Aloo tikki with chickpeas

Ingredients

For the aloo tikki

• 500g potatoes, peeled
• 1 large banana shallot, finely chopped
• 2 green chillies (bird’s eye or similar), finely chopped
• A small handful of fresh coriander, finely chopped
• 2 tsp garam masala
• ½ tsp ginger powder
• 1 tsp ground black pepper
• 1 tsp salt
• 3 tsp cornflour
• 1 shallot or small red onion, finely chopped, to serve
• Tamarind chutney, to serve

For the chickpeas

• 1 tsp cumin seeds
• 1 small brown onion, grated
• 2 medium tomatoes, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp chilli powder
• 1 tsp salt
• 1 tin of white chickpeas, drained and rinsed
• A small handful of fresh coriander
• Juice of ½ lemon

Method

Boil the potatoes until fully cooked then mash until smooth. Leave to cool slightly, before adding the shallot, green chillies, chopped coriander, garam masala, pepper, salt and cornflour. Mix well.

Divide the mixture into equal portions and shape into round, slightly flattened patties.

For the chickpeas, heat 3 tbsp sunflower oil in a saucepan and add the cumin seeds. Once they begin to sizzle, add the onions and cook for 5-6 mins. Add the chopped tomatoes and cook until they start to look mushy. Stir in the ground spices, chilli powder and salt. Combine it all well.

Add the drained chickpeas and 250ml hot water. Bring it to the boil and then simmer gently until the sauce is thickened slightly and the chickpeas have absorbed the masala. Finish with fresh coriander and lemon juice.

Heat a little neutral oil in a frying pan over a medium heat. Cook the tikkis until golden and crisp on both sides.

Spoon the warm chickpeas onto the plates and place the crisp tikki on top. Finish with the chopped shallot and a drizzle of tamarind chutney.

Image: Stuart Ovenden