Not so long ago I wrote a post about Pani Puri, which, fortunately, brought me a lot of positive feedback. If you leaf through a food magazine or “surf” through popular cooking portals, you will find an article from Indian cuisine here and there, but most of the time it revolves around a curry or a chicken tikka. Often it is best to grab the authenticity at the roots and a conversation with an Indian chef or an Indian housewife can not hurt. Fortunately, I talked to both of them extensively and got a guide in my hand, which led me straight to the Aloo Tikki Chaat.
Chaat- This topic really appealed to me! The Indian chaat is actually a simple snack – similar to tappas or perhaps the Japanese izakaya cuisine. Chaat is often offered on the street and there are dozens of variations, which in turn are prepared differently from region to region.
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After gaining new insights about chaat, I deepened my research in books and on authentic food blogs. Even though Aloo Tikki Chaat was recommended to me by my friends, I still need my own basic research to internalize combinations, variations and recipes. Then you think about what you have learned and you begin to imagine the taste exactly – acidity, sweetness, texture, interplay, until you finally stand in front of your stove and cook this dish with reverence and passion, according to your ideas.
Aloo Tikki means something like “baked potato” and “chaat” should now be clear to everyone. But this dish does not live on the potato alone! Like so many other dishes from India, important supporting actors are needed to put the baked potatoes in the right light. Here, too, chutneys play an important role and because the chutneys from the blog post “Pani Puri” serve as a kind of all-purpose weapon for various chaat dishes, they are also used here! Together with mild yogurt and baked small noodles (sev), they form the perfect balance to the crispy potato cakes.
Aloo Tikki Chaat Crispy Potato Cake with Incredible Toppings:
Aloo Tikki Chaat- Knusprige Kartoffelkuchen mit unglaublichen Toppings
Ingredients
Für das Aloo Tikki:
- 300 g Festkochende Kartoffeln
- 3 Tl Speisestärke
- 1 Tl Salz
- 1/2 Bund Koriander
- 1 Stück Grüne Chili (ohne Kerne)
- 1 Stück Lauchzwiebeln
- 1 El Rapsöl zum Anbraten
Grünes Chutney https://fusion-food.net/2022/01/unglaubliche-pani-puri/
Tamarinden Chutney https://fusion-food.net/2022/01/unglaubliche-pani-puri/
Außerdem:
- 4 El Joghurt
- 1/2 Stück Zitrone (Saft)
- 1 Prise Salz
- 1/2 Stück Granatapfel
- 4 El Sev (gebackene und gewürzte Nudeln)
- 1 Tl Chaat Masala
- 1/2 Bund Gehackter Koriander
- 1 Stück Lauchzwiebel
Instructions
- Zunächst die Kartoffeln in einem Topf mit gesalzenem Wasser ankochen. Sie dürfen im Kern noch etwas al-dente sein. Anschließend den Koriander fein hacken und die Frühlingszwiebel sowie die Chili in feine Ringe schneiden.
- Nun die Kartoffeln mit einer Reibe grob zerkleinern, ähnlich wie bei Rösti oder Reibekuchen.
- Anschließend die Kartoffeln mit dem Koriander, Zwiebel, Chili, Stärke und Salz vermengen und kleine Buletten (ca.50g) formen.
- Jetzt eine Pfanne mit etwas Öl erhitzen. Aus der Kartoffelmasse kleine "Buletten" bzw. Patties formen. Diese im heißen Öl, auf mittlerer Hitze, goldbraun ausbacken.
- Zum Anrichten den Koriander fein hacken und die Frühlingszwiebel zerkleinern. Den Joghurt mit Zitronensaft und Salz vermengen. Die Granatapfelkerne vorsichtig aus der Schale holen.
- Die Aloo Tikki auf einen Teller geben und etwas von dem Joghurt drüber geben.
- Anschließend die beiden Chutneys auf dem Teller verteilen.
- Chaat Masala, sowie Sev, dann Granatapfelkerne drüber streuen.
- Zuletzt mit Koriander und Frühlingszwiebel ausgarnieren.
Video
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