Aloo tikki recipe - Spicy Crisp Aloo Tikki Recipe
Aloo tikki chaat is one of the most popular and tasty street foods of Northern India. These tikkis can be stuffed with peas and dal filling and serve them along peas and chole sabzi. You can also make these tikkis without stuffing and serve with sweet chutney and curd. Today we are making quick aloo tikki chaat recipe.
हिन्दी में पढिये : Aloo tikki recipe - Spicy Crisp Aloo Tikki Recipe
Ingredients for Aloo tikki Chaat
- Boiled potatoes – 8 to 9 (600 grams)
- Oil – 3 to 4 tsp
- Coriander leaves – 2 to 3 tbsp (finely chopped)
- Green chilies – 2 (finely chopped)
- Corn flour – 2 to 3 tbsp
- Salt – 1 tsp or to taste
- Whisked curd
- Green coriander chutney
- Sweet tamarind chutney
- Roasted Cumin powder
- Red chilly powder
- Black salt
- Besan sev
How to make quick Spicy Crisp Aloo Tikki
Peel the boiled potatoes and grate them.
To the grated potatoes add finely chopped green chilies, salt, finely chopped green coriander and corn flour. Mix everything really well and knead dough to make the tikkis. Stuffing for tikkis is now ready.
Heat a pan. Grease your hands with some oil and pinch small portion from the prepared mixture. You can make tikki small or big as per your desire and preference.
Now roll out the mixture into round shape. Then flatten this round dough ball, giving it a shape of tikki. Likewise prepare rest of the tikkis as well.
Pour some oil in the heated pan and spread it evenly. Now place as many tikkis as possible on the pan for shallow frying. Keep the flame low-medium to roast the tikkis.
Let the tikkis roast from beneath until they get golden brown in color. Then flip the sides and let it get golden brown from the other side as well. Aloo tikki is now roasted well from both the sides, transfer it to a plate and likewise prepare rest of the tikkis as well.
Aloo tikki is now ready. To serve, take whisked curd, sweet tamarind chutney, green coriander spicy chutney, roasted cumin powder, black salt and red chilly powder.
Take a plate and keep 1 or 2 aloo tikkis over it. Pour some curd over the tikkis, followed by sweet tamarind chutney, green coriander chutney. Then sprinkle some roasted cumin powder, black salt, red chilly powder and besan sev and serve.
- Instead of corn flour you can use arrowroot or crumbs of 2 bread slices. With mixing these to the potatoes, the moisture is soaked and mixture gets appropriate binding. Also, the tikkis come out crispy.
- You can also deep fry the tikkis.
- For making 7 tikkis
- Time - 35 minutes
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