There was a potato pancake on the bottom and topped with a chickpea sauce, tamarind sauce, and raita! It was so good I went back the next day and ordered it again for my father and I. The best thing we ate at the festival hands down. I was originally going to make a taco style chickpea dish but I started to think of the aloo tiki chat dish and then madly started grated a potato to make the potato pancake.
This is a dish that has many parts and all are necessary to make the flavors unfold in your mouth the way I intended them too. The tamarind sauce is essential. I happen to LOVE tamarind sauce and always ask for more when I go to Indian restaurants. When I originally made my own I found out that traditionally it is made with an ingredient called Hing and it contains wheat. So when I made my sauce I added onion powder instead of it. If you do not have the time to go your local Indian grocery store to buy it. It is worth it!.
I am going to attach the link to the tamarind sauce I made! The ingredient asafetida is also Hing, just use onion powder. Also take the time that is needed to reduce the sauce it really is worth it! Surprisingly the self life is pretty long for it (not going to recommend that but mine seems to be fine and I made it for when I made my samosas/pot pies last month).
- 2-3 avocados mashed with a fork
- 1 large lemon/lime juiced
- 1 small scallion minced
- 1 Roma tomato diced
- 2 garlic cloves grated (you can also use garlic powder to your taste, I LOVE garlic )
- 1/2 cup cilantro chopped
- Mix together and voila guacamole. Now, I make sure it doesn’t brown I would suggest placing a piece of plastic wrap right on top of it.
Cover it and place in the refrigerator for when you are ready to eat it.
Potato Pancake (this is the quick style)
- 1 medium size potato grated (made 6 pancakes)
- 1 egg
- little bit of flour to thicken
After you have grated the potato it is important to press out the water. After you have managed to squeeze out most of the water then mix in the egg and flour. You do not want large pancakes, you want about 2 inch wide when you place them in the oiled pan. I like to make sure they are not thick too, so I make sure they are thin. You want to pan to be medium high heat so you really get the crispy edges. Flip over when they are light brown on the bottom and fry the other side. When they are done place on a paper towel to soak up the oil.
- 1 can of chickpeas (drained)
- 1/2 onion diced
- 3 garlic cloves (grated or minced, I have found grated to be very easy and saves your fingers)
- 1 tsp Cumin
- 1 1/2 -2 Tbsp Gram masala
- Smoked paprika (dash)
- 1 packet taco seasoning (I know it is out of place but I was going to make it tacos first) If you have jar of the taco seasoning like I do, I basically was very liberal with it so I didn’t exactly measure but if in doubt add more!
I know this is an Indian dish but I used a taco seasoning packet and it worked well! Maybe If I do it again I will try it another way and keep you updated! First mix the water and the taco seasoning together, cumin, and gram masala. Then, mix in the chickpeas. Start sautéing the onions till they start to get soft (4-5 mins). The last minute add the garlic. Garlic tends to burn fast sou want to add it towards the end of the sautéing. Add the chickpeas to the onions and reduce down some. I actually added 1/4 cup extra water because I like it a bit saucy!
So then the layering begins!
From the bottom!
Now get ready for the flavors to unfold in your mouth, Mexican meets Indian! Two of my favorite cuisines!
Scrumdiddlyumptious~ The work I use to describe this!
I hope you all enjoy it!
Please write a comment if you try it, I would love to hear what you have to say!