Allo Tikki Chaat

Aloo Tikki Chaat

Aloo tikki chaat is a north Indian snack item. It is originated in North part of India. Aloo means potato and tikki means Cutlets. It is served with different colourful chutneys and sometimes with curd and chhole. 

When I was thinking to prepare this dish one of friends helped me guiding about it. She told me there are two types of chaat recipe. In one recipe tikki is stuffed with a lentil stuffing and served with sweet tamarind chutney, hara chutney and curd and other garnishing. In second type plain tikki served with chhole , chutneys and other garnishing. She also suggested me to go for moong dal stuffing which goes very good with this dish. So here is the recipe for all.

For Stuffing

Moong dal- 5 to 6tbsp

Amchur powder- 1\2tsp

Dry mango powder

Garam masala- 1\4tsp

Red chilli powder- 1\2tsp

Salt to taste +1\2tsp

Haldi powder- 1\2 tsp+ 1\4tsp

For Tikkis

Potatoes- 5 medium size

Chopped green chilli- 1tbsp

Chopped coriander leaves- 2tbsp

Corn flour- 3 to 4tbsp

Lemon juice- 1tsp

Salt to taste

Oil for frying

For garnishing

Green chutney- 1\4cup

Sweet tamarind chutney- 1\2cup

Sev-1\2cup

Curd- 1\2cup( beaten  + 1\2tsp sugar + salt to taste added)

Chopped onion- 1\2 cup

Red chilli powder for garnishing

Garam masala powder for garnishing

Chopped coriander leaves- 2tbsp

Grated carrot- 1/2cup

For Stuffing

  

Clean and soak moong dal for 15mins. Then put the moong dal in a bowl, add water, salt 1\2tsp and haldi 1\2tsp and boil it. Don't over cook the dal. It should not be mushy but should have a bite. Strain the moong dal and transfer it to a bowl. Add salt to taste ( remember you have already added salt while Boling), red chilli powder, haldi powder( 1\4tsp), amchur powder and garam masala powder to it. Mix properly and keep aside.

For Tikkis

Clean and boil the potatoes. After pressure cooker realise it's pressure bring out the potatoes from water and keep it to dry and cool down. If it will be in water for More time, then potatoes will absorb water. In that case it will be difficult to handle the mashed potato while preparing Tikkis. When cool down keep the boiled potatoes in fridge for half an hour.

After half an hour bring out the potatoes. Peel and grate the potatoes in a big mixing bowl.  Mashing the potatoes will be ok but sometimes some big chunks will there which will be a problem while shaping the tikis. Now add salt, chopped 

green chilli, chopped coriander leaves, lemon juiceand cornflour to it. Mix properly and keep aside. If cornflour is not there then add two bread slices or 3 to 4 tbsp of bread crumbs.

Heat oil in a non stick frying pan.

Take a ball (tennis ball size) of mashed potato, make a well in the middle and stuff the moong dal stuffing in it and seal the ball and flat it with  palm.  Like wise prepare all the balls and keep on a plate.

Slowly slide the Tikkis to the hot oil. Cook the Tikkis up to golden brown and crispy from both sides. Keep aside..

For serving

Prepare the chutneys before hand. Prepare the beaten sweet curd as well. Arrange the chaat when you are ready to serve or tikkis will be soggy.

Place 3 Tikkis in a plate. Top the chutneys and curd on all the Tikkis. Sprinkle sev, onion, grated carrot and coriander leaves on them. Sprinkle garam masala and red chilli powder over it. 

Similarly arrange all other plates and serve immediately..