Aloo Tikki Chaat

Aloo Tikki Chaat is a supremely fashionable and delicious dish that may be seen and loved on the streets of North India. This tangy dish has aloo tikki or fried potato patties topped with candy and bitter tamarind chutney, spicy inexperienced chutney, curd (yogurt) and different tidbits. Leading to a gorgeous mixture of flavors and textures. Since it is a Delhi fashion Aloo Tikki Chaat recipe, I haven’t added sev, onions or papdi.

aloo tikki chaat served in individual wooden bowls with spoons and text layovers.

About Aloo Tikki Chaat

Aloo Tikki Chaat is among the easiest chaats you could ever think about of, and this doesn’t even want any experience in cooking. Sure, you do need to maintain the weather, viz the chutneys, spices and toppings, prepared. Whereas making the aloo tikki is kind of a simple job, assembling the chaat is simpler.

The aloo tikkis on this chaat preparation are the essential ones, not with none additional filling in them. Although, you’ll be able to utterly go along with your artistic intuition and fill them up with a boiled inexperienced peas (matar), cooked chana dal, grated cottage cheese (paneer) or chopped dry fruits stuffing.

Whereas I’m additionally going to say extra particularly in regards to the aloo tikki later on this put up, listed below are the two chutney recipes you could make at dwelling itself. Then, the general Aloo Tikki Chaat generally is a recipe constructed from the scratch. Belief me, you’ll solely be pleased and pleased with your self.

  • Green Chutney – Make it with contemporary coriander leaves (cilantro), contemporary mint leaves or with each. This particular recipe is a spicy one made with simply coriander leaves.
  • Imli Chutney – It is a candy and bitter one made with tamarind (imli) and jaggery.

Extra On The Recipe

I’ve saved the recipe of this Aloo Tikki Chaat on the more healthy facet by not deep frying the potato tikki, not even shallow frying. However, simply pan frying in slightly little bit of oil. Often, road fashion aloo tikkis are fried in copious quantities of oil. I’ve used about 1.5 tablespoons oil for frying every batch of 5 aloo tikkis.

You’ll be able to add variations to this chaat by garnishing additionally with contemporary pomegranate arils, finely chopped onions, some sev and crushed papdi. Since, my recipe is nearer to the one accessible on the streets of Delhi, I haven’t added any of this.

The easiest way to relish this Aloo Tikki Chaat is by consuming it as quickly as it’s ready. You’ll get about 10 medium dimension aloo tikkis with this recipe. Nonetheless, this quantity will differ with the dimensions of the tikki you wish to have.

Step-by-Step Information

The way to make Aloo Tikki Chaat

Make Potato Tikki combination

1. Rinse and take 4 medium potatoes in a 2 liter stovetop stress cooker. Add ½ teaspoon salt and sufficient water nearly overlaying the potatoes.

Stress cook dinner on medium warmth for 4 to five whistles or until the potatoes are softened and develop a mashable consistency.

When the stress drops naturally within the cooker, then solely open the lid. Rigorously drain all of the water totally and put aside the cooked potatoes to chill.

pressure cooked potatoes.

2. When the potatoes change into heat, peel and mash properly. Let the mashed potatoes cool utterly.

mashed potatoes.

3. As soon as the mashed potatoes cool, add the next listed floor spices:

  • ¼ teaspoon turmeric powder
  • ½ teaspoon ginger powder
  • ½ teaspoon cumin powder
  • ½ teaspoon Kashmiri purple chili powder
  • ½ teaspoon chaat masala
  • ½ teaspoon dried mango powder
spice powders added to mashed potatoes.

4. Then, add ¼ cup chopped coriander leaves and salt as per style.

chopped coriander leaves and salt added to the mashed potatoes.

5. Add 4 to five tablespoons rice flour. You may additionally use bread crumbs, cornstarch as a substitute of rice flour.

rice flour added to the mashed potatoes.

6. Combine very properly. Examine the style and add extra chaat masala, purple chili powder, dried mango powder or salt, if required.

ingredients mixed well with the mashed potatoes.

7. Make medium dimension balls from the combination. Form or flatten them into spherical flattened patties.

two aloo tikkis shaped from the prepared mixture.

Fry Potato Tikki

8. Warmth 1.5 to 2 tablespoons oil on a tawa or skillet or frying pan. Preserve the warmth to medium after which place the aloo tikki on the tawa or pan.

aloo tikkis kept on hot oil on a pan.

9. Start to fry the tikkis.

frying aloo tikkis.

10. When one facet is golden and crisp, flip every tikki and fry the second facet.

aloo tikkis flipped after one side being golden.

11. Flip the tikkis once more when the second facet is golden and crisp.

aloo tikkis flipped again after the second side being golden.

12. Flip a few times extra and fry until all of the potato patties are crisp and evenly golden.

frying aloo tikkis till evenly golden from both sides.

13. Take away the potato tikkis and place them on kitchen paper towels. For frying the subsequent batch, once more add 1.5 to 2 tablespoons oil and fry in an analogous method.

fried aloo tikkis on kitchen paper towels.

Make Aloo Tikki Chaat

14. In a bowl, take ½ cup contemporary curd (yogurt) and whisk until clean.

curd whisked till smooth.

15. Place 2 to three fried aloo tikkis in every serving plate or bowl. The tikkis need to be sizzling once you begin assembling them.

two fried aloo tikkis each placed in two serving bowls.

16. Pour some whisked curd as required. Curd will be skipped if you need.

aloo tikkis topped with some whisked curd.

17. Then, drizzle some Green Chutney. Add as required.

green chutney drizzled on the curd.

18. Now, drizzle some candy Tamarind Chutney. Add as required.

sweet tamarind chutney drizzled on the green chutney and curd.

