When I was in India earlier this year, I had the incredible experience of eating Aloo Tikki Chaat. I watched the chef very carefully as he made it, taking notes the whole time, and knew it was a dish I would attempt to recreate at home. When I got back to the US, I actually found a very old recipe from when I’d tried to make this as a kid, and let’s just say, it needed some editing! I implemented everything I learned, and while nothing can come close to eating it fresh from a street vendor in India, this will hold me over until my next trip.
Aloo Tikki Chaat
WHAT YOU’LL NEED
- 5 russet potatoes peeled and cut into 1-inch cubes
- 1 Indian or Thai green chili, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup plain breadcrumbs
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon garam masala
- 1 teaspoon chaat masala
- 1 teaspoon turmeric
- 1 teaspoon kashmiri chili powder
- 1/4 teaspoon amchur optional
- Kosher salt to taste
- Freshly ground black pepper to taste
- ½ cup corn or rice flour
For Serving
- Mint chutney
- Tamarind chutney
- Dahi plain Indian yogurt, or plain whole milk yogurt
- Red onion finely chopped
- Indian sev
Instructions
- Add potatoes to a large pot and cover with cold water. Salt generously and bring to a boil. Cook until potatoes are fork tender, then drain and add potatoes to a large mixing bowl.
- Into the same bowl, add chili, cilantro, breadcrumbs, ginger, garlic, and spices, and use a large spoon to mix and lightly mash the ingredients together until well combined. Taste and season with salt and pepper.
- Meanwhile, add ½ inch vegetable oil (or neutral frying oil) to a large skillet over medium high heat and line a sheet pan with paper towels nearby.
- While the oil heats, line a second sheet pan with parchment paper and add flour to a shallow bowl. Portion out ½-cup scoops of the mixture onto parchment, then shape each scoop into an inch-thick patty. Coat each patty well in flour, then place back on prepared pan.
- Once oil is hot (375°F is ideal), gently place 4 to 5 patties into the oil, leaving at least 1 inch of space between. Cook until both sides are deeply golden brown, 2 to 3 minutes per side. Remove and drain on paper towel-lined pan and continue frying until all patties are cooked.
- To serve, place warm Aloo Tiki on a plate and top with dahi, mint and tamarind chutneys, red onion, and sev, and eat immediately.
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