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Restaurants›Amritsari Kulcha Hut - Indian Bistro Barrie›Aloo Tikki With Chana Chaat Recipe

Aloo Tikki With Chana Chaat Recipe

Name: Amritsari Kulcha Hut - Indian Bistro Barries Aloo Tikki With Chana Chaat Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 cups large russet potatoes (or Yukon Gold), peeled and diced; 0.5 cups green peas (fresh or frozen, optional); 1 tsp green chili, finely chopped; 2 tbs fresh cilantro, finely chopped; 0.5 tsp garam masala; 0.5 tsp ground cumin; 0.5 tsp chaat masala; 0.5 tsp amchur (dry mango powder) or 1/2 tsp lemon juice; 1 tsp salt; 2 tbs cornstarch or gram (besan) flour; 4 tbs vegetable oil (for shallow frying); 2 cups canned chickpeas (drained and rinsed) or cooked chickpeas; 0.5 cups onion, finely chopped; 0.75 cups tomato, finely chopped or pureed; 1 tsp ginger-garlic paste; 1 tsp ground coriander; 0.5 tsp ground cumin; 1 tsp chana masala powder or garam masala; 0.25 tsp turmeric; 0.25 tsp red chili powder (optional); 1 tbs oil; 0.5 cups water; 0.75 tsp salt; 1 tbs fresh cilantro (for garnish); 0.25 cups tamarind date chutney (store-bought or homemade); 0.25 cups mint-cilantro chutney (green chutney); 0.5 cups plain yogurt, whisked (optional, slightly sweetened); 0.25 cups finely chopped onion; 0.25 cups finely chopped tomato; 2 tbs finely chopped cilantro

Inspired by Amritsari Kulcha Hut - Indian Bistro Barrie

Time50m

Serves2

Two Aloo Tikki pieces with a layering of chutneys and toppings overtop paired with chana masala.

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Ingredients

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Aloo Tikki (potato patties)

3 cups large russet potatoes (or Yukon Gold), peeled and diced

1/2 cups green peas (fresh or frozen, optional)

1 tsp green chili, finely chopped

2 tbs fresh cilantro, finely chopped

1/2 tsp Garam masala

1/2 tsp Ground cumin

1/2 tsp chaat masala

1/2 tsp amchur (dry mango powder) or 1/2 tsp lemon juice

1 tsp Celtic sea salt

2 tbs cornstarch or gram (besan) flour

4 tbs vegetable oil (for shallow frying)

Chana Masala (chickpea curry)

2 cups canned chickpeas (drained and rinsed) or cooked chickpeas

1/2 cups Onion, finely chopped

3/4 cups tomato, finely chopped or pureed

1 tsp ginger-garlic paste

1 tsp Ground coriander

1/2 tsp Ground cumin

1 tsp chana masala powder or garam masala

1/4 tsp turmeric

1/4 tsp red chili powder (optional)

1 tbs oil

1/2 cups water

3/4 tsp Celtic sea salt

1 tbs Fresh cilantro (for garnish)

Chutneys & Toppings

1/4 cups tamarind date chutney (store-bought or homemade)

1/4 cups mint-cilantro chutney (green chutney)

1/2 cups plain yogurt, whisked (optional, slightly sweetened)

1/4 cups finely chopped onion

1/4 cups finely chopped tomato

2 tbs finely chopped cilantro

2 tbs finely chopped raw mango or grated carrot (optional)

3 tbs sev (crispy gram flour noodles) or crushed papdi (for crunch)

1/4 tsp fine roasted cumin powder

1/4 tsp chaat masala

2 units lemon wedges

Method

Aloo Tikki (potato patties)

Cook and mash potatoes

Place diced potatoes in a pot, cover with salted water and bring to a boil. Cook until fork-tender, 12–15 minutes. Drain well and return to the pot. Mash while hot until smooth and mostly lump-free. Spread on a tray to let excess steam escape for 5 minutes.

Mix filling

To the warm mashed potatoes add green peas (if using; lightly mashed), chopped green chili, chopped cilantro, garam masala, ground cumin, chaat masala, amchur (or lemon juice), salt and cornstarch/gram flour. Mix thoroughly to combine. Taste and adjust seasoning. The mixture should be moist but firm enough to shape; add 1 tsp besan if too wet.

Shape tikkis

Divide the potato mixture into four even portions (for two plates with two tikkis each divide into four). Flatten each portion into a 3–3.5 inch round patty about 1/2 inch thick. Press edges to seal and smooth surfaces so they hold during frying.

Pan-fry

Heat 2 tablespoons oil in a nonstick skillet over medium heat. Place two tikkis in the pan (do not overcrowd). Fry 3–4 minutes per side until golden brown and crisp, adding 1 tsp oil around the edges if needed. Transfer to a paper towel-lined plate to drain. Repeat with remaining oil and tikkis.

Chana Masala (chickpea curry)

Sauté aromatics

Heat 1 tbsp oil in a saucepan over medium heat. Add chopped onion and sauté 4–5 minutes until translucent and beginning to brown. Add ginger-garlic paste and cook 30–45 seconds until fragrant.

Cook tomatoes and spices

Add chopped or pureed tomato, turmeric, ground coriander, ground cumin, chana masala powder (or garam masala), and red chili powder. Cook 4–5 minutes until tomatoes break down and oil separates slightly from the masala.

Add chickpeas

Add drained chickpeas and 1/2 cup water. Stir to combine, lightly break a few chickpeas with the back of a spoon to thicken the sauce. Simmer 6–8 minutes so flavors meld and sauce thickens. Add salt to taste.

Finish

Sprinkle chopped cilantro over the chana and turn off heat. If desired, squeeze 1/2 lemon into the curry to brighten flavors.

Assemble with Chutneys & Toppings

Prepare yogurt and chutneys

If using yogurt, whisk plain yogurt until smooth and taste — add 1/4 tsp sugar and small pinch of salt if you want a slightly sweetened cooling yogurt. Warm chutneys slightly if thick so they drizzle easily.

Plate chana and tikkis

Spoon about 1/2 cup of warm chana masala onto each serving plate as a base (reserve remaining chana for another serving). Place two hot aloo tikkis on top or beside the chana, slightly overlapping.

Layer chutneys

Drizzle about 1–2 tablespoons tamarind chutney over each set of tikkis, then 1–2 tablespoons green chutney. If using yogurt, spoon 2–3 tablespoons over the tikkis in a thin layer.

Add toppings

Sprinkle chopped onion, chopped tomato, chopped cilantro and optional raw mango or grated carrot over the tikkis. Add sev or crushed papdi for crunch. Finish with a light dusting of roasted cumin powder and chaat masala to taste. Serve with lemon wedges on the side for squeezing.