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- Crispy Potato Cake with Incredible Toppings
For the Aloo Tikki:
- 300 g Boiling potatoes
- 3 tsp cornstarch
- 1 tsp salt
- 1/2 bunch of coriander
- 1 pc Green Chili ((without seeds))
- 1 piece of spring onions
- 1 tbsp rapeseed oil for frying
Green Chutney https://fusion-food.net/2022/01/unglaubliche-pani-puri/
Tamarind Chutney https://fusion-food.net/2022/01/unglaubliche-pani-puri/
In addition:
- 4 tbsp yogurt
- 1/2 piece lemon (juice)
- 1 pinch of salt
- 1/2 piece pomegranate
- 4 tbsp sev (baked and spiced noodles)
- 1 tsp chaat masala
- 1/2 bunch of chopped coriander
- 1 pc spring onion
First, boil the potatoes in a saucepan with salted water. At their core, they may still be somewhat al-dente. Then finely chop the coriander and cut the spring onion and chili into fine rings.
Now coarsely crush the potatoes with a grater, similar to rösti or grater cake.
Then mix the potatoes with the coriander, onion, chili, starch and salt and form small bulettes (about 50g).
Now heat a pan with a little oil. Form small “bulettes” or patties from the potato mass. Bake these in hot oil, on medium heat, until golden brown.
To serve, finely chop the coriander and crush the spring onion. Mix the yogurt with lemon juice and salt. Carefully remove the pomegranate seeds from the shell.
Put the Aloo Tikki on a plate and add some of the yogurt over it.
Then spread the two chutneys on the plate.
Chaat Masala, as well as Sev, then sprinkle pomegranate seeds over it.
Finally, garnish with coriander and spring onion.
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