Aloo Tikki Chaat Recipe: Step By Step Guide
If you frequently crave street food, this easy homemade aloo tikki chaat recipe is just what you need! Inspired by chef Kunal Kapoor, this aloo tikki chaat is not only simple to make but also ready in under 15 minutes. Follow this detailed step-by-step guide to make delicious aloo tikki chaat at home. Keep reading to find out more.
Aloo Tikki Chaat
Aloo tikki chaat is a beloved street food that you can find on nearly every corner of India. This delightful dish features crispy, deep-fried potato fritters topped with a tangy mix of yoghurt and tamarind chutney. Garnished with fresh coriander leaves and pomegranate seeds, this sweet and savoury treat is perfect for satisfying your street food cravings.
How To Make Aloo Tikki Chaat Recipe At Home?
The Aloo Tikki Stuffing Recipe:
- Start by heating a pan, and then drizzle a sufficient amount of oil on it.
- Once the oil is hot, sprinkle Heeng, cumin, and fennel seeds on it and stir it. Now add ginger and green chillies.
- Give this mixture a quick stir and add the boiled chana daal without any water.
- Now sprinkle salt, turmeric, chilli powder, and coriander powder and cook them together for 3 minutes.
- Lastly, sprinkle freshly chopped coriander and remove it from the heat. Your aloo tikki stuffing is ready; take it off the heat and let it cool.
The Aloo Tikki Sweet Curd Recipe:
- To make the sweet curd mix together curd, sugar, black salt and salt.
- For optimum flavour, whisk them together until the curd is smooth.
- Once done, keep it aside and let it cool in a refrigerator.
Aloo Tikki Recipe: Step By Step
- To make the crispy aloo tikki, start by placing the boiled, mashed potatoes in a bowl. Add salt, cornstarch or rice flour, black salt, and coriander to it.
- Mix it all very well, and then oil your hands and make six medium-sized balls with the potato mixture.
- Now make a depression in the middle of the ball and generously fill it with the stuffing. Seal the stuffing in the potato and flatten it to a tikki shape. Do the same for the rest of the potato.
- Shallow fry the aloo tikki by heating a pan and adding oil to it. For a healthier alternative, you can also bake or air fry it.
- Once both sides of the aloo tikki turn golden brown, take it off the heat.
- Put all the aloo tikkis on a plate and drizzle with sweet curd and mint chutney. Garnish it with beetroot julienne, carrot julienne, pomegranate, and sev.
Your delicious aloo tikki chaat is ready! Enjoy!
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Homemade Aloo Tikki Chaat Recipe Card
Here's an easy and detailed step-by-step guide to make delicious aloo tikki chaat at home.
Ingredients
- For Stuffing:
- 3 Tbsp Of Oil
- ¾ Tsp Of Heeng (Asafoetida)
- 1½ Tsp Of Cumin
- 1½ Tsp Of Fennel Seeds
- 2 Tsp Of Chopped Ginger
- 2 Tsp Of Green Chilli
- 1 Cup Of Chana Dal
- Salt To Taste
- ¾ Tsp Of Turmeric Powder
- 1 Tsp Of Chilli Powder
- 1 Tbsp Of Coriander powder
- A Handful Of Coriander
- For Tikki:
- 2 Cups Of Boiled And Mashed Potatoes
- Salt To Taste
- 3-4 Tbsp Of Cornstarch/Rice Flour
- A Handful Of Chopped Coriander
- Oil For Frying
- For Sweet Curd:
- 1 Cup Of Curd
- 2½ Tbsp Of Powdered Sugar
- A Pinch Of Black Salt
- A Pinch Of Salt
- For Garnish:
- Mint Chutney
- Beetroot Julienne
- Carrot Julienne
- Pomegranate
- Sev
Step
- Step 1:
Heat a pan and drizzle oil.
- Step 2:
Once hot, add Heeng, cumin, and fennel seeds; stir.
- Step 3:
Add ginger and green chilies; stir.
- Step 4:
Add boiled chana daal (without water).
- Step 5:
Sprinkle salt, turmeric, chili powder, and coriander powder; cook for 3 minutes.
- Step 6:
Sprinkle freshly chopped coriander; remove from heat.
- Step 7:
Let the stuffing cool.
- Step 8:
Mix curd, sugar, black salt, and salt.
- Step 9:
Whisk until smooth.
- Step 10:
Refrigerate to cool.
- Step 11:
Place boiled, mashed potatoes in a bowl.
- Step 12:
Add salt, cornstarch/rice flour, black salt, and coriander; mix well.
- Step 13:
Oil your hands, make six balls with the mixture.
- Step 14:
Create a depression in each ball, fill with stuffing, and flatten into tikkis.
- Step 15:
Shallow fry in a pan with oil (or bake/air fry).
- Step 16:
Once golden brown on both sides, remove from heat.
- Step 17:
Plate the tikkis, drizzle with sweet curd and mint chutney.
- Step 18:
Garnish with beetroot julienne, carrot julienne, pomegranate, and sev.