Aalu Tikki Chaat
A popular street food made by deep frying potato cutlets stuffed with a delicious filling of Chana Dal and Paneer. Served with flavoured yoghurt and chutneys.
Equipment
- Pressure Cooker
- Pan
- Air Fryer or Pan for deep frying
- Knives and Cutting Board
- Grater
- Mixing bowl
Ingredients
- 15 Medium-Sized Potatoes
- 6 tbsp Cornflour
- 6 tbsp Rice Flour
- 1 tsp Salt
- Oil for frying
Ingredients for the stuffing
- ¾ Cup Chana Dal; washed and soaked for 4 hours
- ½ Cup Grated Paneer
- 1 tbsp Oil
- 1 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- 1 tbsp Finely Chopped Green Chillies
- 1 tbsp Coriander Powder
- ¾ tbsp Dry Mango Powder ( Aamchur Powder)
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Salt
- 8-10 Cashews; chopped
- 8-10 Raisins
Additionally
- Flavoured Yoghurt
- Mint Chutney
- Tamarind Chutney
- Thinly Sliced Onions/ Julienned Raddish
- Finely Chopped Fresh Coriander Leaves
- Roasted Cumin Powder and Red chilli powder for sprinkling
Instructions
- Boil the potatoes with their skin. Once boiled, keep them in the fridge for about 4-5 hours.
- Remove from the fridge. Peel and mash them.
- Combine them with corn flour, rice flour and salt.
- Mix everything together. Cover and keep it aside.
- Wash the soaked chana dal. Add fresh water and cook it in a pressure cooker till the lentils are soft but still retain their shape.
- Once cooked, drain out the extra water (you can use this water in other recipes) and let the lentils sit in the sieve for 5 minutes.
- Heat oil in a pan. Add chopped green chillies, fennel seeds and cumin seeds. Fry them for 10 seconds on medium heat.
- Add the cooked chana dal.
- Add salt, coriander powder, red chilli powder and dry mango powder. Mix well.
- Turn off the heat and let this mixture cool.
- Once cooled, add crumbled paneer, cashews and raisins. Mix everything well.
- Now, take a portion of the potato mixture. Rub some oil on the chopping board and spread the potato mixture.
- Put a portion of the chana dal stuffing at the centre.
- Now, gently cover it with the potato mixture.
- Wet your hands to cover the cracks and shape them like cutlets.
- This way, make all the tikkis.
- Keep them in the fridge (without covering) for about an hour.
- Now, deep fry/air fry them.
- For plating, place a tikki on the plate.
- Pour the desired amount of flavoured yoghurt, tamarind chutney and mint chutney on the tikki. Sprinkle some Roasted Cumin Powder and Red chilli Powder. Garnish with sliced onion/julienned radish and fresh coriander leaves.