Healthy Snacks: Potato Tikki Chaat Recipe
What Is Potato Tikki Chaat?
Potato tikki chaat, or aloo tikki chaat, is a tongue-tickling street snack made of boiled potatoes, onions, peas, and spices. Tikkis are small cutlets, usually oval or round in shape, that are shallow-fried on a flat pan.
Tikkis are typically served with mint-coriander chutney (also known as green chutney) and sweet-sour chutney. I have included recipes for both of these chutneys below. Sometimes, potato tikki chaat is also served with yogurt on top. This is just another serving option.
Making this snack is easy and does not take much time. Let's get started!
- 2 cups potato, boiled and mashed
- 1 tablespoon onion, finely chopped, sauteed
- 1 tablespoon peas, boiled, optional
- 1/2 teaspoon coriander-cumin powder, available in Indian stores
- 1/8 teaspoon dry mango powder (amchur powder), available in Indian stores
- 1/8 teaspoon chat masala, available in Indian stores
- 1/8 teaspoon red chili powder
- 1/8 teaspoon garam masala powder, available in Indian stores
- 1/2 teaspoon salt, or as per taste
- 1 tablespoon coriander leaves, finely chopped
- oil, for shallow frying
- Boil the potatoes and then mash them in a mixing bowl.
- Add all of the other ingredients (except for the oil) to the mashed potatoes. Mix well. Check for salt and spices. Adjust accordingly.
- Pinch out a fistful of dough, making a round or oval shape. Flatten it a little. The tikkis should be thick.
- Heat a flat pan over medium-high heat with a generous amount of oil. Place the tikkis on the pan. Once the tikki starts to become golden, reduce the heat to a minimum. Flip them upside down. Add some oil on the edges and allow the bottom become golden, as well. Shallow-fry both sides until the tikkis become a bit crispy.
- Remove the tikkis from the pan and place them on a paper towel to absorb excess oil, if any.
- Place two warm tikkis on a serving plate. Pour a spoonful of yogurt on each. Pour some sweet-sour chutney and green chutney over it.
- Sometimes, people sprinkle some boondis, or red chili powder, on top. Toppings may vary according to your liking. Enjoy!
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How to Make 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 liquid with a flowing consistency. Add a pinch of salt (optional).
- Transfer the paste to a small serving bowl.
How to Make Green Chutney
- 4 tablespoons mint leaves
- 3 tablespoons coriander leaves
- 1/2-inch piece of ginger
- 2 green chilies
- 1 garlic cove
- 1/2 teaspoon lemon juice
- salt, to taste
- Take 4 tablespoons mint leaves, 3 tablespoons coriander leaves, the 1/2-inch piece of ginger, 2 green chilies, 1 garlic clove, 1/2 teaspoon lemon juice, and salt in a mixer/grinder. Grind, adding water to get a smooth paste.
- Transfer the chutney to a bowl.
Nutritional Information for 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.|