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Vidya Vankatesh - Aloo Tikki Channa Chaat followed by Boondi Laddus

Updated: May 21, 2023

2023 - Keen Home Cook

Main


Ingredients There are several components to this dish. It is made up of:

1. Aloo Tikki (potato cutlets)

3 potatoes

Aloo (boiled & grated)

1 chilli (finely chopped)

1 tsp ginger

Garlic paste

¼ tsp turmeric

½ tsp kashmiri red chilli powder

½ tsp cumin powder

½ tsp chaat masala

½ tsp salt

2 tbsp mint (chopped)

2 tbsp coriander (chopped)

2 tbsp corn flour

Oil (for frying)

2. Green Chutney (Coriander and mint spicy chutney)

1 cup coriander leaves

½ cup mint leaves / pudina

3 cloves of garlic

Inch of ginger

2 tbsp roasted peanuts (optional)

3 green chillies

½ tsp cumin powder

1 tsp chaat masala

½ tsp sugar

½ tsp salt

½ cup water

1 tbsp lemon juice

3. Dates and Tamarind Chutney

2 tspns tamarind paste

½ cup seedless dates / khajoor water

½ cup brown sugar

½ tsp fennel seeds

1 tsp coriander powder

½ tsp cumin powder

1 tsp kashmiri red chili powder

Salt to taste

4. Sweet and Spicy Yogurt Dip (substitute with non lactose natural yogurt if required)

1 cup natural fresh yogurt

2 tablespoons sugar

2 tspns chopped mint and coriander leaves

½ tspn salt

½ tspn pepper

A pinch of red chilli powder to garnish on top

5. Channa Masala (Chickpea Curry)

2 tbsp ghee / clarified butter

3 pod cardamom

1 tsp cumin

1 onion (finely chopped)

1 chilli (slit)

1 tsp ginger garlic paste

½ tsp salt

2 cup tomato puree

2 tspns Channa masala powder

1 tspn cumin powder

1 tspn coriander powder

1 tspn turmeric powder

1 tspn Kashmiri chilli powder

2 tbsp coriander (finely chopped)

6. Sev (gram Flour crispy noodles)

Gram flour

1 cup rice flour

½ cup Ajwain seeds

½ teaspoon hot oil

Salt to taste


Method

1. Aloo Tikki

Firstly, place the boiled and grated potatoes in a large mixing bowl.

Ensure potatoes are pressure cooked.

Add 1 chilli, 1 tsp ginger garlic paste, ¼ tsp turmeric and ½ tsp chilli powder.

Also add ½ tsp cumin powder, ½ tsp aamchur, ½ tsp chaat masala and ½ tsp salt.

Further add 2 tbsp mint and 2 tbsp coriander. Now add 2 tbsp cornflour and mix well.

Mix well forming a soft dough.

Grease hand with oil and prepare ball-sized tikki.

Shallow fry in hot oil. You can alternatively deep fry.

Cook on low flame until it turns golden brown.

Flip over and cook on both sides.

Finally, enjoy aloo tikki with green chutney, tamarind chutney, or prepare aloo tikki chaat.


2. Green Chutney

Blend all the ingredients to make a smooth chutney.


3. Dates and Tamarind Chutney

Cook the tamarind pieces in a little water until soft.

Add the sugar and tamarind and cook for a further 5 minutes until everything is blended in.

Blend the dates tamarind mixture with the other ingredients to a smooth paste.


4. Sweet and Spicy Yogurt dip

Mix all the ingredients to make the dip.


5. Channa Masala

Heat oil in a pan.

Add cumin seeds and cardamon pods.

Fry for half a minute and add the onions.

Once translucent add the tomatoes, could be tinned or passata or fresh tomatoes.

Cook for five minutes until the tomatoes begin to bubble.

Add the spice powders, salt and sugar, and cook for a further five minutes

Add the chickpea after draining the water.

Add half the chopped coriander and allow this mix to cook for some more time so all the flavours are drawn together. After a further five minutes add the remaining coriander and remove from heat.


6. Sev

Mix the ingredients together to form a smooth dough.

Use a sev maker and press the dough into noodle shape directly into hot oil.

Once the sev is golden brown, remove from oil and drain into a colander.


7. Aloo Tikki Channa Chaat assembly

Arrange the tikkis on a plate.

Add a little chickpea curry on top.

Add the chutneys and the yoghurt.

Garnish with finely chopped onions, coriander leaves, pomegranate seeds and sev.


Aloo Tikki is a delicious Indian street food which balances a lot of flavours beautifully. The chickpea adds the protein and the chutneys and spices add various vitamins and minerals to the dish to make this explosion of flavours, a nutritionally balanced one too.


Dessert


Ingredients

Gram flour

1cup sugar

1cup cloves

A few saffon

A pich cardamon powder

1/2 teaspoon water as required

Oil to deep fry


Method


Equipment:

Slotted spoon to make the boondis.

Strainer to remove the boondis from oil easily.

Sieve

Bowls small and large

Whisk


Method:

Sieve the gram flour into a bowl.

Add water little by little and make a lump free mixture of pouring consistency.

The mixture should be neither too runny nor too think.

Heat oil - test if ready by adding a little bit of the prepared batter to it - If it floats up the oil is ready.

Position the slotted spoon over the hot oil.

Pour the batter onto the spoon.

Remove the boondis straightaway from the oil - It should be only half cooked.

Add the cooked boondis into a large bowl.

Once all the batter has been made into boondis, add the flavourings to the boondi and set aside for the time being.

Now prepare the sugar syrup.

Add sugar to a heavy bottomed pan.

Add 1/4 cup water to the sugar make sure the sugar is completely melted in the water.

Now bring it to the boil and to one string consistency.

•Once it reaches the one string consistency, the syrup can be removed from the heat and added to the boondis.

Let the mixture cool down a bit.

Then add 3/4 of the boondi sugar mix in batches and pulse for 10 seconds. This helps bind the laddu together.

Now add the pulsed mixture along with the rest of the boondi mix and start forming them into laddus.

Yummy tasty boondi laddu is ready to eat. Enjoy!


Notes - Ensure the boondis are only half cooked, they will soak up the sugar syrup and will form juicy laddus. Crispy boondis will not be good for laddu making. Pulsing the boondi mix is the best way to get the mixturee to form laddus.






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