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Ragda Pat Tice

Extract from Chai, Chaat & Chutney • By Chetna Makan • Published by Mitchell Beazley


$ $ $ $ $
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Chai, Chaat & Chutney
Serves 4

Also known as alu tikki chaat, this scrumptious dish is found
most often on the streets of Delhi and Mumbai. The potato
cakes are made fresh in massive pans, deep-fried in ghee and
then served with chickpeas or whole beans and chutney. With
this recipe, I’m aiming for a healthier version that doesn’t
compromise on flavour.

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© 2024 Chetna Makan / Mitchell Beazley · Reproduced with permission. · Chai, Chaat & Chutney by Chetna Makan, is published by Mitchell Beazley £25 (, published 6 July 2017. Photography by Nahima Rothacker & Keith James.
  • Step 1

    To prepare the chickpeas,
    heat the oil in a saucepan
    over medium heat and add
    the mustard seeds. Once
    they begin to pop, add the
    asafoetida then, after a few
    seconds, add the salt, Chaat
    Masala and turmeric and mix
    well. Add the chickpeas along
    with their canning liquid and
    simmer over high heat for
    10–15 minutes, until very little
    liquid is left in the pan.
    To make the potato cakes,
    mash the cooked potatoes
    until smooth, then add the salt,
    turmeric and chilli powder and
    mix well. Divide the mixture
    into 8 equal portions and
    shape them into patties.

  • Step 2

    Heat the ghee or sunflower oil
    in a frying pan over medium
    heat. Cook the potato cakes for
    about 3–4 minutes on each
    side, until they are golden
    brown and crispy.
    Place 2 potato cakes on
    each serving plate and add
    4 tablespoons of the chickpea
    mixture. Drizzle each portion
    with a tablespoon of Tamarind
    Chutney and finish with a
    sprinkling of noodles. Serve

  • Step 3

    As far as I’m concerned, this is one spice blend that should be in the
    cupboard at all times! Sour, refreshing and with a very tangy kick,
    it’s the masala that makes chaat so special, but is also great added
    to curries, salads, chutneys and even fresh fruits.

    2 tablespoons cumin seeds
    1 tablespoon fennel seeds
    1/4 teaspoon ground black pepper
    1/4 teaspoon asafoetida
    1/4 teaspoon ground ginger
    1 tablespoon black salt
    2 tablespoons mango powder

    Heat a dry frying pan over
    medium to low heat. Add the
    cumin and fennel seeds and
    toast for about 2 minutes, until
    they start to change colour.
    Transfer the toasted seeds to
    a spice grinder and process
    them to a fine powder.
    Put the remaining ingredients
    into a clean, dry jar, add the
    ground toasted seeds and mix
    well. Store in a cool, dark place.
    Use within 6 months.

  • Step 4

    Serves 6-8

    You’ll find tamarind chutney in most Indian kitchens. It can be made in
    many ways. This version is particularly sour with just a bit of sweetness,
    to give just the right balance for chaat. It tastes great in all the chaat
    recipes in this book (see pages 24, 48, 110, 156, 173 and 184), or enjoy it as
    a dip with snacks and canapés. See photograph, pages 222–223.

    100g (31/2oz) tamarind pulp
    100g (31/2oz) jaggery
    5 dates, pitted and chopped
    300ml (1/2 pint) water
    1/4 teaspoon salt
    1/4 teaspoon chilli powder
    1/4 teaspoon ground cumin

    Mix the tamarind, jaggery,
    dates and measured water in a
    pan and bring the mixture to a
    boil. Simmer for 7–8 minutes,
    until all the jaggery has melted
    and the pulp has softened.
    Pass the mixture through a
    sieve into a bowl, ensuring you
    press on the residue in the sieve
    to extract all the tasty juices.

    Heat the mixture in a clean
    pan over low heat for about
    1–2 minutes. Add the salt,
    chilli powder and cumin and
    mix well. Take the pan off the
    heat and leave to cool before
    serving. This chutney will keep
    in an airtight container in the
    refrigerator for 15–20 days.

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