Name: Aloo Tikki Chaat
Prep time: 40 minutes
Cook time: 30 minutes
Yield: 20 people (2 tikkis per person)
Cuisine: South Indian
Ingredients: 3 kg Potato (boiled and peeled); 2 cups Breadcrumbs (for binding); 0.5 cup Cornflour (for binding); 2 tbsp Cumin Powder; 2 tbsp Coriander Powder (Dhania); 1 tbsp Red Chili Powder (adjust to taste); 1 tbsp Garam Masala; 2 tbsp Salt (adjust to taste); 4 cups Oil (for shallow frying); 5 cups Yogurt (Curd) (whisked, for topping); 2 cup Green Chilies (for topping); 2 cup Tamarind Chutney (for topping); 2 cups Sev or Crushed Papdi (for topping); 1 cup Coriander Leaves (finely chopped, for garnish); 2 tbsp Chaat Masala (for topping)

How to Prepare

Boil the potatoes until soft, then peel and mash them in a large mixing bowl.
Add breadcrumbs, cornflour, cumin powder, coriander powder, red chili powder, garam masala, and salt to the mashed potatoes. Mix well to form a dough-like consistency.
Divide the mixture into 40 equal portions and shape each into a flat, round tikki (patty).
Heat oil in a frying pan over medium heat. Shallow fry the tikkis in batches until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
To assemble the chaat, place 2 tikkis on each serving plate.
Top each tikki with a spoonful of yogurt, followed by green chutney and tamarind chutney.
Sprinkle sev, chopped coriander leaves, chaat masala, and a pinch of red chili powder over the top.
Serve immediately.

Scale quantity

How to Prepare