4 Ingredient - Simple & Easy Mint Chutney | Mint & Coriander Chutney |
This simple and easy freshly homemade mint chutney will be an added bonus to your indian nights in. Refreshing and cool with a hint of spice makes this the perfect relish to team up with your kebabs, poppadoms and curries.
This recipe is Vegetarian, Vegan, Gluten Free and Keto Friendly!
Healthy and easy to make at home.
Ingredients:
Yoghurt - natural or greek style, as much or as little as you like ????
1 bowlful or good handful of fresh mint leaves
1 bowlful or good handful of fresh coriander leaves with stalks
4 green chillies (or as per taste)
1 tspn salt
Enjoy ???? & Happy Eating!
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Aloo Tikki Recipe Frozen | फ्रोज़न आलू टिक्की । Crispy Potato Patties
Aloo tikki chaat, , frozen aloo tikki recipe, Spicy Aloo Tikki Recipe, Street Style Aloo Tikki, Chole Tikki Chaat Recipe
#AlooChaat #FrozenSnacks #AlooTikki #ChaatRecipe
Ingredients for Crispy Potato patties :
Boiled potatoes - 8 ( 800 gms )
Flattened rice - 1 cup (100 gms)
Green Coriander - 2 to 3 tbsp ( finely chopped)
Green chilies - 3 to 4 (finely chopped)
Cumin powder - 1 tsp
Black pepper - 1/2 tsp (coarsely ground )
Dry Mango powder - 1 tsp
Salt - 1 tsp or to taste
Oil - for frying
How to make Frozen Aloo tikki
Take boiled potatoes, peel and grate them. Take 1 cup flattened rice, grind and use it.
Mix poha and potatoes. Add finely chopped green coriander, green chili, roasted cumin powder, coarsely ground black pepper. Also add Dry Mango powder, salt. Mix all well and make dough for tikki.
Grease plate with ghee, grease your hands too. Pick dough, make dough balls. Press and give it a tikki like shape. Place it in a plate. Keep the size of tikki as desired. Make all tikkis likewise.
To freeze tikkis, grease plate with ghee. Place tikkis in plater either you can put butter paper over the tikki, arrange the tikkis over it. Cover it. Place them in the freezer.
After 1 day, take the plate out of freezer. Put them in a container. Keep some to fry.
To fry the tikkis
Turn on flame, put oil to heat, check oil. As you keep your over the wok you can feel the warmth on your palm, the oil is then rightly hot. Oil for the tikkis should be rightly hot. Put one tikki to fry, flip and fry until golden brown.Take it out. When the first one is fried well put the next tikki to fry as well. Flip and fry well until golden brown from both sides.
To take out the tikkis, hold the laddle on the edge of the wok. Keep it in a plate, Fry all tikkis likewise. It takes 4 minutes to fry tikki once.
Prepare the tikkis, keep them to freeze they are frozen in 4 to 5 hours. When frozen keep them in an air tight container. You can keep it in the freezer and use it for over 5 to 6 months. When ever you wish to have a tikki and fry and serve. Frozen Aloo tikki can be fried and served with tomato sauce, green coriander chutney or your favorite chutney.
Suggestion :
Poha is previously cooked, so the aloo tikki is crispy on the outside as well as on the inside.
Freezing the tikkis directly in a container will make them sticky, so first of all arange them and freeze them later.
Fry the frozen aloo tikki in sufficiently hot oil.
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Aloo Tikki (Indian Potato Cakes with Green Chutney) | Minimalist Baker Recipes
10-ingredient Aloo Tikki with Simple Green Chutney. Crispy on the outside, tender on the inside, and perfectly spiced.
Full Recipe:
*Our version is not traditional, but is our inspired take on this delicious dish.
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कुरकुरी आलू चाट | Crispy Laccha Aloo Tikki Chaat | Aloo Roastie Chaat | Kunal Kapur Navratri Recipe
Hi everyone! Aaj ki recipe is for all the chaat lovers who are fasting this Navratri. This recipe is filling, yummy and absolutely satvik and it'll help in keeping your cravings away for a good 2-3 hours
Do try out my aloo ki tikki chaat recipe and let me know in the comments if you liked it! Stay tuned for more interesting recipes on my channel.
#AlooTikkiChaat #AlooRoastieChaat #आलूचाट #SnacksRecipes #ChefKunalKapurRecipes #KunalKapurRecipes #KunalKapur #ChefKunal #KunalKapoor #AppetizerRecipe #Navratri2022 #VratRecipe #ChaatRecipe #Navratri2023
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Prep time - 30mins
Cooking time 45mins
(Serves 4)
INGREDIENTS:
FOR LACCHA ALOO
Potato (raw, grated thick & long) - 4cups
Cumin (roasted) - 2tsp
Green chilli chopped - 2tsp
Ginger chopped - 2tsp
Sendha namak - to taste
Pepper powder - ½ tsp
Coriander chopped - a handful
Singhara ka atta - 3tbsp
Oil/Ghee - for frying
FOR SWEET CURD (MEETHI DAHI)
Curd (thick) - 1cup
Sugar - 2tbsp
Sendha Namak - a pinch
FOR KHATTI MEETHI CHUTNEY
Water - 3cups
Anardana powder - ½ cup
Ginger grated - 1tsp
Roasted cumin pounded - 1tbsp
Sendha Namak - to taste
Black pepper powder - ½ tsp
Gur grated - ½ cup
For the Complete Written Recipe -
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Check out other chaat recipes on my channel below ????????????????
