Aloo tikki chaat from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 183) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Hansyhobs on March 29, 2022

    Mother's Day 2022. First time making this dish and everyone loved it. I took a shortcut and blitzed the whole (peeled and cooked) potatoes in a food processor with the cornflour etc. which I don't recommend - went gummy. I fried the potatoes for much longer (in butter) than the recipe suggested to make them very golden and crispy. Careful the chickpeas don't clump when deep-frying, just add a few at a time, although it doesn't really matter. I didn't make the tamarind drizzle, instead, I just drizzled over some Waitrose tamarind paste and sprinkled with the degi mirch chilli powder.

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