Chaat is “The most” famous street food here in India. You can find Chaat Stalls in every nook and corner of any city you go. From this you can guess how popular it is and how much scrumptious its taste would be. Chaat is famous for its heavenly scrumptious taste. I don’t go for street foods very often but wherever I have eaten chaat it had aloo (Potatoes) – tikkis as a base or Tikkis having most of aloo (boiled) and less of matar (dried white peas that are boiled). This Matar-Aloo Chaat has green peas in it.
I have also made at home tikkis having only potatoes or potatoes and peas mixed together. But I never tried a tikki or chaat having peas filled inside ball of boiled mashed potatoes. I came across with this kind of Chaat/Tikki at Jagran’s site that was same in ingredients as the Tikkis I used to make earlier with just one slight difference which was making it able to stuff green peas filling in ball of mashed boiled potatoes. That was inclusion of soaked bread in boiled mashed potatoes. Normally breads are not used in chaats but the way they are included here, they did not at all taste in different. Infact, this was making potatoes’ mixture pliable to stuff. Reading this variant, I was wishing intensely to try it out soon. I prepared them the very same evening and they were really delicious; exceptionally diverse flavorful spices, potatoes and peas intermingled very well, complementing each other aptly and gave a tangy-sour-spicy soft bite. Here is its recipe, jot it down how it goes for your convenience.
Time Taken- For Preparation- 10 min
For making and cooking- 15 min
Servings/Yield– 6-8 Tikkis/ Patties
For Matar-Aloo Tikkis
Potatoes-10-12 medium sized (boiled)
Green Peas- 1 cup (Blanched)
White Breads- 2 (edges removed)
Garam Masala- 1 tsp
Cumin Powder- 1 tsp
Dry mango Powder- 1 small tsp
Red chilly powder- 3/4 tsp+ 1 tsp
Cumin seeds- ½ tsp
Ginger- 1 inch (roughly chopped)
Green chillies- 3 medium sized
Salt- to taste Oil- to shallow fry/ 2 tbsp
For Garnished Serving
Beetroot- 1 small
Carrot- 1 long
Radish- 1 small (All above, in juliennes)
Yogurt- 1 cup (you may take beaten as well)
Tamarind chutney/pulp- ½ cup
Chaat Masala- to sprinkle
Sev/ Aloo bhujia- ½ cup Coriander leaves
Steps to follow-
- Coarsely grind the blanched peas along with ginger and green chillies.
- Heat ½ tbsp of oil in a pan; add cumin seeds to pop up.
- Add there in pan, coarsely ground peas. Sauté for a minute.
- Mix in ¾ tsp of red chilly powder, garam masala, cumin powder and salt (a bit lesser to taste). And keep sautéing on low flame until they are done and dry. Remove from flame and put it aside.
- Now Mash boiled potatoes.
- Soak white breads in small amount of water, and then squeeze out excess water.
- Mix soaked breads, 1 tsp of red chilly powder, a little bit lesser to taste of salt and dry mango powder into mashed potatoes. Mix all well to an evenly mixed dough.
- Divide this potatoes mixture into equal portions (not very small).
- Take one portion and round it with the help of palms (palms must be greased every time while making each ball), flatten it pressing with hands in 1 cm thick circle, shape its edges roundly to form a small cup/ bowl like structure.
- Fill the sautéed peas’ mixture in the center.
- Slowly move palms over to round it more to cover the opening. Finally end up rounding in a perfectly even round ball. Flatten it a bit. (whole process of filling goes like filling of kachoris/ stuffed fried bread except rolling out then after)
- Likewise make all other patties/ tikkis.
- Now, heat oil to shallow fry them. Fry them from both sides until bright golden brown.
- Serve hot garnished with yogurt, tamarind chutney, beetroot-radish-carrot juliennes, aloo bhujia, bit of chaat masala and coriander leaves