Quick Aloo Tikki Chaat (Potato Patty Chaat)

Aloo tikki chaat is a tongue tingling, mouthwatering delight which is served hot with a combination of red, green and brown chutneys and condiments such as thinly sliced onions, julienned radish and ginger. It is a very popular street food in India which is enjoyed by everyone.

This is a typical Delhi style aloo tikki chaat that I made quickly using the microwave as I had an urgent craving for it which could not be fulfilled by the restaurants in my city. The chaats they serve here are not traditional but their own concocted versions which suit their convenience and budget. The aloo tikki I ate at a restaurant was coated with bread crumbs with no stuffing inside and served with chickpea masala, so unpalatable!

Equipment needed: Potato masher, Skillet to shallow fry, Mandolin.

Ingredients:
For the Aloo tikki:
2 potatoes
2 tbs corn flour
1 tsp roasted cumin ground
4 tbs canola oil

For the green peas stuffing:
1/2 cup green peas
1/4 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp olive oil
salt to taste

Tamarind chutney (you could use Maggie’s Tamarina Sauce)
Chilli sauce (optional)
Whisked yogurt (optional)

For the green chutney:
1 cup fresh cilantro
2 tbs lemon juice
1 tsp grated ginger
1 small green chilli

Instructions:
1. Peel the potatoes and cut into cubes. Put them in a bowl and cover with a lid. Use the sensor cook feature in the microwave and cook the potatoes as per the instructions. Set aside to cool for a little while. Once they are warm enough to handle, mash them with a potato masher well. Add the corn flour, roasted ground cumin and a tbs or two of water if too dry, mix well and keep aside.

2. Meanwhile prepare the stuffing for the aloo tikki. Steam the green peas in the microwave for 1 minute. In a small sauce pan heat a tsp of oil then toss in the crushed cumin and fennel seeds immediately followed by the steamed green peas. Cover and simmer for 2 minutes, then set aside.

3. Prepare the green chutney by grinding together all the ingredients in a wet grinder without adding any water. Transfer to a clean bowl and set aside.

3. For the tamarind chutney, you could use Maggie’s Tamarina sauce  or any other tamarind date chutney sauce.

4. To make the aloo tikkis, take a little of the mashed potato dough, shape into a round ball with your hands, make a depression in it with your fingers and thumb and stuff the green peas filling inside. Close it with the potato dough, flatten like a patty by pressing it in between your palms and place it on a cookie sheet.

5. Heat the oil in a clean, dry skillet. When hot enough place the potato tikkis or patties in the oil. The oil should be just hot enough to make them sizzle and not burn them. Fry them on each side till they turn golden and not brown or dark brown. Remove, drain on paper towels and serve them hot with the chutneys and condiments such as thinly sliced onions, white or red julienned radish, julienned ginger, green chillies, chaat masala and lemon wedges. Some people prefer to eat with whisked yogurt. But I prefer eating this chaat with just the chutneys and condiments.

Notes:
1. When you steam the potatoes use kitchen mitts or gloves to take them out of the microwave as you could burn your hands.
2. Mash them while they are just warm enough to handle.
3. It is better to use a flat sauce pan and shallow fry them by flipping and frying on each side evenly without burning them.
4. The condiments like julienned ginger and radish enhance the flavours even more

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