Aloo Tikki Chaat

Recipe - Dearborn Market

Aloo Tikki Chaat

Prep Time30 Minutes

Servings6

Cook Time30 Minutes

Ingredients

3 large russet potatoes, peeled, boiled and grated

¾ cup Bowl & Basket Specialty chana dal, soaked overnight

1 tsp Bowl & Basket chili powder

1 tsp Bowl & Basket turmeric

1 tsp Bowl & Basket ground cumin

1 tbsp Bowl & Basket cornstarch

¾ tsp salt

¼ tsp ground black pepper

¼ cup chopped fresh cilantro, plus more for serving

2-4 tbsp Bowl & Basket vegetable oil, for frying

1 cup Bowl & Basket whole milk yogurt, for serving

¼ cup cilantro and/or tamarind chutney, for serving (optional)

1 tbsp cooked sev (fried vermicelli noodles), for serving (optional)

Directions

Set aside cooked grated potatoes until ready to form the aloo patties.
Cook pre-soaked dal in a pressure cooker with ½ cup water on MANUAL setting for 9 minutes. Quickly release steam manually and remove the cooked dal; drain off excess liquid.
Heat a teaspoon of canola oil in a medium sauté pan, then add spices and the cooked dal mixture. Stir and cook mixture for 2-5 minutes or until all the liquid has evaporated. Remove from heat and mash the lentil mixture to a smooth consistency. Transfer mixture to a bowl, add chopped cilantro and set aside to cool completely.
Mix cornstarch, salt and pepper into the cooked, grated potatoes and gently knead/mix into a smooth dough.
To shape the aloo tikki: take 2 tablespoons of the potato mixture and roll it into a ball. Make a well in the center of the potato ball and fill it with 1 tsp of the mashed lentil mixture. Do NOT overfill. Close the edges to seal, then reroll and gently flatten into a patty shape. Repeat until all aloo tikki are shaped.
When ready to fry, heat oil in a large heavy-bottomed saucepan over medium heat. Pan fry the aloo tikki, a few at a time, until golden brown on each side (about 3 min a side). Remove from oil and place on a paper towel-lined plate until ready to serve.
When ready to serve:Whisk yogurt for 15-30 seconds to smooth out the consistency and remove lumps. Place aloo tikki on a plate, drizzle with yogurt, then top with chutneys, sev and fresh cilantro, as desired.

30 minutes

Prep Time

30 minutes

Cook Time

Servings

Directions

Set aside cooked grated potatoes until ready to form the aloo patties.
Cook pre-soaked dal in a pressure cooker with ½ cup water on MANUAL setting for 9 minutes. Quickly release steam manually and remove the cooked dal; drain off excess liquid.
Heat a teaspoon of canola oil in a medium sauté pan, then add spices and the cooked dal mixture. Stir and cook mixture for 2-5 minutes or until all the liquid has evaporated. Remove from heat and mash the lentil mixture to a smooth consistency. Transfer mixture to a bowl, add chopped cilantro and set aside to cool completely.
Mix cornstarch, salt and pepper into the cooked, grated potatoes and gently knead/mix into a smooth dough.
To shape the aloo tikki: take 2 tablespoons of the potato mixture and roll it into a ball. Make a well in the center of the potato ball and fill it with 1 tsp of the mashed lentil mixture. Do NOT overfill. Close the edges to seal, then reroll and gently flatten into a patty shape. Repeat until all aloo tikki are shaped.
When ready to fry, heat oil in a large heavy-bottomed saucepan over medium heat. Pan fry the aloo tikki, a few at a time, until golden brown on each side (about 3 min a side). Remove from oil and place on a paper towel-lined plate until ready to serve.
When ready to serve:Whisk yogurt for 15-30 seconds to smooth out the consistency and remove lumps. Place aloo tikki on a plate, drizzle with yogurt, then top with chutneys, sev and fresh cilantro, as desired.