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.)
489cal
14gprotein
69gcarbs
19g
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 quick and spicy twist on the classic fried egg! Sunny-side-up eggs are gently cooked in a savory base of onions, tomatoes, and aromatic Indian spices. Perfect for a hearty breakfast or a quick lunch, ready in under 30 minutes.
Crispy Aloo Tikki Chaat, tangy and topped with a protein-packed fried egg. A burst of flavor!
This sindhi dish is perfect for lunch. With 770.34 calories and 27.85g 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)
0.5 cup Green Chutney (Mint-Coriander 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.
281cal
14gprotein
11gcarbs
20gfat
Ingredients
8 pieces Large Eggs
3 tbsp Vegetable Oil
2 medium Onion (finely chopped)
1 large Tomato (finely chopped)
2 pieces Green Chilli (finely chopped, adjust to taste)
1 tsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (adjust to taste)
0.5 tsp Garam Masala
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Masala Base
Heat oil in a wide, non-stick pan or skillet over medium heat.
Add the finely chopped onions and sauté for 5-7 minutes, stirring occasionally, until they become soft and translucent with light golden edges.
Stir in the ginger-garlic paste and green chillies. Cook for 1 minute until the raw aroma disappears.
Add the finely chopped tomatoes and salt. Cook for 4-5 minutes, mashing the tomatoes with your spoon, until they break down and become pulpy.
Reduce the heat to low. Add the turmeric powder, red chilli powder, and garam masala. Stir and cook for 1-2 minutes until the spices are fragrant and oil begins to separate from the masala.
2
Cook the Eggs in Masala
Spread the prepared masala evenly across the bottom of the pan.
Using the back of a spoon, create four shallow wells in the masala, spaced apart. Ensure each well is large enough to hold two eggs.
Carefully crack two eggs into each well, being careful not to break the yolks.
Season the eggs with a tiny pinch of salt and pepper if desired.
Cover the pan with a lid, keep the heat on low, and cook for 3-5 minutes. The whites should be fully set while the yolks remain runny. For firmer yolks, cook for an additional 1-2 minutes.
