Aloo Tikki Chaat
Aaloo Tikki Chaat is a mouth-watering snack made with aaloo (potatoes), peas or lentils with a variety of spices.
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Equipment
Frying Pan
Potato Masher
Instructions
BOILING POTATO
- Pour water in the inner pot of Instant Pot. Add salt to it and insert trivet. Now put the potato in it and close the lid.
- Pressure cook for 8 minutes with vent in the sealing position. Let the pressure release naturally (NPR).
- When valve goes down, open the lid. Take the potato out using fork or a tong.
MAKING TIKKI
- Add frozen peas in a bowl and cover with water. Microwave for 1 minute. Strain the water out and let the peas cool.
- When the boiled potato is cooled down, peel it. Cut ¼ of potato and put it on the side. Then using a grater, grate the remaining ¾ potato. Add salt to this grated potato and mix it evenly.
- Grate the ¼ potato that we had separated and put it in a separate bowl. Add peas and all the spices (fennel powder, garam masala powder, red chili powder, roasted cumin powder, amchur/mango powder, and salt) and mix well.
- Divide the plain-salted potatoes into 4-5 equal parts. Do the same with the spicy potato- peas mixture.
- Take one part of potato & salt mixture and flatten in your palm using your fingers. Now, add potato and peas mixture in the center of this. Next, wrap the outer layer of the plain-salted potatoes over this spicy inner core. Roll it softly into a ball and then flatten it like patties using your palm pressure. In the same way, prepare all the tikkis.
- In a medium sized skillet, add oil and ghee. Once it is hot, add all the Tikkis and fry them till they turn golden on both the sides.
TIKKI SPICES
- Roast cumin seeds, fennel seeds, coriander seeds for 2 minutes or till they change color. Now grind them in the spice grinder or mortar pestle with red chili flakes. Once they are ground, add salt and mix.
MAKING CHAAT
- First of all, if your yogurt is too thick, add water in it little by little till you get smooth consistency.
- Add 4-5 tablespoon of Yogurt on each plate. Place 2 tikkis over this yogurt on the plate. Using a spoon, spread the tamarind chutney & green chutney evenly on the tikkis. Sprinkle some tikki spice over the Tikkis and serve.
Nutrition Facts
Aloo Tikki Chaat
Serving Size
1 grams
Amount per Serving
Calories
531
Calories from Fat 414
% Daily Value*
Fat
46
g
71
%
Saturated Fat
13
g
81
%
Cholesterol
46
mg
15
%
Sodium
3551
mg
154
%
Potassium
622
mg
18
%
Carbohydrates
27
g
9
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
6
g
12
%
Vitamin A
496
IU
10
%
Vitamin C
13
mg
16
%
Calcium
128
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Adding ghee to the oil for frying the tikkis gives a nice flavor to the Tikkis and makes them crispier.
Russet potatoes are best for making any fried potato dishes. Let the boiled potatoes cool down before grating them. If it's warm, sometimes it won't bind well. If using any other potato, always add 1-2 tablespoon of Corn Flour, Rice Flour or Breadcrumbs.
The outer layer of the tikki in this recipe is plain-salted. When combined with the spicier inner core, it serves a delicious contrast in taste and makes the tikki yummier.
Instead of peas, you can also use some boiled lentils in the inner core of this tikki. You can also serve these tikkis with some leftover Chole (Chickpeas). This combination is actually served in several restaurants in India. It tastes great.
You can make the inner layer of potatoes & peas very spicy as this gives a nice aromatic flavor to the Tikkis.
You can enjoy Tikkis in a chaat or just eat it with some chutneys or sauces.
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