19. Sprinkle 2 to three pinches of chaat masala and 1 to 2 pinches of black salt throughout. At this step you’ll be able to add some sev, chopped onions and chopped coriander leaves.

chaat masala and black salt sprinkled all over.

20. Serve Aloo Tikki Chaat instantly.

aloo tikki chaat served in individual wooden bowls with spoons and text layover.

Why This Recipe Works

Aloo Tikki is definitely a celeb on this planet of road meals in North India. Regardless of what number of occasions you’ve gotten eaten it, there’s all the time extra to it and you actually can’t get tired of it, ever. Similar goes for the class of dish referred to as chaat. As a result of, for an Indian, chaat is nearly their lifeline! You’ll be able to’t separate each these from us.

So, when introduced collectively as this Aloo Tikki Chaat, it’s solely fireworks! A filling and smashing snack to satiate all of your starvation cravings. Additionally, Aloo Tikki in itself is flexible. Beside utilizing it on this recipe, you can also make fusion dishes like Aloo Tikki Burger, Aloo Tikki Chole, Frankie and extra with it.

Aloo Tikki Chaat is a certain shot winner preparation. Spicy, candy, bitter, salty, tangy, savory, crispy, crunchy – identify the profile, it’s all there on this dish. A novel amalgamation of flavors and textures. What’s extra superior is you could customise it, and switch it into an much more bingeworthy dish!

Extra Chaat Recipes To Attempt!

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aloo tikki chaat recipe

Aloo Tikki Chaat

Aloo tikki Chaat is tremendous scrumptious chatpata dish. In Aloo Tikki Chaat fried potato patties are topped with a tangy candy tamarind chutney and spicy inexperienced chutney together with curd (yogurt).

5 from 9 votes

Prep Time 15 minutes

Prepare dinner Time 15 minutes

Whole Time 30 minutes

For aloo tikki combination

Different components

Making aloo tikki combination

  • Rinse after which take potatoes in a 2 litre stovetop stress cooker. Additionally add ½ teaspoon salt. Add sufficient water nearly overlaying the potatoes. 

  • Stress cook dinner for 4 to five whistles on medium warmth or until the potatoes are softened, fork tender and of a mashable consistency.

  • Let the stress drop naturally within the cooker. Then solely open the lid. Rigorously drain all of the water and maintain the potatoes apart on a plate to chill.

  • When the potatoes change into heat, peel them and mash properly. Let the mashed potatoes cool utterly.

  • Then add turmeric powder, ginger powder, cumin powder, kashmiri purple chilli powder, chaat masala and dry mango powder.

  • Additionally add ¼ cup chopped coriander leaves and salt as per style.

  • Add 4 to five tablespoons rice flour. Combine very properly.

  • Examine the style and add extra chaat masala or purple chilli powder or dry mango powder or salt if required.

  • Make medium sized balls from the aloo tikki combination. Form or flatten them in to tikkis or patties.

Frying potato tikki

  • Warmth 1.5 to 2 tablespoons oil on a skillet or tawa or frying pan. Preserve the warmth to medium after which place the aloo tikkis on the tawa or pan.

  • Start to fry the aloo tikkis. when one facet is golden and crisp, flip every tikki and fry the second facet.

  • Flip the tikkis once more when the second facet is golden and crisp.

  • Flip a few times extra and fry until all of the alu tikkis are crisp and evenly golden.

  • Take away aloo tikki and place them on kitchen paper towels. For frying the subsequent batch once more add 1.5 to 2 tablespoons oil and fry in an analogous method.

Assembling and making aloo tikki chaat

  • In a bowl, take ½ cup of contemporary curd and whisk until clean.

  • Place 2 to three aloo tikkis in every serving plate or bowl. The aloo tikkis need to be sizzling once you begin assembling them.

  • Pour some curd as required.

  • Then drizzle some inexperienced chutney. Add as required.

  • Now drizzle some candy tamarind chutney. Add as required.

  • Sprinkle two to 3 pinches of chaat masala and 1 to 2 pinches of black salt throughout. At this step you’ll be able to add some sev, chopped onions and chopped coriander leaves.

  • Serve aloo tikki chaat instantly.

  • To bind the potato tikki combination, as a substitute of rice flour, you’ll be able to add bread crumbs, cornstarch and tapioca flour. 
  • Add the rice flour or cornstarch or any binding ingredient solely after the mashed potatoes have cooled. 
  • Mash the potatoes very properly. It helps when you grate the cooked potatoes first after which mash them.
  • You’ll be able to even shallow fry the aloo tikki as a substitute of pan frying them.
  • If you happen to want, add extra inexperienced chillies within the inexperienced chutney to make a spicy inexperienced chutney topping for the aloo chaat. 
  • Recipe will be halved or doubled or tripled.

Diet Information

Aloo Tikki Chaat

Quantity Per Serving

Energy 225 Energy from Fats 90

% Each day Worth*

Fats 10g15%

Saturated Fats 2g13%

Trans Fats 1g

Ldl cholesterol 3mg1%

Sodium 260mg11%

Potassium 742mg21%

Carbohydrates 29g10%

Fiber 4g17%

Sugar 1g1%

Protein 6g12%

Vitamin A 416IU8%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 21mg25%

Vitamin E 4mg27%

Vitamin Okay 3µg3%

Calcium 81mg8%

Vitamin B9 (Folate) 31µg8%

Iron 9mg50%

Magnesium 44mg11%

Phosphorus 94mg9%

Zinc 1mg7%

* P.c Each day Values are based mostly on a 2000 calorie weight loss program.

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This Aloo Tikki Chaat recipe from the archives first printed in December 2017 has been republished and up to date on November 2022.

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