Aloo Tikki Chaat

Cook along · 19 steps

Method

1. 1

   Take 1 cup sugar and ½ cup water in a vessel. Stir continuously on low flame until sugar dissolves.

2. 2

   Add ½ tsp garam masala. Mix well and cook for 1 minute.

3. 3

   Remove from heat. It will thicken after cooling. Keep aside. For Dal Stuffing:

4. 4

   Boil ½ cup moong dal with 1 cup water. Do not overcook - dal should not be completely mashed.

5. 5

   Strain the dal well.

   

6. 6

   In a mixing bowl, take the boiled dal. Add ½ cup grated paneer and ½ tsp chaat masala. Mix well.

7. 7

   Make small balls from the stuffing. Keep aside. For Tikki:

8. 8

   Take ½ kg boiled and cooled potatoes. Grate them using a grater with small holes for a smooth texture.

9. 9

   Add salt to taste and 6 tbsp corn flour. Mix well with hands.

10. 10

    Apply oil on hands. Take a portion and make a ball. Place the stuffing in the middle and close properly.

    

11. 11

    Flatten slightly to make a tikki. Ensure the stuffing is sealed well so it doesn't come out while frying.

12. 12

    Make all tikkis in the same way. This makes about 15 tikkis. For Frying:

13. 13

    Heat oil for shallow frying. Fry tikkis on medium flame for 8-9 minutes, turning once, until golden brown on both sides.

14. 14

    Remove to a plate. Press each tikki with a flat bowl to flatten slightly.

15. 15

    Fry again in hot oil for 4-5 minutes until extra crispy and brown. For Assembling:

    

16. 16

    Place tikki on a plate. Pour beaten curd on top.

17. 17

    Add soanth chutney and green chutney.

18. 18

    Garnish with roasted cumin powder and coriander leaves.

19. 19

    Place Tulsi leaves and offer to Thakurji. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare