Aloo Tikki Chaat is the name of a street food item made in North India and Pakistan. It is prepared by fried potato patties accompanied and brought together with yellow peas curry and garnished with spices, tamarind dip, curd and lots of onion and coriander. It can be served as a snack, a side dish or a light meal.
This tongue tickling street food is a favorite of almost every Indian of any part of the country. At different regions the Chaat is called by different names… but the taste remains the same. North India specially Delhi is famous for it’s Aloo tikki chaat. Even some regions in Uttar Pradesh serves some amazing chaat varieties.
Though there are many varieties of chaat served in India but the common favorite and the most popular chaat that can be found at the corner of every street is Aloo tikki chaat.
Fat and crispy aloo tikkis or may call it as potato patties is yeame up with hot yellow peas curry and seasoned with roasted cumin powder, chaat masala, flavored with sweet n sour tamarind chutney and whisked curd and garnished with lots of onions, green chilies and sev…….bliss!
For making tamarind chutney at home, just soak handful of tamarind over night and remove the seeds next day and mash the pulp well. In a wok add the pulp along with 1 cup of jaggery and allow it to boil till the tamarind and the jaggery incorporates well. Add little turmeric powder and red chili powder for color and flavor. When the chutney starts getting thick, turn off the gas and temper it with panch phoron and dry red chili. Allow it to cool and store it into a glass container and refrigerate it. It will stay fresh for months, just avoid getting moisture into it.
The authentic chaat recipe has dried yellow peas curry in it but you can also use chick pea curry aka choley. I have already added the yellow pea recipe in my blog few months back, hence i won’t be repeating it here all over again. The link to the recipe has been mentioned below during the process. So let us now proceed to check the ingredients required and the method of making the very very delicious Aloo Tikki Chaat.
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings |
serving
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- 5 potatoes Boiled - medium
- 1 tsp chili powder Red
- 1/2 tsp Cumin powder
- 1/2 tsp Garam masala
- Salt - as needed
- Oil - for shallow frying
- 2 cups peas Yellow curry - (find recipe @ http://www.spoonforkandfood.com/2015/08/ghugni-dried-yellow--curry.html )
- 6 tbsps tamarind chutney
- 1 cup curd wisked
- 1 onions chopped
- 2 chilies chopped green
- 1/2 cup coriander chopped
- 1/2 cup Sev ( i used Haldiram's Bhujiya )
- 2 tbsps cumin roasted powder
- 1 tsp chili powder red
- 1 tsp chaat masala
Ingredients
For Aloo Tikki :
For Tikki Chaat :
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- Peal and mash the boiled potatoes and add salt, red chili powder, zeera powder and garam masala and mix all together.
- Heat a non stick tawa and grease it with few drops of oil.
- Make flat tikkis and fry them from both sides till dark brown in color. Add oil from sides while frying.
- Transfer the tikkis on a kitchen towel to absorb excess oil and keep aside.
- For making yellow pea curry you can refer to my previous post @http://www.spoonforkandfood.com/2015/08/ghugni-dried-yellow-peas-curry.html .
- If you don't have yellow peas, you can make choley aka chickpea curry as well. Make sure the curry should be thick.
- Take a plate or bowl in which you want to serve the chaat and add two spoons of yellow peas curry and spread well.
- Place 2 or 3 aloo tikkis on it (as per choice) and sprinkle curd and tamarind chutney as per personal preference.
- Now add handful of chopped onions, coriander and some chopped green chilies.
- Sprinkle lots of sev on top with little salt, red chili powder (if needed) and roasted cumin powder and chaat masala.
- You can adjust the toppings as per your requirement. You can even add crushed papdi on top, that gives and amazing crunch to the chaat.
- Serve hot!
