Chaat. Indian Street Food.
Indian street food is as diverse as it’s states, cultures and regions. While you can enjoy papri- chaat in Delhi at the local “market”, you will fall in love the vada-pav in Mumbai or can’t get enough of the Chane kulcha in Amritsar!
I love the comforting street food of india and I make a lot of it at home, as it takes me back to my hometown in Noida, Delhi and to the shopping arcade/complex in 29 sector called Brahmaputra when I have spent a lot of time enjoying chaat made the street vendors and shops!
A lot of chaat dishes are served cold, as the weather demands it during the summer months. However, the couple of cold months of Indian “winter” see the advent of hot food/chaat/ snacks being offered by street vendors/shops.
Aloo-Tikki chaat is one such dish that warms the cold heart on a winters afternoon in Delhi!
Aloo means potatoes, Tikki means a small patty.
Garnished with yogurt, spices, chutneys… it’s a delightful combination of hot tikkis and cool yogurt and chutneys!
Although in the original recipe, the potato patty are shallow or deep fried, I have made my version in the airfryer.
Cooks: 4 patties
Spice: medium to high
Time : Approximately 30 minutes excluding potato boiling time
-2 medium potatoes (boiled, cooled and then peeled and mashed coarsely)
- 1.5 tablespoons cornflour
-Bunch of coriander leaves ( chopped)
-1 inch ginger (grated)
-1 fresh green chilli (optional)
-1/2 teaspoon Kashmiri red chilli powder
-1 teaspoon dry mango powder
-1/2 teaspoon garam masala
-1/2 teaspoon cumin powder
-1/2 teaspoon turmeric
- Salt to Taste
1/2 teaspoon Chaat masala
Little Oil for basting and air frying
For the chaat garnishing:
1/2 Chopped white onion
2-3 tablespoons of yogurt sweetened with little sugar
Sev (found in Indian shops)
Keep the boiled potatoes to cool after mashing them. Once cooled, add the cornflour and other ingredients and mix well. The mixture should be thick enough to hold- take a small portion and make little ball and then with with palms of your hands, flatten it slightly. Your Tikki is ready.
Once the tikkis are made, put them in the fridge for 15-20 minutes. Now rub vegetable oil on one of side with the patties and Put the tikkis (lined up straight) in an airfryer for 15-16 mine at 200 degree celsius, and don't forget to flip them and baste with oil midway!
Remove understate, plate esch patty with a tablespoon of yogurt on top, little dollop of chutneys, sprinkled with cumin powder and corainder leaves and pomogranate seeds!