???? Raj Kachori दिल्ली वाली | चटपटी राज कचौरी:
???? Aloo Chaat कुरकुरी आलू चाट:
???? Palak Patta Chaat पालक पत्ता चाट:
???? Aloo Tokri Chaat | Aloo Lachha Tokri Chaat Recipe:
???? Moong Dal Ke Pakode | Moong Dal Pakori Chaat:
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Time Stamps:
00:00 Introduction
00:36 Aloo Laccha Masala
02:29 Meethi Dahi Recipe
03:14 Khatti - Meethi Chutney Recipe
05:10 Kurkuri Aloo Tikki
07:07 Plating Recipe
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Kurkuri Aloo Tikki Chaat | Tips & Tricks | कुरकुरी आलू टिक्की चाट | Chef Sanjyot Keer
Full Written recipe for Kurkuri aloo tikki
Prep time: 20-25 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people
Thigs to remember:
• To make the perfect crispy aloo tikki, the selection of potatoes is very important, I’ve used less starchy potatoes, you can ask your vegetable vendor, especially vendors who sell potatoes specific, you can ask them to give pahadi aloo or chipsona aloo or aloo used for making chips. I've used indori aloo which is again less in starch and it becomes super crispy when fried.
• Makes sure there should less to no moisture in the boiled potatoes, you can adjust the moisture level by adding cornflour.
• Make sure to fry them on low heat to get even colour and crisp texture.
Prep time: 20-25 minutes (doesn’t include soaking of chana)
Cooking time: 20-25 minutes
Serves: 4-5 people
Masala chana filling
Ingredients:
• Chana dal (split chickpea) - 1/2 cup
• Salt to taste
• Ghee - 1 tbsp
• Cooked chana dal
• Fresh ginger chilli paste - 1 tbsp
• Lal mirch (red chilli) powder - 1 tsp
• Saunf (fennel) powder - 1 tbsp
• Dhaniya (coriander) powder - 1 tbsp
• Jeera (cumin) powder - 1 tsp
Method:
• Wash the chana dal thoroughly and soak it for 4-5 hours. Further set enough water in a stock pot to boil the chana dal, bring to a boil & add salt & soaked chana dal, stir once, cover & cook on medium high flame until the dal is almost cooked, this process may take 6-7 minutes, the dal should be cooked but the grain should stay intact, once it’s almost cooked, strain the dal using a sieve and discard the water.
• Cool down the dal completely, mash the dal lightly with hands, make sure to mash only 25% of the batch while keeping the remaining intact.
• Set a pan on medium heat, add ghee, cooked chana dal, fresh ginger chilli paste, powdered spices & salt, stir & cook for 4-5 minutes on low flame while stirring in short intervals.
• Masala chana dal filling is ready. Keep it aside to be used later.
Crispy aloo tikki
Ingredients:
• Boiled aloo (potatoes) - 8-10 medium size
• Salt to taste
• Jeera (cumin) seeds - 1 tsp
• Oil - 1 tbsp
• Cornflour - 2 tbsp
• Ghee - 4 tbsp (for shallow frying)
Method:
• I've used indori potatoes and boiled them, further grate the potatoes using the bigger hole and add jeera, salt, oil & cornflour, mix & combine well. Make sure not to mash very much while mixing, the addition of the cornflour totally depends on the moisture level of your potatoes, if your potatoes are dry, you can skip the addition of cornflour.
• Once the potatoes are combined well, take a big spoonful of potato mixture and shape to make like a cup, take a small spoonful of chana dal mixture and fill in the cavity, bring the ends together and seal properly, further shape to make like a ball, make sure to press lightly while shaping like a ball.
• Further press & flatten the ball lightly to make the tikki, make sure to be gentle to avoid the fillings from coming out.
• Set a tawa or a wide surface pan on medium low heat, add ghee for shallow frying, fry the shaped tikkis slowly on low flame on one side until its starts to get some colour or until its light golden brown in colour. Check in between while frying the potatoes for the texture & colour.
• Flip carefully & cook on other side as well until its crisp & golden brown in colour.
• As your crispy tikki has been fried, you can consume it now by putting over some chutney or else you could make them even crispier by mashing it a little more with the spatula and re fry in moderate hot ghee on medium high flame until it turns super crispy.
Assembly
Ingredients:
• Crispy aloo tikki
• Lemon juice
• Special chaat masala (special spice mix)
• Green chutney
• Meethi chutney
• Onions (optional)
• Fresh coriander
• Ginger (juliennes)
• Beetroot (julienned)
• Green chillies (slit)
• Dahi (curd) - 2 cup
• Back salt - 2 tsp
• Powdered sugar - 1 tbsp
Method:
• Place the aloo tikki in a serving plate and top it with the chutneys and other toppings, serve it immediately to enjoy the crispy aloo tikki chaat, you can also add the dahi, by mixing black salt & powdered sugar into it.
