Aloo Tikki Chat

Nutrition values are AI-estimated based on ingredients.

• 2 medium-sized yellow potatoes
• 2-3 tablespoons cornflour
• 1 teaspoon salt
• 2 pinches salt
• Freshly ground black pepper
• 1/2 cup grated paneer
• 1 tablespoon chopped cashews
• 1 tablespoon raisins
• 1 teaspoon finely chopped green chilies
• 1 teaspoon grated ginger
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon chaat masala
• Oil for shallow frying
• 1/2 cup sweet yogurt
• 2 tablespoons green mint-cilantro chutney
• 1 tablespoon red garlic-chili chutney
• 2 tablespoons sweet tamarind/date chutney
• A generous handful yellow besan sev
• A sprinkle chaat masala
• A dash red chili powder

1. 1Peel and grate two medium-sized yellow potatoes using a mandoline slicer into a bowl.
2. 2Manually squeeze out excess starchy water from the grated potatoes.
3. 3Add the squeezed grated potatoes to a pot of boiling water with 1 teaspoon of salt and cook for approximately two minutes.
4. 4Drain the par-boiled potatoes through a sieve lined with a cloth and thoroughly squeeze out all remaining water until dry.
5. 5Transfer the dried grated potatoes to a plate, add 2-3 tablespoons of cornflour, a pinch of salt, and freshly ground black pepper, then mix well by hand.
6. 6In a separate bowl, combine grated paneer, chopped cashews, raisins, finely chopped green chilies, grated ginger, chopped cilantro, 1/2 teaspoon of chaat masala, and a pinch of salt, then mix thoroughly.
7. 7Flatten a small portion of the potato mixture in your palm, place a spoonful of paneer stuffing in the center, and carefully seal it, then shape into a round, flat patty.
8. 8Heat some oil on a flat griddle (tawa) and shallow-fry the prepared aloo tikkis until golden brown and crispy on both sides, flipping with a spatula.
9. 9Place a fried aloo tikki on a wooden cutting board and chop into four pieces.
10. 10Spread a base of sweet yogurt in a white bowl, then arrange the chopped aloo tikki pieces on top.
11. 11Drizzle more sweet yogurt over the tikkis, followed by dollops of green mint-cilantro chutney, red garlic-chili chutney, and sweet tamarind/date chutney.
12. 12Garnish the chaat generously with yellow besan sev, a sprinkle of chaat masala, and a dash of red chili powder.

These instructions are our analysis of the original video. Watch on YouTube →