Name: Aloo Tikki Chaat with Dried Fruits
Total time: 60 min
Cuisine: Indian
Ingredients: 5 medium potatoes; salt (to taste); 2 green chillies, chopped; chilli powder (a tiny bit); chopped coriander leaves (some); ½ tsp cumin seeds (optional); ¼ tsp ajwain (carom seeds); 2 tbsp binding flour: rice flour, plain flour or breadcrumbs; sunflower oil (for shallow frying); ½ cup seedless dates (softer dates are easier); ½ cup tamarind (a little under ½ cup; less if using paste); ½ cup jaggery powder; 1½ cups water (1–2 cups, adjust later); ½ tsp fennel powder; ½ tsp roasted cumin powder; ½ tsp chilli powder (or Kashmiri for milder); 1 tbsp coriander powder; 1 tsp salt; 80 g coriander leaves (a bunch); green chillies (a few); roasted peanuts (a handful); ½ lime, juiced; ginger (a piece); chaat masala (optional); salt (to taste); finely chopped onion, tomato and coriander; plain yogurt (curd) (generous); dried fruits & nuts: almonds, cranberries, dates, apricots, pumpkin seeds (a handful); sev (to top)

The story behind the dish

Chaat, with a London twist

I love chaat, and the trio that comes with almost every chaat: yoghurt, green coriander chutney and sweet-and-sour tamarind chutney. To me, they wake up every part of your taste buds, and whatever goes with them tastes delicious.

In this version, I tried adding dried fruits, because I saw it at an Indian restaurant in London (they're so innovative there with their menus). The tikkis, the potato part, turned out super soft.

It was really tasty, although I'm very tired at the end of a filming day, as I'm the only one doing the whole thing: lights, camera and action, haha.

Curry++ · 7 November 2026