Photograph of the finished Aloo tikki chaat

India · Bánh khoai áp chảo trộn xốt

Aloo tikki chaat

45 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 3.1 lb
  • Photograph of Dried shelled peas Dried shelled peas 14.1 oz
  • Photograph of Poha flat rice Poha flat rice 5.6 oz
  • Photograph of Sour tamarind Sour tamarind 6.3 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.1 lb
  • Photograph of Chaat masala powder Chaat masala powder 1.1 oz
  • Photograph of Red chilli powder Red chilli powder 1.1 oz
  • Photograph of Oil Oil 1 ⅓ cups
  • Photograph of Fried chickpea flour noodles (sev) Fried chickpea flour noodles (sev) 6.3 oz
  • Photograph of Herbs Herbs 4.2 oz

Method

  1. 1 Boil the potatoes, then mash them and mix with the soaked flattened rice until a cohesive mass forms.
  2. 2 Mixing flattened rice instead of wheat flour is a way to make the cake crispy on the outside without being hard.
  3. 3 Shape into flat discs and pan-fry in a thin layer of oil for 5 minutes on each side.
  4. 4 The difference between these patties and other fried pastries is that they are pan-fried in a thin layer of oil instead of being deep-fried.
  5. 5 Cook the dried peas until they become a thick sauce, then spoon it over the bread.
  6. 6 Pour yogurt and tamarind sauce over the pastry, then sprinkle with sev, chaat masala, and herbs. Eat immediately while the pastry is still crispy.

With an appliance

  • Air fryer 40 min

    Step 3: Spray evenly with oil, then steam in a hot air pot at 195 degrees for 14 minutes, flipping at minute 8.

Start cooking