Recipe for Rongi Aur Aalu ki Tikki Chaat
Today’s recipe is inspired by popular street food from India- Tikki Chaat. Tikki is a deep-fried cutlet made with potatoes and some spices. It is served with chutneys and chickpea gravy and is garnished with fresh coriander leaves, radishes etc.
The recipe I am sharing today is a ‘healthier version’ of this famous street food delicacy. Instead of using potatoes as the main ingredient, I have used black-eyed peas. I have used potatoes too, but just for binding. By adding black-eyed peas, the amount of fibre and protein you can get from this dish, in comparison, is more. Also, in my recipe, instead of deep frying the tikkis, I have pan-fried them on a nonstick pan with as little oil as possible. And I have served it with a dip made with low-fat yoghurt.
Although this dish sounds humble, it is filling and delicious. Let us start with the recipe:
Ingredients needed for Rongi and Aalu ki Tikki Chaat:
Ingredients for Rongi Aur Aalu Ki Tikki
- 250 gm Black-eyed peas; washed and soaked for 3 hours
- 5 medium-sized potatoes
- Salt; to taste
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Cumin Powder
- ½ tsp Chaat Masala
- ½ tsp Coriander Powder
- ½ tsp Garam Masala
- 1 tbsp Kasuri Methi ( Dry Fenugreek leaves)
- Oil; for frying
Ingredients for Mint and Yoghurt dip
- 500 gm Low Fat Yoghurt
- 2 Handfuls Fresh Mint Leaves
- 1 Green Chilli
- ½ Lemon; juice extracted
- Salt; to taste
Ingredients for Tamarind Chutney
- ½ cup Tamarind Pulp
- 1½ cups Powdered Jaggery
- 1 tsp Red Chili Powder
- ½ tsp Salt
- ½ tsp Black Salt
- Water; Quantity mentioned in the recipe
Method to make Rongi and Aalu ki Tikki Chaat:
Method to make Rongi aur Aalu ki Tikki
- Wash and peel the potatoes. Cook the soaked black-eyed peas and potatoes together in a pressure cooker with as little water as possible.
- Once cooked, strain out the excess water.
- Transfer the black-eyed peas and potatoes to a mixing bowl. Add all the spices- red chilli powder, cumin powder, chaat masala, garam masala, coriander powder and kasuri methi. Add salt.
- Mash the potatoes well. Mash the black-eyed peas roughly and mix everything well.
- Shape them into small cutlets. Heat a nonstick pan. With as little oil as possible, fry them.
Method to make Mint and Yoghurt dip
- Mix mint leaves, green chilli, salt and lemon juice. Grind in a mixie.
- Mix with low-fat yoghurt.
Method to make Tamarind Chutney
- Soak the tamarind pulp in 2 cups of warm water for about 10 mins. Then squeeze out its juice. Add the juice to a saucepan. Discard the seeds.
- Add jaggery, salt, red chilli powder and black salt to the saucepan.
- Cook this on low to medium heat, stirring from time to time. Turn off when it thickens ( approximately after 20 minutes). Let it cool. After cooking, the chutney will thicken further.
- Transfer to a clean and dry jar.
With all the components prepared, we are ready to serve our dish.
If you wish to serve it like Tikki Chaat, put the chutneys on top and sprinkle some cumin powder, red chilli powder and chaat masala on top. Garnish with fresh mint and coriander leaves.
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Recipe for Rongi Aur Aalu ki Tikki Chaat
Equipment
- Pressure Cooker
- Mixing bowl
- Pan
Ingredients
Ingredients for Rongi Aur Aalu Ki Tikki
- 250 gm Black-eyed peas; washed and soaked for 3 hours
- 5 medium-sized potatoes
- Salt; to taste
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Cumin Powder
- ½ tsp Chaat Masala
- ½ tsp Coriander Powder
- ½ tsp Garam Masala
- 1 tbsp Kasuri Methi ( Dry Fenugreek leaves)
- Oil; for frying
Ingredients for Mint and Yoghurt dip
- 500 gm Low-Fat Yoghurt
- 2 Handfuls Fresh Mint Leaves
- 1 Green Chilli
- ½ Lemon; juice extracted
- Salt; to taste
Ingredients for Tamarind Chutney
- ½ cup Tamarind Pulp
- 1½ cups Powdered Jaggery
- 1 tsp Red Chili Powder
- ½ tsp Salt
- ½ tsp Black Salt
- Water; Quantity mentioned in the recipe
Instructions
Method to make Rongi aur Aalu ki Tikki
- Wash and peel the potatoes. Cook the soaked black-eyed peas and potatoes together in a pressure cooker with as little water as possible.
- Once cooked, strain out the excess water.
- Transfer the black-eyed peas and potatoes to a mixing bowl. Add all the spices- red chill powder, cumin powder, chaat masala, garam masala, coriander powder and kasuri methi. Add salt.
- Mash the potatoes well. Mash the black-eyed peas roughly and mix everything well.
- Shape them into small cutlets.
- Heat a nonstick pan. With as little oil as possible, fry them.
Method to make Mint and Yoghurt dip
- Mix mint leaves, green chilli, salt and lemon juice. Grind in a mixie.
- Mix with low-fat yoghurt.
Method to make Tamarind Chutney
- Soak the tamarind pulp in 2 cups of warm water for about 10 mins. Then squeeze out its juice and add the juice to a saucepan. Discard the seeds.
- Add jaggery, salt, red chilli powder and black salt to the saucepan.
- Cook this on low to medium heat, stirring from time to time. Turn off when it thickens ( approximately after 20 minutes). Let it cool. After cooking, the chutney will thicken further.
- Transfer to a clean and dry jar.
Assembling and serving
- Now, keep a couple of Tikkis on a serving plate. Serve the chutney and dip on the side OR put them on top of the Tikkis. Sprinkle some red chilli powder, cumin powder and chaat masala and garnish with fresh mint and coriander leaves.
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