Dilli Chaat


1 large potato
1 cup chick peas, cooked
1 cup raita or plain yogurt
1 cup green (cilantro) chutney
1 cup tamarind chutney
1 bag of sev (available in Indian or international grocers)
0.5 cup vegetable oil
1 tbsp Apinya Ghost Vindaloo Sauce
1 tbsp cilantro, chopped
1 tbsp corn starch
1 tsp cumin
1 tsp salt
0.5 tsp turmeric


1. Boil, peel, and mash the potato.

2. Mix potato, cumin, cilantro, salt to taste, and corn starch in a bowl. . Form 3″ patties and coat with extra corn starch.

3. Heat oil on medium heat until simmering. Fry each patty until golden brown (about 2 min per side).

4. In a separate pan, mix 1 cup water with chickpeas, Apinya Ghost Vindaloo Sauce, turmeric, and salt to taste. Mash together.

5. Top each potato patty with 3 tbsp of the chickpea sauce, 1 tbsp raita, 1 tbsp green chutney, 1 tbsp tamarind chutney, and sprinkle on some sev.

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