Tikki ki chaat from India


The peppercorns add a, well, peppery taste and the cloves smooth out the whole dish. The mango powder adds just the right touch of tropical flavor. The chickpeas give it a smooth consistency that proves that cooking is not just about taste but mouthfeel, too.


3 potato
  water (to boil the potatoes)
  seasoning (salt)
1 cn chickpeas (16 oz can)
1 t mango (raw mango powder)
6 clove (whole cloves, crushed)
1⁄2 t pepper (ground black pepper)
  chili powder (as seasoning)


  1. Boil the potatoes until tender.
  2. While you're waiting, heat the chickpeas and mash them together with the garam masala, crushed cloves and ground pepper. Season with sal and set aside.
  3. When the potatoes are ready, peel them and mash them into a fine paste.Mix the mashed potato with the corn starch and lemon juice.
  4. Make potato balls and flatten them. Then heat a griddle and prepare to do some frying.
  5. Fry them in a shallow layer of oil, turning when brown. Drain the result.
  6. When the potato patties have had a chance to drain, lather on the chickpea mash and sprinkle the result with chili powder to spice it up.


For a sweet, but still spicy variation spread on some chutney. For an even sweeter, gooey delight try dunking it in some yogurt.

You can also stuff the potato patties with the seasoned whole garbanzo beans, no need to mash tehm, before frying them.

Another possible filling to add to the mashed beans is fried onion and tomato.


1 batch
Preparation time
Cooking time
Total time
35 minutes