Aloo Tikki Chaat Recipe
Aloo Tikki Chaat is one of the most loved chaats made at home. It is spicy, tangy, and full of flavors in every spoon. Aloo Tikki Chaat is a delightful chaat made by mixing aloo tikka with masala powders, chutney, onion and then garnished with coriander leaves and sev. The crispy aloo tikkis are placed hot on the plate, then topped with green chutney, sweet chutney, onion, sev, and chaat masala. It’s a treat that tastes just like the ones from chaat shops.
Servings2 plates
Ingredients
- 4 aloo tikki
- 2 tablespoon sweet chutney
- 2 tablespoon green chutney
- raw onion as needed
- a pinch red chilli powder
- chaat masala powder as needed
- ¼ cup plain sev
- coriander leaves as needed
Instructions
- Cut each potato into 2 halves and pressure cook for 4 whistles or until soft.
- Peel off the skin and mash it well without any lumps.
- Add red chilli powder,garam masala powder,cumin powder,chat masala powder,lemon juice,coriander leaves and required salt to the mashed potatoes.
- Mix well to form a smooth dough.
- Pinch a lemon sized ball and roll it well, then flatten them into round patties as shown below.
- Roll the patties in breadcrumbs so that it coats well on all sides.
- Now finish the batter by repeating the process.
- I just made 6 tikkis for click sake and reserved the batter for later use.
- Heat dosa pan – drizzle oil, add the aloo tikkis and toast well on both sides till they turn golden brown and slightly crisp.
- Take the tikkis in a serving plate, drizzle sweet chutney and green chutney.
- Sprinkle raw onion,sev , coriander leaves.Sprinkle a tiny pinch of chat masala powder.
- Serve Aloo Tikki Chaat immediately.
Notes
- Tikki dough texture – If potato mix looks sticky or soft, add more breadcrumbs or some powdered poha. Then it will hold shape.
- Toasting tikkis – Always toast in medium flame only. If high flame, outside will brown fast but inside will stay uncooked.
- Chutney consistency – If chutneys are very thick, add 1-2 spoons water and mix. This helps to spread nicely on tikkis.
- Use leftover bread – You can dry toast bread slices and powder them to use as breadcrumbs. I do that when store-bought one not there.
- Make ahead – You can boil potato and keep in fridge in morning itself. Then in evening just mash and make tikki quickly.
- Don’t overcrowd pan – While toasting, add only 2–3 tikkis at a time. If too many, they won’t brown nicely.
- Crunchy coating – If you like extra crunch, double coat the tikki in breadcrumbs. Dip in little water then roll again in breadcrumbs and toast.
Nutrition Facts
Aloo Tikki Chaat Recipe
Amount Per Serving (200 g)
Calories 672
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 200mg9%
Potassium 3108mg89%
Carbohydrates 144g48%
Fiber 18g75%
Sugar 8g9%
Protein 20g40%
Vitamin A 330IU7%
Vitamin C 137mg166%
Calcium 131mg13%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!