Aloo Tikki Chaat

Aloo Tikki Chaat is a popular North Indian street food and my all time favourite. I love the blend of the tangy tamarind chutney and the spicy coriander-mint chutney along with the crispiness of the sev used in garnishing. This simple looking snack is like a bomb which burst into your mouth, releasing all the different favours. Even thinking about it makes me drool!

Ingredients :

Aloo Tikki :
3 medium sized potatoes (Boiled, peeled and mashed)
2 Green chillies, finely chopped
A small piece of Ginger, Finely chopped
2 tablespoons Corn Flour
1 teaspoon Lemon Juice
2 teaspoon Dry Pomegranate seeds
1/2 teaspoon Garam Masala
Fresh Coriander leaves, Finely chopped
Salt to taste

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-Take the mashed potatoes in a bowl and to it add all the above ingredients. Mix well and keep aside.
-Take medium sized potion from the mixture and shape them into round ball. Flatten the ball using your hands.
-Heat a non-stick pan and apply a teaspoon of oil on it.
-Place the tikkis on the pan and keep turning their side at regular intervals so that they are cooked properly on both the sides.
-Remove them when they turn crisp and golden on both the sides.

Spinach Fritters:
About 10 medium sized Spinach leaves
½ cup besan
2 tbsp rice flour
¼ tsp ajwain (carom seeds)
Water

-Remove the stem from the Spinach, wash the leaves throughly in water and dry them with the help of a clean cloth
-In a bowl add all the above ingredients required for the Spinach fritters and make thick paste by adding water to it. The consistency should not be watery as we need to coast the leaves with it.
-Heat some oil in a frying pan.
-Coat each spinach leaves with the batter and fry them in the oil until crisp and golden in colour
-With the help of tissue drain excess oil from the fritters.

Papad Fitters:
2 Lijjat papad
½ cup besan
2 tbsp rice flour
¼ tsp ajwain
Water

-Cut each papad into 8 halves.
-In a bowl add all the above ingredients required for the Papad fritters and make thick paste by adding water to it. The consistency should not be watery as we need to coat the Papad with it.
-Heat some oil in a frying pan.
-Coat each Papad piece with the batter and fry them in the oil until crisp and golden in colour
-With the help of tissue drain excess oil from the fritters.

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Garnish:

1 Small Onion, Finely chopped
1 Small Tomato, Finely chopped
Half a cup of yogurt, beaten
Green chutney (I used coriander-mint homemade chutney)
Tamarind chutney
Sev
1/4 cup Boiled chickpeas
Chaat masala
Cumin powder
Chili powder
Raisins (optional)

Assembling the Chaat:

-Place 2 aloo tikkis onto a serving plate.
-Top each tikki with little bit of green chutney and tamarind chutney
-Place some Spinach and Papad Fritters oven them.
-Sprinkle onion, chickpeas and sev over it followed by beaten curd.
-Again put some green chutney and tamarind chutney.
-In the end sprinkle red chilli powder, cumin powder and chaat masala powder over it. Top it with tomatoes and raisins.

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3 thoughts on “Aloo Tikki Chaat

  1. It takes a lot for someone to make their presence feel with them not being actually present there. And you have done exactly that. All you dishes/recipes (hope its the right word :P) makes anyone feel hungry and take a bite. #MOUTHWATERING … 🙂
    Great job Swati .. Good going. 🙂

    Like

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