Aloo Tikki Chaat
Crispy aloo tikki stuffed with a spicy chana dal and potato filling, then topped with yogurt, green chutney, tamarind chutney, spices, and boondi or sev.
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Equipment
Ingredients
For aloo tikki
For the Chana Dal Filling
- ¼ of the boiled potato reserved from above
- ¼ cup Chana Dal boiled
- ½ tsp Fennel Seeds Powder
- ½ teaspoon Red Chili Powder
- ½ teaspoon Roasted Cumin Powder
- 1 teaspoon Garam Masala Powder
- Red Chili Powder
- Salt
- 1 teaspoon Mango/Amchur Powder
For chaat
- 1 cup Yogurt curd
- 3 tablespoon Tamarind Chutney
- 3 tablespoon Green Chutney
- ½ teaspoon Chaat Masala
- ½ teaspoon Red Chili Powder
- ½ teaspoon Roasted Cumin Powder
- 2 tablespoon boondi or sev
Instructions
- Cool the potato: Boil the Russet potato until fork-tender, then let it cool completely. Peel and mash. Reserve about ¼ of the potato for the filling.3 large Russet Potato
- Make the filling: Mix the reserved potato with boiled chana dal, fennel powder, garam masala, red chili powder, amchur, anardana powder, roasted cumin powder, and salt.¼ cup Chana Dal, ½ tsp Fennel Seeds Powder, ½ tsp Red Chili Powder, ½ tsp Roasted Cumin Powder, 1 tsp Garam Masala Powder, Red Chili Powder, Salt, 1 tsp Mango/Amchur Powder, ¼ of the boiled potato
- Make the outer potato mixture: Mix the remaining mashed potato with salt and enough cornflour to help it hold together. Rice flour can be used instead.2-3 tbsp cornflour, salt
- Shape the tikkis: Divide the potato mixture into 6 portions. Flatten each portion, add some filling in the center, seal, and gently flatten into a thick round tikki.
- Heat the oil: Heat oil until properly hot before adding the tikkis.Oil
- Fry: Deep-fry the tikkis until golden brown and crisp on both sides. Drain on paper towels.
- Assemble the chaat: Place the hot tikkis on a plate. Top with yogurt, add spices: chaat masala, red chili powder, salt, and roasted cumin powder.1 cup Yogurt, ½ tsp Chaat Masala, ½ tsp Red Chili Powder, ½ tsp Roasted Cumin Powder
- Finish: Add tamarind and green chutney, and garnish with some boondi or sev. Serve immediately.3 tbsp Tamarind Chutney, 3 tbsp Green Chutney, 2 tbsp boondi
Nutrition Facts
Aloo Tikki Chaat
Serving Size
1 tikki
Amount per Serving
Calories
199
Calories from Fat 18
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.4
g
Cholesterol
5
mg
2
%
Sodium
34
mg
1
%
Potassium
842
mg
24
%
Carbohydrates
40
g
13
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
7
g
14
%
Vitamin A
141
IU
3
%
Vitamin C
11
mg
13
%
Calcium
89
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Let the potatoes cool completely before shaping or the mixture may stay too soft.
- Keep the outer potato layer lightly seasoned; the filling provides most of the flavor.
- Use cornflour or rice flour only as needed.
- Make sure the oil is hot before frying or the tikkis may break.
- Assemble just before serving so the tikkis stay crisp.
- You can also add chole or matar for a more loaded chaat.
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