Baked Aloo Tikki Chaat
EVENTS: FOODIES_REDOING OLD POSTS
RECIPE: BAKED ALOO TIKKI CHAAT
Baked Aloo Tikki Chaat is a lip smacking, delicious dish with a medley of different flavours and healthy. Make it at home and enjoy. Aloo Tikki Chaat is famous as Street Food all over India. Generally, crispy potato patties are topped with yogurt or chickpea curry along with spices and chutneys. In this case, I have baked the tikki instead of deep frying them to enjoy this chaat guilt free.
Variations Of Aloo Tikki Chaat
- Can be topped with flavoured yogurt, chopped onion, coriander, and chutneys. Usually for chaats there are 2-3 main chutneys, a green one, date tamarind one and a fiery garlic one. Most chaats are topped with Sev. As a matter of fact, Sev is a noodle like deep fried snack made from chickpea flour.
- Can be topped with yogurt, chopped onion, coriander, chutneys and sev. Along with it, boiled brown chickpeas and boiled moong beans are added.
With A Curry
Can be topped with either chickpea curry (chole) or dried pea curry. Here also chopped onion, coriander, chutneys and sev are added.
Or Make It Fasting Friendly
For a falahari or fasting friendly dish, the patties are made without onion, garlic, chickpea flour, turmeric. The topping is yogurt, fried potato chip sticks and chutneys.
Can I Serve The Aloo Tikki On Its Own?
Most certainly you can. In fact, it is a popular starter or snack option usually served with chutneys without any toppings. If I am serving tikki alone, I prefer to deep fry them for that outer crunchy coating and soft inner part with every bite.
What Is Aloo Tikki?
To explain simply, Aloo in Hindi is potato and tikki is a patti or croquette. Basically, it a spicy potato patti which can be deep fried, shallow fried or baked for a healthier option.
When making aloo tikki, one needs to add binding ingredients so that the tikki or patti does not fall apart during cooking. Usually, I like to add bread crumbs as they not only soak up excess moisture but also add some crunchiness. Also with that, I like to use chickpea flour (besan), corn starch, tapioca flour or arrowroot flour. As a result, these all help to bind the mixture so it retains its shape during cooking.
My Style Aloo Tikki Chaat
In reality, to get the kids to enjoy boiled chickpeas (brown or white) and moong I would add them liberally as toppings. In general, it not only adds nutritional value but makes the dish into a filling meal. Depending on availability, I like to add pomegranate arils too.
Some More Chaat Recipes You May Like:
THE GROUP – FOODIES_REDOING OLD POSTS
The Group Foodies_Redoing Old Posts, started by Renu helps the members to make an effort to update old posts. In fact, we are on our 69th theme. In reality, this group helps me to stay focused on updating old posts. Either with better photos and/or write up. Moreover, in some of them I’m also trying to add videos. Check out my You Tube Channel MAYURI’S JIKONI
With this intention, this time I am sharing Aloo Tikki Chaat. While the recipe remains the same, I’ve baked the tikkis instead of frying them. Also updated the post with better photos and more structured write up. Take it from me, my initial photo was really bad!
First Published on 12/06/2012 – updated on 04/02/2022
Ingredients Required For Aloo Tikki Chaat
- Potatoes – use potatoes that are suitable for mashing. Must give you a soft powdery mash and not sticky.
- Onion – use any, yellow, red or white. Peeled and finely chopped to add to the aloo tikki and also for topping.
- Ginger Paste – to add to the tikki mixture.
- Green Chillis – I prefer to add the paste because of the kids. Add finely chopped if you wish.
- Breadcrumbs – can buy ready made or home made. Home made is easy to make. I just process 1-2 slices of bread in a food processor. Sometimes I allow old bread to bake at 150C till it becomes crunchy. When it becomes cool, I process it in the food processor.
- Binding Ingredient – can use chickpea flour (besan) corn starch, arrow root flour or tapioca flour. Use any that you have in your pantry.
- Salt – for the tikki mixture and the yogurt.
- Sugar – for the tikki mixture and the yogurt.
