Every country or city is famous for it’s street food. The local taste and culture can be very well understood with the kind of street food served in a region. In India, we often find puchkas, aloo tikki, aloo chat, dahi bhalle, chola kulcha, pao bhaji, sev poori, dosa, jhal muri etc etc everywhere. Be it any city you go, you will find local food carts etc surrounded by people.
Though at most of the places it is not considered as ‘very hygienic’ but the reality is that these local food carts are one of the freshest source of food. We can’t say what goes inside restaurant kitchens but we can definitely see what goes on a cart. Isn’t it? 🙂
Now the best part about Indian street food is that the dish will be the same but the flavors & names will be different all across. Like for e.g. At Uttar Pradesh we get GolGappas – A crisp poori filled with white peas and flavored water. Same dish we get in Delhi with the name Paani Poori which is again a crisp poori filled with potato mash and flavored water. Realized the difference? 🙂
Inspired from the streets & street food of Allahabad, a city which gave me birth and made me who I am, hereby I present my favorite street food – Aloo Tikki Chat!
Please have patience as recipe is very long and detailed! 🙂
Preparation time: 30 mins + resting time of 2 hours
Cooking time: 30 mins
For Aloo Tikki
- Fresh boiled potatoes – 6 to 7
- Freshly chopped coriander leaves – 1 cup
- Spice mix – Red chilli powder, Caraway powder, Coriander powder
- Green chillies finely chopped – As per your taste
- Poha – 1 cup moist
- Finely chopped ginger – 1 tsp
For Aloo Tikki stuffing
- Chana dal – 1 cup (soaked for 4-5 hours)
- Cloves – 4
- Black cardamom – 2
- Black pepper – 7-8
- Bay leaf – 2
- Cinnamon – 1/2 stick small
- Ground spices like coriander, red chilli, garam masala etc.
For White peas ( Uttar Pradesh – Allahabadi Style)
- 2 cups of white peas – soaked and boiled with no extra water.
- Salt – as per taste.
For Mint Chutney
- Fresh green coriander leaves – 1 cup
- Mint leaves – 1/2 cup
- Spinach leaves – 1/2 cup
- Amla – 1
- Tomatoes – 1
- Green chilly – 2
- Ginger – 1 small piece
- Garam masala powder – 1 tsp
- Red chilli powder
- Amchur powder
- Salt will be added at a later stage while serving
For Imli chutney
- Jaggery aka Gur – 1.5 cups
- Tamarind water – 2 cup
- Caraway seeds – 1 tsp
- Dried dates – 1/2 cup chopped
- Ghee – 1 tsp
- Salt – Accordingly
- 2 bowl chilled thick sweet curd
- Pomegranate seeds
- Carrots and Radish grated
- Fresh coriander leaves
Let’s quickly prepare and store the dips first.
Mix all ingredients of chutney and adjust the spices according to taste. Grind it well. Mint Chutney is ready!
Heat ghee in a pan. Add caraway seeds and asafoetida. Add jaggery and let it melt for 5 mins. Add tamarind water, dates and spices. Let it simmer for 10-15 mins. Keep stirring. Tamarind chutney us ready!
Dahi / Curd
Pass the curd through a strainer 2-3 times so that excess water is removed. Add sugar powder. Store the curd in a steel box in the fridge.
Aloo Tikki Stuffing
Put all the ingredients of stuffing into a cooker and add water accordingly. Let it boil till 2-3 whistles and switch the gas off. Drain the extra water and grind the remains well. Make sure to not to give more than 3 whistles else dal will be too boiled which is not required. Stuffing is ready!
Mix all the ingredients mentioned. Make small balls out of it. Make a hole in center and add stuffing to it. Shape it again and refrigerate for 2-3 hours. Please follow these few tips:
- Make sure that potatoes are freshly boiled and poha is moist.
- Poha act as an ingredient to absorb extra starch and bind the potato well.
- Do not add salt in the tikki mixture as salt releases moisture which makes tikkis tough to handle and less or not crispy.
- Make sure to refrigerate the tikkis for 2-3 hours. Prepare the balls and cover them with cellophane. Refrigerate it.
- Once it’s time to serve, bring it out from refrigerator. Let it be on room temp for 5 mins. Put them in warm ghee. Let it fry till half cooked. Once done, put those tikkis on a plate till the time you want them to serve.
- Frying it two times makes it lot crisp and also you can half cook them quite early and keep. This will help you save time once your family or guests are on the dining table.
- When it’s time to serve, fry it again till it’s done. Hot crisp tikkis are ready. 🙂
Now comes the role of art! 😀
Take 2 hot crisp tikkis in a plate. Mash them a little bit. Sprinkle some salt. Remember there is no salt in tikki apart from it’s stuffing. Put a generous amount of white pea mixture over it. Pour Tamarind chutney and Mint Chutney. Pour dahi/curd. Pour tamarind chutney and mint chutney again. Sprinkle fresh coriander leaves, pomegranate seeds and grated radish.
Allahabadi Aloo Tikki is ready to sizzle your tastebuds! 🙂