Crispy, golden potato patties are smashed and topped with tangy tamarind chutney, spicy green chutney, creamy yogurt, and crunchy sev. It's the ultimate North Indian street food experience, bursting with flavor in every bite.
Prep25 min
Cook25 min
Servings4
Serving size: 1 serving(One serving includes 2 aloo tikkis with toppings.)
430cal
11gprotein
72gcarbs
13g
Ingredients
500 g Potatoes (About 4 medium, starchy potatoes like Russet)
3 tbsp Corn Flour (Or use rice flour for extra crispiness)
2 pcs Green Chillies (Finely chopped)
1 inch Ginger (Finely grated)
4 tbsp Coriander Leaves (2 tbsp for tikki mixture, 2 tbsp for garnish)
2 tsp Chaat Masala (1 tsp for tikki mixture, 1 tsp for sprinkling)
A classic Indian condiment balancing sweet, sour, and tangy notes perfectly. Made from tamarind pulp, jaggery, and spices, this chutney is the soul of chaat and the perfect dip for samosas and pakoras.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
About Aloo Tikki Chaat, Tamarind Chutney and Mint Chutney
Crispy aloo tikki chaat with vibrant chutneys – a tangy, aromatic snack that's simply irresistible!
This north_indian dish is perfect for lunch. With 543.9599999999999 calories and 13.040000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
Salt
(To taste)
0.5 cup Vegetable Oil (For shallow frying)
1 cup Curd (Whisked until smooth)
1 tsp Powdered Sugar (To sweeten the curd)
0.5 cup Tamarind Chutney (Also known as Imli Chutney)
1 pcs Red Onion (Medium, finely chopped)
1 cup Cooked Chickpeas (Canned or boiled)
1 cup Nylon Sev (Fine gram flour vermicelli)
1 tsp Roasted Cumin Powder (For sprinkling)
0.5 tsp Kala Namak (Black salt, for sprinkling)
0.25 cup Pomegranate Arils (For garnish)
Instructions
1
Prepare the Potatoes
Boil the potatoes in salted water until they are fork-tender but not mushy, about 15-20 minutes.
Drain the potatoes completely. Peel them and let them cool down to room temperature. For best results, refrigerate the boiled potatoes for at least 30 minutes to remove excess moisture.
Grate or mash the cooled potatoes thoroughly in a large bowl, ensuring there are no lumps.
2
Make the Tikki Mixture
To the mashed potatoes, add corn flour, chopped green chillies, grated ginger, 2 tbsp chopped coriander leaves, 1 tsp chaat masala, red chili powder, turmeric powder, and salt.
Gently mix everything with your hands until just combined. Do not over-knead the mixture as it can make the tikkis dense.
3
Shape and Fry the Tikkis
Lightly grease your palms with oil. Divide the mixture into 8 equal portions.
Shape each portion into a smooth, round patty about 2-3 inches in diameter and 1/2 inch thick.
Heat oil in a heavy-bottomed pan or tawa over medium heat for shallow frying. The oil should be hot but not smoking.
Carefully place 3-4 tikkis in the pan. Fry for 4-6 minutes on each side, until they are deep golden brown and crisp.
Remove the tikkis and place them on a wire rack or a plate lined with paper towels to drain excess oil.
4
Prepare the Toppings
In a small bowl, whisk the curd with the powdered sugar until smooth and creamy. Keep it chilled.
Prepare all other toppings: have the chutneys, chopped onion, chickpeas, sev, and spices ready in separate bowls for easy assembly.
5
Assemble the Chaat
Place 2 hot, crispy tikkis on a serving plate.
Gently press the center of each tikki with the back of a spoon to create a slight indent.
First, add a layer of cooked chickpeas over the tikkis.
Generously drizzle the sweetened curd, followed by the tamarind chutney and green chutney.
Sprinkle with chopped onions.
Top with a lavish amount of nylon sev.
Finally, sprinkle 1 tsp chaat masala, roasted cumin powder, and kala namak over the top.
Garnish with the remaining fresh coriander leaves and pomegranate arils.
6
Serve Immediately
Serve the Aloo Tikki Chaat immediately to enjoy the contrast of hot tikkis, cool curd, and crunchy toppings.
8
Serving size: 1 serving
93cal
1gprotein
24gcarbs
0gfat
Ingredients
100 g Tamarind (Seedless block is preferred)
125 g Jaggery (Grated or powdered for easy melting)
2 cup Water (Hot, for soaking)
1 tsp Roasted Cumin Powder
1 tsp Dry Ginger Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Salt (Or to taste)
0.25 tsp Garam Masala
0.25 tsp Hing (Optional, for flavor and digestion)
Instructions
1
Soak the Tamarind
Place the block of seedless tamarind in a heatproof bowl.
Pour 2 cups of hot (not boiling) water over it.
Let it soak for at least 30 minutes, or until the tamarind has softened completely.
2
Extract the Tamarind Pulp
Once softened, use your hands or a sturdy spoon to mash the tamarind thoroughly in the water to release its pulp.
Position a fine-mesh sieve over a saucepan and pour the tamarind mixture through it.
Press the solids with the back of a spoon to extract as much thick pulp as possible. Discard the fibrous residue left in the sieve.
3
Dissolve the Jaggery
Place the saucepan with the tamarind extract on medium heat.
Add the grated or powdered jaggery. Stir continuously until the jaggery dissolves completely, which should take about 3-5 minutes.
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
