Aloo Tikki Chaat Food
ALOO TIKKI
Enjoy these Indian potato patties, filled with peas spiced with fruity mango powder, with tamarind sauce and fresh coriander relish
Provided by Roopa Gulati
Categories Side dish, Snack, Starter
Time 1h20m
Number Of Ingredients 13
Steps:
- Bring a large pan of salted water to the boil and cook the potatoes until tender when pierced with a knife. Drain the potatoes, then mash and leave to cool before stirring in the breadcrumbs and flour.
- Now, make the filling. Heat the oil in a frying pan and cook the onion until softened. Stir in the ginger, green chilli, spices and mango powder, then add the frozen peas.
- Cook over a medium heat, stirring all the time, until the peas have defrosted and are tender. Remove from the heat, then roughly crush the peas with a fork and stir in the chopped coriander. Leave to cool.
- Divide the potato mixture into nine portions with wet hands. Flatten a portion into a 5cm diameter disc with a thickness of 1cm in your palm. Put a teaspoon of the spiced pea filling in the centre of the disc, then gently bring the mashed potato around the filling so it's completely encased. Flatten the 'tikki' so that it resembles a patty. Repeat with the remaining potato and filling, then arrange on a baking tray and chill for 20-30 mins to firm up.
- Heat 6-8 tablespoons of oil in a large frying pan or on a griddle and cook the tikkis in batches over a medium heat until golden and crisp. Serve straight away with tamarind and date sauce and coriander relish (see 'goes well with' below).
Nutrition Facts : Calories 442 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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- Boil potatoes just until cooked. Do not overcook them. They should be firm and not mushy or soggy. (check the tips above in intro for details).
- Divide the mixture to 6 to 8 equal parts and make balls. If you prefer large tikkis, you can make fewer large balls. But thin tikkis cook well and get crispy when fried. If making for burger, then you can make them as wide as the size of a burger.
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- To prepare the Aloo Tikki Chaat, soak the white peas and chana dal for 5 hours. Next, cook in a pressure cooker along with a teaspoon of salt and 1 cup of water for 3 whistles over low heat. Transfer cooked lentils in a colander to drain excess liquid.
- To shape the aloo tikki, take a small portion of mashed potato in between your palms. Roll it and gently flatten it using fingers. If the potato mixture seems sticky, moisten your fingers with a teaspoon of oil.
- Whisk curd nicely to a smooth dropping consistency. Add a tablespoon of water or milk if required to get the desired consistency.
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- 1.Soak yellow peas in enough water over night. Next morning, drain all water from yellow peas, add fresh water, salt, roasted cumin powder, red chili powder and pressure cook for 2 or 3 whistles. Keep aside.
- Cook potatoes with 1 teaspoon salt. Once fully cooked, mash it well. Add finely chopped onions, fresh coriander leaves, red chili powder, roasted cumin powder, salt corn flour and mix well. Divide equal portions, roll it balls and flatten it a bit to resemble the shape of disc.
- Heat a pan and add 1 tablespoon oil. Place the potato patties and shallow fry until it turns golden brown on both sides. Repeat with all the patties, add oil if the pan turns dry.
- Now to assembly – place the potato patties(aloo tikki) on serving plate. Pour enough peas masala on top. Pour min t and tamarind chutney over it. Sprinkle finely chopped onions, coriander leaves, lime juice, chaat masala, black salt and sev over the top. If you prefer you can add a few tablespoon of yogurt too. Serve immediately.
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- Heat up a 10.25" castiron skillet on low-medium heat for 3-4 minutes - you can cook up to 4 patties at a time. Once hot, add avocado oil and place the aloo tikki patties on the castiron.
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CHAAT - WIKIPEDIA
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- Mash the boiled potatoes properly using a potato masher if you want to use a grater that is fine too. Make sure there are no lumps.
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- Heat a kadai / pan on medium heat and add asafoetida and cumin seeds. Once they crackle, add chopped onion and sauté till golden brown. Now add all the spices and sauté again for a minute and add chopped tomatoes. Cook them till it starts leaving oil.
- In a mixing bowl, take mashed potatoes and add all the spices. Mix the potatoes mixture well and divide the mixture into 12 equal portions and make patty out of it.
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- Fill a pan with the water, and add whole potatoes. Cover the pan with the lid and boil for 10 minutes or until they are tender. You can also pressure cook potatoes for 2 whistles on high heat. To check doneness, insert a knife and fork, if it slides gently then the potatoes are cooked.
- Grease your palms and take a small portion of aloo tikki mixture and roll it into a smooth ball. Now gently flatten the ball to give is a smooth patty shape. Roll the patty like a wheel on the plate or work surface to stick up the cracked edges.
- Grease your palms and take a small portion of aloo tikki mixture and roll it into a smooth ball. Flatten the ball with your palm to make a disc and press. Now add 1-2 tablespoons of dal stuffing to the center.
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- Fill a pan with the water, and add whole potatoes. Cover the pan with the lid and boil for 10 minutes or until they are tender. You can also pressure cook potatoes for 2 whistles on high heat. To check doneness, insert a knife and fork, if it slides gently then the potatoes are cooked.
