Navratri special Allo ki tikki. #jivo#fyp#tikki#recipe#navratri#shorts

Aloo Tikki Chaat Recipe Ingredients For Tamarind Chutney 250 g tamarind 100 g jaggery Salt to taste Water as required For Aloo Tikki 500 g potatoes Singhara atta (water chestnut flour), as required 1 small bowl chopped dry fruits Oil for deep frying For Coriander Chutney 1 bunch fresh coriander leaves A few mint leaves 4 green chillies Salt to taste Amchur powder, as required For Curd 1 small bowl curd 1 pinch salt 1 teaspoon sugar For Serving Tamarind chutney Coriander chutney Pomegranate seeds Method 1. Tamarind Chutney Soak 250 g tamarind in water and extract the pulp. Transfer the pulp to a kadhai and cook it. Add 100 g jaggery and salt to taste. Cook until the chutney thickens. The tamarind chutney is ready. Aloo Tikki Peel and grate 500 g potatoes. Wash the grated potatoes 4–5 times to remove the starch completely. Boil the potatoes slightly and let them cool. Add singhara atta and mix well to bind the potatoes. Take a portion of the mixture in your palm and flatten it. Place some chopped dry fruits in the center. Cover with more potato mixture and shape it into a tikki. Heat oil in a kadhai and deep-fry the tikkis until golden brown and crispy. Coriander Chutney Take one bunch of coriander leaves, a few mint leaves, four green chillies, salt, and amchur powder. Grind all the ingredients together in a mixer until smooth. 4. Curd Preparation Take curd in a bowl. Add 1 pinch of salt and 1 teaspoon of sugar. Mix well. Curd Preparation Take curd in a bowl. Add 1 pinch of salt and 1 teaspoon of sugar. Mix well. 5. Serving Place the crispy aloo tikkis on a plate. Lightly crush and press the tikkis. Add the prepared curd. Pour coriander chutney and tamarind chutney over the tikkis. Garnish with pomegranate seeds. Serve your delicious Aloo Tikki Chaat immediately.