Cranberry Aloo Tikki Chaat

Ingredients

6 Small Potatoes5 Tbsp Rice FlourHandful Chopped Coriander1/3 Tsp Turmeric Powder1/4 Tsp Dhanajeeru (or Cumin)1/4 Tsp Chilli Powder1/4 Tsp Salt1/2 Tsp Chaat Masala1/2 Tsp Dried Mango Powder (Amchur)1/2 Tsp Minced Garlic1/2 Tsp Minced Ginger

Green Chutney

Handful of coriander1/2 Tsp Sugar1/2 Tsp Salt1 Green Chilli20ml Lemon Juice

Toppings

Green Chutney (ingredients above)YogurtTamarind SauceChaat MasalaOnion, dicedSevCoriander, finely chopped

Method

1. Peel, boil and mash your potatoes down. Add in the turmeric, dhanajeeru, chilli powder, salt, dried mango powder, chaat masala, garlic, ginger, chopped coriander and rice flour mixing really well until all components are well combined2. Make small palm size balls, flattening down as best you can! Flatter the more crispier3. Heat 3-4 Tbsp oil on medium heat, the add in the flatten aloo tikkis to cook for up to 2 minutes on each side4. In the meantime, blitz together coriander, salt, sugar, green chilli and lemon juice to make a chutney. Feel free to add a little water to loosen the chutney up when blitzing5. Place a few aloo tikkis in a bowl top off with yogurt (loosen yogurt by adding a splash of water and whisking), then add the green chutney, tamarind sauce, cranberry sauce, sev, onion, coriander and a sprinkle of chaat masala