Aloo Tikki Chaat
Spicy, tangy and delicious aloo tikki topped with chole (chickpea curry) and host of chutneys and chaat masala, giving most delicious Indian appetiser.
Ingredients
For Chole (Chickpea curry)
- 1 Cup White Chickpeas Boiled
- 1 Onion Medium size, finely chopped
- 1 Tomato Large, finely chopped
- 1/4 Tsp Asafoetida
- 1/2 Tsp Cumin Seeds
- 1/2 Tsp Salt As per taste
- 1 Tsp Coriander Powder
- 1/4 Tsp Turmeric Powder
- 1/3 Tsp Red Chilli Powder
- 1 Tsp Garam Masala Powder
- 1.5 Tbsp Oil
For Aloo Tikki
- 4 Boiled Potatoes Large size, Mashed
- 1 Tsp Chaat Masala
- 1/2 Tsp Red Chilli Powder
- 1 Tsp Coriander Powder
- 1/2 Tsp Roasted cumin powder
- 1/3 Tsp Salt As per taste
- 6 Tbsp Oil
For Assembly
- 1/2 Cup Yogurt Beaten to remove lumps
- 1/2 Cup Mint Coriander Chutney
- 1/2 Cup Date Tamarind Chutney
- 1 Tbsp Chaat Masala
- 1 Tbsp Roasted cumin powder
Instructions
For making chole - chickpea curry
- Heat a kadai / pan on medium heat and add asafoetida and cumin seeds. Once they crackle, add chopped onion and sauté till golden brown. Now add all the spices and sauté again for a minute and add chopped tomatoes. Cook them till it starts leaving oil.
- Add boiled chickpeas to the cooked masala and add 1 cup of water. Put the lid on and let it boil on high heat. Once you get the first boil, reduce the heat and let it simmer for 8-10 minutes. Switch off the heat once the Chole gets to thicken. Keep aside and let them cool. Your Chole is ready. These Chole are different from the "Punjabi Chole", in how its prepared.
For making aloo tikki / patty
- In a mixing bowl, take mashed potatoes and add all the spices. Mix the potatoes mixture well and divide the mixture into 12 equal portions and make patty out of it.
- Heat an iron tava or skillet on high heat and add oil. Put the tikki gently in the oil. Cook till bottom side is brown and crispy. Once cooked, flip the tikki using spatula and let it get brown other side as well. Shift tikki to the edge of tava so that they remain hot. In case you using a small pan, take them out in a plate and reheat them once again just before serving. Repeat this process for rest of tikki.
For Assembly / Plating
- Place two aloo tikki in a plate and pour 2 tablespoon chole. Spread 2 tablespoon of yogurt and then pour 1 tablespoon each of mint coriander chutney and date tamarind / Imli chutney. Garnish with a sprinkle of chaat Masala and roasted cumin powder.
Notes
- I have not added any binding agent to the potato mixture. However if you find any problem in binding the potato mixture, add 1 tablespoon of cornflour / breadcrumbs to it.
- Do not fry aloo tikki on low heat as they will not be as crispy and soak excess oil.
- You can use non stick tava / pan in case you don't have iron ones. This way tikki will require less amount of oil too.
Nutrition
Nutrition Facts
Aloo Tikki Chaat
Amount Per Serving
Calories 138
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 347mg15%
Potassium 150mg4%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 101IU2%
Vitamin C 8mg10%
Calcium 20mg2%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.