Jersey Royal Potato and Cauliflower Tikki Chaat

**Prepare the Potatoes and Cauliflower:** Steam the Jersey Royal potatoes until they are just cooked through but still firm, about 15-20 minutes. Separately steam the cauliflower florets until tender but not mushy, about 8-10 minutes. Let both cool slightly.

**Mash and Mix:** Roughly mash the potatoes. Gently mash the cauliflower florets, leaving some texture. In a large bowl, combine the mashed potatoes and cauliflower.

**Add Flavor:** Add the chopped green chilies, grated ginger, chopped coriander, besan, rice flour, chaat masala, turmeric powder, red chili powder (if using), amchur, and salt to the potato and cauliflower mixture. Mix well to combine.

**Shape the Tikkis:** Divide the mixture into 8-10 equal portions. Shape each portion into a round or oval tikki, about 1/2 inch thick.

**Cook the Tikkis:** Heat the Jersey butter in a large frying pan or on a griddle over medium heat. Place the tikkis in the pan and cook for 5-7 minutes per side, or until golden brown and crispy. Alternatively, you can bake the tikkis in a preheated oven at 180°C (350°F) for 20-25 minutes, flipping halfway through, for a healthier option.

**Assemble the Chaat:** Place 2-3 tikkis on each plate. Drizzle generously with Jersey natural yogurt. Top with tamarind chutney and mint-coriander chutney, according to your preference.

**Garnish and Serve:** Garnish with chopped onion, fresh coriander, and sev. Serve immediately and enjoy!