Aloo Tikki Chaat is a famous street food from Delhi and tastiest of them are available at Chandni Chowk. It is made from Potatoes and Chana Dal (Bengal Gram) apart from other spices and masala. Potatoes are excellent source of Vitamic C & B6 and Potassium and Chana Dal is full of protein. Potatoes form the outer layer of Tikki and it is stuffed with spicy Chana Dal and the Tikki is then deep or shallow fried in hot oil till golden and crispy. It is served with hot Cholle or Curd, Imli Chutney and Spicy Coriander Chutney. Make this delicious Chaat at home and enjoy!
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INGREDIENTS:
2 Cups/4-5 Medium sized Potatoes Boiled & Mashed
1/3 Cup Chana Dal/Bengal Gram Dal
2 Tbsp Corn Flour
1 Tbsp Oil
1/2 Inch Ginger Finely Chopped
2-3 Green Chillies Finely Chopped
1/2 Tsp Cumin Seeds/Jeera
1/2 Tsp Red Chilli Powder
1/2 Tsp Chaat Masala Powder
1/2 Tsp Garam Masala Powder
1 Tbsp Chopped Fresh Coriander Leaves
Oil for Shallow Frying
Salt to taste
Oil for Greasing
SERVES: Makes 6 Aloo Tikki
SOAKING TIME: 3 Hours
PREPARATION TIME: 25 Min
RESTING TIME: 30 Min
COOKING TIME: 25 Min
TOTAL TIME: 4 hours 20 min
* 1 CUP = 237 ML
METHOD:
1. Wash and soak Chana Dal for 3-4 hours.
2. Drain the water and pressure cook dal with salt and sufficient water for 2 whistles. Turn off the flame and allow the cooker to cool down on its own.
3. Drain excess water from the dal and keep it aside.
4. For stuffing, in a pan heat Oil and and Cumin Seeds. Allow it to roast light golden.
5. Add boiled Chana Dal, Chaat Masala, Red Chilli Powder, Garam Masala Powder, Ginger and Green Chillies & Salt to taste. Cook on low to medium flame for 2-3 mins. Turn off the flame.
6. Add freshly chopped Coriander Leaves. Transfer to a bowl and allow it to cool completely.
7. For outer layer, mix Potatoes, Corn Flour & Salt to taste.
8. Divide the mixture in 6 equal portions.
9. Grease palm with some oil and roll each portion round and flatten a bit to create cavity.
10. Fill the cavity with 1-2 Tsp stuffing and seal the edges of the outer layer by forming a ball again.
11. Flatten the ball a bit to get Tikki shape.
12. Heat Oil for shallow frying. Fry Tikki in batches of 3-4 till golden brown in color on both sides. Keep the flame medium to high.
13. Remove the Tikki on paper napkin to get rid of excess oil.
14. Serve hot with Imli Chutney, Green Chutney, Curd and/or Cholle.
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