Recipe: Appetizing Aloo Tikki - Delhi Chaat Style

Aloo Tikki - Delhi Chaat Style.

You can cook Aloo Tikki - Delhi Chaat Style using 25 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Aloo Tikki - Delhi Chaat Style

1. Prepare of For Filling-.
2. It's 1/2 cup of chana dal.
3. Prepare 1 tsp of roasted sauf powder/crushed.
4. Prepare 1 tsp of jira powder.
5. You need 1 piece of ginger - small.
6. Prepare 3-4 of green chillies.
7. You need to taste of salt.
8. You need 1-2 tsp of red chilli powder -.
9. You need 1-2 tsp of amchur -.
10. It's 1 of boiled potato.
11. It's leaves of as required Coriander.
12. Prepare of For Outer Patty-.
13. It's 4-5 of medium boiled potatoes.
14. Prepare 3-4 tsp of rice flour(optional).
15. You need to taste of salt.
16. It's of For Green Chutney(Chaat Style)-.
17. It's 1 cup of coriander leaves.
18. Prepare 1 cup of pudina leaves.
19. Prepare pinch of heeng.
20. Prepare to taste of salt.
21. You need 3-4 of green chillies.
22. Prepare 1 of small piece of ginger.
23. You need of as per taste chaat masala or jaljeera masala.
24. Prepare of as required jeera powder (optional).
25. It's 1-2 of ice cubes.

Aloo Tikki - Delhi Chaat Style instructions

1. Boil chana dal with 3 whistles.just cook dal 80-90%. Filling should be crunchy..
2. Now drain dal and add it in a bowl. Roast sauf and crush it. Also, roast jeera and crush it. Add roasted sauf and jira in dal. Add salt, red chilli powder, grated ginger, grated potato, chopped green chillies and chopped coriander leaves, amchur. Mix them well with hands. 1 Grated potato is required to bind the filling. Try to make filling a bit spicy. Use degi red chilli powder..
3. For Outer Patty - Grate 4-5 boiled potatoes. It is advised to keep the freshly boiled potatoes in the refrigerator for around 30 minutes. This will help patty to have more binding..
4. Now once potatoes are grated, add some salt. Please do not add much salt as filling is already having good salty spicy taste. Add some rice flour for more binding and crispiness. Adding rice flour step is optional..
5. Now mix it well and make it into a dough. Now take a small size of patty in your palms and make it a ball. flatten the ball with your hands. Take flattened patty between your index finger and thumb and press the inner part downwards..to make it like a bowl or cup. Now fill the filling in it and close the ends. make it a ball again and flatten it with your hands..
6. Take a pan and add some ghee for shallow frying tikki. When ghee is hot, put the patties on the pan and cook it on medium flame. Toss the patty to cook it on other side. Now press the patty with a spatula so that it is more flattened and gets cooked more evenly. Cook tikki both sides until they are nice brown in colour..
7. For Green Chutney - Take coriander leaves, pudina leaves, salt, green chillies, ginger (small piece), jira powder or jira(optional), heeng, chaat masala and 1-2 ice cubes in blending jar and blend them well.4-5 garlic cloves can also be added. Ice cubes will maintain the green colour of the chutney and will prevent the blender to heat up. You can add salt and chaat masala according to your taste..
8. For Serving - Take the tikkis and crush them a little bit. Mix roasted jira powder, roasted sauf powder and chaat masala in equal quantities. This is for sprinkling on top of tikkis..
9. Beat the curd well and add it on top of tikkis. Also add imli chutney,green chutney and the powder mentioned in step 8. garnish it with anar and coriander leaves.