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Aloo Tikki Chaat

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Urad dal stuffed potato pattice, pan-fried and served with yogurt and chutney.

This recipe has featured on the show Khanakhazana.

Preparation Time : 6-10 minutes

Cooking time : 11-15 minutes

Servings : 4

Aloo Tikki Chaat

Main Ingredients

Potatoes, Split black gram skinless (dhuli urad dal)

Cuisine

Delhi

Course

Snack

Level Of Cooking

Medium

Calories

385.85

Carbohydrates

73.96

Protein

10.07

Fat

17.62

Fibers

6.465

Ingredients

  • Potatoes
    4 large
  • Split black gram skinless (dhuli urad dal) soaked and boiled
    1 cup
  • For Pattice
  • Salt
    to taste
  • Oil
    for shallow frying
  • For Filling
  • Fresh coriander leaves chopped
    1 tablespoon
  • Green chillies chopped
    2
  • Black salt (kala namak)
    to taste
  • Asafoetida
    a pinch
  • Ginger chopped
    1/2 inch piece
  • Chaat masala
    1/2 teaspoon
  • Red chilli powder
    1/2 teaspoon
  • For Topping (one portion)
  • Matara
    1/2 cup
  • Yogurt
    1/4 cup
  • Sweet date and tamarind chutney
    2 tablespoons
  • Green chutney
    1/2 tablespoon
  • Roasted cumin powder
    1/4 teaspoon
  • Black salt (kala namak)
    a pinch
  • Chaat masala
    1/4 teaspoon
  • Red chilli powder
    1/4 teaspoon
  • Papdis crushed
    a few

Method

Step 1


For the stuffing take urad dal in a bowl. Add green chillies, ginger, red chilli powder, salt, coriander leaves and mix well. Add salt to mashed potatoes and mix.

Step 2


Divide into eight equal portions. Heat a tawa. Take a portion of mashed potatoes in your palm, spread slightly, place a portion of the dal mixture in the centre and gather the edges and shape into a tikki.

Step 3


Shallow fry the tikkis on medium heat with a little oil till both sides are evenly golden brown. If the potato covering breaks up, add a little cornflour and mix.

Step 4


To serve place a tikki on a place. Pour some chilled yogurt, green chutney, sweet tamarind chutney over it.

Step 5


Sprinkle roasted cumin powder, chaat masala, red chilli powder and coriander leaves. Crush a few papdis and put on the top and serve immediately.

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