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Chaat (Hindi/Nepali: चाट, Urdu/Punjabi: چاٹ ) is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, chaat has become immensely popular in the rest of South Asia. The word derives from Hindi cāṭ चाट (tasting, a delicacy), from (to lick), from to devour with relish, eat noisily.

Before we start you have to have a knowledge of indian cuisine is that Key elements are the spices , taste buds ,spice/sweet/sour....

We can divide Indian Aloo Tikki Chaat (with Bhel) Preparations into these many groups -

1. Aloo Tikki (Potato Fritters )

2.Chutneys (Sour and Sweet Sauces)

3. Bhel (Rice puffs with gram mixture and veggies...)

Step 1: Aloo Tikki (Potato Fritters )

INGREDIENTS :

2 Potatoes , Boiled & Mashed

1/2 a bowl of Peas ,Boiled & Mashed

1 carrot , Boiled & Mashed

1 Onion , Finely chopped

A piece of Stale Bread

250 grams of Ricotta cheese /Cottage cheese/Paneer (any you prefer, but shredded and mixed with Yogurt)

1 or 2 Green Chilly , finely chopped

Salt as per taste

1 tsp Sugar

1 tsp red Chilli Powder

2 tbsp Coriander powder

2 tbsp Cumin powder

2 tbsp Black Pepper Powder

2 tbsp Garam Masala (Mix of exotic spices , Optional)

3 tbsp of Chaat masala or Dried Mango Powder (optional)

100 grams Ginger & Garlic Paste

Fresh chopped Coriander

1 tsp Carom seeds (optional and good for digestion)

Lemon juice 50 ml

a Bowl full of Bread Crumbs or Semolina

METHOD :

First add all the boiled and mashed veggies and the cheese in a large bowl .Add in Onion ,Green Chilly,Salt ,Sugar,Chilly Powder,Coriander powder,Cumin powder,Black Pepper Powder,Garam Masala,Chaat masala or Dried Mango Powder,Ginger & Garlic Paste,Fresh Coriander,Carom seeds and Lemon juice.Mix well and thoroughly so that you get proper taste and flavor in every bite.

So now we have to shape are tikki 's. First take a generous amount of the mixture and roll them into balls.Then flatten them about 1.5 cms or so.Spread the Bread Crumbs or Semolina and coat each and every inch of the patties. Do it until you finish every patties.Place the tikki's in a clean plate and refrigerate for 30 minutes to 1 hour or whenever you want as it has to be hot .

In a frying pan , add the oil and let it heat up. You can shallow fry or deep fry in hot oil. The consistency of color should be dark golden brown ...

After cooking place them in a plate with tissue paper so that the excess oil will seep out..

Serve hot .....

Step 2: The Chutney (Sauce)

For The Imli Chutney (Tamarind sauce)

200 ml of Tamarind extract or puree

Salt to taste

3 to 4 tbsp of sugar

1 tbsp of Chilly powder

METHOD :

Heat a sauce pan . Add the all the ingredients step by step first the Tamarind extract or puree, then other ingredients.

Let it simmer for 20 - 30 minutes till syrupy and thick consistency . Let it cool for an hour or so and keep it aside .

For The Pudina Chutney (Fresh Mint Chutney)

100 grams of Mint leaves

50 grams of Coriander leaves

50 ml of curd

Salt as per taste

3 tbsp of sugar

1 tbsp of Chilly powder

1 whole Green Chilly

METHOD :

Put all the ingredients in a blender or a mixer . Make a free flowing paste . Serve cool and keep it aside..

For The Chatpati Dahi (Tangy Sour Curd)

200 ml of Curd

Salt as per taste

1 tsp Sugar

1 tsp red ChilliPowder

2 tbsp Coriander powder

2 tbsp Cumin powder

3 tbsp of Chaat masala or Dried Mango Powder (optional)

Lemon juice 50 ml

METHOD :

In a bowl add all the ingredients and mix well... Keep it aside ...

Step 3: The Bhel (Rice Puff Mixture)

INGREDIENTS :

1 bowl full of Churmuri or Puffed Rice

1 or 2 Green Chilly , finely chopped
Salt as per taste

1 tsp Sugar

1 tsp red Chilli Powder

2 tbsp Coriander powder

2 tbsp Cumin powder

2 tbsp Black Pepper Powder

3 tbsp of Chaat masala or Dried Mango Powder (optional)

Half Chopped Onion

1 packet Sev or Bengal Gram Mixture

1/2 grated Cucumber or Zucchini

1/2 Finely chopped Tomato

50 ml Oil (I prefer Mustard oil)

Finely chopped Coriander

50 ml The Imli Chutney

50 ml The Pudina Chutney

Finely Chopped raw Mango -1

50 grams grated Coconut

METHOD :

Mix all the dried spices into the oil and stir... In a bowl add the Puffed Rice,chopped Green Chilly ,Salt as per taste ,Sugar, Onion, Sev, Cucumber or Zucchini ,and Finely chopped Tomato and mix well .Add the spiced oil made of Chilli Powder,Coriander powder, Cumin powder, Black Pepper Powder, Chaat masala or Dried Mango Powder ,etc. into the puffed rice .Add the The Imli Chutney and The Pudina Chutney and mix.Then top it with the some sev, chopped raw mango , grated coconut and chopped coriander..

Serve cool and with the aloo tikki ...

Step 4: Assemble,Garnish,Eat....

First assemble 2 tikki's/person . Garnish using the leftover chutneys and cover the tikki off..

Top in with some Sev Bhujiya and Fresh mint leaves..

Accompany with Bhel Puri ..

Put the bhel puri in A paper cone..

It's an etiquette to serve this way as an indian street food..

Enjoy eating Indian Chaat ...!!!!

<p>nice guide to make chat</p><p>very well elaborated. </p>
Thank you very much ...<br>If U want any help please do not hesitate to ask .... :)

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