Kurkuri Aloo Tikki Chaat I Tips & Tricks I आलू टिक्की चाट I Pankaj Bhadouria

Kurkuri Aloo Tikki Chaat I Tips & Tricks I आलू टिक्की चाट I Pankaj Bhadouria

If you are a Chaat lover, then get ready to enjoy a kurkuri Aloo Tikki Chaat today!
This is a special Aloo Tikki Chaat as it has a stuffed aloo tikki.
This stuffed aloo tikki has a special stuffing of bhuna white matar or ragda. That is what gives the Aloo Tikki Chaat its special taste.
Along with the Aloo Tikki Chaat, I have also shared the recipes of the tamarind chutney, green chutney and also the secret of how to make the halwai style thick sweet yoghurt.
As always, there are the tips and tricks to get the perfect kurkuri, crisp aloo tikki and all tips to get the perfect chutneys and dahi too!
Enjoy the Aloo Tikki Chaat at home and let me know how it turned out!

‪@EmamiHealthyTasty‬

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Recipe :

Aloo Tikki Chaat
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4-5

Ingredients:
For Aloo Tikki:
5 large boiled potatoes
1 tsp salt
2 white bread slices
5 tbsp corn flour1 tbsp oil

For Stuffing:
2 cups boiled white matar (ragda)
4 tbsp oil
¼ tsp hing
Salt to taste
1 tsp cumin powder
1 tsp red chili powder
1 tbsp chopped green chilies
2 tbsp chopped coriander leaves

For yoghurt:
500g yoghurt
1 tsp salt
2 tbsp sugar

For tamarind chutney:
1 cup tamarind pulp
1 cup jaggery
1 tbsp oil
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp onion seeds
1 tsp cumin powder
1 tsp red chili flakes
1 tsp black salt
1 tsp salt

For green chutney:
1 bunch coriander leaves
3-4 green chilies
¼ cup roasted chana
2tbsp lemon juice
1” ginger
Salt to taste

To serve:
Pomegranate seeds
Fine sev
Chopped coriander
Ginger juliennes
Chaat masala

Method:
Grate the potatoes. Add all the other ingredients and mash well. Knead to a smooth dough.
Divide into 10 equal balls.
For stuffing, heat oil in a pan and add the hing. Then add the boiled white matar and sauté till golden and fragrant. Add the remaining ingredients and mix well. Divide into 10 equal balls.
Flatten each potato ball and stuff with matar ball. Cover from all sides with potato and roll into a ball. Flatten slightly.
Heat ½ cup oil in a large pan or tawa and add the tikkis. Now cook hem over low heat till crisp from one side, flip and cook till crisp and golden on the other side as well.
Strain the yoghurt through a sieve and mix in the salt and sugar. Refrigerate till required.
Grind together all the ingredients for the green chutney with ¼ cup water to make a smooth chutney.
Heat 1 tbsp oil in a pan. add the cumin seeds, onion seeds and fennel seeds and allow to splutter. Add the tamarind pulp, jaggery and mix well. Cook over low heat till the chutney is glossy and thick. Add the cumin powder, chili flakes, black salt and salt to taste. Mix well. Cool to serve.

To serve:
Place hot tikkis on the plate. Pour chilled yoghurt on the top. Top with chutneys, sev, pomegranate seeds, chaat masala and serve.

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