Aloo Tikki Chaat
A famous Indian street food of spices flavored crispy potato patty served with sweet curd and chutneys.
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Aloo Tikki Chaat
Course: SnacksCuisine: Vegetarian, IndianDifficulty: Medium4
servings45
minutes40
minutes1
hour25
minutesAloo 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
Ā½ tsp red chilli powder
1 tsp salt
- For Sweet Curd
400 g or 1 Ā½ cups curd
1 Tbsp powdered sugar
Ā½ tsp black salt
- For Mint Coriander Chutney
2 cups mint leaves (avoid the stems as they may turn the chutney bitter)
ā cup coriander leaves (can use the stems)
1-2 green chillies
1 small size onion
Ā½ inch ginger
1 Tbsp lime juice
Ā½ tsp black salt
Ā¼ tsp ground black pepper
ā cup water
- For Sweet Tamarind Chutney
100g tamarind (imli)
3 cups water
100g jaggery
1 Tbsp anardana (dried pomegranate seeds)
Ā½ Tbsp amchur (dry mango powder)
Ā½ tsp black salt
Ā½ 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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