Aloo Tikki Chat
Ingredients
- 2 boiled potato (peeled & mashed)
- ½ tsp kashmiri red chilli powder / lal mirch powder
- ¼ tsp turmeric / haldi
- 2 tbsp corn flour
- ½ tsp garam masala
- ½ tsp aamchur / dry mango powder
- 4 tsp oil (for roasting)
- ¼ tsp chaat masala
- salt to taste
- ½ tsp ginger-garlic paste
for chaat (1 serving):
- 2 tbsp curd yogurt
- 1 tbsp green chutney
- 1 tbsp tamarind chutney
- pinch of kashmiri red chilli powder / lal mirch powder
- pinch of salt
- 1 tbsp onion (finely chopped)
- 1 tbsp tomato (finely chopped)
- handful of sev (fine)
- pinch of cumin powder / jeera powder
- pinch of chaat masala
- Rinse 4 medium potatoes, then place them in a 2-liter pressure cooker. Add 12 teaspoon salt as well. Just enough water should be added to cover the potatoes. On a medium burner, pressure cook the potatoes for 4 to 5 whistles, or until they are softened and mashable.
- Peel and thoroughly mash the potatoes once they are warm. Completely let the mashed potatoes to cool.
- Add 14 teaspoon each of the following: dry mango powder, 12 teaspoon each of ginger, cumin, and Kashmiri red chilli powder, 12 teaspoon each of chaat masala, and 14 teaspoon each of turmeric powder.
- Next, include 1/4 cup of finely chopped coriander leaves and salt to taste.
- Include 4–5 tablespoons of rice flour.
- Mix thoroughly. Check the flavour and, if necessary, add more chaat masala, red chilli powder, dry mango powder, or salt.
- Shape the tikki mixture into balls of a medium size. Create tikkis or patties by moulding or fl exing them.
- Heat 1 to 2 tablespoons of oil in a frying pan or tawa. Place the aloo tikkis on the tawa or pan with the flame still on medium.
- Start frying the tikkis.
- Flip each tikki and fry the second side after the first side is golden and crisp.
- When the second side is crisp and golden, flip the tikkis once more.
- Fry the alu tikki until they are all crisp and uniformly brown, flipping once or twice more.
- Take out the tikkis and set them on paper towels for the kitchen. Add 1.5 to 2 tablespoons of oil to the next batch of fries and proceed similarly.
- Place 1/2 cup of fresh curd in a bowl and whisk until smooth.
- Distribute two to three aloo tikkis on each serving dish or platter. To begin assembling the tikkis, they must be hot.
- Add curd as necessary. You can skip the curd if you like.
- Add some green chutney after that. As needed, add.
- Add some sweet tamarind chutney right now. As needed, add.
- Distribute one to two pinches of black salt and two to three pinches of chaat masala throughout. Add some sev, chopped onions, and chopped coriander leaves at this point.
- Serve aloo tikki chaat right away.
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