Aloo Tikki, Beetroot Tikki, Palak Chaat Recipe

Cook and mash potatoes

Place diced potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain well and return to the pot. Mash thoroughly so there are no lumps. Allow to cool slightly.

Combine filling

To the warm mashed potatoes add the cooked peas (if using), chopped green chili, chopped cilantro, garam masala, ground cumin, amchur (or lemon juice), salt, and cornstarch/besan. Mix thoroughly until the mixture holds together when pressed. Adjust seasoning.

Shape tikkis

Divide the mixture into two equal portions. Shape each portion into a 2.5–3 inch round, slightly flattened patty. Chill for 10 minutes in the refrigerator to firm up (optional but helps for frying).

Pan-fry

Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add the tikkis and cook 3–4 minutes per side until golden brown and crisp, pressing gently once or twice for even contact. Transfer to a paper-lined plate to drain excess oil.

Prepare beet and potato base

Place grated beetroot in a clean cloth and squeeze out excess moisture. In a bowl combine the squeezed grated beet, mashed boiled potato, roasted cumin powder, chili powder (if using), ginger-green chili paste (optional), salt and cornstarch/besan. Mix until the mixture is cohesive.

Shape beet tikkis

Divide into two equal portions and shape into slightly flattened patties (about 2.5–3 inches). If the mixture is too wet, add a little more besan or cornstarch; if too dry, sprinkle a teaspoon of water and re-mix.

Pan-fry

Heat 2 tablespoons oil in a skillet over medium heat. Fry the beet tikkis 3–4 minutes per side until edges are set and both sides are nicely browned. Transfer to paper towels to drain.

Make batter

Whisk besan, rice flour, ajwain or baking powder, and salt in a bowl. Gradually add cold water to make a thick but runny batter that coats the back of a spoon (about 3 tablespoons). Batter should be lump-free.

Coat and fry spinach

Heat oil in a shallow pan to medium-high (or heat enough oil for shallow frying). Dip individual spinach leaves into the batter to coat both sides, then carefully place them in the hot oil in a single layer. Fry 20–40 seconds per side until crisp and bright green. Remove and drain on paper towels. Work in batches to avoid crowding.

Arrange on each serving plate: 1 aloo tikki and 1 beetroot tikki. Spoon 3–4 battered crispy spinach leaves (palak chaat) alongside or on top.

Drizzle 1 tablespoon tamarind chutney and 1 tablespoon mint-coriander chutney over the tikkis and spinach. Spoon 2 tablespoons whisked yogurt over each plate, leaving some of the chutneys visible.

Sprinkle each plate with a pinch of roasted cumin powder, 1/8 tsp chat masala (divide), a little red chili powder if desired, chopped red onion and chopped cilantro. Scatter pomegranate arils and sev or crushed peanuts on top for texture.

Serve immediately with a lemon wedge to squeeze over and extra chutneys on the side.