Tikki Chole Chaat

Step 1

Cut each potato lengthwise in half, then place flat-side down and slice crosswise into 1/4-inch-thick rounds, creating half-circle coins. Place in a microwave-safe bowl with 2 tablespoons water, cover loosely, and microwave on high for 4 minutes until just tender when pierced with a fork.

Step 2

While potatoes cook, pat the chickpeas dry with a clean kitchen towel, pressing gently to remove surface moisture so they will crisp when fried.

Step 3

In a small bowl, stir the ginger-garlic paste, cumin, and chaat masala together until uniform, then add the cooked chickpeas and toss until every piece is coated.

Step 4

Heat 3 tablespoons olive oil in a 10-inch non-stick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Arrange the potato rounds in a single layer on the skillet bottom, leaving small gaps between pieces so heat reaches all sides—work in two batches if needed.

Step 6

Cook without moving the potatoes for 3 minutes until the bottom turns golden brown and crispy, like the color of caramel candy, then flip each piece.

Step 7

Cook the second side for 2 minutes until also golden, then scatter the spiced chickpeas across the surface of the patties, pressing gently so they stick as the potato continues to cook for 1 minute longer.

Step 8

Transfer the tikki and chickpeas to a serving plate, leaving the skillet on the heat.

Step 9

In a small bowl, stir the yogurt with a pinch of salt until smooth, then drizzle over the hot tikki.

Step 10

Drizzle the tamarind chutney over the yogurt in a thin zigzag pattern, then serve immediately while the tikki is still warm and crispy.