Your Crispy, Tangy Street Food Fix! 😋 🍳

Ingredients 🥄

For the Aloo Tikki:
4 medium potatoes, boiled, peeled, and mashed
1/2 cup besan (gram flour)
1 tablespoon ginger-garlic paste
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to your spice level!)
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
1/4 teaspoon amchur (dry mango powder)
Salt to taste
Oil for frying
For the Chaat:
1 cup chana masala (chickpea curry, store-bought or homemade)
1/2 cup dahi (yogurt), whisked smooth
1/4 cup imli chutney (tamarind chutney)
1/4 cup green chutney (coriander-mint chutney)
1 small onion, finely chopped
Fresh coriander leaves, chopped, for garnish
Sev (thin gram flour noodles), for garnish
Pinch of chaat masala

Instructions 📋

Let's get cooking, ladies! 🍳
First, prepare the Aloo Tikki. In a bowl, combine the mashed potatoes, besan, ginger-garlic paste, coriander powder, red chili powder, turmeric powder, garam masala, amchur, and salt. Mix well until everything is nicely combined.
Next, shape the mixture into small, round patties. They should be about 1/2 inch thick.
Heat oil in a frying pan over medium heat. Gently place the tikkis in the hot oil, being careful not to overcrowd the pan.
Fry the tikkis until they are golden brown and crispy on both sides. This usually takes about 4-5 minutes per side.
Remove the tikkis from the oil and place them on a paper towel to drain excess oil.
Now for the fun part – assembling the chaat! Place 2-3 tikkis on a plate.
Spoon a generous amount of chana masala over the tikkis.
Drizzle with whisked dahi, imli chutney, and green chutney. Don't be shy with the chutneys; they're what make this chaat sing!
Sprinkle chopped onions, fresh coriander leaves, and sev over the top.
Finally, give it a pinch of chaat masala for that extra zing!
Serve immediately and enjoy every single bite! This is best enjoyed hot! 😊