Aloo Tikki Chaat is a fizzy, delicious treat served hot with a combination of red, green and brown chutneys and spices such as thinly sliced onions, julienned radish and ginger. It is a very popular street food in India that everyone enjoys.
This is a typical Delhi style aloo tikki chaat that I quickly made in the microwave as I felt an urgent craving for it that couldn’t be satisfied by the restaurants in my city. The chaats served here are not traditional but custom versions that suit your needs and budget. The Aloo Tikki I had at a restaurant was coated with breadcrumbs without filling and served with chickpea masala, so inedible!
Equipment needed: potato masher, frying pan, mandolin.
Ingredients:
For the Aloo Tikki:
2 potatoes
2 tbsp corn flour
1 teaspoon roasted ground cumin
4 tbsp rapeseed oil
For the green pea filling:
1/2 cup green peas
1/4 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp olive oil
Salt to taste
Tamarind Chutney (you could use Maggie’s Tamarina Sauce)
Chili sauce (optional)
Whipped yogurt (optional)
For the green chutney:
1 cup fresh cilantro
2 tbsp lemon juice
1 tsp grated ginger
1 small green chili
Instructions:
1. Peel the potatoes and cut them into cubes. Place them in a bowl and cover with a lid. Use the sensor cook function in the microwave and cook the potatoes according to the instructions. Allow to cool slightly. Once warm enough to handle, mash them well with a potato masher. Add cornmeal, roasted ground cumin and a tablespoon or two of water if it is too dry, mix well and set aside.
2. Meanwhile, prepare the filling for the aloo tikki. Steam the green peas in the microwave for 1 minute. In a small sauce pan, heat a teaspoon of oil, then add the crushed cumin and fennel seeds and immediately add the steamed green peas. Cover and simmer for 2 minutes, then set aside.
3. Prepare the green chutney by grinding all the ingredients in a wet grinder without adding water. Transfer to a clean bowl and set aside.
3. For the tamarind chutney, you can use Maggie’s tamarina sauce or any other tamarind date chutney sauce.
4. To make the Aloo Tikkis, take some of the mashed potato dough, form it into a round ball with your hands, make a well in it with your fingers and thumb and fill it with the green pea filling. Seal with the potato dough, shape into a flatbread with the palms of your hands and place on a baking tray.
5. Heat the oil in a clean, dry pan. When it is hot enough, place the potato tikkis or patties in the oil. The oil should be just hot enough to sizzle and not burn. Fry on each side until golden brown rather than brown or dark brown. Remove, drain on paper towels and serve hot with the chutneys and spices such as thinly sliced onions, white or red radish, ginger, green chillies, chaat masala and lemon wedges. Some people prefer eating with whipped yogurt. But I prefer to eat this chaat with chutneys and spices only.
Notes:
1. When steaming the potatoes, remove them from the microwave wearing kitchen gloves or mitts as you may burn your hands.
2. Crush them while they are just warm enough to handle.
3. It is better to use a shallow sauce pan and fry it shallowly by turning it over and fry it evenly on each side without burning it.
4. The spices like julienne ginger and radish enhance the flavor even more
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