Healthy Snacks: Potato Tikki Chaat Recipe
Some Information About Potato Tikki Chaat
These tongue tickling aloo tikki (potato tikki) chaat is a street-side snack made of boiled potatoes, onion, peas, and spices. Tikkis are small cutlets. They are shallow-fried on a flat pan. Mint-coriander chutney, also known as green chutney, and sweet-sour chutney are served as a side to these delicious snacks. Tikkis are normally made in oval or round shape.
You'll find recipes for green chutney and sweet-sour chutney below.
Sometimes, potato tikki chaat is also served with yogurt on the top. This is just another way to serve it. All these chaat variations are awesome, so be sure to give them all a try and pick a favorite. Making this snack is easy and does not take much time. Let's get started!
- 2 cups potato, boiled, mashed
- 1 tbsp onion, finely chopped, sauteed
- 1 tbsp peas, boiled, optional
- 1/2 tsp coriander-cumin powder, available in Indian stores
- 1/8 tsp dry mango powder(Amchur powder), available in Indian stores
- 1/8 tsp chat masala, available in Indian stores
- 1/8 tsp red chili powder
- 1/8 tsp garam masala powder, available in Indian stores
- 1/2 tsp salt, or as per taste
- 1 tbsp coriander leaves, finely chopped
- oil, for shallow frying
Step-By-Step Instructions and Images for Making Potato Tikki Chaat
- Boil potatoes. Mash them.
- Take mashed potato in a mixing bowl. Add all other ingredients, except oil. Mix well. Check taste for salt and spices. Adjust accordingly.
- Pinch out a fistful of dough, make a round or oval shape. Flatten it a little. Tikkis should be thick.
- Heat a flat pan. Pour generous amount of oil on it. Place the tikkis on it. Keep the fire medium high in the beginning. Once tikki starts getting golden, reduce the fire to a minimum. Turn them upside down. Add some oil on the edges. Let the bottom also get a golden color. Shallow fry both the sides, till tikkis become a bit crispy.
- Remove them on a paper towel to absorb excess oil, if any.
- Place two warm tikkis on a serving plate. Pour a spoon of yogurt on each of them. Pour some sweet-sour chutney and green chutney over it.
- Sometimes people sprinkle some boondis or red chili powder on top. Toppings are according to individual liking.
- They are appetizing. Enjoy eating them!
Making Jaggery-Tamarind or Date-Tamarind Paste:
- Grind dates with water to get a liquid paste.
- Soak tamarind in warm water for 30 minutes. Separate the watery pulp. Add jaggery or date paste to it. Boil the mix for few minutes to get a moderately thick, flowing consistency liquid. Add a pinch of salt(optional).
- Transfer the paste to a small serving bowl.
Making Green Chutney:
- Take 4 tbsp mint leaves, 3 tbsp coriander leaves, 1/2 inch ginger piece, two green chilies, 1 garlic cloves, 1/2 teaspoon lemon juice, and salt in a mixer/grinder. Grind them adding water, to get a smooth paste.
- Transfer the chutney to a bowl.
Nutritional Information of Potato Tikki Chaat
|Serving size: 1 tikki chaat|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 2 g||10%|
|Carbohydrates 27 g||9%|
|Sugar 1 g|
|Fiber 2 g||8%|
|Protein 3 g||6%|
|Cholesterol 0 mg|
|Sodium 5 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|