Aloo Tikki Chaat Recipe

Aloo Tikki Matar Chaat Recipe

Aloo Tikki Matar chaat..its a delight to watch boiled potatoes turn into patties and shallow fried in hot oil, served with the delicious chaat toppings, yellow peas and chutneys. First in all chaat counters and has a fan following its own.

  • Preparation Time – 10 Mins
  • Cooking Time – 20 Mins
  • Makes 6 servings

As a kid we don’t have memories of our parents taking us out to eat chaat. First, outside food was kept at a distance and second, even the mention of spicy food was enough to raise eyebrows. So the only time we were able to sneak past some and finally confront the watering tongue of ours to reach the chaat stall was under the false assumption of extra classes. Those days were fun!

So, this time around we bring to you one of those childhood memories; those friends meetup points on the chaat stall and those winter late evenings when the hot aloo tikki matar chaat was just awesome 🙂 . So enjoy this Aloo Tikki Matar Chaat Recipe from Flavour Basket and live your childhood memories!!

Aloo Tikki Matar Chaat

                                 Ingredients For Aloo Tikki Matar Chaat Recipe

For Aaloo Tikki

  • Potatoes – 1½ Cup boiled and mashed
  • Corn Flour – 2 tablespoon
  • Salt to taste
For Yellow Peas Topping
  • Yellow Peas(peeli matar) – 1½ Cup boiled
  • Dry Mango (amchur) Powder – 2 tablespoon
  • Red Chili Powder – 1 teaspoon
  • Cumin (zeera) seeds – 1 teaspoon
  • Asafoetida (hing) – 1/2 teaspoon
  • Salt to taste
For Other Toppings
  • Chopped Onion
  • Chopped Tomato
  • Chopped Ginger
  • Chopped Green Chilies
  • Chopped Coriander Leaves
  • Coriander (Dhania) Chutney
  • Dry Mango(amchur) Chutney
  • Yogurt
                                         Aloo Tikki Matar Chaat
                                        Method For Aloo Tikki Matar Chaat Recipe
For Yellow Peas Topping
  • Heat oil in a pan, add cumin seeds, when seeds are cracking add asafoetida(hing).
  • Add yellow peas, dry mango powder and salt.
  • Mix all ingredients well and cook for for 1 min and remove from the flame and keep aside.
For Aloo Tikki
  • Take boiled potatoes in a bowl, add salt and corn flour.
  • Mash and mix all the ingredients well with hands.
  • Take a spoonful of potato mixture and make a round ball.
  • Press the ball gently into rounded flattish patties. 
  • Shallow fry on a pan, when golden brown and crisp its done.
How to proceed
  • On a serving plate spread some yellow peas topping, put one potato patty over it then add more yellow topping.
  • Garnish with some yogurt, chopped onion, chopped tomato, chopped ginger, chopped green chilies, coriander chutney and dry mango powder chutney. 
Handy Tip
  • Serve potato patties and yellow peas topping hot to take awesome taste of this Aloo Tikki Matar Chaat.

 

Kala Chana Tokri Chaat

Flavour Basket would ultimately need a signature recipe with an item depicting the basket with a lot of flavours in it. How about some flavours with potatoes in it? Sounds the first option, right? Potato is the first vegetable that comes to mind when you think about any chaat recipe that could be a good menu item for any street food item. With due respect to Potato, lets make a twist to the item we are going to make today; not that we will be ignoring the master vegetable in our try to make a mouth watering recipe for that evening time with a nice cup of tea, here is a look at kala chana tokri chaat!!

Preparation Time: 20min
Cooking Time: 20min
Makes: 4 servings as per the size of the basket

Kala Chana Tokri Chaat

                                                     Ingredients

For Filling                                                                                    For Basket

  • Black chickpeas (Kala Chana) : 1 cup soaked & cooked                   Refined Flour : 2 cup
  • Chopped and Boiled Potatoes : 1/2 cup                                               Refined Oil : 2 tbs
  • Chopped Onions : 1/2 cup                                                                      Carom Seeds : 1 tbs
  • Chopped Tomato : 1/2 cup                                                                     Salt : To your taste
  • Yogurt : 1/2 cup
  • Red Chili Powder : 1/2 cup
  • Tamarind Chutney : 1/2 cup
  • Salt : To your taste

Kala Chana Tokri Chaat

 Method

For Filling

  • In a hot pan add oil.
  • Add cumin seeds,fennel seeds and asafoetida powder.
  • Add cooked black chickpeas(Kala Chana) and mix well.
  • Add garam masala powder,chaat masala powder,red chili powder and salt.
  • Mix well and cook for another 2-3 mins and let it cool.

