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Aloo Chaat and Tikki
Aloo Chaat and Tikki

Before you jump to Aloo Chaat and Tikki recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to aloo chaat and tikki recipe. You can cook aloo chaat and tikki using 12 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook Aloo Chaat and Tikki:
  1. Provide 2 medium potatoes boiled peeled and cubed
  2. Get 1/2 teaspoon Red Chilli Powder
  3. Take 1/2 teaspoon Cumin Coriander Powder
  4. Prepare 1/2 teaspoon Chaat Masala Powder
  5. Prepare 1 teaspoon Lemon Juice
  6. Get 1/4 cup finely chopped Onion
  7. You need 1 tablespoon Green Coriander Chutney
  8. Take 1 tablespoon Sweet Tamarind Chutney (mithi khajur imli ki chutney)
  9. Prepare 4 tablespoon Curd whisked
  10. Take 2 tablespoon finely chopped Coriander Leaves
  11. Take to taste Salt
  12. Use 2 tablespoon Oil
Steps to make Aloo Chaat and Tikki:
  1. Heat 1½ tablespoons oil a non-stick frying pan. Add boiled and cubed potatoes and shallow fry them until light golden brown and crispy. If you prefer, you can deep fry the potatoes instead of shallow frying.
  2. It will take approx. 4-5 minutes to turn light golden brown over medium flame. Stir in between occasionally to fry them evenly. Use a non-stick pan to use less amount of oil and prevent sticking.
  3. Transfer them to a large bowl.
  4. Sprinkle 1/2 teaspoon red chilli powder, 1/2 teaspoon cumin-coriander powder and 1/2 teaspoon chaat masala powder over it.
  5. Add 1 teaspoon lemon juice.
  6. Mix well so the potato pieces coated well with masala.
  7. Add 1 tablespoon green coriander chutney, 1½ tablespoons sweet tamarind chutney and 1/4 cup (4 tablespoons) finely chopped onion over it.
  8. Mix well.
  9. Transfer them to two individual serving bowls or plates.
  10. Pour 2 tablespoon curd over potatoes in each bowl.
  11. Garnish with sev and coriander leaves. Aloo Chaat is ready for serving. Serve it hot and enjoy.

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