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Steps for Making Aloo Tikki Chaat
- Pressure cook 3-4 potatoes, I usually cook it for 1 whistle and then 8 minutes. Turn the heat off and let it cool
- Soak around half a cup of tamarind in water for half an hour
- Extract all the tamarind pulp out and transfer to a stove and turn the heat on
- Add only quarter cup of water and stir
- Now add 2 tablespoons of roasted jeera powder
- Add 2 teaspoon of chunky chaat masala and mix
- Add 1/4 teaspoon of chilli powder and mix
- Add 2 tablespoons of sugar and mix
- Add half a spoon of powdered hing or asafoetida and mix
- Add salt per taste and mix
- Keep stirring and let it thicken for around 5 minutes, remove from the heat and keep aside
- Next is the Green Chutney
- Add 1 cup of fresh coriander
- Add 1 cup of fresh pudina or mint
- The green chillies here are spicy, I’ve added only 1 here!
- Add 1 inch fresh ginger
- Next add 2 tablespoons of aloo bhujiya or potato sev and salt per taste
- Next add 1 tablespoon chunky chaat masala
- Add around 2 tablespoons of water
- The pressure cooker should be cool now, take the potato or aloo’s out and carefully peel them
- Mash them using a masher
- Next add 1 cupful of breadcrumbs
- Add 1 teaspoon of roasted coriander and ajwain or carom seeds sometimes also called bishop’s weed
- Add 1 teaspoon of kalonji or nigella seeds
- Add salt per taste
- Mix slightly with a spoon
- Add some freshly cut coriander and mix
- Next add 1/4 teaspoon chilli powder and mix again using a spoon
- Add half cup more of breadcrumbs for binding and mix again
- Add a tablespoon of Kasuri Methi or dried fenugreek leaves and mix
- Separate them into 12 portions
- I’ve coated the cutlets in aloo bhujia and breadcrumbs
- Roast the aloo Tikki or cutlet golden brown, I’ve used half a tablespoon of cooking butter for 2 Tikki’s
- Roasting it takes only about 5 minutes on both sides
- Transfer to a plate and serve it along with the imli chutney and spicy green chutney
- Grill it or pan fry it gold, serve it when it is hot!
