Chef Kunal Kapur who knows the pulse of his followers regularly shares chaat recipes on his Instagram page. He recently posted the recipe for aloo Tikki chaat that will make you crave it instantly.
Here’s the full recipe:
Crispy Aloo Tikki Chaat Recipe
Ingredients
For stuffing
Oil – 3tbsp
Asafoetida – ¾ tsp
Cumin – 1½ tsp
Fennel seeds– 1½ tsp
Ginger chopped – 2tsp
Green chili – chopped – 2tsp
Chana dal (boiled) – 1cup
Salt to taste
Turmeric – ¾ tsp
Red chili powder – 1tsp
Coriander powder – 1tbsp
Coriander chopped – a handful
For Tikki
Boiled and mashed potato– 2 cups
Salt to taste
Cornstarch or rice flour– 3-4tbsp
Coriander – chopped– handful
Oil for frying
For sweet curd
Curd – 1cup
Sugar powdered – 2½ tbsp
Black salt – a tiny pinch
Salt – a tiny pinch
For Garnish
Saunth Chutney
Mint Chutney
Beetroot Julienne
Carrot Julienne
Pomegranate
Sev
See Video:
Steps
For aloo Tikki stuffing
Heat a pan and drizzle the oil. Once hot sprinkle heeng, and add cumin and fennel seeds. Stir and add ginger & green chilies. Give a quick stir and add boiled chana dal with any water. Sprinkle salt, turmeric, chili powder, and coriander powder, and cook them together for 3mins. Sprinkle freshly chopped coriander and remove it from heat. Take it out onto a platter and let it cool completely.
For sweet curd
Mix together curd, sugar, black salt, and salt. Whisk them together until the curd is smooth. Keep aside, the best is to keep it refrigerated so that it is cold when we serve it.
For Aloo Tikki
Put the boiled and mashed potato in a bowl and add salt, cornstarch or rice flour, black salt, and coriander. Mix them well. Lightly oil your hands and then divide the potato mixture into six equal size balls. Press it in the center to make a depression, fill it with chana dal and gently roll it up. Press it gently to flatten it into a Tikki shape and keep it aside. Repeat the same for the remaining potato balls.
Heat a Tawa or a pan and add sufficient oil to shallow fry the aloo Tikki. You can also bake it, deep fry it, or air fry it. Cook on one side on medium heat and then carefully turn over once it browns evenly. Now brown it on the second side as well. Remove Tikki to a plate, drizzle sweet curd, saunth chutney, and mint chutney, and garnish it with beetroot julienne, carrot julienne, pomegranate (anar), and sev. Serve it hot.
(Recipe by Chef Kunal Kapur )
