Crispy Aloo Tikki Chaat–A Perfect Street Food Delight!The Ultimate Indian Street and Restaurant Food

Crispy Aloo Tikki Chaat–A Perfect Street Food Delight!The Ultimate Indian Street and Restaurant Food

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Aloo Tikki Chaat is a popular Indian street food made with crispy potato patties (aloo tikki) served with spicy, tangy, and sweet chutneys, along with yogurt and a variety of toppings. It’s a delicious and flavorful snack that’s easy to make at home.

Ingredients:
For Aloo Tikki:
3 medium potatoes (boiled and mashed)
1 teaspoon cornflour (or more as needed)
1 teaspoon red chili powder
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
1 teaspoon lemon juice
Black Salt, to taste
1 tablespoon chopped fresh coriander
1-2 green chilies, finely chopped (optional)
Oil for frying
For the Chaat:
2 cup yogurt (whisked with a pinch of salt and sugar)
1 tablespoons tamarind chutney (sweet chutney)
1 tablespoons green chutney (coriander-mint chutney)
1 cup boiled chickpeas (optional)
1 onions
1 tomatoes
1 green chili
1/2 inc ginger
2 pics garlic
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
Sev (crispy chickpea noodles) for garnish
1 teaspoon Red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
salt to taste
Method:
Cook the kabuli chana(chickpeas):
Heat oil in a large pan over medium heat. Add cumin seeds, mustard seed and let them crackle.
Add grind onions, tomato, green chili, 1 inc ginger, 2 garlic pieces and sauté until golden brown.
Add the cooked chickpeas to the pan with the masala.
Add turmeric powder, red chili powder, coriander powder, salt to taste and garam masala. Stir to coat the chickpeas with the gravy.
Add 1-2 cups of water (depending on the consistency you prefer) and let it simmer for 10-15 minutes on low heat.
Prepare the Aloo Tikki:
In a bowl, mix the mashed potatoes with corn flour, red chili powder, garam masala, turmeric powder, salt, chopped green chilies, and fresh coriander.
Shape the mixture into small patties (tikkis), about 2-3 inches in diameter.
Heat oil in a pan over medium heat. Shallow fry the tikkis until they are golden and crispy on both sides. Drain on paper towels to remove excess oil.
Assemble the Chaat:
Place 3 spoon chola on the serving plate then place 2-3 aloo tikkis on a chola.
Top with a spoonful of whisked yogurt.
Drizzle tamarind chutney and green chutney over the tikkis.
Sprinkle red chili powder, chopped onions, tomatoes, green chili and fresh coriander.
Garnish the chaat with sev and pomegranate seeds for a pop of color and texture.

Enjoy your snacks

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