For The Aloo Tikki2 ½ cups boiled , peeled and grated potatoes½ cup finely chopped coriander (dhania (coriander))2 teaspoon finely chopped green chillies2 tablespoon cornfloursalt to tasteoil for deep-fryingOther Ingredients For Aloo Tikki Chaat1 cup curd (dahi)2 teaspoon powdered sugar8 teaspoon khajur imli (tamerine) ki chutney8 teaspoon green chutney1 teaspoon cumin seeds (jeera) powder½ teaspoon of chaat masala½ teaspoon of black salt (sanchal)4 tablespoon nylon sev (vermicelli)4 teaspoon finely chopped coriander (dhania (coriander))
For the aloo tikki Combine all the ingredients in a deep bowl and mix well.Divide the mixture into 8 equal portions.Roll and shape each portion into a 63 mm. (2½”) round flat tikki.Heat the oil in a broad non-stick pan and deep- fry 4 tikkis at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.How to proceed to make aloo tikki chaat Combine the curds and sugar in a deep bowl, mix well using a whisk. Keep aside.Just before serving, place 2 aloo tikkis on a serving plate.Spread ¼ cup of curd-sugar mixture, 2 teaspoon of khajur imli (tamerine) ki chutney, and 2 teaspoon of green chutney evenly over it.Sprinkle ¼ teaspoon of cumin seeds powder, ? teaspoon of chaat masala and ? of black salt evenly over it.Finally sprinkle 1 tablespoon of nylon sev (vermicelli), 1 teaspoon of coriander and evenly over it.
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Use for tha decoration in pomegranate
For tha lovely colour