Aloo Tikki Chaat

Aloo Tikki Chaat (Aloo = Potato, Tikki = small shallow-fried patty) - my mouth begins to water even before I finish uttering these three golden words. One of the most popular items in the Indian Chaat category, Aloo Tikki Chaat can be found at all roadside Chaat stalls in India. This golden-brown gem is prepared on a large flat pan kept on a slow flame. It is a gourmet's delight to see the many Tikkis sizzling in the hot oil of the pan, the mashed potato's white-yellow color turning into a golden-brown crust as the Tikki lets out an enticing aroma that draws crowds like bees to a flower. The preparation of Aloo Tikki Chaat is fun to watch too - seeing the vendor expertly slide two steaming-hot Tikki straight from the pan onto a "dona" (small bowl made of dried leaves), drizzle it with curd, Green Chutney and Sweet Tamarind Chutney, and finally top it with spice powders. Oh, the first bite is a pyschedelic heaven! It is not just the tangy, spicy taste of the Aloo Tikki Chaat - the hot-cold effect of the sizzling Tikki and the cool curd, the crispy-soft effect of the Tikki's outer crust and the soft potato-matar insides; all of these cause one's sensory perceptions to melt and fuse into one blissful state of Chaat Nirvana.

Aloo Tikki Chaat is such a universal Chaat item across all of India, that not surprisingly many recipe variations of this tasty delight are in existence. While I have posted the Tikki's North Indian version with green peas stuffing, other variants are prepared with Dal-stuffing.  Besides this, just the Tikki serves as a perfect patty for a delicious veggie burger, or can be enjoyed on its own with tomato ketchup or Green Chutney or/and Sweet Tamarind Chutney. Be warned though, it is hard to stop eating once you begin, so make sure to set some aside for your Aloo Tikki Chaat preparation - you won't regret it :)

ALOO  TIKKI  CHAAT  RECIPE

Servings : 10 pcs

INGREDIENTS:

For Tikki:

3 large-size Potatoes; boiled & peeled
2-3 Serrano Green chillies or to taste; destemmed & finely chopped
Salt to taste
1/2 tsp Garam Masala Powder
1/2 tsp Cayenne Pepper (Red Chilli powder) or to taste
2 tsp Cornstarch
3 tbsp Fresh finely chopped Cilantro leaves (Coriander leaves)
Oil to shallow-fry

For Stuffing:

2/3 Cup Green Peas (Fresh or frozen)
Black Salt to taste
1-2 Serrano Green chillies or to taste; destemmed & finely chopped
1/2 tbsp minced ginger; peeled
1/2 tsp Chaat Masala

For Serving: 

1 1/2 cup Yogurt; smoothened
1/2 cup Green Chutney
1/2 cup Sweet Tamarind Chutney
2 tsp Roasted Cumin powder
Cayenne Pepper (Red chilli powder) as required
Black salt to taste

3 tbsp Fresh finely chopped Cilantro leaves (Coriander leaves)

How to make Aloo Matar Tikki

1. Boil the green peas till soft. Lightly mash the peas using a spoon. Add all stuffing ingredients & mix well. Divide the pea-mixture into 10 equal portions. Keep aside.
2. In a bowl, add the potatoes & mash them well till smooth. Add all the Tikki ingredients except oil. Mix well. Divide into 10 equal portions and form them into balls.
3. Take a potato ball in your palm, gently flatten the ball into a round patty of about 1/2 inch of thickness. Place a portion of pea stuffing in the center & fold the edges together so that mixture does not come out. Now very gently flatten it into a round patty of about 1 & a 1/2 inch thickness. Repeat the same procedure for the other potato balls.
4. Heat 1 tbsp oil in a non-stick pan on medium heat. Place 3-4 patties at a time. When the underside turns golden brown, turn them over and cook till the other side is equally golden. Drain oil and place them on an absorbent paper.
5. Shallow fry all the patties in the same manner. Drizzle oil around each Tikki for subsequent batches as & when required.

How to serve:

1. Place 2-3 hot tikkis on a serving plate.
2. Drizzle yogurt, green chutney & sweet tamarind chutney over each tikki. Sprinkle cumin powder, red chilli powder, black salt, cilantro leaves as per taste. Serve immediately.