Aloo Tikki Chaat is a tongue tingling, delicious joy, which is hot with a combination of red, green and brown chutneys and spices such as thin -cut onions, Julienned radishes and ginger. It is a very popular street food in India that is commented by all comrades.
This is a typical Aloo -ikki -Chat in Delhi, which I made quickly with the microwave, because I urgently asked for the restaurants in my city. The chaats that they serve here are not traditional, but their own versions that correspond to their convenience and budget. The Aloo Tikki, which I ate in a restaurant, was covered with bread crumbs without filling inside and served with chickpea masala, so uncomfortable!
Equipment needs: potato masher, pan with flat roast, mandolin.
Ingredients:
For the Aloo Tikki:
2 potatoes
2 tablespoons of corn flour
1 tsp roasted cumin ground
4 tablespoons of rapeseed oil
For the green pea filling:
1/2 cup of green peas
1/4 teaspoons of cumin seeds
1/2 TL fennel seeds
1 teaspoon olive oil
Salt to taste
Tamarind Chutney (you could use Maggies Tamarina -Sauce)
Chili sauce (optional)
Whisk yogurt (optional)
For the green chutney:
1 cup of fresh coriander
2 tablespoons of lemon juice
1 teaspoon grated ginger
1 small green chilli
Instructions:
1. Peel the potatoes and cut into cubes. Place it in a bowl and cover it with a lid. Use the sensor cooking function in the microwave and cook the potatoes according to the instructions. Go aside for a while to cool down. As soon as they are warm enough to handle them, crush them with a potato stamping. Add the corn flour, the roasted cumin and one or two tablespoons or two water, mix well and keep it aside.
2. In the meantime, prepare the filling for the Aloo Tikki. Damp the green peas in the microwave for 1 minute. In a small sauce pan, heat a TL oil and throw in the shredded cumin and fennel seeds directly followed by the steamed green peas. Cover and simmer for 2 minutes and then put aside.
3. Prepare the green chutney by grinding all the ingredients in a damp mill without adding water. Place in a clean bowl and set aside.
3. For the Tamarind chutney you could use Maggies Tamarina -Sauce or another Tamarind -Date -chutney -Sauce.
4. To make the Aloo Tikkis, take the potato dough a little, which shape with your hands into a round ball, take a depression with your fingers and thumb and fill the green peas. Close it with the potato dough, flat like a pastlet by pressing it between your palms and placing it on a biscuit leaf.
5. Heat the oil in a clean, dry pan. When hot enough put the potato tables or pastets in the oil. The oil should be hot enough to let it sizzle and not to burn it. Fry on each side until you get golden and not brown or dark brown. Remove the paper towels and serve hot with the chutneys and spices such as thin -cut onions, white or red Juliesnadieschen, Juliennedginger, green chili peppers, chaat masala and lemon wedges. Some people prefer to eat with the yogurt with a frequent yogurt. But I prefer to eat this chaat with only the chutneys and spices.
Notes:
1. If you dampen, the potatoes use kitchen gloves or gloves to take them out of the microwave because they could burn their hands.
2. Mix them while you are warm enough to deal with it.
3 .. It is better to use a flat sauce pan and fry it by freaking and roasting evenly on each side without burning it.
4. The spices like Julienned ginger and radishes improve the flavors even more
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