Aloo tikki chaat is famous across the globe. Every Indian loves chaat. The savoury snack which is loved by all is so refreshing due to the addition of curd, mint chutney and tamarind chutney.
Originated in India, different regions like Delhi, Mumbai, Uttar Pradesh, Madhya Pradesh, Orissa, Bengal are prominent and famous for chaats. Although the love for chaat has brought it to every corner of the country. Every region has a different way of making it. But the one that is prepared in Delhi is my favorite personally. It has an exclusive taste and texture.
It is served mostly street side. These days we can also spot proper chaat shops serving only Indian chaats. This shows the love and popularity of chaats in India. It has now even made its mark globally.
Video Recipe –
Aloo tikki chaat is my favorite of all chaats after panipuri. It is very easy to prepare if we have the chutneys ready. Usually the mint chuntey and tamarind chutneys are available in my refrigerator, so it becomes easy to prepare, all it needs is just the assembling. The ghee gives this chaat an extra ordinary taste.
How to Prepare –
If you have mint chutney and tamarind or saunth chutney in your refrigerator ready it becomes very easy to prepare any chaat. All you need to do is boil the potatoes, cool them down and mash them. If you have guests coming over, you can also keep the chutneys ready a day before and half fry the tikkis well in advance and just crisp fry them and assemble with curd, chutney and spices right before serving. This way the task becomes very easy. It’s the best dish to serve as its quick and doesn’t require much efforts. Moreover, almost everyone likes, and it can be customized and adjusted instantly as per everyone’s preference.
How to make Dilli Wali Aloo Tikki Chaat –
Boil and cool down the potatoes. Mash them well. Add rice flour to get the perfect binding. Rice flour also adds the crispiness to the tikkis. Shallow fry them in ghee, although it can also be prepared in oil but I would suggest to use ghee as it brings out an amazing flavor. Cook tikkis on a low flame on both sides till crisp golden brown. I use heavy iron tawa (which is used to make roti) which is slightly dome in shape and suggests the same for you as well. It helps cooking tikki crisp and properly from each side. Place and cook tikkis on the tawa and right before serving place each tikki in the center of the tawa for perfect cooking.
Places that serve amazing chaat in Pune –
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[wpurp-searchable-recipe]Aloo Tikki Chaat Recipe – Aloo tikki chaat is crisp yet melt in mouth Indian chaat, topped with curd and chutneys and few other spices. It's easy to make and refreshing too. It is healthy and delicious prepared using easily available ingredients – For Aloo Tikki: Boiled and Mashed Potatoes , Rice Flour , Finely Chopped Coriander and Mint Leaves, Salt and Pepper to taste, Ghee, For Chaat: Curd , Mint Chutney, Tamarind Chutney, Salt to taste, Red Chilli Powder, Cumin Powder, Nylon Sev, Finely chopped onions, For Making Aloo Tikki: In a mixing bowl add boiled and mashed potatoes. Add rice flour, salt, pepper, finely chopped coriander and mint. Mix well; Make a firm dough. Adjust the quantity of rice flour if required.; Make tikkis from the dough.; Heat ghee on a heavy bottom iron tawa. Place tikkis and cook both the sides on a low flame till crisp golden.; Assembling: Place aloo tikki in a serving dish.; Top it with chilled curd, mint chutney and tamarind chutney. Adjust the quantities as per taste.; Add salt, red chilli powder and cumin powder.; Garnish with nylon sev and finely chopped coriander.; Serve hot; – <strong>Tips and Tricks – </strong>
• Cooks best in a heavy bottom iron tawa (pan).
• Place tikkis all over the tawa and cook well on a low flame. In the end (right before serving), make sure to cook each tikki in the center part of the tawa to ensure perfect cooking.
• You can also use corn flour in place of rice flour.
• Make sure potatoes aren’t too mushy, just boiled to perfection.
• Make sure potatoes are cooled down (room temperature) before using into the recipes.
• Cooking on a low flame gives it a perfect crisp texture from outside and melt in mouth from inside.
• You can also add a bit of rawa/sooji/semolina for the added texture.
• Serve immediately after assembling else the chutneys will make tikkis soggy, ruining the taste of the aloo tikki chat.
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