Aloo Tikki Chaat:
Ingredients:
Aloo Tikki - 5/6
Mint chutney
Tamarind/ Meeta Chutney
Carrot- 1/2 grated
Tomato- 1/2 finely chopped
Onion - 1/2 finely chopped
Raw Mango- 1/4 grated
Pomegranate- 1/3 cup deseeded
Coriander finely chopped
Citric zest- (Lemon/orange/ Mosambi)
Sweet Curd - 1 cup
Method:
1. Place the aloo Tikki on the serving bowl and 1/2 sweet curd and add mint chutney, tomato, onion, and remaining curd, carrot, raw mango, pomegranate and tamarind chutney and garnish with coriander and zest. Serve immediately.
NGREDIENTS FOR ALOO TIKKI (1 CUP = 240ML )
▢ 4 medium potatoes (450 to 500 grams)
▢ 1 teaspoon ginger paste or ¼ tsp ginger powder
▢ ¾ teaspoon GARAM MASALA or any spice powder
▢ ½ teaspoon chaat masala
▢ ½ to ¾ teaspoon red chili powder
▢ 1 tablespoon GHEE or oil (very hot) optional
▢ 2 tablespoon coriander leaves (finely chopped)
▢ 1 green chili chopped
▢ 2 tablespoon corn flour (cornstarch) or rice flour or poha powder (2 tbsps more if needed)
▢ 4 tablespoon bread crumbs or poha powder ( more if needed)
▢ ¾ teaspoon Salt (adjust to taste)
▢ 2 tablespoon cashews (chopped, optional)
▢ 4 to 6 tablespoon Oil or as needed
Preparation
▢ Boil potatoes just until cooked. Do not overcook them. They should be firm and not mushy or soggy.
▢ Cooker: Add them to a cooker and pour water to partially cover them. Cook for 3 to 5 whistles depending on the size of your cooker. Instant pot: Pressure cook them for 7 to 8 minutes and let the pressure release naturally.
▢ Cool them completely and remove the skin. Grate or mash them in a mixing bowl. Make sure there are no chunks of potatoes.
▢ Add coriander leaves and green chilies.
▢ Add ginger paste, garam masala, chaat masala, salt and red chili powder.
▢ Heat 1 tbsp ghee till very hot in a kadai. Pour that over the red chili powder to remove the raw flavor.
▢ Ensure the potatoes are cooled first then only add flour and bread crumbs. Begin to mix and make a firm and non sticky ball. If needed you can add more bread crumbs or flour to absorb moisture.
▢ The mixture must be firm and non-sticky. If it is sticky, it means it is too moist. So add more bread crumbs or flour.
How to make aloo tikki
▢ 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.
▢ Flatten them and make the aloo tikki. Place them in a tray and set aside.
▢ Heat 4 to 6 tbsps oil in a medium sized non-stick or cast iron pan.
▢ Check if the oil is hot by gently sliding a small portion of the mixture to the hot oil. It has to rise without browning a lot. This is the right temperature. If it sinks it means the oil is not hot yet.
▢ Wait until it becomes hot, then gently transfer one after the other to the oil. Do not disturb them until the base of the tikki firms up.
▢ When you see the base of the aloo tikki has turned firm, then flip them. Fry until golden & crisp on both the sides.
▢ Remove them to a absorbent kitchen paper or a colander. For extra crisp tikkis, you can refry them in the oil again.
OR for grilling in oven Alternately brush the patties with oil & place on a greased wire rack over a tray. Grill in a preheated oven for 18 to 20 mins at 390 F (200 C) or until crisp. Flip them to the other side after 10 to 12 mins. Adjust the timing based on your oven.
▢ For Air frying: Brush the tikkis & place them in the air fryer wired rack. Air fry at 360 F (180 C) for 8 to 10 mins on each side. Keep check and adjust the timing as needed. If your air fryer needs preheating, preheat it first before air frying.
▢ Serve aloo tikki hot with mint chutney or serve them inside your burger.
Below are the links for the recipe
Sweet Curd:
https://www.instagram.com/p/CF87Rt_l1WH/?igshid=lnhx951sj1lr
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