Tikki Chaat is one of the most popular street foods in India. From the roadside vendors to five-star hotels, all serve tikki. Different places can have different variations of this popular snack item, but the basic recipe remains the same. It is one of those foods that are a ‘must-try’ for tourists visiting India. Because tikki or tikki chaat is so easy to make, it is one of the most popular snacks in my home too. Over time, I have made different versions of the tikki. The recipe given below is my favorite.
POTATOES: These are the main ingredient for making the tikkis. I have used Russet Potatoes as they are little hard in texture and great for frying. But you can also use any regular potatoes but do add cornflour or breadcrumbs in the mixture. This will bind the mixture together. STUFFING: You can add any stuffing of your liking. I have added peas stuffing. But you can make stuffing using veggies or lentils in the tikki. SPICES: Indian food is incomplete without spices, so have added lots of spices in the inner stuffing of the tikkis to make it spicy. YOGURT: For Tikki Chaat yogurt is also added. Yogurt should be medium in consistency and not thick. It is usually a little sweet, so mix so the sugar in it. TAMARIND CHUTNEY: This is sweet & sour chutney that goes great in Indian street food and one of the main ingredients for the chaat. GREEN CHUTNEY: This is a spicy chutney that is made with cilantro and mint leaves, that also provides refreshing flavor in the chaat.
STEP 1 - BOIL POTATOES: First and foremost step is to boil the potatoes. Depending on the potatoes you take, time might differ. But potatoes should be nicely boiled as we need to grate them later. STEP 2 - MAKE THE STUFFING: Next step is to make the stuffing by adding veggies or lentils with potato mixture. You need a little amount of mashed potatoes just to bind the stuffing together. STEP 3 - MAKE TIKKI: Add stuffing in mashed/grated potatoes and close the stuffing with potatoes. Then shape them into a tikki. STEP 4 - FRY THEM: next step is to shallow-fry or deep-fry the tikki. But make sure oil is hot because, otherwise, tikkis might break when frying. STEP 5 - ADJUST & SERVE: Next step is sprinkle some chaat masala and serve as a chaat or with some chutneys.
Potatoes need to be grated and should be free of any lumps. Best to use a grater or a potato press while making Tikki. The outside layer of potatoes (which has only salt) makes Tikki crispier and tastier. It’s best to make the inner layer a spicier as it gives a nice overall flavor. Frying the tikki in a mix of ghee and oil enhances its taste. I add a tablespoon of ghee with some oil for shallow- frying. I love to sprinkle some Tikki spices along with yogurt and chutneys on hot Tikkis. If you have made some extra tikkis, you can freeze them and eat them some days later.
COMMONLY ASKED QUESTIONS
How to Store leftover Aloo Tikki?
You can store leftover Aloo Tikki in the refrigerator or in the freezer. You can store tikki in the refrigerator for 3-5 days. In the freezer, you can store up to 1-2 months. When re-using you re-fry or put in the oven till crispy or air-fry them.
Why does Aloo Tikki break when frying?
Aloo Tikki break mainly because of two reasons. First make sure potato mixture is hard enough and is not loose. I use russet potatoes when making tikki, as they are good for frying and has a hard texture. But when using any other potatoes just add cornflour or breadcrumbs, that way potato mixture will bind together and tikkis will not break. The second reason may be because of oil. If the oil is not enough and you fry tikkis in it, tikki might break. Before dropping tikkis in oil, test the oil first. In hot oil drop a small piece of potato or bread, if it comes straight up then oil is at right temperature and you can fry tikkis. But if the potato takes some time to come on the top, then let the oil get more hot before you add tikkis.
STUFFED BREAD PAKORA DELHI-STYLE MATR CHAAT ALOO KATHI ROLL PAV BHAJI MISAL PAV
📖 RECIPE CARD
