A delicious recipe for potatoes-a favorite Indian street snack that transforms crispy spice potatoes into tangy yogurt, zesty sauce and crunchy tastes. Aloo Tikki Chaat is a Crispy, golden-brown potato serves because the base, crowned with cool, creamy yogurt and tangy tamarind and sparkling green chutneys. Decorated with sprinkles of onions, sev, this dish is best for appetizer, snacks or lighter lunch.
Ingredients:
For Aloo Tikki:
- Boiled potatoes: 3 medium, mashed
- Green peas (optional): 1 cup, boiled
- Green chili: 1-2, finely chopped (adjust to taste)
- Ginger Paste: 1 TSP
- Red chili powder: 1/2 tsp
- Cumin powder: 1/2 tsp
- Garam Masala: 1/4 tsp
- Salt: to taste
- Fresh coriander leaves: 2 tablespoons, chopped
- Gram flour (Besan): 1-2 tablespoons
- Corn flour :1-2 tablespoons
To fry:
- Oil: For shallow frying
For Chaat Toppings:
- Plain yogurt: 1 cup, whisked up to smooth
- Tamarind sauce: 1/4 cup
- Green coriander-tanks of sauce: 1/4 cup
- Chaat Masala: 1 / 2 tsp
- Onion: 1 small, finely chopped
- Sev: a generous handful of (optional)
- Pomegranate Seeds: 1 / 2 cups (optional)
- Fresh coriander leaves: for decoration
- Salt and pepper: to taste
Instructions
- Preparing the Potato Mixture:
- Take a large bowl, include the mashed potatoes, boiled green peas, chopped green chilies, ginger paste, red chili powder, cumin powder, garam masala, salt, chopped coriander, gram flour and some corn flour .
- Mix properly everything together until the combo holds collectively. Adjust the seasoning as wanted.
- Form the Tikkis:
- Divide the mixture into identical quantities and shape them into spherical, flattened patties. Press gently to make sure they keep their form.
- Fry the Tikkis:
- Heat oil in a non-stick pan over medium warmth. Shallow fry the tikkis until golden and crisp on each sides , about 3–4 mins.
- Once accomplished, transfer them onto paper towels to empty any excess oil.
- Assemble the Chaat:
- Place the hot tikkis on a serving platter. Evenly drizzle the whisked yogurt over the tikkis.
- Follow this with a drizzle of red tamarind chutney and green chutney for stability the flavors.
- Sprinkle a pinch of chaat masala over the top.
- Garnish and Serve:
- Top with finely chopped onions, sev, and, if desired, pomegranate seeds for a burst of color and beauty.
- Garnish with sparkling coriander leaves and add salt and pepper if wanted.
- Serve straight away to enjoy the textures and flavors.
Additional Tips
- Healthy Alternative: For a lighter model, try baking the tikkis at 400°F (200°C) for approximately 15-20 mins, flipping halfway thru.
- Customize the Base: You can also upload boiled chickpeas or roasted peanuts for additional crunch.
- Chutney Variations: Feel free to alter the portions of tamarind and green chutney based totally for your flavor desire. A little greater of both can intensify the candy-tanginess of the chaat.
