Aloo Tikki Chaat
Aloo Tikki Chaat is an Indian street-style snack made using crisp Potato Tikki or Patty topped with spicy chole masala, curd and variety of chutneys.
Ingredients
For Aloo Tikki
- 8-9 Potatoes medium sized
- 3-4 tbsp Rice Flour
- 1 tbsp Corn Starch
- 2 Green Chillies finely chopped
- 1 inch Ginger grated
- 3 tbsp Fresh Chopped Coriander
- 1 tbsp Fresh Chopped Mint
- ½ tsp Amchur or Dry Mango Powder
- ¼ tsp Asafoetida or Hing
- ½ tsp Kashmiri Red Chilli Powder
- ½ tsp Coriander Powder
- ½ tsp Jeera Powder
- ½ tsp Rock Salt or Kala Namak
- Oil for shallow frying
- 2 tbsp Ghee
- Salt to taste
For Green Chutney
- 2½ cups Fresh Chopped Coriander
- 1 cup Fresh Chopped Mint Leaves
- 2-3 Green Chillies
- 1 inch Ginger
- ½ tsp Rock Salt or Kala Namak
- 1 tsp Cumin or Jeera Powder
- ½ tsp Chaat Masala
- Juice of half Lime
- Salt to taste
For assembling Aloo Tikki Chaat
- ¾ cup Sweet Tamarind Chutney
- 2 cups Whisked Curd
- Chole Masala as required
- ½ cup Fresh Pomegranate
- 1 cup Nylon or Fine Sev
- Kashmiri Red Chilli Powder for garnishing
- Chaat Masala for garnishing
- Fresh Chopped Coriander for garnishing
- Finely Chopped Onions for garnishing
Instructions
- Wash the potatoes and pressure cook them as whole with salt for 3 whistles
- Drain the water immediately once the pressure releases and peel the potatoes. Do not leave the potatoes long in the cooker as it could get overcooked.
- Refrigerate the cooked potatoes for 3 to 4 hours.
- Grate the chilled potatoes in the largest setting of a grater.
- Now add all the remaining ingredients mentioned in the Aloo Tikki section (except oil and ghee) and mix well.
- Knead the ingredients well to bring together a firm and tight dough. Make sure not to add any water while kneading this. Rest this dough for 10-15 minutes.
- In the meanwhile, prepare the green chutney by grinding all the mentioned ingredients in 'Green Chutney' section.
- Grind in short bursts and do not grind for too long as it would make the chutney bitter. You can add some more lemon juice if required. Transfer the chutney to a bowl and keep aside.
- For making the tikki, take a chapati sized ball of the dough and press between your hands to flatten it. Keep corners slightly thin.
- Now roll the prepared tikkis on plate or flat surface to smoothen the cracks on edges.
- Roll all the remaining tikkis
- Heat oil in a iron skillet or a large shallow tawa. Add two tablespoons of ghee.
- Now add the tikkis to the skillet and cook them on medium flame. Flip the tikkis once it is cooked on one side
- After couple of minutes once the other side also becomes crisp, start pressing the tikkis so that they also get crisp from inside.
- Flip and press and cook on the other side too till the tikkis are golden brown in colour.
- Drain the tikkis on a tissue paper. Continue cooking the remaining tikkis.
- For making the Plain Aloo Tikki Chaat, take the fried hot tikki in a bowl, crush slightly and add a generous amount of sweet chutney, green chutney, a pinch of red chilli powder and chaat masala. Sprinkle fresh pomegranate, chopped coriander and nylon sev.
- For making the Dahi Aloo Tikki Chaat, take the fried hot tikki in a bowl, crush slightly and add 3 to 4 tablespoons of curd, a generous amount of sweet chutney, green chutney, a pinch of red chilli powder and chaat masala. Sprinkle fresh pomegranate, chopped coriander and nylon sev.
- For making the Chole Aloo Tikki Chaat, take the fried hot tikki in a bowl, crush slightly and add one ladle full of chole masala, a generous amount of sweet chutney, green chutney, a pinch of red chilli powder and chaat masala. Sprinkle fresh pomegranate, chopped coriander and nylon sev.
Notes
- Make sure to cook the potatoes just right and it should not be overcooked or watery.
- Refrigerate the potatoes for minimum of 3 hours. Do not skip this step.
- Grating the potatoes gives the tikki an uniform texture.
- Add one or two more tablespoons of rice flour if the dough is sticky. If the potatoes are cooked correctly and refrigerated, the amount of rice flour mentioned in the recipe above should be just right.
- Cook the tikkis on medium flame to get a uniform crisp texture. Also pressing them once the tikkis are partially cooked will make them crisp through inside as well. Do not press the tikkis as soon as it placed in skillet as it would break.
- The tikkis can also be cooked in ghee completely.
- Aloo Tikki Chaat tastes best when the cooked Aloo Tikkis are served hot.