By Ujjainee Roy
September 17, 2024
Aloo Tikki Chaat is not just a beloved North Indian street food, bursting with flavor and texture but also a great snack. It combines crispy, spiced potato patties (aloo tikkis) with a medley of tangy chutneys, cooling yogurt, crunchy sev, and fresh herbs, creating a delightful balance of sweet, sour, and spicy flavors. This dish is not only popular for its irresistible taste but also for how simple it is to prepare at home. Here’s how you can make Aloo Tikki Chaat in just 5 steps!
– 4-5 medium-sized boiled potatoes – ½ cup breadcrumbs – 2 green chilies (finely chopped) – 1 tsp garam masala – 1 tsp cumin powder – 1 tsp coriander powder – Salt to taste – Oil for shallow frying – Tamarind chutney – Green chutney (mint and coriander) – Plain yogurt (whisked) – Chaat masala – Sev (for garnish)
Mash the boiled potatoes and mix in breadcrumbs, green chilies, garam masala, cumin powder, coriander powder, and salt. Shape the mixture into small, round patties (tikkis). Heat oil in a pan and shallow fry the tikkis on medium heat until they turn golden brown and crispy on both sides
Prepare tamarind chutney by mixing tamarind pulp with jaggery and spices, and let it simmer until it thickens. For the green chutney, blend fresh coriander, mint leaves, green chilies, and lemon juice into a smooth paste. Whisk the yogurt to smoothen its consistency.
Prepare tamarind chutney by mixing tamarind pulp with jaggery and spices, and let it simmer until it thickens. For the green chutney, blend fresh coriander, mint leaves, green chilies, and lemon juice into a smooth paste. Whisk the yogurt to smoothen its consistency.
Place the fried aloo tikkis on a serving plate. If you like a bit of crunch, lightly crush the tikkis with a spoon to create a base for the toppings.
Drizzle the tikkis with tamarind chutney and green chutney. Add a generous amount of whisked yogurt on top. Sprinkle with chaat masala, finely chopped onions, and tomatoes for added texture and flavor.
Top the chaat with crispy sev and fresh coriander leaves. Serve immediately while the tikkis are still warm and crispy