How to make Lachchedar Aloo Tikki Chaat -
A very popular chaat in North India – potato tikkis served with yogurt and other chaat ingredients
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Potatoes (आलू), Chaat masala (चाट मसाला)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Lachchedar Aloo Tikki Chaat checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Spicy Lamb Tikki Crispy Cheese Kebab Masala Breakfast Dalia Sticky Lamb Chops
Lachchedar Aloo Tikki Chaat Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Lachchedar Aloo Tikki Chaat Recipe
Potatoes , boiled and peeled 4 large
Chaat masala 1 teaspoon to sprinkle
Ginger , finely chopped 1 tablespoon
Green chillies , finely chopped 4
Salt to taste
Red chilli powder 1 teaspoon to sprinkle
Cumin seeds 1 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Raisins 2 tablespoons
Ghee to shallow fry
Thick yogurt , beaten 1 1/2 cups
Powdered sugar 1 1/2 tablespoons
Rose water 1 teaspoon
Sweet tamarind chutney as required
Green chutney as required
Nylon sev as required
Fresh pomegranate pears as required
Fresh mint sprig to garnish
Method
Step 1
Grate potatoes into a bowl. Add ginger, green chillies, salt, chaat masala, red chilli powder, cumin seeds, carom seeds and raisins and mix the mixture lightly. Divide the mixture equal portions and shape them into tikkis.
Step 2
Heat ghee in a pan, add the tikkis and shallow fry, turning sides, on medium heat till evenly golden brown on both sides. They should be soft from inside and crisp on the outside. Drain tikkis on absorbent paper.
Step 3
Take yogurt in a bowl, add powdered sugar and rose water and mix well.
Step 4
Spread a spoon of yogurt mixture on a serving platter with back of a spoon. Place tikkis over it, drizzle yogurt, a spoon of sweet tamarind chutney and few drops of green chutney over the tikkis. Sprinkle sev and add pomegranate pearls on top. Sprinkle chaat masala and red chilli powder. Garnish with a mint sprig and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
