Aloo Tikki Chaat
Delhi's crisp golden potato patties soaked in cold yogurt, drizzled with sweet tamarind and green coriander chutneys, and showered with sev, pomegranate, and chaat masala — every bite a different texture.
Cuisine: North Indian (Delhi) · Style: Chaat · Protein: Veggies · Total time: · Difficulty: medium · Servings: 4 · Spice: 3/5
Ingredients
- 5 medium potatoes, boiled and grated
- 3 tbsp cornflour
- 1 green chilli, finely chopped
- 1 tbsp ginger, grated
- 1 tsp roasted cumin powder
- 1 tsp chaat masala
- Salt to taste
- 4 tbsp ghee or oil for shallow-frying
- 1.5 cups thick yogurt, whisked smooth
- 1/3 cup tamarind chutney
- 1/4 cup green coriander-mint chutney
- 1/2 cup sev
- 1/4 cup pomegranate seeds
- 2 tbsp coriander leaves, chopped
- Extra chaat masala and roasted cumin powder for sprinkling
Steps
- Mix grated potato with cornflour, green chilli, ginger, cumin powder, chaat masala, and salt. The mixture should hold its shape when pressed.
- Shape into 8 flat patties about 7cm wide.
- Heat ghee in a flat pan and shallow-fry the tikkis on medium heat for 4-5 minutes per side until deeply golden and crisp.
- Place 2 tikkis on each plate. Lightly crush them with the back of a spoon.
- Pour cold whisked yogurt over the top — generously, it should pool around the edges.
- Drizzle tamarind chutney and green chutney in zig-zag lines.
- Shower with sev, pomegranate seeds, coriander, and a final dust of chaat masala and roasted cumin.
- Serve immediately — chaat is a now-or-never dish.