Crispy Lachha Aloo Tikki Chaat | बहुत ही क्रिस्पी लच्छा आलू टिक्की चाट घर पर बनाएं | ToN

Описание: Tamarind Ginger Chutney Recipe Link -    • Soft & Spongy Dahi Vada/Bhalla Recipe | नर...   (Its in Dahi Vada Recipe Video, Imli Sonth Chutney)


Crispy Lachha Aloo Tikki Chaat Written Recipe (No Onion and Garlic)

Ingredients -
3-4 No. Potatoes | आलू
1/8 Tsp Turmeric Powder | हल्दी
Cold water for Soaking | भिगोने के लिए ठंडा पानी
3-4 No. Ice Cubes | बर्फ के टुकड़े
1 Pinch Turmeric Powder | हल्दी
1/2 Tsp Salt | नमक
2-3 Tbsp Corn Flour Powder | कॉर्नस्टार्च
2-3 Tbsp Oil | तेल

Ingredients for Sweet Curd -
350 ml Curd | दही
1/4 Cup/60 ml Milk | दूध
3 Tbsp Powdered Sugar | पिसी हुई चीनी

Ingredients for No Onion and Garlic Mint Chutney-
50 gm Fresh Coriander Leaves with Stems | डंठल सहित ताजी धनिया पत्ती
3 No. Green Chillis | हरी मिर्च
1/2 Inch Ginger | अदरक
15 gm Fresh Mint Leaves | ताज़ी पुदीने की पत्तियां
1/4 Tsp Cumin Seeds | जीरा
1/2 Tsp Salt (As Per Taste) | नमक स्वाद अनुसार
1/4 Tsp Black Salt | काला नमक
1/4 Tsp Asafoetida | हींग
1 Tbsp Lemon Juice | नींबू का रस
2 Tbsp Water | पानी

Ingredients for assembling Lachha Aloo Tikki -
Lachha Aloo Tikkis | लच्छा आलू टिक्की
Sweet Creamy Curd | मीठा मलाईदार दही
Mint Coriander Chutney | पुदीना धनिया चटनी
Tamarind Ginger Chutney | इमली सोंठ चटनी
Salt to Taste | नमक स्वाद अनुसार
Red Chilli Powder | लाल मिर्च पाउडर
Roasted Cumin Powder | भुना हुआ जीरा पाउडर
Black Salt | काला नमक
Ginger Jullians | अदरक के लच्छे
Fresh Coriander Leaves | ताज़ा धनिया के पत्ते
Pinch of Coriander Powder | एक चुटकी धनिया पाउडर

Method
• Take 3–4 potatoes, preferably new crop or red potatoes, as they hold their shape and are less starchy.
• Peel and wash them.
• In a large bowl of water, grate the potatoes directly into the water using the thick side of a grater.
• Grating into water prevents oxidation and helps release starch.
• Wash the grated potatoes 2–3 times in fresh water until the water runs clear.
• Drain the water, add a pinch of turmeric for color, and soak the potatoes in ice-cold water.
• Add ice cubes to keep them crunchy and remove excess starch.
• Soak for 10–15 minutes, or up to 30 minutes.
Sweet Curd & Chutney
• In a bowl, add 350 ml curd.
• Add 60 ml milk and whisk until smooth and creamy.
• Add 3 heaped tablespoons of powdered sugar and whisk until dissolved.
• The curd should be thick, creamy, and flowy. Chill in the refrigerator.
• For mint-coriander chutney, add washed coriander leaves with stems to a blender.
• Add green chilies, ginger, mint leaves, cumin seeds, salt, black salt, asafoetida, and lemon juice.
• Add 2 tablespoons water and blend into chutney.
• Transfer chutney to a bowl.
Preparing Potatoes
• Drain the soaked potatoes.
• Place them in a strainer lined with muslin or cotton cloth.
• Squeeze out all moisture thoroughly.
• Transfer potatoes to a tray or bowl.
• Add turmeric, salt, and cornflour for binding.
• Mix well. If the mixture doesn’t hold shape, add more cornflour (about 3 tablespoons total).
• Divide into 4 portions and shape into tikkis.
• Press gently while shaping to release extra water.
Cooking Tikkis
• Heat a pan or tava on medium heat.
• Add oil or ghee and let it heat.
• Place the tikkis carefully in the pan.
• Cook on medium-low heat for 3 minutes on one side, then flip and cook until golden and crispy.
• When almost done, press lightly with a potato masher to create rough edges for extra crispiness.
• Cook until both sides are golden brown.
• Remove from pan and place on a plate.
Plating
• On a plate, press open the hot crispy tikkis.
• Top with chilled sweet curd.
• Add mint-coriander chutney and tamarind-ginger chutney.
• Pour a generous amount of imli-sonth chutney.
• Sprinkle salt, red chili powder, roasted cumin powder, black salt, ginger juliennes, coriander leaves, and coriander powder.
• Your crispy Lachha Aloo Tikki Chaat is ready. Serve immediately and enjoy!

Thanks,
Kanchan Vidhani


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