Hot Madras Mix (Tamil Kara Kozhambu) Glazed Sweet Potato Tikki Chaat

Name: Hot Madras Mix (Kara Kozhambu) Glazed Sweet Potato Tikki Chaat
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 400 g – Sweet potatoes (boiled, peeled &amp; mashed); 40 g – Chickpea flour (roasted); 6 g – Rock salt; 4 g – Cumin powder (roasted); 3 g – Red chili powder; 40 g – GrindHaus Hot Madras Mix; 20 g – Jaggery powder; 30 g – Filtered water; 15 g – Cold-pressed groundnut oil (for shallow frying); 50 g – Onion (finely chopped, for garnish); 30 g – Fresh coriander leaves (chopped, for garnish); 20 g – Pomegranate seeds (for garnish); 20 g – Sev (thin gram-flour noodles, optional for crunch)

Why Hot Madras Mix is a perfect fit

Hot Madras Mix is inspired by Tamil Kara Kozhambu — bold tamarind tang, smoky chili heat, sesame nuttiness. When turned into a glaze for sweet potato patties, it creates a perfect sweet–sour–spicy balance. The dish was inspired by the way tamarind chutneys are used in chaats — here, the kozhambu itself becomes the glaze, cutting through the natural sweetness of roasted sweet potatoes.

Hot Madras Mix (Kara Kozhambu) Glazed Sweet Potato Tikki Chaat

Rated 5.0 stars by 1 users

Cuisine

Indian

Servings

Prep Time

20 minutes

Cook Time

20 minutes

Calories

280

Think beyond rice — this chaat-style dish takes the classic tamarind-spice kick of GrindHaus Hot Madras Mix and turns it into a modern street-food experience. Each serving packs ~8 g protein + 5 g fiber, making it indulgent yet wholesome.

Ingredients

400 g – Sweet potatoes (boiled, peeled & mashed)
40 g – Chickpea flour (roasted)
6 g – Rock salt
4 g – Cumin powder (roasted)
3 g – Red chili powder
40 g – GrindHaus Hot Madras Mix
20 g – Jaggery powder
30 g – Filtered water
15 g – Cold-pressed groundnut oil (for shallow frying)
50 g – Onion (finely chopped, for garnish)
30 g – Fresh coriander leaves (chopped, for garnish)
20 g – Pomegranate seeds (for garnish)
20 g – Sev (thin gram-flour noodles, optional for crunch)

Directions

Mash boiled sweet potatoes with chickpea flour, salt, cumin, and chili powder. Shape into 8 medium tikkis.
Heat oil on a flat pan, shallow fry tikkis till golden brown on both sides. Keep aside.
In a small pan, whisk together Hot Madras Mix, jaggery, and water. Simmer 2–3 mins until it turns into a glossy glaze.
Brush or spoon this glaze generously over the hot tikkis.
Plate with chopped onion, coriander, pomegranate, and sev on top.
Serve immediately as a snack or starter.

Recipe Note

sweet potato chaat recipe
fusion tikki recipe, spicy tamarind glaze, Indian street food snack
GrindHaus Hot Madras Mix
clean label, protein rich, vegan snack, tamarind based
Sweet Potato Chaat with Hot Madras Mix | Spicy Fusion Snack
Crispy sweet potato tikkis glazed with GrindHaus Hot Madras Mix — a tangy, spicy twist on chaat that’s vegan, protein-rich, and unforgettable.