Aloo Tikki Chaat Recipe
Aloo Tikki Chaat
Potato Croquettes with Savory Toppings
Submitted By: Taz
Ingredients:
Potato Croquettes:
6-8 medium Potatoes (Aloo)
2 cloves Fresh Garlic (Leh-sun) – minced
1 Tbs Fresh Ginger (Adrak) - grated into a paste
1 Fresh Green Chile (Hari Mirch) - minced
1 Tbs Corn Flour (Makki ka Atta)
4 Tbs Bread Crumbs
2 tsp
Garam Masala
1 tsp Red Chile Powder (Lal Mirchi)
Kosher Salt (Namak) to taste
Oil for frying
Toppings (Any, All, Or Choose Your Own):
Punjabi Chole
(to turn into Aloo Tikki Chole)
Garbanzo Beans (Chana Dal) – soaked and boiled
Red Onion (Pyaz) – diced
Tomato (Tamatar) – diced
Crispy Puffed Noodles (Sev)
Fresh Mint (Pudina Patta) – minced
Fresh Coriander (Dhania Patta) - minced
Plain Yogurt (Dahi)
Mango Powder (Amchoor)
Chaat Masala
Preparation:
- Peel, cut into cubes, and boil potatoes until soft (approximately 15-20 minutes) - Drain and allow to cool until easily handled
- Transfer potatoes to a medium/large bowl and add all of the remaining 'potato patties' ingredients - Smash potatoes until relatively smooth and everything is thoroughly combined
- Heat a couple of Tbs of oil in a heavy bottomed pan/skillet until shimmering
- Separate mixture into equal portions (about the size of golf balls) and roll into a sphere
- Place each ball between palms and press flat (apx ¼ inch thick) - Place each patty in the heated oil (do not crowd the pan) and fry, turning once, until golden brown on both sides
- Remove patties from oil and place on absorbent paper to drain
- Place 2-4 Potato Patties per person on individual serving plates and top with desired toppings OR set up a 'self serve' station and allow diners to assemble their own
- Serve with green chutney, tamarind chutney, and lal mirch ki chatni on the side
