Aloo Tikkis are spiced potato patties that are flattened and garnished with chutneys, chola masala, onions and
sev. Aloo tikki chole is a very popular north Indian chaat.This is an all time favorite Indian street food of my family.



Ingredients:-


Aloo Tikki :-

6 medium - Potatoes, boiled
2 tbsp - Bread crumbs / 2-3 bread slices
Salt to taste
1 tbsp - corn flour
1 tsp - Coriander powder
1 tsp - Roasted jeera powder
1/2 tsp - Garam masala powder
oil for shallow frying

For Chole:

1 cup White Chickpeas/Kabuli Channa, soaked over night and boiled / 1 can Chickpeas, rinsed and drained
1 tbsp Kasuri Methi
1 tsp Garam Masala
½ inch Ginger, peeled
3 cloves of Garlic
2-3 Green Chillies
½ tsp Amchur/Dry Mango Powder
1 tbsp Oil
1 tsp Jeera/Cumin Seeds
1/2 tsp Red chili powder
¼ tsp Hing/Asafoetida (Optional)
Salt to taste
1 large Onion, roughly chopped
½ inch Cinnamon stick
2 Cloves
3 large juicy Tomatoes
coriander for garnishing
Salt to taste

For Sweet Tamarind-Date Chutney:

1 lemon sized Tamarind
6-8 Dates, pitted
½ tsp Red Chilli Powder
4-6 tbsp Jaggary (adjust acc to taste)
Salt to taste

For Green Mint Chutney:

1 cup Mint Leaves
½ cup Coriander Leaves
4-6 Green Chillies (adjust acc to taste)
1 tsp Jeera/Cumin Seeds
¼ tsp Tamarind Paste
Salt to taste

For Curd/Yogurt Filling:

3 cups Yogurt, beaten till smooth
1 tsp roasted Jeera/Cumin Powder
1 tbsp Sugar
salt to taste

Other Ingredients:

1 medium Onion, chopped
1 cup Sev
1/4 cup chaat masala
2-3 tbsp Coriander Leaves, finely chopped



Method:


For Chole:

Soak the Chole/Kabuli Chana overnight.
In a pressure cooker add Chole, about 4-5 cups of water, with little bit of salt .Cook Chole upto 3 whistles.
In Meanwhile grind onion,green chillies, ginger and garlic ,cloves and cinammon without adding water.
Make Puree of the tomatoes in food processor and keep it aside.
Heat 3 tsp Ghee /oil in a Kadai.
Add the cumin seeds – bay leaf and and fry for 1-2 seconds.
Add onion paste and fry till it becomes pink color then add the ginger-Garlic paste and Green chillies paste and fry in medium flame till ghee separates from it.
Then Add chilli powder, garam masala saute it for minute.
Now add the tomatoes puree and keep stirring.
After that add salt ,kasuri methi, sugar .(Be careful while adding salt as already cooked chole with salt)
Add the Chole along with the water and cook till its gravy thickens.
Remove from fire and garnish with coriander leaves and keep it aside.

For Aloo Tikki:

Boil potatoes until they are tender.Once cooked, drain the water and let the potatoes cool down.Do not cool the potatoes under running water because the potatoes will absorb the extra water, making potatoes mushy.
After potatoes are cool, peel the skin off and mash the potatoes.
If using bread slices, dip the slices in cold water and squeeze to remove the water. Crumble them with hands and add to the mashed potatoes. If using bread crumbs, directly mix with mashed potatoes.
Mix in garam masala, roasted cumin seeds and cumin powder, coriander powder, salt to taste and corn flour and combine well. Adjust the corn flour as per requirement as it helps in holding the shape of tikkies while frying.Make a small lemon sized balls and press them down. Shape them into round  shape .
Heat griddle and place tikkies on it. Add about 1 tsp of oil for each tikkies and fry them on medium to low heat on both the sides till they turn golden brown. Repeat till you have cooked all the tikkies and place them in a paper napkin to remove excess oil.

For Sweet Tamarind-Date Chutney:

1. Wash the dates and tamarind .
2. Add them in a pan then add the jaggery, chilli powder, asafoetida, salt and water and simmer for 10-15 minutes.
3. Cool the mixture.Puree the chutney in a food processor and then strain it through a sieve.
4. Tamarind Chutney is ready .

For Green Mint Chutney:

1. First Pluck ,wash and then chop coriander and mint.
2. Combine all the ingredients and grind to a smooth paste in a blender using very little water.
3. This paste should be little thick not runny.
4. Refrigerate and use as required.

For Curd/Yogurt Filling:

Beat the curd/yogurt till it is smooth without any lumps. Now mix in roasted cumin powder, sugar and salt to
taste.




Method to Assemble Aloo Tikki Chole Chaat:-

1.In a serving plate, place the hot 2-4 tikkis and press it down. Add 1-2 ladle full of hot chola on the pressed
tikki
2.Now add 2 tablespoons of Date and Tamarind Chutney in such way it spreads all around. Add 1 tablespoon of green chutney  and spiced yogurt.
3.Sprinkle 1 tablespoon of chopped onion, sev and chopped coriander. Spinkle Chaat Masala and serve immediately.
4.Make the rest of the tikkis in a similar manner and serve hot.

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