Aloo Tikki Chaat Recipe
Aloo Tikki Chaat is a delicious Indian street food of crisp potato tikki loaded with curd, chutney, and spices. Learn how to make Delhi style tikki chaat.
Servings: 6 tikki (cutlet)
Calories: 135kcal
Equipment
Ingredients
Ingredients For Aloo Tikki (Potato Patties):
- 3 large - size boiled potato
- ½ Cup dried white peas (safed matar)
- ¼ Cup chana dal (Bengal Gram)
- 1 tablespoon corn flour (corn starch)
- Salt to taste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon mango powder (amchur)
- 1 teaspoon cumin powder (jeera powder)
- ¼ teaspoon asafoetida (hing)
- ¼ Cup chopped coriander leaves
- 2 tablespoon cooking oil + for shallow frying
Ingredients To Make Aloo Tikki Chaat:
- 1 Cup curd (dahi)
- ¼ Cup green mint chutney (see recipe here)
- ¼ Cup sweet tamarind chutney
- 1 tablespoon bhujia sev
- a pinch of red chili powder
- a pinch of cumin powder (jeera powder)
- 1 tablespoon chopped fresh coriander leaves
Instructions
Prep For Aloo Tikki:
- To prepare the Aloo Tikki Chaat, soak the white peas and chana dal for 5 hours. Next, cook in a pressure cooker along with a teaspoon of salt and 1 cup of water for 3 whistles over low heat. Transfer cooked lentils in a colander to drain excess liquid.
- Meanwhile boil the potato, peel and grate them. Keep in the fridge until required.
- Next heat a teaspoon of oil in a saute pan. Add spices, asafoetida followed by cooked peas, and dal. Stir to combine and fry for next few minutes so that all the liquid dries up. Mash the lentil mixture to a smooth consistency. Transfer to a bowl, add chopped coriander leaves and set aside to cool down completely.
- Mix cornflour and salt to taste in the grated potato, mix to combine and try to form a non-sticky dough. Make sure no lumps remain in the potato mixture.
How To Make Aloo Tikki:
- To shape the aloo tikki, take a small portion of mashed potato in between your palms. Roll it and gently flatten it using fingers. If the potato mixture seems sticky, moisten your fingers with a teaspoon of oil.
- Make a well in the center of the potato ball, fill in a teaspoon of lentil stuffing. Close the edges. Gently flatten the tikki once again to get the thickness of an inch or so. Similarly, shape all the patties.
- Heat oil in a frying pan over medium flame.
- Shallow fry the potato tikki in small batches over low-medium heat. While shallow frying keep on gently pressing the tikki to evenly cook from all sides.
- Do not flip tikki again and again. Let it turn crisp from one side, flip and then cook from other side. Once cooked transfer to a metal colander or sieve.
How To Make Aloo Tikki Chaat:
- Whisk curd nicely to a smooth dropping consistency. Add a tablespoon of water or milk if required to get the desired consistency.
- To serve Aloo Tikki Chaat, arrange tikki in a plate, add a spoonful of whisked curd, a teaspoon of each chutney, and sprinkle spices as per your taste.
- Sprinkle bhujia sev, chopped coriander and serve immediately.
Video
Notes
- Make sure to grate the potatoes and not mash them. This is to ensure smooth, lump-free potato dough.
- Do not add too much water while boiling the lentils. One or two cups is enough for pressure cooking.
- If you do not have white peas, use ½ cup of chana dal. Soak it for 2 - 3 hours only.
- Do not overstuff the potato casing with the lentil mixture. Otherwise, the outer casing will tear.
- Always fry potato tikki over low-medium heat to get the perfect color and crisp texture.
- You can fry potato tikki in an air-fryer as well. Brush uncooked potato tikki with oil on both sides. Arrange them in the air fryer basket. Do not overcrowd the fryer basket. Cook each side at 190 degrees celsius for 10 minutes. If you need more crisp then cook for 15 minutes each side.
- If you serve aloo tikki without curd or yogurt. It is a vegan snack.
Nutrition
Calories: 135kcal | Carbohydrates: 14.9g | Protein: 2.4g | Fat: 7.5g | Fiber: 2g