How to make Dahi Aloo Tikki -
Potato and yogurt chaat.
This recipe is from the book Street Food.
Main Ingredients : Potato (आलू), Salt (नमक)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Dahi Aloo Tikki checkout Dilli Aloo Kachalu Chaat, Aloo Ki Tikki, Potato Pancakes, Potato Wedges Mildly Spiced . You can also find more Snacks and Starters recipes like Eggless Sponge Cake Spicy Chicken Legs Rajgira Fruit Pizza Mixed Vegetable Usli
Dahi Aloo Tikki Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dahi Aloo Tikki Recipe
Potato boiled and peeled For aloo tikki 4 large
Salt to taste
Oil for shallow frying
For filling
Split black gram skinless (dhuli urad dal),soaked and boiled 1/2 cup
Fresh coriander leaves 2 tablespoon
Green chilli 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
Topping portion 1
Yogurt 1/4
Tamarind chutney 2 tablespoon
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
Crisp Flat Puris ( maide ki papdi) crushed
Method
Step 1
Place the potatoes in a bowl, add salt and mix well. In a separate bowl, mix together the boiled urad dal, coriander leaves, green chillies, black salt, asafoetida, ginger, chaat masala and red chilli powder. Grease the palms of your hands.
Step 2
Take a portion of mashed potato, hollow out the centre and fill with the dal stuffing. Close up and shape into a thick round tikki.
Step 3
Heat the oil on a tawa; place the tikkis on it and shallow-fry till both sides are golden brown. To serve, place a tikki on a plate. Top with dollops of yogurt, tamarind chutney and green chutney.
Step 4
Sprinkle roasted cumin powder, black salt, chaat masala powder, and red chilli powder on top. Crush a few papdis and sprinkle over the tikkis. Serve at once
Nutrition Info
Calories : 1190 Kcal
Carbohydrates : 183.1 gm
Protein : 35.7 gm
Fat : 35.5 gm
Other : 22.8gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
