Method

For the aloo tiki boil the potatoes in salt water until tender. Drain and leave until cool enough to handle, then grate into a bowl, discarding the skins as you go. Add the salt, cornflour and white pepper and mix well to combine. Form into 6 patties and set aside.

For the crispy chickpeas, in a large bowl, mix the cornflour, bread flour, salt and chilli powder together, then add 50 ml cold water and mix to a batter. Add the chickpeas and mix well.

Heat the oil in a deep fryer or deep pan to 180 degrees. Have some kitchen paper ready to drain the chickpeas once fried. Using a slotted spoon, carefully lower some of the chickpeas into the oil. Fry for 2 minutes, then remove and drain on kitchen paper. Repeat with the remaining chickpeas.

To make the sweet yoghurt topping, mix the yoghurt with 2 tbsp water and the sugar.

To fry the aloo tiki, heat the ghee in a large frying pan over a medium high heat. Add the potato patties and cook for 2-3 minutes on each side, pressing down on top of the patty to slightly burst the edges so they become nice and crispy.

To assemble, place to aloo tiki in a deep serving plate, and top generously with the yoghurt. Scatter over the chickpeas and trickle over the tamarind drizzle. Delicately dollop small amounts of coriander mint chutney around the plate. Sprinkle toasted cumin and chilli powder over the surface and garnish with coriander