- Red Chilli Powder – for the tikki mixture and the yogurt.
- Pepper Powder – for the tikki mixture
- Clove Powder – for the tikki mixture
- Cinnamon Powder – for the tikki mixture.
- Coriander Powder – for the tikki mixture
- Turmeric Powder – for the tikki mixture
- Lemon Juice – for the tikki mixture
- Fresh Coriander – for the tikki mixture and for topping
- Kasuri Methi – dried fenugreek. Optional, to add to the tikki mixture.
- Plain Yogurt – should be thick and not watery.
- Cumin Powder – for the yogurt.
- Green Chutney -for the topping. Make at home or it is easily available in most Indian stores. However, I’ve not tried how it is taste wise.
- Date Tamarind Chutney – for the topping. Make at home or it is easily available in most Indian stores. I quite like the ready made but mostly try to make it at home.
- Garlic Chutney – optional, I have not used any. For the topping
- Chaat Masala – for the topping. Can make it at home or use ready made. I have used ready made.
- Sev – this fried snack that is a must for most chaats is easily available in most Indian Stores. Or make it at home following this recipe. Just omit adding rice puffs or mumra.
- Boiled Chickpeas – used either brown or white (kabuli). Soak them in water for 6-8 hours and pressure cook with enough water and salt for 3 whistles. Can use canned chickpeas if you want to.
- Boiled Moong – can used sprouted if you have any. I soak the moong beans for 6-8 hours and then boil them in enough water with salt till done. Or pressure cook for 1 whistle.
- Pomegranate Arils – I usually add them as topping as they add a lovely flavour. However, I did not get any when I took the photos of the dish.
Watch How To Make Oven Baked Aloo Tikki Chaat
BAKED ALOO TIKKI CHAAT
FOR THE TIKKI/ POTATO PATTIES
- 2 cups mashed potatoes
- ½ cup onions chopped
- ¾ cup bread crumbs
- 2 tbsp chickpea flour besan
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp lemon juice
- 1 tsp fresh chilli paste
- 1 tsp ginger paste
- ½ tsp cinnamon powder
- ¼ tsp pepper powder
- 1 tsp coriander powder
- ¼ tsp clove powder
- ½ tsp red chilli powder
- ¼ tsp turmeric powder
- ¼ cup fresh coriander chopped
- 1 tsp kasuri methi optional
- enough oil
FOR THE TOPPING:
- ½ cup chickpeas boiled
- ½ cup moong boiled
- ¼ cup onion chopped
- 3 tbsp coriander chopped
- 1-1½ cups plain yogurt
- ¼ tsp salt
- ¼ tsp red chilli powder
- ½ tsp cumin powder
- ¼ cup green chutney
- ¼ cup tamarind date chutney
- 1 tsp chaat masala
- ½ cup sev
- PREPARATION OF ALOO TIKKI
- Preheat the oven to 200°C.
- Line a baking tray with foil or parchment paper.
- Add mashed potatoes to a big mixing bowl.
- Add all the ingredients for the aloo tikki.
- Mix well.
- Lightly grease your palms with some oil.
- Take a tablespoonful of the mixture and shape into a patti.. disc like shape.
- Brush the aloo tikkis with oil. Place them on the prepared tray.
- Bake them for 20 -25 minutes, flipping them over during half time.
PREPARE THE YOGURT:
- Add salt, sugar, cumin and red chilli powders to the yogurt.
- Mix it well.
SERVING ALOO TIKKI CHAAT:
- Arrange 3-4 tikkis in a wide plate.
- Spread yogurt over them.
- Add boiled chickpeas, moong, chopped onion and the chutneys.
- Sprinkle sev over it.
- Sprinkle some cumin, chaat and red chilli powder over the mixture.
- Top with pomegranate arils and chopped coriander.
- Serve immediately.
- You can deep fry or shallow fry the aloo tikki. Make sure the oil is hot before frying them.
- Use any green chutney of your choice - coriander, mint or mango.
- Add any topping of your choice.
- If you use srpouted moong, steam them lightly.
- If the aloo tikki falls apart during deep frying or shallow frying, add some more binding flour.
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