A delicious chaat recipe that includes crispy potato patties served with high protein yogurt, chutney, and fresh toppings. This recipe makes about 10-12 Aloo Tikki.
6serrano chili peppers (can use jalapeno for a milder spice)
salt
water
Apple Butter Chutney (sweet chutney)
1cupapple butter
1cupwater
1.5teaspooncumin powder
salt
red chili powder
Other Ingredients
1cupbread crumbs in a wide bowl
water in a wide bowl
oil to pan fry
Instructions
Aloo Tikki
Combine the ingredients listed under "aloo tikki ingredients". Mix it all together and set it aside until ready to make the tikki.
Take about ¼ cup of the aloo mixture (half a palm size) and make round balls. Flatten the tikki until it is about 1-2" thick depending on preference. Feel free to make the tikki larger or smaller
Dip the tikki in some water
Pat breadcrumbs on the tikki until it is evenly coated.
Pan fry in a large non stick skillet with a generous amount of oil until golden brown.
Set the aloo tikki aside once they are all cooked.
Green Chili Chutney (spicy chutney)
Blend the ingredients together in a chutney machine or a blender until it is a fine paste. Add water until it has reached a consistency you prefer.
Tip: I prefer to keep the chutney a bit thick.
Apple Butter Chutney (sweet chutney)
Combine the ingredients together using a whisk. Add just enough water until it reaches a consistency you prefer.
Tip: I prefer to keep the chutney a bit thick
Yogurt Sauce
Whisk the ingredients together.
Refrigerate until ready to use.
Assembling the Chaat
Place a generous amount of yogurt in a serving plate.
Put 3 warm aloo tikki on top of the yogurt.
Drizzle both sweet chutney and spicy chutney on top of the aloo tikkis.
Top it with tomatoes and onions.
Add a generous serving of crispy sev and cilantry on top.
Sprinkle extra chaat masala, cumin powder, and red chili powder on top for extra flavor