Uttar Pradesh
Aloo tikki chaat
Crisp potato, cold curd, two chutneys and a sev landslide. Every bite is a different plot twist.
50 minTime
10 gProtein each
mediumSpice
2hPlan ahead. Soak for 2 hours first; the 50 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original452kcalsame
10 gproteinsame
7 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Simmer the soaked chana dal in a little water with the ginger, half the green chilli and a pinch of salt until just soft. Drain and mash lightly with a pinch of cumin and chilli powder.
- 2Grate the cold boiled potatoes. Add the cornflour, the rest of the green chilli and salt, and knead into a smooth dough.
- 3Flatten a ball of potato, place a spoon of dal in the centre, close and pat into a thick round tikki.
- 4Shallow fry on a tawa over medium low heat, turning once, until a deep golden crust forms on both sides.
- 5For the sweet chutney, simmer the tamarind pulp with the jaggery, a pinch of cumin, chilli and salt until syrupy. For the green chutney, blend the mint, coriander, a green chilli, salt and a squeeze of water.
- 6Whisk the chilled curd with the sugar and a pinch of salt.
- 7To serve, place two hot tikkis on a plate, lightly crush, then add curd, both chutneys, onion, chaat masala, roasted cumin, sev and pomegranate. Eat at once.
Serve it like this
Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.