Dahi Aloo Tikki Chaat is one of the must try Indian street food recipes. A platter with aloo tikki is laced with layers of chilled yogurt, chutney's and spice powders. Its great as a delicious appetiser as well as a side dish for your main course.
1/2CupNylon Sev { optional } But I like to add them in my chaat
1/2Red Onionfinely chopped
2TbspCoriander leaves
Instructions
To make Aloo Tikki
To the mashed Potatoes, add green chillies, red chilli powder, coriander leaves and salt to taste.
Gently dip the bread slices in water and squeeze out the water. Mash the soaked bread slices with potato mixture.
Pinch balls of Aloo Tikki and flatten them to a round shape. Deep Fry the tikki's { potato cakes } and drain them to a kitchen towel to soak up any extra oil. You can also pan fry them in 2 tbsp of oil.
To make Coriander Chutney
Add Coriander leaves,ginger and green chillies in a blender and whizz until smooth. Add 2-3 Tbsp of water to loosen the chutney. Season with salt.
Add Lemon Juice, 1/4 Tsp Black Salt and mix well.
This chutney can be stored for 10 days in the refrigerator.
To make Tamarind Chutney / Saunth Chutney
Bring water to a rolling boiling point and add tamarind & jaggery. Allow it to simmer for 10 minutes.
Once it cools down, squeeze out the pulp and set it aside. To this tamarind - jaggery pulp, add the spice powders. Taste and add more if you like.
Store the saunth chutney in the refrigerator for upto one month. This Chutney can also be deep freezed for upto 6 months.
To Assemble Dahi Aloo Tikki Chaat
Place 2 Aloo Tikki on the plate, mash it gently.
Add 2 scoops of chilled yogurt.
Sprinkle a pinch of Red Chilli Powder, Chaat Masala & Roasted Cumin Powder.
Drizzle green chutney and red chutney on the top and add Nylon Sev.
Sprinkle chaat masala, cumin powder & red chilli powder again.
Top it with onions and coriander leaves and serve the Dahi Aloo Tikki Chaat immediately.