How to Make Authentic Aloo Tikki with Chole and Mint Chutney

Simple Summary

Aloo Tikki with Chole and Chutney is a delightful Indian street food combo featuring crispy potato patties served with spiced chickpea curry and tangy chutneys. This satisfying vegetarian dish offers a perfect balance of textures and flavors.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

For Aloo Tikki:

• 4 large potatoes, boiled and mashed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 green chilies, finely chopped
• 1/4 cup chopped cilantro
• 1 tsp ginger paste
• 1 tsp cumin powder
• 1/2 tsp chaat masala
• Salt to taste
• 2 tbsp oil for frying

For Chole:

• 2 cups cooked chickpeas
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 tbsp oil
• 1 tsp cumin seeds
• 2 tsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 2 cups water

For Mint Chutney:

• 1 cup fresh mint leaves
• 1/2 cup cilantro
• 2 green chilies
• 1 small onion, roughly chopped
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Start with the Aloo Tikki:

   • In a large bowl, mix mashed potatoes, breadcrumbs, chopped onion, green chilies, cilantro, ginger paste, cumin powder, chaat masala, and salt.
   • Divide the mixture into 8 equal portions and shape into round patties.
   • Refrigerate for 30 minutes to firm up.

2. Prepare the Chole:

   • Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
   • Add chopped onions and sauté until golden brown.
   • Stir in ginger-garlic paste and cook for 1 minute.
   • Add tomato puree, turmeric, red chili powder, and salt. Cook for 5 minutes.
   • Add cooked chickpeas and water. Simmer for 15 minutes.
   • Finish with garam masala and adjust seasoning.

3. Make the Mint Chutney:

   • Blend mint, cilantro, green chilies, onion, lemon juice, and salt in a food processor until smooth.

4. Cook the Aloo Tikki:

   • Heat oil in a non-stick pan over medium heat.
   • Fry the patties for 3-4 minutes on each side until golden brown and crispy.

5. Assemble and Serve:

   • Place 2 Aloo Tikki on each plate.
   • Spoon hot Chole over or beside the tikki.
   • Serve with mint chutney on the side.

Chef's Notes

• For crispier tikki, coat them in semolina (sooji) before frying.
• Leftover tikki can be stored in the refrigerator for up to 2 days. Reheat in a pan or oven.
• To make the dish less spicy, reduce or omit the green chilies.
• For a healthier version, bake the tikki in the oven at 400°F (200°C) for 15-20 minutes, flipping halfway through.

Nutritional Info

Per serving: Approximately 450 calories. This dish is high in fiber and protein from the chickpeas, and provides vitamins and minerals from the potatoes and fresh herbs. It's a good source of complex carbohydrates and plant-based protein.

Serving Suggestions

• Serve with sliced onions, lemon wedges, and additional chutneys like tamarind chutney for a street food experience.
• Pair with a cooling cucumber raita or a simple green salad for balance.
• For a complete meal, serve with steamed basmati rice or warm naan bread.
• Enjoy with a glass of sweet lassi or masala chai for an authentic Indian dining experience.