Perfectly crispy Aloo Tikki Chaat हर बार

Ingredients

• 0.5 kg Potatoes (medium‑sized, preferably old potatoes; boiled and peeled)
• 1.5 tbsp Cornflour (helps bind and crisp the tikki)
• 0.5 tbsp Rice Flour (adds extra crunch)
• 2 tbsp Green Chilies (finely chopped; adjust to heat preference)
• 1 tsp Fresh Ginger (grated, peeled)
• 1 tsp Chaat Masala (store‑bought Indian spice blend)
• 1 tsp Roasted Cumin Powder (dry roasted for extra aroma)
• 1 tsp Salt (or to taste)
• 2 tbsp Bread Crumbs (plain, unsalted)
• 0.5 cup Coriander Leaves (roughly chopped)
• 0.5 tsp Red Chili Powder (adjust heat as desired)
• 3 tbsp Vegetable Oil (for frying and for greasing hands)
• 1 tbsp Ghee (adds flavor to the fry)
• 1 cup Plain Yogurt (unsweetened, full‑fat for best texture)
• 2 tbsp Water (to thin the yogurt)
• 1 tsp Sugar (balances the yogurt; optional)
• 2 tbsp Green Chutney (store‑bought or homemade coriander‑mint chutney)
• 2 tbsp Sweet Tamarind Chutney (store‑bought or homemade)

Instructions

1. Boil Potatoes

   Place 0.5 kg potatoes in a large pot, cover with water, add a pinch of salt and bring to a boil. Cook until just tender when pierced with a fork (about 12‑15 minutes).

   Time: PT15M

   Temperature: 100°C

2. Rest Peeled Potatoes

   Drain, peel the potatoes and spread them on a clean surface. Let them rest for 10 minutes so excess steam escapes.

   Time: PT10M

3. Dry Potatoes (If Needed)

   If the potatoes feel wet, cut them in half and place on a low‑heat pan for 2‑3 minutes, stirring gently to dry.

   Time: PT3M

   Temperature: Medium low

4. Mash Potatoes

   Using a potato masher, mash the potatoes until smooth with no lumps.

   Time: PT5M

5. Mix Dry Ingredients & Herbs

   Add 1.5 tbsp cornflour, 0.5 tbsp rice flour, chopped green chilies, grated ginger, chaat masala, roasted cumin powder, salt, bread crumbs, chopped coriander, and red chili powder to the mashed potatoes. Mix thoroughly.

   Time: PT5M

6. Adjust Texture

   Check the dough. If it feels sticky, add a little more cornflour (½ tbsp). If it feels too dry and cracks, add water one tablespoon at a time (usually 1‑2 tbsp) until the mixture holds together without cracks.

   Time: PT2M

7. Shape Tikkis

   With lightly oiled hands, divide the mixture into equal portions (about 8‑10) and shape each into a flat, even patty about 1 cm thick.

   Time: PT5M

8. Refrigerate Tikkis

   Place the shaped tikkis on a plate, drizzle a few drops of oil over them, and refrigerate uncovered for 20 minutes.

   Time: PT20M

9. Heat Pan & Add Fat

   Heat a heavy‑bottomed pan over medium heat. Add 2‑3 tbsp vegetable oil and 1 tbsp ghee.

   Time: PT2M

   Temperature: Medium

10. Fry First Side

    Place the chilled tikkis in the hot oil, spacing them apart. Cook without moving for 3‑4 minutes until the edges turn golden.

    Time: PT4M

    Temperature: Medium

11. Flip & Press Lightly

    Gently flip each tikki, press lightly with a spatula to ensure even contact, and cook another 3‑4 minutes until both sides are crisp and golden.

    Time: PT4M

    Temperature: Medium

12. Drain & Rest

    Remove the fried tikkis onto paper towels to absorb excess oil. Let them rest for 2 minutes before serving.

    Time: PT2M

13. Prepare Yogurt Sauce

    In a bowl, whisk together 1 cup plain yogurt, 2 tbsp water, 1 tsp salt, and 1 tsp sugar until smooth.

    Time: PT5M

14. Assemble the Chaat

    Place the fried tikkis on a serving plate. Drizzle the yogurt sauce, add green chutney and sweet tamarind chutney, then sprinkle a pinch of red chili powder, chaat masala, and roasted cumin powder on top.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

3 g