ALOO TIKKI CHAAT
CrispyPotato patty with a peas filling topped with yoghurt and a variety ofchutneys/dips – a very famous Indian street food
Ingredients
Veggies:
- 1 kg potatoes (boiled)
- 400 g peas (boiled)
Other ingredients:
- ¾ cup poha (flaked rice)
- Its optional to use butI definitely wouldn’t want to make my patty without this. Adds a perfect crispyouter layer to the patty.
- 3 tbsp cornflour
- 1 tbsp oil Extra oil for shallow frying the patty
- ¼ tsp asafoetida
- 2 tsp gram flour (besan)
Seasonings:
- 1 tsp salt (or to taste)
- 1 tsp chilli powder
- 1 tsp cumin seeds powder (zeera)
- 1 tsp fennel seedspowder (saunf)
- 1 tsp dried mango powder (amchoor powder) or chat masala
Fordips
- Tamarind sauce https://www.getsetcook.co.uk/post/tamarind-chutney
- Youcan also use the bottle from the shop or follow the link to make it at home
- Green chutney https://www.getsetcook.co.uk/post/green-chutney Yoghurt
- Mixin some salt to taste, a pinch of sugar and some milk to give yoghurt a flowyconsistency
Forgarnishing (optional)
- Thin crispy Potatosticks
- Pomegranate seeds
Instructions
Patty
- Wash and soak poha in a bowl of water for about 5-10 minutes.Sieve and drain the water. Let it stay in the sieve for few minutes until allthe water drains.
- Mash the boiled potatoes. I prefer to grate them rather than usinga masher as it’s quicker to get a smooth texture.
- Add poha, cornflour and mix it together properly. Form like adough and keep aside.
- In a pan add oil. When warm add asafoetida, peas with all the seasonigsand fry for few minutes.
- Add some water, cover and cook for 10-15 mins. Open the lid anddry out all the water (if any).
- In a separate pan dry roast the gram flour for few minutes untillight brown.
- Mix the gram flour in the cooked peas and mash them completely.
- Once cooled, divide the mixture into small portions and prepareround shape balls.
- Divide the potato mixture into small portions (bigger than the peaballs). Watch the video attached to form the tikki.
- Heat oil in a deep pan. Enough to shallow fry the tikki. Fry thetikkis in batches on medium high flame. Turn sides whilst frying until goldenbrown and crisp on each side. Fry all and keep aside.
- Tikkis can be prepared to this stage before serving.
- At the time of serving, heat a pan and brush some oil. Flatten thetikki with your palm and cook on each side. This will give a really crispy andcrunchy outer layer. It takes literally few minutes to do this process. Turnand fry on both sides.
Serving suggestions:
- Prepare the chat asshown in the video below
Notes
- Patty can also be made without the filling.