Aloo Tikki Chaat: A spicy, tangy, and hot meal during the winter months is simply unbelievable. Aloo Tikki Chaat is a delight to behold during the winter months. The aroma of this chaat often draws crowds to cities in the evenings. While each region’s chaat has its own distinct flavor, whether it’s the chaat of Lucknow Chowk or the chaat of the streets of Delhi, you’ll find chaat lovers everywhere. If you’re craving a delicious potato tikki chaat this season, it’s both delicious and healthy, try making it at home. It’s delicious and just as crispy as the ones you’d find in the market.
Ingredients for Aloo Tikki Chaat
To make Aloo Tikki Chaat you need some essential ingredients, let us know about them –
- Boiled potatoes – 5 to 6
- Corn flour or rice flour (for binding) – 3 to 4 tbsp
- Spices – as per taste
- Roasted cumin seeds – 1/2 tsp
- Red chilli powder – 1/2 tsp
- Oil or ghee – as per frying
- Green chillies and ginger – 1 tsp finely chopped
- Sweet curd – 100 grams
- Sweet and sour tamarind chutney – 2 tsp
- For garnishing – Pomegranate seeds, finely chopped sev, coriander leaves and chopped onion
Aloo Tikki Chaat Recipe
To make Aloo Tikki Chaat, you can easily prepare it at home by following the step-by-step instructions:-
- First, grate the boiled potatoes or mash them well with a potato masher. Add cornflour, ginger, spices, and chopped chilies and form a dough.
- Now apply some oil on your hands and cut medium sized balls and make them round and flatten them.
- Now heat a wide pan or tawa and pour oil in it, now cook these prepared tikkis on medium flame by turning them over till they turn golden, after this press the tikkis lightly and fry them once again well.
- When your tikkis are ready, place them on a serving plate and drizzle a little yogurt over them. Top the yogurt with sweet and sour tamarind chutney and green chutney, along with the prepared spices: roasted cumin, black salt, and chaat masala. Garnish with pomegranate seeds, onions, and sev. Serve.
How to bring crispiness in potato tikki
if you are making potato tikki chaat at home and want to make it crispy like the market one, then for this you should boil the potatoes and cool them, if you make it with cold potatoes then your tikkis will become crispy and if you mash hot potatoes and make tikkis from it then the potato mixture will become sticky and your tikkis will become soft and mushy instead of being crispy.
So you should either boil the potatoes and keep them like this for two to four hours or keep them in the fridge for 1 hour or 2 hours and after this use them and if you make them by mixing corn flour and rice flour in it then they become more crispy.
