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Aloo Tikki Chaat

A famous Indian street food of spices flavored crispy potato patty served with sweet curd and chutneys.

aloo tikki chaat served in a plate with sauces , curd and garnishes on the side
aloo tikki chaat ingredients
aloo tikki or patties before cooking placed on a wooden board
cooked aloo tikkis served in a plate
mint coriander chutney served in a bowl
imli chutney
aloo tikki chaat served in a plate
aloo tikki chaat served in a plate with zoomed in photo

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Aloo Tikki Chaat

Course: SnacksCuisine: Vegetarian, IndianDifficulty: Medium
Servings

4

servings
Prep time

45

minutes
Cooking time

40

minutes
Total time

1

hour 

25

minutes

Aloo tikki chaat is a famous Indian street food of spices flavored crispy potato patty served with sweet curd and chutneys.

Ingredients

  • For Aloo Tikki
  • 5-6 medium-size potatoes, boiled and lightly mashed

  • 5-6 soft bread (white/brown), broken into small pieces

  • 1 tsp garam masala

  • 1 tsp chaat masala

  • ½ tsp red chilli powder

  • 1 tsp salt

  • For Sweet Curd
  • 400 g or 1 ½ cups curd

  • 1 Tbsp powdered sugar

  • ½ tsp black salt

  • For Mint Coriander Chutney
  • 2 cups mint leaves (avoid the stems as they may turn the chutney bitter)

  • ⅔ cup coriander leaves (can use the stems)

  • 1-2 green chillies

  • 1 small size onion

  • ½ inch ginger

  • 1 Tbsp lime juice

  • ½ tsp black salt

  • ¼ tsp ground black pepper

  • ⅔ cup water

  • For Sweet Tamarind Chutney
  • 100g tamarind (imli)

  • 3 cups water

  • 100g jaggery

  • 1 Tbsp anardana (dried pomegranate seeds)

  • ½ Tbsp amchur (dry mango powder)

  • ½ tsp black salt

  • ½ tsp red chilli powder

  • For Garnishing
  • 1 large onion, thinly sliced

  • 1 cup julienne beetroot

  • 1 cup julienne carrot

  • 1 cup pomegranate

  • chaat masala

  • ground cumin

  • Ghee for cooking

Directions

  • In a large mixing bowl mix all the ingredients for aloo tikki and form a dough and set it aside for later use.
  • Prepare the sweet dahi by whisking together all the ingredients in a medium size bowl and refrigerate.
  • Prepare the mint chutney by blending all the ingredients in a blender until smooth. Use water as required and set the chutney aside.
  • To prepare the tamarind chutney, soak the tamarind in hot water for at least 20 minutes. Then remove the seeds and add the pulp and water in a blender to blend until smooth.
  • Heat a saucepan on medium heat and add the tamarind puree along with the remaining ingredients for the chutney. Mix and bring it to a boil, stir, check for sweetness and add more jaggery if required. Turn off the heat when the sauce is thickened. Strain the chutney and let it cool down.
  • Heat a tawa or a flat pan, apply some ghee and place the aloo tikkis. Apply ghee on both sides, slightly press and flatten using a spatula and cook on both sides until golden and crispy.
  • Assemble the chaat by placing the tikkis on a plate, followed by a few tablespoons of sweet curd, a few teaspoons of sweet tamarind and mint chutneys. Finally garnish with onions, beetroots and carrots, and sprinkle some chaat masala and ground cumin on the top.
  • Serve this hot plate of chaat with chilled dahi and enjoy.

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