Aloo Tikki Chat Recipe

Soak and cook moong dal

Rinse the yellow moong dal under cold water until the water runs clear. Soak dal in 1/2 cup water for 20–30 minutes. After soaking, drain, then place dal in a small saucepan with 1/2 cup fresh water. Bring to a gentle simmer and cook 8–10 minutes until soft but not completely mushy — the dal should hold some shape. Drain any excess water and let the cooked dal cool slightly.

Prepare potatoes

While the dal is soaking/cooking, boil the potatoes until tender (if not already cooked). Drain, peel and mash the potatoes while still warm until smooth with a few small lumps for texture. Transfer to a large mixing bowl.

Mix tikki base

To the mashed potatoes add the cooked moong dal, finely chopped green chili, grated ginger, chopped coriander leaves, roasted cumin powder, garam masala, red chili powder, chaat masala, salt, and lemon juice. Mix thoroughly with your hands or a spoon until evenly combined. Taste and adjust salt or lemon if desired. The dal adds texture; if the mixture is too wet to shape, add up to 2 more tbs breadcrumbs to firm it up.

Shape and coat

Divide the mixture into 8 equal portions (for 4 servings, 2 tikkis per person). Flatten each portion into a disc about 2–2.5 inches (5–6 cm) wide and 1/2 inch thick. Lightly press each tikki into the remaining breadcrumbs to coat both sides; this helps with a crisp exterior.

Shallow fry

Heat a wide non-stick skillet over medium heat and add the oil (about 4 tbs). When the oil is hot (not smoking), add tikkis in a single layer without overcrowding. Fry 3–4 minutes per side or until deep golden and crisp, adjusting heat as needed so they cook through without burning. Transfer to a paper towel–lined tray to drain. Keep warm in a low oven (90–100°C / 200–210°F) if making ahead.

Make tamarind sauce

In a small saucepan combine tamarind paste, jaggery (or brown sugar), 1/2 cup water, roasted cumin powder and 1/4 tsp salt. Bring to a gentle simmer and cook 4–6 minutes, stirring, until jaggery dissolves and the sauce thickens slightly. Taste and adjust sweetness/salt — it should be sweet-tangy. Remove from heat and let cool to room temperature; if too thick, add 1–2 tbs water to reach a pourable consistency.

Make mint-coriander chutney

In a blender combine mint leaves, coriander leaves, 1 green chili (adjust to spice preference), 1 tbs lemon juice, 1 tbs sugar and a pinch of salt. Add 1–2 tbs water and blitz to a smooth chutney. Taste and adjust lemon, salt or sugar. Transfer chutney to a bowl. (If you prefer a thinner chutney for drizzling, add 1–2 tbs more water.)

Prepare yogurt and toppings

Whisk the yogurt until smooth and slightly runny; if very thick, whisk in 1–2 tbs water to loosen. Place chopped onion, chopped tomato and pomegranate seeds in small bowls for assembly. Keep sev and chopped coriander handy.

Assemble the Aloo Tikki Chaat

Place 1–2 warm tikkis on each serving plate. Spoon 1–2 tbs whisked yogurt over each tikki, then drizzle mint-coriander chutney and tamarind sauce to taste (about 1–2 tbs each per plate). Sprinkle chopped onion, chopped tomato and pomegranate seeds over the top. Add a generous pinch of sev for crunch. Finish with a sprinkle of chaat masala (about 1/4 tsp per plate if desired), a light dusting of roasted cumin powder (from ingredients), a pinch of black salt if using, and scatter chopped fresh coriander. Serve immediately so sev stays crisp.

Serve: Serve the Aloo Tikki Chaat hot or warm as an appetizer. Provide extra tamarind sauce, chutney and yogurt on the side so guests can adjust flavors.