Aloo Tikki Chaat

Tarla.Dalal's picture

Apr. 12, 2017

Think chaat and this is one of the first options that comes to mind. The Aloo Tikki Chaat needs no introduction to those who are familiar with the street foods of India. Very famous in Mumbai and North India, this chaat is now available all over the country even in small eateries and roadside stalls! Crunchy and succulent tikkis made of potatoes are bathed in curds and spruced up with sweet and green chutneys and an exciting mix of spice powders. A garnish of sev adds crunch to the Aloo Tikki Chaat while pomegranate gives you spots of nice juicy sweetness. Much loved by all, this chaat is definitely one worth trying to make in your own kitchens. Make it with a flourish like the roadside vendors do and serve it with love, for your family and friends to relish.

Ingredients

Curd 1 Cup (16 tbs)
Powdered sugar 2 Teaspoon
Imli chutney 8 Teaspoon
Green chutney 8 Teaspoon
Cumin seed powder 1 Teaspoon
Chaat masala 1/2 Teaspoon
Black salt 1/2 Teaspoon
Nylon sev 4 Tablespoon
Coriander 4 Teaspoon
Pomegranate 4 Tablespoon
For the aloo tikki:
Potatoes 2 1/2
Coriander 1/2 Cup (8 tbs)
Green chillies 2 Teaspoon
Cornflour 2 Tablespoon
Salt To Taste
Oil 2 Cup (32 tbs)

Directions

MAKING:

For the Aloo tikki:

1. Combine all the ingredients in a deep bowl and mix well.

2. Divide the mixture into 8 equal portions.

3. Roll and shape each portion into a 63 mm. (2) round flat tikki.

4. Heat the oil in a broad non-stick pan and deep- fry 4 tikkis at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.

5. Then, combine the curds and sugar in a deep bowl, mix well using a whisk. Keep aside.

SERVING:

6. Just before serving, place 2 aloo tikkis on a serving plate.

7. Spread cup of curd-sugar mixture, 2 tsp of khajur imli ki chutney, and 2 tsp of green chutney evenly over it.

8. Sprinkle tsp of cumin seeds powder, tsp of chaat masala and of black salt evenly over it.

9. Finally sprinkle 1 tbsp of nylon sev, 1 tsp of coriander and 1 tbsp of pomegranate evenly over it.

10. Repeat steps 2 to 5 to make 3 more plates. Serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4