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- Aloo Chaat. Once a favourite side dish of north west frontier cuisine, aloo chaat is a humble street food in Delhi and virtually all of northern India.
- Bhelpuri. This is associated with the beaches of Mumbai as locals love munching on it while walking on the beach. It consists of puffed rice, sev, chopped onions, potato, papdis, and is smothered in chutney.
- Aloo Tikki Chaat. This is a patty made from mashed potatoes that is generously covered with dahi and chutney and sprinkled with sev. Its origins are in northern India.
- Dahi puri. Pani puri shells are stuffed with a mixture of mashed potato and chickpeas and drizzled over with dahi, chutney and sev. It stands testament to Mumbai's creativity with versatile foods like gol gappa.
- Ragda Patties. Similar to the aloo tikki but with added value. This Mumbai staple consists of an aloo tikki that is covered with a dal made from white chickpeas known as "ragda".
- Dahi Vada. The origins of this chaat is unknown as the dahi vada has its presence as Dahi Bhalla(Punjab), Doi Bora (Bengal), Thayir Vadai (Tamil Nadu), Mosare Vada (Karnataka) and Perugu Vade (Telangana)
- Pakora. Deep fried fritters, these are popular as snacks and may not always be clubbed under the category of chaat. Pakoras like Dahi Vada have a pan Indian character and may not be specifically attributed to one place.
- Mangode. Similar to pakoras, Mangode are made with lentils and are dipped in a batter of besan (gram flour) before being deep fried.
- Papri Chaat. Made from a mixture of papdi, dahi, chopped potatoes, onions, chutney and garnished with coriander leaves, this snack has its origins in the Mughal court and is popular all over northern India today.
- Samosa Chaat. Derived from smashing the samosa flat and splashing it in dahi, tamarind chutney and mint chutney, the samosa chaat is a contemporary variety that finds its origins in most cosmopolitan cities.
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From indianfoods.co.in
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From androidconfig.myfitnesspal.com
From androidconfig.myfitnesspal.com
377 ALOO TIKKI CHAAT INDIAN STREET FOOD PHOTOS - FREE ...
Prices and download plans . Sign in Sign up for FREE Prices and download plans
From dreamstime.com
From dreamstime.com
THIS ALOO POHA TIKKI IS AN IDEAL SNACK TO ... - FOOD.NDTV.COM
Aloo Poha Tikki Recipe: Here's How To Make Aloo Poha Tikk. To prepare aloo poha tikkis, first, take mashed boiled potatoes and poha together and season with cumin, coriander, onion, ginger-garlic paste, and other masalas. Then tie everything together with cornflour and besan. Make roundels from the dough and freeze them.
From food.ndtv.com
From food.ndtv.com
आलू टिक्की चाट रेसिपी | ALOO TIKKI CHAAT IN HINDI
आलू टिक्की चाट रेसिपी | दिल्ली स्टाइल आलू टिक्की चाट | स्ट्रीट स्टाइल आलू टिक्की चाट | aloo tikki chaat in hindi | with step by step photos. चाट के बारे में सोचो तो यह आलू टिक्की चाट वो ...
From tarladalal.com
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From foodhouse.cc
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From foodfoodfoodies.nl
HOW TO MAKE ALOO TIKKI: QUICK AND EASY RECIPE FOR CHAAT ...
Aloo Tikki recipe with steps: Craving for some Aloo Tikki? These crispy potato patties with a crunchy crust and a soft and steamy centre make for a great evening snack and also a small meal. Serve them with chutney, yoghurt or even ketchup. They taste amazing! Here is the recipe for Aloo Tikki with a slight twist.
From timesfoodie.com
From timesfoodie.com
CHAAT AND TIKKI - FOODVIVA.COM
CHAAT – the CHATPATA FOOD means the combination of crispy, crunchy, spicy, salty, sweet and tangy taste doesn’t need any introduction! Chaats like Bhel Puri, Dahi Puri, papadi Chaat, Aloo Tikki, Dahi Bhalla etc. are the popular street food of India. Here is the list of various types of Indian chaats and tikki recipes with step by step photos, detailed directions and tips.
From foodviva.com
From foodviva.com
ALOO TIKKI CHAAT - PLAYFUL COOKING
Aloo Tikki chaat is a very famous street food that includes crunchy potato fritters topped with chickpea stew, bathed with the famous trio of red and green chutney along with tangy yogurt, topped with raw onions, cilantro and tiny strands of fried chickpea flour batter called ‘sev’!
From playfulcooking.com
From playfulcooking.com
ALOO TIKKI CHAAT - STREET FOOD OF INDIA - ALKAKIRASOIKALA
Aloo Tikki Chaat, Papdi chaat, pani puri, dahi vada, bhel puri are famous street foods of India. Aloo tikki chaat is most liked among all. It gives a very lip-smacking taste when served hot with Ragada toppings and tamarind chutney along with spices. The main ingredient of this recipe is aloo patties which is crunchy and succulent made of boiled potatoes by adding …
From alkakirasoikala.com
From alkakirasoikala.com
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