Name: Aloo Tikki Chat - Street Food of India recipe by Kriti Singhal at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: For Aloo Tikki: Fresh boiled potatoes 6 to 7; Freshly chopped coriander leaves 1 cup; Spice mix Red chilli powder, Caraway powder, Coriander powder; Green chillies finely chopped ; As per your taste; Poha 1 cup moist, Finely chopped ginger 1 tsp; For Aloo Tikki stuffing: Chana dal 1 cup (soaked for 4-5 hours); Cloves 4, Black cardamom 2, Black pepper 7-8; Bay leaf 2, Cinnamon 1/2 stick small; Ground spices like coriander, red chilli, garam masala, Salt; For White peas: 2 cups of white peas, soaked and boiled with no extra water; For Mint Chutney : Fresh green coriander leaves 1 cup; Mint leaves 1/2 cup, Spinach leaves 1/2 cup, Amla; Tomatoes 1, Green chili 2, Ginger1 small piece; Garam masala powder 1 tsp, Red chilli powder, Amchur powder; For Imli chutney : Jaggery 1.5 cups, Tamarind water 2 cup; Caraway seeds 1 tsp, Dried dates 1/2 cup chopped, Ghee 1 tsp; For Dahi : 2 bowl chilled thick sweet curd; For garnishing : Pomegranate seeds, Carrots and Radish grated, Fresh coriander leaves

Ingredients Serving: 4

For Aloo Tikki: Fresh boiled potatoes 6 to 7
Freshly chopped coriander leaves 1 cup
Spice mix Red chilli powder, Caraway powder, Coriander powder
Green chillies finely chopped ; As per your taste
Poha 1 cup moist, Finely chopped ginger 1 tsp
For Aloo Tikki stuffing: Chana dal 1 cup (soaked for 4-5 hours)
Cloves 4, Black cardamom 2, Black pepper 7-8
Bay leaf 2, Cinnamon 1/2 stick small
Ground spices like coriander, red chilli, garam masala, Salt
For White peas: 2 cups of white peas, soaked and boiled with no extra water
For Mint Chutney : Fresh green coriander leaves 1 cup
Mint leaves 1/2 cup, Spinach leaves 1/2 cup, Amla
Tomatoes 1, Green chili 2, Ginger1 small piece
Garam masala powder 1 tsp, Red chilli powder, Amchur powder
For Imli chutney : Jaggery 1.5 cups, Tamarind water 2 cup
Caraway seeds 1 tsp, Dried dates 1/2 cup chopped, Ghee 1 tsp
For Dahi : 2 bowl chilled thick sweet curd
For garnishing : Pomegranate seeds, Carrots and Radish grated, Fresh coriander leaves

Instructions

Mint Chutney: Mix all ingredients of chutney and adjust the spices according to taste. Grind it well. Keep aside.
Imli Chutney: Heat ghee in a pan. Add caraway seeds and asafoetida. Add jaggery and let it melt for 5 minutes. Add tamarind water, dates and spices. Let it simmer for 10 - 15 minutes. Keep stirring. Keep aside to cool.
Dahi / Curd : Pass the curd through a strainer. Add sugar powder. Store the curd in the fridge.
Aloo Tikki Stuffing: Put all the ingredients of stuffing into a cooker and add water accordingly. Let it boil for 2 - 3 whistles and turn the gas off. Drain the extra water and grind the remains well.
Aloo Tikki: Mix all the ingredients mentioned. Make small balls out of it. Make a hole in the center and add stuffing to it. Shape it again and refrigerate for 2 - 3 hours.
To Serve: Bring it out from the refrigerator. Let it be on room temp for 5 minutes. Put them in warm ghee. Fry till half cooked. Once done, put those tikkis on a plate. Keep aside till serving.
Garnishing: Take 2 hot crisp tikkis in a plate. Mash them a little bit. Sprinkle some salt. Remember there is no salt in tikki apart from the stuffing. Put a generous amount of white pea mixture over it. Pour Tamarind chutney and Mint Chutney.
Pour dahi/curd. Pour tamarind chutney and mint chutney again. Sprinkle fresh coriander leaves, pomegranate seeds and grated radish.

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