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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.
For 4 servings
Prepare the Potatoes
Make the Tikki Mixture
Shape and Fry the Tikkis
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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.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 489.22 calories per serving with 13.7g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Prepare the Toppings
Assemble the Chaat
Serve Immediately
Pan-fry the tikkis with minimal oil or cook them in an air fryer at 180°C (350°F) for 15-20 minutes, flipping halfway, until golden and crisp.
Create a filling with 1/4 cup soaked chana dal, green chillies, and spices. Place a small amount in the center of each potato patty before shaping and frying.
Substitute the dairy curd with a plant-based yogurt, such as cashew or coconut yogurt, to make the entire dish vegan.
Add 1/2 cup of grated and squeezed beetroot to the potato mixture for a vibrant color and an earthy, sweet flavor.
The potatoes provide a rich source of complex carbohydrates, which are essential for providing sustained energy to the body.
The use of curd (yogurt) offers probiotics, which are beneficial bacteria that help maintain a healthy gut microbiome and aid digestion.
Chickpeas are an excellent source of plant-based protein and dietary fiber, which contribute to satiety and help in muscle maintenance.
Spices like ginger, cumin, and coriander are known for their digestive properties and can help soothe the stomach and reduce bloating.
One serving of Aloo Tikki Chaat contains approximately 550-650 calories, depending on the amount of oil absorbed during frying and the quantity of toppings like sev and chutneys used.
Aloo Tikki Chaat is a delicious indulgence. While it contains beneficial ingredients like chickpeas (protein, fiber) and curd (probiotics), it is also high in carbohydrates and fat due to the potatoes and shallow-frying method. It's best enjoyed in moderation as part of a balanced diet. For a healthier version, consider air-frying the tikkis.
Starchy potatoes with low moisture content, such as Russet, Idaho, or King Edward potatoes, are ideal. They result in fluffy interiors and a crispy exterior, and they don't become sticky when mashed.
To prevent tikkis from breaking, ensure your potato mixture is not too moist. Chilling the boiled potatoes helps. Also, use a good binding agent like corn flour or rice flour. Make sure the oil is hot enough before you place the tikkis in, and avoid overcrowding the pan.
Yes, this recipe can easily be made gluten-free. Use rice flour or arrowroot powder instead of corn flour as a binder. Also, ensure that the sev you use is made purely from gram flour (besan) and is certified gluten-free, as some brands may contain wheat flour.
Absolutely. You can prepare the chutneys and boil the potatoes a day in advance. You can also shape the tikkis and refrigerate them for up to 24 hours. Fry them just before you are ready to assemble and serve the chaat for the best texture.