A Healthy Alu Tikki Chaat
Author: Alka
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
A healthy Chaat made from boiled sprouts and potatoes, some veggies and spices, topped with flavored tangy yogurt dip.
Ingredients
  • Potatoes 4
  • Mixed sprouts or any sprouted lentils ½ cup
  • Carrot 1
  • French beans 2
  • Peas, a handful
  • Cumin seeds 1 tsp
  • Ginger garlic paste 1tsp
  • Green chillies 1-2 (Or as many preferred)
  • Bread crumbs ¾ cup (Or grind 4 slices of bread and add)
  • Salt as per taste
  • Asafoetida (hing) a generous pinch
  • Dried Mango powder (Amchoor ) ¼ tsp
  • Oil to cook mixture 1tbsp
  • Oil to shallow fry Tikkis
Method
  1. Boil, peel and mash potatoes
  2. Boil the sprouts, chop the carrots and beans and boil them along with shelled peas it tender.
  3. Heat a pan, add 1 tbsp of oil, heat it, add Hing and cumin seeds.
  4. As the seeds change colour to darkish brown, add ginger garlic paste, Chopped green chillies and saute well.
  5. Add bread crumbs, mashed sprouts and vegetables and mix properly.
  6. Now add boiled potatoes and salt and cook for few minutes.Keep mixing to avoid the mixture from sticking at the bottom of the pan.
  7. Put off the gas and add Amchoor powder, some chopped fresh coriander leaves and mix again. You can lemon juice instead of Amchoor powder.
  8. Now let the mixture cool down a bit and divide it into 5 to 6 portions.
  9. Grease your palms with some oil and take each portion of the mixture and flatten it to make a Tikki (flat disk). Repeat the procedure for rest of mixture.
  10. Now shallow fry each tikki , in some oil, flipping it both sides so as to cook the tikkis till nicely browned.
  11. Arrange each tikki on a serving plate, top it with some beaten curd to which some salt is added, some green chutney, imli khajur chutney, a dash of chaat masala powder, coriander leaves and handful of nylon sev or any other farsan. Serve right away .
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2010/10/a-healthy-alu-tikki-chaat/