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Also known as - Aloo Tikki
Aloo Tikki chaat is a popular snack made with boiled potatoes, aromatic spices and herbs. Chef Ajay Chopra shares the detailed recipe.
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Ingredients
For dal stuffing
1 bowl chana dal or yellow moong dal (soaked overnight)
2 tbsp ghee
1/2 tsp hing
1 tsp jeera
handful of cashews and raisins
1 small bowl chopped ginger and green chillies
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp black Salt
1/2 tsp aamchur powder
fresh coriander
For aloo mixture
4 - 5 boiled potatoes
1/2 cup arrowroot flour for binding
1 tsp cumin powder
salt to taste
For tikki masala
1 tsp coriander powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp black salt
1 tsp chaat masala
PREPARATION
- Soak the moong dal (pithi) overnight, which will be used as a stuffing in aloo tikki.
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- Heat the pan and add ghee, and to that add the jeera and hing.
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- Add cut cashews, raisins and salt.
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- Add chopped ginger, green chilies and finally add the soaked dal.
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- Add the dry spices- haldi, red chilli powder and coriander powder, pinch of black salt, and aamchur powder
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- Add chopped coriander and toss it all together in the pan.
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- Boil the potatoes the previous night, let it cool down and then grate the boiled potatoes. Add a pinch of black salt and cumin powder and mix the dry aloo mixture with arrowroot powder.
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- Make roundels of the aloo mixture and stuff the dal (pithi) in it to make it into a tikki.
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- Add some ghee to the pan and shallow fry the aloo tikki. Let the aloo tikki cook in ghee till it turns brown and crispy.
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- Place the crispy aloo tikkis in a bowl, sprinkle the masala, tamarind chutney, green chutney and curd.
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- Sprinkle thinly cut green chillies and ginger juliennes and finally top it with some fresh pomegranate and coriander leaves.
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