Aloo Tikki Chaat



Aloo Tikki:
680g potatoes, boiled until tender, peeled and cooled
¼ cup finely chopped coriander
2 green chillies, finely chopped
½ cup Supreme Rice Flour
1 tsp Supreme Black Salt
1 tsp Supreme Amchoor powder
1 tsp Supreme Garam Masala
1 tsp Supreme Ginger & Garlic Paste
½ tsp Supreme Chilli Powder
Salt to taste
Oil to shallow fry

Dahi (Yoghurt):
2 cups full fat yogurt
¼ cup milk
3 tbsp sugar
1 tsp Supreme Black Salt
1 tbsp Supreme Amchoor Powder
1 tsp Supreme Cumin Powder
1 tsp Supreme Chilli Powder
Salt to taste

Other Ingredients:
Tamarind Chutney, thinned down with water if needed (recipe on
Mint & coriander chutney (recipe on
Flat puris, crushed
Chopped tomatoes
Chopped red onions
Chopped coriander


In a bowl, grate the peeled and cooled potatoes. Add remaining ingredients and mix really well. Use a ½ cup measuring cup to scoop out equal amounts. Using your hands form the mixture into tikkis (pattis). Heat enough oil to shallow fry over medium-high heat. Fry the tikkis in batches until deep golden. Mix all the ingredients for the dahi in a bowl and set aside. To assemble, place tikkis on a serving dish. Add a generous amount of dhai on top of the tikkis, then add spoonfuls mint & coriander chutney and imli sauce. Lastly, add crushed flat puris, sev, chopped tomatoes, chopped red onions and chopped coriander. Serve immediately.

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