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Crispy Potato Patties (Aloo Tikki Chaat)

 INGREDIENTS:

  1. Potatoes 3-4 peeled and mashed
  2. Red chili Powder 1 tsp
  3. Corn flour/Rice Flour 2-3 tbsp
  4. Ginger Paste 1/2 tsp
  5. Salt as required
  6. Black Salt, a pinch
  7. Oil for frying
  8. Curd 2 tbsp
  9. Sugar 1 tbsp
  10. Tamarind-Dates sauce 1 tbsp
  11. Onion 1 large, finely chopped
  12. Tomatoes 1 finely chopped
  13. Cumin Powder (roasted and ground) 1 tsp
  14. Coriander Leaves 2 tbsp chopped  
  15. Pomegranate Seeds for garnishing 

METHOD:

Serving Size: 4-5

Mix together curd, sugar, and black salt. Whisk them together until the curd is smooth. Keep aside.

In a large bowl, take boiled and mashed potatoes.

Add red chili powder, ginger paste, salt and 2-3 tbsp corn flour. Prepare a soft mixture.

Apply oil to your palm and make small balls. Press it gently to flatten it. 

Shallow-fry them in hot oil on low to medium flame until they turn golden brown and crispy on both sides.

Place the prepared tikkis on a plate. Drizzle sweet curd, tamarind-date sauce, a pinch of salt and chili powder over it.

Add chopped onion and tomatoes on top. 

Garnish with a handful of sev, a pinch of roasted cumin powder, coriander leaves and pomegranate pearls.

Serve aloo tikki chaat immediately.









 
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