Aloo Tikka Chaat
Little patties made of aloo (potato), formed into tikki and layered with various chaat toppings
Ingredients
- 500 g floury potatoes
- 32 g cornflour
- 1 tsp fine sea salt
- 0.33 tsp ground white pepper
- 60 g ghee
- 200 g canned chickpeas
- 20 g strong white bread flour
- a pinch fine sea salt
- 250 ml vegetable oil
- 120 g plain yogurt
- 2 tbsp tamarind chutney
- 2 tbsp mint-coriander chutney
- — red onion
- 30 g pomegranate seeds
- 20 g sev
- — chaat masala
Equipment
- large frying pan
- wire rack
- small saucepan
About
The fried chickpeas add delicious pop and crunch. Some of the toppings are the same as for dahi bhalla chaat, which is helpful to know if you are planning on making both!
Instructions
Make the Aloo Tikki
Boil 500 g floury potatoes (skin on) in salted water until tender, about 20 minutes . Drain and let cool slightly, then peel and mash.
Mix in 12 g cornflour , 1 tsp fine sea salt , and 0.33 tsp ground white pepper . Divide into 8 portions and shape each into a flat round patty.
Heat 60 g ghee in a large frying pan over medium heat. Shallow-fry the tikki in batches for 3-4 minutes per side until golden and crisp. Drain on a wire rack .
Crispy Chickpeas
Drain and pat dry 200 g canned chickpeas . Toss with 20 g cornflour , 20 g strong white bread flour , and a pinch fine sea salt until evenly coated.
Heat 250 ml vegetable oil in a small saucepan to 350°F. Fry the chickpeas in batches for 3-4 minutes until crisp and golden. Drain on paper towels.
Assemble the Chaat
Place 2 tikki on each plate. Spoon over 120 g plain yogurt (whisked smooth), 2 tbsp tamarind chutney , and 2 tbsp mint-coriander chutney .
Scatter over the crispy chickpeas, red onion (finely diced), 30 g pomegranate seeds , and 20 g sev .
Finish with a pinch of chaat masala and serve immediately.
View Cooklang Source
---
title: Aloo Tikka Chaat
description: Little patties made of aloo (potato), formed into tikki and layered with various chaat toppings
servings: 4
time: 45 minutes
tags: [indian, chaat, vegetarian, potato]
cuisine: Indian
difficulty: medium
long_description: "The fried chickpeas add delicious pop and crunch. Some of the toppings are the same as for dahi bhalla chaat, which is helpful to know if you are planning on making both!"
---
== Make the Aloo Tikki ==
Boil @floury potatoes{500%g} (skin on) in salted water until tender, about ~boiling{20%minutes}. Drain and let cool slightly, then peel and mash.
Mix in @cornflour{12%g}, @fine sea salt{1%tsp}, and @ground white pepper{1/3%tsp}. Divide into 8 portions and shape each into a flat round patty.
Heat @ghee{60%g} in a #large frying pan{} over medium heat. Shallow-fry the tikki in batches for ~frying{3-4%minutes} per side until golden and crisp. Drain on a #wire rack{}.
== Crispy Chickpeas ==
Drain and pat dry @canned chickpeas{200%g}. Toss with @cornflour{20%g}, @strong white bread flour{20%g}, and @fine sea salt{a pinch} until evenly coated.
Heat @vegetable oil{250%ml} in a #small saucepan{} to 350°F. Fry the chickpeas in batches for ~frying{3-4%minutes} until crisp and golden. Drain on paper towels.
== Assemble the Chaat ==
Place 2 tikki on each plate. Spoon over @plain yogurt{120%g} (whisked smooth), @tamarind chutney{2%tbsp}, and @mint-coriander chutney{2%tbsp}.
Scatter over the crispy chickpeas, @red onion{1} (finely diced), @pomegranate seeds{30%g}, and @sev{20%g}.
Finish with a pinch of @chaat masala{} and serve immediately.