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  • Prep-time: / Ready In:
  • Makes 8 patties

In this variation of aloo tikki, a beloved North Indian street food, spiced potato patties are smothered in a quick chickpea curry and then topped with Cilantro-Spinach Chutney, crushed rice crackers, and fresh onions and tomatoes. The contrasting textures of creamy curry and crunchy garnishes create a delicious mouthfeel that will have you reaching for a second or third helping.  This tasty snack is an ideal appetizer for parties—display it family-style on a big platter to showcase the colorful ingredients!

Delhi Chaat appetizers on a metal serving tray

Ingredients

  • 3 large russet potatoes, peeled and cut into 1½-inch pieces (2½ lb.)
  • 1 cup panko bread crumbs
  • 2 cups unsweetened, unflavored plant-based milk
  • 5 tablespoons lemon juice
  • 3 teaspoons grated fresh ginger
  • 1½ teaspoons ground cumin
  • 1½ teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1½ cups finely chopped onions
  • 1 cup chopped tomatoes
  • 5 cloves garlic, minced
  • 1 teaspoon curry powder
  • ⅛ teaspoon cayenne pepper
  • 1 15-oz. can chickpeas, rinsed and drained
  • 2¼ cup chopped fresh cilantro
  • 1½ teaspoons date paste
  • 2 cups packed fresh spinach
  • ¼ of a small red onion, halved
  • 1 fresh serrano chile pepper, seeded
  • 1 pitted date
  • ½ teaspoon cumin seeds
  • ½ cup rice crackers (crushed)

Instructions

  1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
  2. Place potato pieces in a steamer insert in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 minutes or until very tender. Transfer potatoes to a bowl. Let cool and coarsely mash.
  3. In a small bowl stir together panko, 1 cup of the milk, 2 tablespoons of the lemon juice, 1 teaspoon of the ginger, the cumin, coriander, and ½ teaspoon of the turmeric; season with salt and black pepper. Add to mashed potatoes; mix well.
  4. Roll ½ cup of the mashed potatoes into a ball, then flatten into a 2½-inch patty that is 1-inch thick. Repeat to make eight patties.
  5. Place patties 1 inch apart on the prepared baking sheet. Bake 40 minutes or until evenly browned, turning once halfway through baking.
  6. Meanwhile, in a large skillet combine ½ cup water, 1 cup of the onions, ½ cup of the tomatoes, four cloves garlic, the remaining 2 teaspoons ginger, the remaining ½ teaspoon turmeric, the curry powder, and cayenne pepper. Cook, covered, on medium-low 20 minutes, stirring occasionally.
  7. Add chickpeas, the remaining 1 cup milk, 1 tablespoon lemon juice, the cilantro, and date paste to tomato mixture. Season with salt and pepper. Cook 5 to 7 minutes or until curry thickens.
  8. For Cilantro-Spinach Chutney, combine 2 cups cilantro, spinach, red onion, remaining 2 tablespoons lemon juice, serrano pepper, date, 1 clove garlic, cumin seeds, and ¼ cup water in a blender and blend to a smooth paste. Season with salt and black pepper. Transfer to an airtight container. Chill up to 1 week.
  9. Arrange patties on a large platter, top with the curry, drizzle with Cilantro-Spinach Chutney, and sprinkle with crushed rice crackers and the remaining ½ cup each onions and tomatoes. Serve warm.
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Comments (7)

(5 from 1 votes)
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Jaye5 days ago
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I don’t do bread. Will this work without bread crumbs?

Jayne3 months ago
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What kind of curry powder do you recommend?

Nancy3 months ago
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where can I buy date paste or can I make it?

Stephanie3 months ago
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Soak 1 cup dates in 1 cup hot water to soften. Blend or process until smooth. Store in refrigerator in air tight container.

Kathy3 months ago
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Is there a substitute for Panko?? I have looked at the ingredients on Panko and I am not thrilled with the product. Looks like a great recipe.

Pam3 months ago
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I imagine you could make course breadcrumbs from some healthy bread. Make sure it’s toasted so it can absorb the milk.

Janis5 months ago
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Excellent! Perfect spicing. Love your recipes Darshana.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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