Aloo Tikki Chaat

Name: Aloo Tikki Chaat
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 700 g, peeled russet potatoes; 1/2 cup, lightly crushed green peas (thawed if frozen); 3 tbsp cornstarch; 1 tbsp, grated ginger; 1, minced serrano chili; 1 tsp ground cumin; 1/2 tsp garam masala; 1 cup, whisked smooth plain whole-milk yogurt; 1/3 cup tamarind chutney; 1/3 cup cilantro-mint chutney; 1/2, finely diced red onion; 1, finely diced and seeded roma tomato; 1/2 cup pomegranate arils; 1/2 cup sev (fine chickpea noodles); 2 tsp chaat masala; 1/4 cup, chopped fresh cilantro; 1/4 cup, for shallow frying neutral oil; to taste kosher salt

Crisp-edged potato patties shattered into a bowl, drowned in sweet tamarind and bright cilantro-mint chutneys, then crowned with cool yogurt, crunchy sev, pomegranate, and a heavy hand of chaat masala. Sweet, sour, spicy, crisp, cold, hot — all at once.

vegetarian
gluten-free
nut-free
egg-free
contains-dairy

Ingredients

russet potatoes700 g, peeled
green peas (thawed if frozen)1/2 cup, lightly crushed
cornstarch3 tbsp
ginger1 tbsp, grated
serrano chili1, minced
ground cumin1 tsp
garam masala1/2 tsp
plain whole-milk yogurt1 cup, whisked smooth
tamarind chutney1/3 cup
cilantro-mint chutney1/3 cup
red onion1/2, finely diced
roma tomato1, finely diced and seeded
pomegranate arils1/2 cup
sev (fine chickpea noodles)1/2 cup
chaat masala2 tsp
fresh cilantro1/4 cup, chopped
neutral oil1/4 cup, for shallow frying
kosher saltto taste

Steps

Boil and grate the potatoes.
Boil the potatoes whole in salted water until a knife slides in cleanly, about 20 minutes. Drain and let steam dry for 10 minutes, then grate on the large holes of a box grater into a wide bowl.
Mix ingredients and form patties.
Add the crushed peas, cornstarch, ginger, serrano, cumin, garam masala, and 1 1/2 tsp salt. Mix gently with your fingertips until just combined. Form into 8 patties about 1/2-inch thick.
Shallow-fry the tikkis.
Heat the oil in a wide nonstick skillet over medium-high until shimmering. Slide in the tikkis and shallow-fry undisturbed until deeply golden and crisp, 4 minutes per side.
Drain and break tikkis in bowls.
Drain briefly on paper towels. Place 2 tikkis in each bowl and break them open slightly with the back of a spoon.
Add yogurt and chutneys.
Spoon over whisked yogurt, then drizzle generously with both chutneys — heavier on the tamarind for sweet-sour depth.
Top with garnishes and serve.
Shower with onion, tomato, pomegranate, sev, chaat masala, and cilantro. Eat immediately while the tikkis are still hot under the cold yogurt.

Nutrition

Nutrition, per serving. 280 calories. Protein 7.5 grams, 11 percent. Carbs 44 grams, 62 percent. Fat 8.5 grams, 27 percent. Fiber 6 grams, sugar 8 grams, saturated fat 3 grams, sodium 400 milligrams. Estimated from ingredients.