For Basket

  • Sieve the flour, salt and carom seeds in a bowl, add 2 tbs of oil and rub between your palms until it resembles breadcrumbs.
  • Add just enough water to the flour mixture and knead into a hard dough.
  • Keep aside and cover it.
  • Divide the dough into equal balls and roll out the balls in circles, 2 circles for 1 basket.
  • Cut the strips of the circles like ribbons using knife or pizza cutter.
  • To start weaving pattern,start with the first strip and pull it back then pull 3rd strip back and then 5th strip back and so on.
  • Fold the strips over on themselves.
  • Lay down a strip of another circle there.Lay back the alternating pulled strips.
  • Now pull 2nd strip back and then 4th and 6th and so on to finally fold them back over.
  • Repeat these steps until you reach the end.  It may seem tedious, but it goes really fast once you get going.
  • Now cut the basket weave using cutter or a bowl in the shape of a circle.
  • Place the basket weave in a metal tea strainer and top with a second strainer.
  • Hold firmly and deep fry in oil on a medium flame till the basket is golden brown. Remove the strainer from the oil, invert it and tap lightly to unmould the basket.

To Serve

  • Assemble one basket in a plate and top with the black chickpeas filling.
  • Drizzle some yogurt(mix little bit of salt and red chili powder in it) and tamarind chutney on top.
  • Garnish with chopped onion,chopped tomato,chopped boiled potato and chopped green chili and serve.

Once more here is the video for the recipe, just to make that easier for the steps :). Enjoy!!

Spinach Potato Tikki

Spinach Potato Tikki-Stuffed With Hung Curd

Last week turned into a new recipe week. Getting bored with the different flavours isn’t possible, considering that there are so many combinations you could make with the flavours. But then creating new combinations is fun; isn’t that exciting? Little bit of twist and it turned out to be a snack item that your family will love, especially in the evening family time.

Ever since my home is witnessing my 1 yr old daughter’s whooping around, my mind is following healthy food.So I tried out my hands with some spinach (which is good source of iron and calcium ) and hung curd… its nothing but yogurt drained all of its water(high in calcium).And I really wanna my daughter to have them.I know I am sounding like a typical mother who wants to give every nutrition to her kids.

Preparation Time:  10 Min
Cooking Time: 5-7 min
Makes: 10 Tikkis (acc to size)

                                                                   Ingredients

For Tikkis                                                                         For Stuffing

  • Potatoes boiled and mashed- 1 cup                                    Hung Curd
  • Spinach Puree- 1/3 cup                                                        Salt to taste
  • Bread crumbs– 1 cup
  • Coriander and tomato chutney- 1/4 cup
  • Red Chili Powder– 1 tbs
  • Cumin seeds– 1/2 tbs
  • Fennel seeds- 1/2 tbs
  • Garam Masala Powder- 1 tbs
  • Oil- 2 tbs
  • Salt to taste

 

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Method

  • In a bowl take boiled mashed potatoes,add spinach puree in it.
  • Add coriander tomato chutney,Cumin seeds,fennel seeds,salt and red chili powder and mix well.
  • Add bread crumbs and mix well and keep aside.
  • Take hung curd and mix little bit of salt in it.
  • Make equal size of the patties of the mixture (spinach potato mix) and fill hung curd in to them
  • Once satisfied, shape each potion into oval shape tikkis.
  • In a hot pan pour oil and Shallow fry the tikkis till both the sides are golden brown and crisp.
  • Take out when the tikkis are golden brown and Serve hot with coriander chutney.

And that’s it for the recipe method. For your recap, here is the video version:

Dahi Vada Chaat

Dahi Vada Chaat

Dahi Vada Chaat by Flavour Basket

Dahi vada chaat…it sounds highly pleasing to the senses for everyone and for me too…but somewhere for me its impossible to make whenever I thought to make it.But last month it crawled in my mind so I decided to take a chance as some relatives were coming for Holi celebrations and I think it perfectly teamed with the evening tea too.
I have grown up seeing the days when my mother and aunts were used to make dahi vada for whole family of 25 to 30 members(yes big numbers.. I belong from a big joint family) and they were used to so busy in the procedure. Hats off to my lovely ladies for making most delicious dahi vada snack. So whenever I thought to make it I always had in my mind I cant do this. 

The basic ingredient in dahi vada is lentils. My mother used to make paste of lentils using the traditional flat stone mortar pestle and whip that paste by hands.. again hats off to her. It’s so easy to make anything in today’s life as we have everything electric.So time taken by the Dahi Vada to be ready has become less and now Dahi Vada is no more panic to me.

Snapshot 2 (09-04-2014 13-29)

Preparation Time

Cooking Time

Makes: 8 to 10 dahi vadas according to size

Ingredients For The Vadas

For Serving

  • 3 cups curd
  • salt and sugar to taste
  • 3 tbsp Tamarind chutney

For The Garnish

Dahi Vada Chaat by Flavour Basket

Method

  • Soak the split black and yellow gram lentils in water for 3-4 hours.
  • Wash and drain both the lentils.
  • Mix both the lentils & asafoetida powder and grind to a smooth paste in a blender.
  • For a fluffy and light batter whip the batter by hands or by an electric beater.
  • Make the balls of the batter and deep fry them in hot oil on a slow and medium flame till the vadas are golden brown.
  • Drain on absorbent paper and keep aside.
  • Soak the deep-fried vadas in warm and salted water for about 45 minutes.
  • Whisk the curd with salt and sugar.
  • before serving, drain and squeeze out the excess water.
  • Arrange the vadas on a serving dish and top with the whisked curd.
  • Garnish with the tamarind chutney,chili powder,roasted cumin seeds powder,chopped onion,chopped green chili and sev bhujiya.

Enjoy the video here: