A twist on the much-loved Aloo Tikki Chaat, this delicious recipe is loaded with superfoods, such as sweet potatoes, pomegranate seeds and kale.
“One of my favourite vegetarian creations at Shikar, this hot, crisp and tangy dish uses sweet potatoes instead of traditional potatoes for an update on the classic chaat recipe.” – Chef Surjan Singh (known as Chef Jolly), Shikar
Ingredients for Sweet Potato Recipe
Aloo Tikki Chaat Patties
• 600g purple sweet potato
• 75g goat’s cheese
• 20g chopped ginger
• 15g chopped chilli (deseeded)
• 20g chopped coriander
• 5g asafoetida
• 25g corn flour
• 5g fennel powder
• Salt, to taste
• Rapeseed oil, to pan fry
• 100g tempura flour
• 100ml sparkling water
• 5g paprika
• 20 kale leaves (3-4 inch)
• Rapeseed oil, to fry
• Salt, to season
• 2g thymol seeds
• 4g tangy mango powder
• 1 punnet micro-cress (mixed, pea shoots)
• 2g cumin seeds, roasted and crushed
• 250g pomegranate seeds
• 25g pickled onions sliced thinly
• 3g paprika powder
• 75g sugar
• 200ml water
• 200 grams yoghurt
• 1g cloves
• 1g pepper
• 5g black salt
#1 Steam sweet potatoes for 12 minutes or until just cooked. Cool, peel and crush.
#2 Add other ingredients and mix well. Make small 35-40g balls and fill each one with 5g of crushed goat’s cheese. Flatten the patties.
#3 Grease a non-stick pan with rapeseed oil and pan-fry on medium heat for 2-3 minutes each side until light golden.
#1 Trim thick veins from kale leaves and cut into 5cm squares.
#2 Make a light batter using sparkling water, paprika, thymol seeds and tempura flour (reserve a little for later). Dust trimmed kale chips with reserved tempura flour, dip in the batter and fry in rapeseed oil at 165 degrees.
#3 Fry evenly to a light golden hue and set on a paper towel, ready to be plated. Season with tangy mango powder.
Garnish and Plating
#1 Prepare yoghurt dip by whisking yoghurt with cumin powder and black salt.
#2 Prepare pomegranate molasses/syrup: crush pomegranate seeds (reserve some) and cook with 75g sugar and 200ml water on a slim flame with cloves and pepper for about 10 minutes. Cool and strain.
#3 To plate, spoon yoghurt on a dish with the patties, kale chips and remaining pomegranates. Top with micro-cress salad leaves and dredge with paprika and remaining mango powder. Enjoy!
This article first appeared in the August 2023 edition of Expat Living. You can purchase the latest issue or subscribe, so you never miss a copy!
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