Thursday, 7 February 2013

Alu Tikki Chaat

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Another perfect combination of sweet sour and savory, this snack is made of spicy potato patties served hot along with tamarind chuntey, coriander-mint chutney, yogurt and a spicy chickpea curry….

Alu tikki chaat

Alu tikki

Potatoes - 4 medium sized (boiled and peeled)
Chili Powder - 1/2 tsp
Coriander Powder - 1/4 tsp
Roasted Cumin Powder - 1/2 tsp
Fenugreek leaves - ¼ tsp
Salt - As per taste
Oil – 2-3 tbsp


Mash the potatoes and add the rest of ingredients. Mix well. Divide the potato mixture into large lemon sized balls. Flatten each ball into a round shape of around half inch thickness. Heat a non stick pan or tava and add some oil. Place the prepared alu tikkis on the pan. On medium heat, let the tikkis turn golden brown before turning them over. Turn them over and pour little oil on the pan. Wait till the tikkis turn golden brown, switch of the heat and let the tikkis rest on the hot tava. If the tikkis turn out very soft, then let them cool and reheat them once again. This way the tikkis tend to be crisper for a longer period.


Chickpeas 2 cups (boiled)
Onion - 1 large sized, finely chopped
Tomatoes - 2 medium finely chopped
Coriander Powder - 1 tsp
Roasted Cumin Powder - 1/2 tsp
Chili Powder - 1 tsp
Garam Masala - 1/2 tsp
amchor powder - 1tsp
Salt - As per taste
Oil - 1 tbsp
Asafetida – ¼ tsp (if you don’t have asafetida you can also use ½ tsp ginger paste)
Ajwain - ¼ tsp


Heat oil in a pan and add the chopped onions. Fry them till they turn translucent. Add the chopped tomatoes and fry for 2-3 minutes. Add chili powder, coriander powder, cumin powder, Asafetida, ajwain and mix well till the raw smell disappears. Add the chana and 2 cups of water mix well and let the mixture boil. Add the garam masala, salt. Mix well. Let it cooks on low flame for about half an hour, (thick gravy is needed)

Green Chutney:

Coriander/Cilantro Leaves - 3 tbsp, roughly chopped
Green Chilies - 2-3, roughly chopped
Lime juice - 1 tsp
Yogurt/Curd – 2-3 tbsp
Salt - As per Taste


Add all the ingredients to a blender and blend to a smooth puree. Green chutney for alu tikki chat is ready.

Tamarind Chutney:

200g tamarind (remove seeds)
100g dates (pitted)
150g jaggery/sugar
2 cups water
1 tsp cumin seeds (roast and grind coarsely)
1 tsp salt
Red chili powder as per taste


Put the tamarind, dates, jaggery and water in a saucepan and cook on a medium flame till the dates and tamarind are soft. Turn off flame and allow the mixture to cool. Put it in a blender and blend mixture together into a smooth paste. Put sauce back into the saucepan on medium flame and add remaining spices. Bring the sauce to a boil and turn off. Allow to cool, then chill and serve.

Assembling Alu Tikki Chat:

Onion - 1 large sized, finely chopped
Tomatoes (optional)
Papri (optional)
Plain yoghurt

Method of Plating:

Take a bowl or a individual serving bowlor plate, place one or two hot alu tikes on the bottom. Pour some chanay on top of it. Add a tablespoon of chopped onions and tomatoes on top of it. Pour 2 teaspoons of the green chutney on top of it, Pour 2 teaspoons of the date tamarind chutney on top of it and some plain yoghurt. Finally add a little more chopped onion and tomatoes, papri and sprinkle some chat masla. Enjoy the amazing alu tikki chat.

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