Aloo Tikki (New Delhi Special)

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I have a bad habit. I hardly ever cook when I have to do it just for myself. So when Hubby is out on official tours, I make do with leftovers or a couple of ingredients mixed together and converted into a dish. Even when I lived alone in Delhi before marriage, I had a tough time convincing myself to cook on my off days. So most often, instead of enduring the pain to chop two okras and knead dough to make just one chapati (well, that’s my appetite!!!), I preferred going to a Chaat shop outside my residential complex and buying myself a plate of Aloo Tikki. Those spicy Daal stuffed Tikkis dunked in whisked yoghurt and topped with dollops of sweet and sour chutneys used to be a meal for me. And a sumptuous one at that! 😉 So well, I kind of got addicted to this favorite chaat of Delhi. Now, though, I prefer making Aloo Tikki at home to maintain better hygiene and play around with ingredients. For example, I have replaced the Daal stuffing with a green pea stuffing. And trust me, it is yummier that you can ever imagine! You can make these Tikkis at home too, and enjoy the authentic taste of this famous Delhi street food. Here’s the recipe:

Ingredients:

FOR THE TIKKIS

2 large potatoes (boiled)
3 slices of white bread
1 tablespoon cornflour
1/2 teaspoon freshly ground black pepper
Salt (to taste)
Oil (to deep fry)

FOR STUFFING

1/2 bowl fresh green peas (boiled)
2 tablespoons gramflour (besan)
1/4 teaspoon cumin seeds
1/2 inch ginger (grated)
1 green chilly (finely chopped)
1 tablespoon coriander leaves (chopped)
A pinch turmeric powder
1/4 teaspoon garam masala powder
1/4 teaspoon roasted cumin powder
1/4 teaspoon chaat masala powder
1/2 teaspoon salt
1 teaspoon oil

FOR GREEN CHUTNEY

1/2 bunch mint leaves
1/2 bunch coriander leaves
1 green chilly
Juice of 1 lemon
Salt (to taste)

FOR SONTH (SWEET) CHUTNEY

2 tablespoons tamarind pulp
1 cup water
4 tablespoons jaggery (grated)
1 teaspoon ginger powder (sonth)
1/2 teaspoon red chilly powder
1/2 teaspoon black pepper powder
1/4 teaspoon garam masala powder
1 teaspoon rock salt (kaala namak)
1/2 teaspoon salt

FOR TOPPING

1 bowl yoghurt (whisked)
1 cup water
1 teaspoon salt
1 onion (thinly sliced)
1 tablespoon coriander leaves (chopped)
2 tablespoons pomegranate seeds
1 teaspoon chaat masala

Recipe:

Peel the boiled potatoes and grate them to avoid any lumps. Cut off the sides of the bread slices and soak them in water for 10 seconds. Remove, squeeze out the excess water and mash into the grated potatoes. Mix cornflour, salt and pepper and mash into a dough. Keep aside for 10 mins.

Heat oil in a pan and add cumin seeds. Allow them to crackle. Add the grated ginger and fry till it starts turning brown. Add the gramflour and fry till you start getting an aroma. Reduce the heat to low and add turmeric powder, garam masala powder, roasted cumin powder, chaat masala powder, salt and chopped green chilly. Stir well. Roughly crush the boiled peas with a spoon and stir this into the pan. Add the chopped coriander leaves and mix well. Add a little water, mix and cook for 2 mins. Remove from heat and let it cool.

Make lemon-sized balls of the potato dough and flatten them. Place a spoonful of the peas stuffing in the centre and seal the edges into a ball shape. Flatten to make tikkis and deep fry in hot oil till crisp and golden.

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To prepare the green chutney, put all ingredients into a blender along with a little water and blend.

To make the sonth chutney, heat the tamarind pulp with a cup of water. Add the rest of the ingredients and bring to a boil. Cool and keep aside.

To serve, crush the tikkis gently and arrange on a serving dish. Whisk yoghurt with a cup of water and salt and pour 3-4 tablespoons of it over the tikkis. Top with a tablespoon each of green chutney and sonth chutney, sliced onions, chopped coriander leaves and pomegranate seeds. Sprinkle some chaat masala and enjoy!

Eat, drink and be merry! 🙂

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3 comments on “Aloo Tikki (New Delhi Special)

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