मात्र 30₹/- में भल्ला चाट 😋👌🏻

Ingredients

• 2 large Potatoes (boiled, peeled and mashed)
• 2 tablespoons Vegetable Oil (for shallow frying)
• 1/2 teaspoon Salt
• 1/2 teaspoon Red Chili Powder
• 1/2 teaspoon Cumin Powder
• 1/4 teaspoon Black Salt (Kala Namak)
• 1 cup Cooked Chickpeas (Chole) (canned, drained and rinsed)
• 1 teaspoon Chole Masala (store‑bought Indian spice blend)
• 1/4 cup Plain Yogurt (unsweetened, full‑fat)
• 4 pieces Papdi (crushed; store‑bought or homemade)
• 2 tablespoons Fresh Cilantro Leaves (chopped for garnish)
• 1/4 cup Fresh Mint Leaves (packed)
• 1 small Green Chili (seeds removed for less heat)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 tablespoon Tamarind Paste
• 1 tablespoon Jaggery (grated; can substitute brown sugar)
• 2 tablespoons Water (for tamarind chutney)
• 1/4 teaspoon Roasted Cumin Powder (for garnish)

Instructions

1. Boil Potatoes

   Place the peeled potatoes in a saucepan, cover with cold water, add a pinch of salt and bring to a boil. Cook until fork‑tender, about 10 minutes.

   Time: PT10M

   Temperature: 100°C

2. Mash and Season

   Drain the potatoes and mash them in a mixing bowl. Stir in 1/2 tsp salt, 1/2 tsp red chili powder, and 1/2 tsp cumin powder. Mix until smooth.

   Time: PT5M

3. Form and Fry Aloo Tikki

   Divide the mash into 4 equal portions, shape each into a flat patty about 1/2 cm thick. Heat 2 tbsp oil in a skillet over medium heat (≈180°C) and fry each tikki until golden brown on both sides, about 4‑5 minutes per side.

   Time: PT10M

   Temperature: 180°C

4. Heat Chickpeas

   Add the canned chickpeas to the skillet, sprinkle 1 tsp chole masala and a pinch of black salt, stir and heat through for 5 minutes.

   Time: PT5M

   Temperature: 150°C

5. Prepare Coriander‑Mint Chutney

   In a blender combine cilantro, mint, green chili, lemon juice, and a pinch of salt. Blend until smooth, adding a splash of water if needed.

   Time: PT10M

6. Prepare Sweet Tamarind Chutney

   In a small saucepan combine tamarind paste, jaggery, 2 tbsp water, a pinch of red chili powder and a pinch of black salt. Simmer over low heat, stirring, until the mixture thickens slightly, about 5‑7 minutes.

   Time: PT10M

   Temperature: 120°C

7. Assemble the Chaat

   Place the fried aloo tikki in a clay serving bowl. Spoon the hot chickpeas over the tikki, sprinkle black salt, cumin powder and red chili powder. Drizzle both chutneys, add a dollop of yogurt, crumble the papdi on top, garnish with cilantro and a pinch of roasted cumin powder.

   Time: PT5M

Nutrition Facts

Calories

430

Protein

12g

Carbohydrates

60g

Fat

12g

Fiber

8g