Tasty and Tangy Aloo Tikki Chaat Recipe

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Directions

For the aloo tikki

• In a bowl, add grated potatoes, chopped coriander, chopped chilies, cornflour, salt and mix it nicely.
• Divide the mixture into equal portions and roll and shape each portion into a 63 mm. (2½”) round flat tikki.
• Heat the oil in a broad non-stick pan and deep- fry 4 tikkis at a time and fry till they turn golden brown in color from all the sides.
• Drain on an absorbent paper and keep it aside.

For The khajur imli ki Chutney

• In a pressure cooker, add the dates, jaggery, tamarind and 1½ cups of water, mix it well and cook for 25 min.
• Once done, switch off the flame and allow the steam to escape before opening the lid and blend the mixture along with ½ cup of water and strain it with a help of a strainer.
• Add the coriander powder, chili powder, cumin seeds powder and salt and mix it well and keep it aside.

For Green Chutney

• In a blender, add chopped coriander, green chilies, lemon juice, sugar, coconut, salt, a little water and blend to a smooth paste and keep it aside.

How to proceed

• In a bowl, the curd and sugar, mix it well with a help of a whisk and keep it aside.
• Just before serving, place 2 aloo tikkis on a serving plate and spread ¼ cup of curd-sugar mixture, 2 tsp of khajur imli ki chutney, and 2 tsp of green chutney evenly over it.
• Sprinkle ¼ tsp of cumin seeds powder, 1/2 tsp of chaat masala and 1/2 of black salt evenly over it.
• Finally sprinkle 1 tbsp of nylon sev, 1 tsp of coriander and 1 tbsp of pomegranate evenly over it and serve it and relish its flavor and taste.