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Alu Tikki Chaat Bombs & Kachumber Salad

By Chef Dipna Anand

For 4 People
45 Mins
Vegan Recipe
Allergens: Gluten

Utensils & Essentials

Peeler, grater or masher, large saucepan, wide-base pan, bowl, knife, chopping board, olive & vegetable oils, black pepper, salt to taste.

Ingredients

Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.

Gluten

For the tikkis:

  • 2 Quorn fillets
  • 300g potatoes
  • 1 ½ tbsp fresh chopped coriander
  • 1 small finger green chilli, finely chopped or made into a paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ¼ tsp red chilli or to taste
  • ¼ tsp turmeric powder
  • ¾ tsp garam masala
  • 2 tsp dried fenugreek leaves, crushed
  • 40g gram flour

For Chaat:

  • 2 tbsp tamarind chutney
  • ½ medium red onion, finely chopped
  • 150g plant-based yoghurt
  • ¼ tsp cumin powder
  • 2 tbsp fresh chopped coriander
  • 100g pomegranate seeds
  • Bombay mix

For Kachumber Salad:

  • 1 large tomato, diced
  • 240g cucumber, diced
  • 1 red onion, chopped
  • 1/2 head lettuce
  • 1 large handful fresh coriander, chopped
  • 4 tbsp lemon juice
  • 2 green chilli, finely chopped
  • ½ tsp cumin powder
  • ½ tsp garam masala powder

How to make

Alu Tikki Chaat Bombs
Peel potatoes and boil until soft. Leave to cool slightly, then grate or mash into a mixing bowl.
Peel potatoes and boil until soft. Leave to cool slightly, then grate or mash into a mixing bowl.
Grate the defrosted Quorn fillets into a bowl, then add the spices: fresh coriander, green chillies, coriander powder, cumin powder, red chilli powder, turmeric powder, garam masala, salt and dried fenugreek leaves, mix the spiced potato mixture well using your hands, adjusting the seasoning to taste.
Add the garam flour and mix the potato mixture once again.
Heat the oil for deep frying (or can also be air-fried or oven-cooked). Using a little extra vegetable oil, moisten your hands and start shaping the tikkis into small burger-like patties. 8cm diameter tikkis weighing about 70g are a good size and will make about 4 tikkis.
Carefully place them into the oil to deep fry, making sure to keep their shape. Cook for 2-3 minutes, until they're crispy and golden. Set aside.
Carefully place them into the oil to deep fry, making sure to keep their shape. Cook for 2-3 minutes, until they're crispy and golden. Set aside.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
To build your tikki chaat bombs, start with the tikki in a serving bowl as a base, then sprinkle on a tablespoon of finely chopped onion and a generous tablespoon of seasoned yoghurt.
Spoon or drizzle over the tamarind chutney, about 1 ½ tablespoons, and sprinkle a tablespoon of Bombay mix over the chaat.
Sprinkle over a few pomegranate pearls and a teaspoon of fresh chopped coriander for garnish.
Serve and enjoy your chaat bombs with your freshly made kachumber!

How to make

Kachumber Salad
To start with, chop the green chilli finely and add to a salad bowl.
Finely shred the lettuce leaves and add to the bowl, then chop the curiander and dice the tomato, cucumber and onion, and add to the bowl as needed.
Add the lemon juice, salt, cumin powder and chaat masala and combine.
Drizzle around 2 tbsp olive oil over the salad and give it a final toss. Season with salt and pepper to taste, then serve alongside your tikki chaat bombs.
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.

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