Stuffed Aloo Tikki Chaat, Delhi Roadside Snack
by Tarla Dalal
Added to 41 cookbooks
This recipe has been viewed 12389 times
A classic roadside snack from the Delhi region, the Stuffed Aloo Tikki Chaat is something worth waiting in the queue for – or you can make it at home!
It is a common sight to see people crowding around popular roadside vendors to get a plate of the Stuffed Aloo Tikki Chaat, especially in the cold winter months.
The super-tasty aloo tikkis are stuffed with a flavourful green peas stuffing and deep-fried. The crisp yet soft tikkis are then laced with tongue-tickling chutneys and crisp sev.
You can prepare and shape the tikkis beforehand, but deep-fry them just before serving. You can enjoy this chaat as an evening snack or even serve it at parties .
Try other delhi chaat recipes like Aloo Paneer Chaat or Ram Ladoo .
- Combine all the ingredients in a deep bowl and mix very well.
- Heat the oil in a broad non-stick pan, add the green peas and sauté on a medium flame for 3 minutes.
- Add all the other ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.
- Divide the potato mixture into 10 equal portions.
- Shape a portion into a flat round and put approx. 2 tsp of the prepared green pea stuffing in the center.
- Bring all the sides together, seal it completely, and flatten it lightly.
- Roll it in cornflour till it is evenly coated from all the sides and make sure you dust off the excess flour.
- Repeat steps 2 to 4 to shape 9 more tikkis.
- Heat the oil in a deep non-stick pan, and deep-fry a few tikkis at a time on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
- Cool the tikkis slightly and cut each tikki into 2 equal portions horizontally using a sharp knife.
- Place 2 tikki halves on a serving plate.
- Top it with ½ tsp of sweet chutney, ½ tsp of green chutney and ¼ tsp of sev evenly over each halve.
- Repeat steps 8 and 9 to make 9 more plates.
- Serve immediately.
Nutrient values (Abbrv) per plate
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