Aloo Tikki chaat

 Crispy Potato patty with a peas filling topped with yoghurt and a variety of chutneys/dips – a very famous Indian street food

Ingredients:

For patty

1 kg potatoes (boiled)

¾ cup poha (flaked rice)

          Its optional to use but I definitely wouldn’t want to make my patty without this. Adds a perfect crispy outer layer to the patty.

3 tbsp cornflour

For filling

400g peas (boiled)

1tbsp oil

¼ tsp asafoetida

1tsp salt (or to taste)

1tsp chilli powder

1 tsp cumin seeds powder (zeera)

1 tsp fennel seeds powder (saunf)

1 tsp dried mango powder (amchoor powder) or chat masala

2 tsp gram flour (besan)

For dips

Tamarind sauce https://www.getsetcook.co.uk/post/tamarind-chutney

You can also use the bottle from the shop or follow the link to make it at home

Green chutney https://www.getsetcook.co.uk/post/green-chutney

Yoghurt

       Mix in some salt to taste, a pinch of sugar and some milk to give yoghurt a flowy consistency

For garnishing (optional)

Thin crispy Potato sticks

Pomegranate seeds

Oil for frying

Method

Patty

Wash and soak poha in a bowl of water for about 5-10 minutes. Sieve and drain the water. Let it stay in the sieve for few minutes until all the water drains.

Mash the boiled potatoes. I prefer to grate them rather than using a masher as it’s quicker to get a smooth texture. Add poha and cornflour. Mix it together properly. Form like a dough and keep aside.

Filling

In a pan add oil. When warm add asafoetida, peas with all the spices and fry for few minutes. Add some water, cover and cook for 10-15 mins. Open the lid and dry out all the water (if any).

In a separate pan dry roast the gram flour for few minutes until light brown.

Mix the gram flour in the cooked peas and mash them completely. Once cooled, divide the mixture into small portions and prepare round shape balls.

Divide the potato mixture into small portions (bigger than the pea balls). Watch the video attached to form the tikki.

Heat oil in a deep pan. Enough to shallow fry the tikki. Fry the tikkis in batches on medium high flame. Turn sides whilst frying until golden brown and crisp on each side. Fry all and keep aside.

Tikkis can be prepared to this stage before serving.

At the time of serving, heat a pan and brush some oil. Flatten the tikki with your palm and cook on each side. This will give a really crispy and crunchy outer layer. It takes literally few minutes to do this process. Turn and fry on both sides.

L

ALTERNATE

Patty can also be made without the filling