Aloo Tikki Chaat

Patties made of boiled potatoes and peas served on a bed of spicy chickpeas and topped with whisked yogurt, lip-smacking chutneys, chopped onions, spices and fresh coriander leaves.

Time: 40 minutes

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Ingredients

  1. Ingredients for Aloo Tikki:
  2. 4 medium-sized potatoes (boiled, peeled & mashed)
  3. 1/2 cup boiled green peas
  4. 2 slices of brown bread
  5. 11/2 teaspoons freshly ground ginger
  6. 11/2 teaspoons freshly ground green chillies or to taste
  7. 2 tablespoons finely chopped coriander leaves
  8. 1 teaspoon chat masala
  9. Oil for deep-frying
  10. Salt to taste
  12. Ingredients for Serving:
  13. 1 cup whisked yogurt (curd)
  14. 2 cups cooked chana masala (recipe link at the bottom)
  15. 1 cup mint chutney (recipe link at the bottom)
  16. 1/2 cup tamarind chutney (recipe link at the bottom)
  17. 1 tablespoon roasted cumin powder
  18. 1 teaspoon red chilli powder (optional)
  19. 1/2 cup finely chopped onions
  20. 1 tablespoon finely chopped coriander leaves

Method

  1. In a large bowl, combine all the ingredients for aloo tikki except bread and oil. Place the bread slices on a chopping board and get rid of the edges with the help of a knife. Dip the bread slices in water and squeeze them between your palms. Mash them into the aloo tikki mixture and mix well.
  2. Grease your palms with oil. Take a portion of aloo tikki mixture and shape it into a ball. Flatten it gently between your palms to give it the shape of a tikki. Repeat the same process to make tikkis from the remaining mixture.
  3. Heat oil for deep-frying . The oil should be medium hot. Drop a bit of tikki mixture into the oil, it should come up, but not change colour right away. Drop 3-4 tikkis at a time into the oil. Deep fry them on medium heat till they turn golden brown and crispy.
  4. For serving, place 2 tikkis on a serving plate. Top the tikkis with 2-3 tablespoons of chana masala and 2 tablespoons of whisked yogurt. Pour green chutney and tamarind chutney according to taste. Scatter some chopped onions and coriander leaves. Sprinkle about 1/4 teaspoon of roasted cumin powder and red chilli powder to taste. Follow the same procedure for the remaining tikkis.
  5. Serve immediately.

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