Aloo Tikki Chaat
Aloo Tikki Chaat is an emotion! The taste is amazing and each house has its own unique take on it. This recipe is very different from the one my own mother makes. It is ready really quick and it is amazing as a snack. The first time I had aloo tikki as a chaat was by accident! My mother had made her famous bhelpuri and we had some chutney left. She made aloo paratha or potato bread for dinner and we had some cooked potato stuffing remaining. So we made cutlets and had them with the tangy imli sauce and the spicy minty green chutney. For those of you who don’t know any Indian language, chutneys are various types of sauces we make at home.
Ingredients
- 3-4 potatoes
- Half a cup of tamarind and enough water to soak tamarind
- Quarter cup of water
- 2 tablespoons of roasted jeera or cumin powder
- 2 teaspoon of chunky chaat masala and mix
- 1/4 teaspoon of chilli powder
- 2 tablespoons of sugar
- Salt Per Taste
- half a spoon of powdered hing or asafoetida
- 1 cup of fresh coriander or cilantro
- 1 cup of fresh pudina or mint
- 1 green chilli or more based on how spicy you like it
- 1 inch fresh ginger
- 2 tablespoons of aloo bhujiya or potato sev
- Salt Per Taste
- Next add 1 tablespoon chunky chaat masala
- 2 tablespoons of water
- Add 1 cupful of breadcrumbs
- Roasted coriander and ajwain or carom seeds
- 1 teaspoon of kalonji or nigella seeds
- Some freshly cut coriander
- 1/4 teaspoon chilli powder
- Half cup more of breadcrumbs
- 1 tablespoon of Kasuri Methi or dried fenugreek leaves
- Aloo bhujia or Potato sev and breadcrumbs
- Aloo Bhujia for garnishing
Instructions
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!