• Your crispy aloo tikki chaat is ready, you can tweak the addition of toppings as per your taste preference.
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Masala Aloo Tikki Chaat Recipe By Food Fusion
One of the best Masala Aloo tikki chaat recipes you will find. Give it a try and enjoy #HappyCookingToYou #FoodFusion
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Aloo Tikka Chaat
Recipe in English:
Ingredients:
Prepare Aloo Tikki:
-Matar (Peas) boiled 1/4 Cup
-Chana daal (Split Bengal gram) boiled ½ Cup
-Zeera (Cumin seeds) roasted & crushed 1 & ½ tsp
-Chaat masala 1 tsp
-Lal mirch powder (Red chili powder) 1 tsp or to taste
-Hari mirch (Green chilli) chopped 1 tbs
-Namak (Salt) 1 tsp or to taste
-Hara dhania (Fresh coriander) chopped 2 tbs
-Podina (Mint leaves) chopped 2 tbs
-Aloo (Potato) boiled & peeled ½ kg
-Corn flour 4-5 tbs
-Chawal ka atta (Rice flour) 3 tbs
-Namak (Salt) 1 tsp or to taste
-Cooking oil for frying
Prepare Green Chutney:
-Lehsan (Garlic) 4-5 cloves
-Podina (Mint leaves) ½ Cup
-Hara dhania (Fresh coriander) ½ Cup
-Hari mirch (Green chili) 3-4
-Namak (Salt) ½ tsp or to taste
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Dahi (Yogurt) 3 tbs
Prepare Meethi Chutney:
-Cheeni (Sugar) ½ Cup
-Gur (Jaggery) grated 2 tbs
-Amchor powder (Dried mango powder) 2 tbs
-Kashmiri lal mirch (Kashmiri red chili) powder 1 tbs
-Kala namak (Black salt) ½ tsp
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Garam masala powder ½ tsp
-Lal mirch powder (Red chili powder) 1 tsp or to taste
-Namak (Salt) 1/4 tsp or to taste
-Pani (Water) 3/4 Cup or as required
Assembling:
-Chanay (Chickpeas) boiled
-Meethi chutney
-Dahi (Yogurt) whisked
-Green chutney
-Tamatar (Tomato) chopped
-Pyaz (Onion) chopped
-Nimco sev
Directions:
Prepare Aloo Tikki:
-In a bowl add peas, split Bengal gram, cumin seeds, chaat masala, red chili powder, green chili, salt, fresh coriander, mint leaves and mix well then mash slightly & set aside.
-In a bowl, grate potatoes with the help of the grater.
-Add corn flour, rice flour, salt and mix until well combined.
-Grease hands with oil and take a mixture. Make a ball and flatten the ball with the help of the hand.
-Add prepared filling in the center then press and seal all edges to make a kabab (makes 8-10).
-In a frying pan add cooking oil and fry kababs from both sides until golden brown.
Prepare Green Chutney:
-In a chopper add garlic, mint leaves, fresh coriander, green chilli, salt, cumin seeds, yogurt and blend until well combined.
Prepare Methi Chutney:
-In a saucepan add sugar, jaggery, dried mango powder, Kashmiri red chili powder, black salt, cumin seeds, garam masala powder, red chili powder, salt and water, mix well and bring it to boil. Cook on low flame for 5 minutes.
Assembling:
-On serving plate place aloo tikki, boiled chickpeas, red chutney, yogurt, green chutney, tomato, onion, yogurt, methi chutney, nimco sev & serve !
Recipe in Urdu:
Tarkeeb:
Prepare Aloo Tikki:
-Bowl mein matar, chana daal, zeera, chaat masala, lal mirch powder, hari mirch, namak, hara dhania aur podina daal ker ache tarha mix karein phir slightly mash ker lein & side per rakh dein.
-Bowl mein aloo ko grater ki madad sa grate ker lein.
-Corn flour, chawal ka atta aur namak daal ker ache tarha mix ker lein.
-Haathon ko oil sa chikna karein aur mixture ki balls bana lein aur haath ki madad sa flat ker lein.
-Tayyar filling ko bech mein rakh dein aur press ker k edges ko seal ker ka kabab tayyar ker lein (makes 8-10).
-Frying pan mein cooking oil daal dein aur kababs ko dono sides se golden brown hunay tak fry ker lein.
Prepare Green Chutney:
-Chopper mein lehsan, podina, hara dhania, hari mirch, namak, zeera aur dahi daal ker ache tarha blend ker lein.
Prepare Meethi Chutney:
-Saucepan mein cheeni, gur, amchor powder, Kashmiri lal mirch powder, kala namak, zeera, garam masala powder, lal mirch powder, namak aur pani daal ker ache tarha mix karein. Ubaal anay ka baad 5 minutes tak halki ancch per paka lein.
Assembling:
-Serving plate mein aloo tikki, boiled chanay, meethi chutney, dahi, green chutney, tamatar, pyaz, dahi, red chutney aur nimco sev daal ker serve karein !