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)
Hard-boiled eggs simmered in a rich, aromatic onion-tomato gravy. This comforting Indian curry is a weeknight favorite, pairing perfectly with fresh rotis or steamed rice for a wholesome meal.
Prep10 min
Cook25 min
Servings4
Serving size: 1 serving(Serving consists of 2 eggs with gravy.)
Tangy, crispy Aloo Tikki Chaat with protein-packed chopped egg – a soul-satisfying street food delight!
This sindhi dish is perfect for snack. With 724.77 calories and 26.450000000000003g of protein per serving, it's a muscle-gain option 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.
294cal
15gprotein
13gcarbs
21gfat
Ingredients
8 pcs Egg (hard-boiled and peeled)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
2 pcs Onion (medium, finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
3 pcs Tomato (medium, pureed)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
1.25 tsp Salt (or to taste)
1.5 cup Water (warm)
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (crushed)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Take the peeled, hard-boiled eggs and gently make 2-3 shallow diagonal slits on each one. This is crucial for them to absorb the gravy's flavors.
Heat 1 tablespoon of oil in a wide pan or kadai over medium heat. Add the slit eggs and sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly crisp layer. Remove and set aside.
2
Sauté the Aromatics
In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are well-browned. This step is key to developing a deep, rich flavor.
Add the ginger-garlic paste and slit green chillies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Build the Masala
Reduce the heat to low. Add the turmeric powder, red chilli powder, and coriander powder. Stir for 30-45 seconds until the spices are fragrant, being careful not to burn them.
Pour in the tomato puree and add the salt. Increase the heat to medium and cook for 6-8 minutes, stirring occasionally. Continue cooking until the masala thickens and you see oil separating at the edges.
Pour in 1.5 cups of warm water and stir well to combine, scraping any bits from the bottom of the pan. Bring the gravy to a gentle boil.
Carefully slide the sautéed eggs into the gravy. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the eggs to soak up all the delicious flavors.
5
Finish and Garnish
Uncover the pan. Sprinkle the garam masala and crushed kasuri methi over the curry. Give it a final gentle stir to incorporate.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving to allow the flavors to meld.
Serve hot with roti, naan, or steamed basmati rice.
