind and Mint-coriander Chutneys according to taste. Sprinkle chopped onion and corainder to garnish. Sprinkle chaat masala over the whole dish.
A tasty variation to this recipe: add some yogurt (whisk to make smooth) over the chickpea mix and then add the remaining ingredients.
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