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The king of Delhi street food - crispy potato patties topped with chickpea curry, tamarind chutney, yoghurt and sev. A riot of textures and flavours.
Ingredients
Instructions
-
1
Season mashed potato with salt, chaat masala, green chilli, ginger. Shape into flat round patties.
10 min -
2
Shallow fry tikkis in oil on medium heat until deep golden and crispy on both sides.
💡 Tip: Press gently with spatula for even crispiness.15 min -
3
Make white peas curry: cook peas with tomato, cumin, chilli, tamarind until saucy.
15 min -
4
Place 2 tikkis on a plate. Top with peas curry, cold yoghurt, tamarind chutney and green chutney.
2 min -
5
Finish with chaat masala, sev and pomegranate seeds. Serve immediately.