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Allo Tikki Chat

May-24-2017
Abhipsa Saran
60 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Allo Tikki Chat RECIPE

Tikkis always remind us about the lovely Indian chaats, and how we can not stop gorging on them. So here is a recipe reminding of all those good times and make this delicious chaat right at home.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • North Indian
  • Shallow fry
  • Sauteeing
  • Snacks
  • Egg Free

Ingredients Serving: 4

  1. For stuffing:
  2. Moong dal- 5 to 6tbsp
  3. Haldi powder- 1\2 tsp+ 1\4tsp
  4. Salt to taste +1\2tsp
  5. Red chilli powder- 1\2tsp
  6. Garam masala- 1\4tsp
  7. Amchur powder- 1\2tsp Dry mango powder
  8. For tikkis :
  9. Potatoes- 5 medium size
  10. Chopped green chili- 1tbsp
  11. Chopped coriander leaves
  12. Salt to taste
  13. Oil for frying
  14. Lemon juice- 1tsp
  15. Cornflour- 3 to 4tbsp
  16. For garnishing:
  17. Green chutney- 1\4cup
  18. Sweet tamarind chutney- 1\2cup
  19. Sev-1\2cup
  20. Curd- 1\2cup( beaten  + 1\2tsp sugar + salt to taste added)
  21. Chopped onion- 1\2 cup
  22. Red chilli powder for garnishing
  23. Garam masala powder for garnishing
  24. Chopped coriander leaves- 2tbsp
  25. Grated carrot- 1/2cup

Instructions

  1. For Stuffing Clean and soak moong dal for 15mins. Then put the moong dal in a bowl, add water, salt 1\2tsp and haldi 1\2tsp and boil it. Don't over cook the dal. It should not be mushy but should have a bite. Strain the moong dal and transfer it to a bowl. Add salt to taste ( remember you have already added salt while Boling), red chilli powder, haldi powder( 1\4tsp), amchur powder and garam masala powder to it. Mix properly and keep aside.
  2. For Tikkis Clean and boil the potatoes. After pressure cooker realise it's pressure bring out the potatoes from water and keep it to dry and cool down. If it will be in water for More time, then potatoes will absorb water. In that case it will be difficult to handle the mashed potato while preparing Tikkis. When cool down keep the boiled potatoes in fridge for half an hour.
  3. After half an hour bring out the potatoes. Peel and grate the potatoes in a big mixing bowl.  Mashing the potatoes will be ok but sometimes some big chunks will there which will be a problem while shaping the tikis. Now add salt, chopped green chilli, chopped coriander leaves, lemon juiceand cornflour to it. Mix properly and keep aside. If cornflour is not there then add two bread slices or 3 to 4 tbsp of bread crumbs.
  4. Heat oil in a non stick frying pan
  5. Take a ball (tennis ball size) of mashed potato, make a well in the middle and stuff the moong dal stuffing in it and seal the ball and flat it with  palm.  Like wise prepare all the balls and keep on a plate.
  6. Slowly slide the Tikkis to the hot oil. Cook the Tikkis up to golden brown and crispy from both sides. Keep aside.
  7. For serving: Prepare the chutneys before hand. Prepare the beaten sweet curd as well. Arrange the chaat when you are ready to serve or tikkis will be soggy
  8. Place 3 Tikkis in a plate. Top the chutneys and curd on all the Tikkis. Sprinkle sev, onion, grated carrot and coriander leaves on them. Sprinkle garam masala and red chilli powder over it. 

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