Oats Aloo Tikki Chaat

Spring hardly showed up and summer is already here! I cant even bear to think how I am going to cope up with Calcutta summers. Random rantings ! But one thing I know is that I am going to rustle up a lot of yogurt based dishes to keep us cool all along. This Oats Aloo Tikki Chaat is a healthier spin on your regular tikkis. With the goodness of oats incorporated into this dish you wont feel as much guilty indulging into your favourite chaat. Also I have shallow fried the tikkis, so a little more solace there.

aloo tikki chaat 1Theres not really much to this recipe. You just need to put together the cutlets and then serve it along with your favourite condiments. I used the staple tamarind chutney, pudina chutney and some bhujias for crispiness.

aloo tikki chaat

Oats Aloo Tikki Chaat
Author: 
Recipe type: snacks
Cuisine: Indian
 
spicy tangy tasty aloo tikki chaat
Ingredients
  • Potatoes - 1 large - boiled and mashed
  • Brown bread slices - 2 slices
  • Oats - 1 cup - soaked in warm water for 15 mins - drain the water after 15 mins and keep aside
  • Refined oil - 2 tbsp.
  • Yogurt - 1 cup
  • Tamarind chutney - few tbsp.
  • Pudina chutney - few tbsp.
  • Fresh coriander - chopped - a handful
  • Roasted cumin powder - 1 tbsp. + 1 tbsp
  • Salt - to taste
  • Sugar - a pinch
  • Bhujia /sev- a handful - for garnish
Instructions
  1. First the tikkis:
  2. Mash together boiled potato, brown bread slices and soaked oats.
  3. Season with salt and roasted cumin powder.
  4. Roll out into small cutlets, the size of tikkis.
  5. Heat oil in a pan and shallow fry the tikkis, till brown in colour.
  6. Take them out of the pan and keep on a kitchen towel.
  7. Next prepare the yogurt.
  8. In a bowl take the yogurt, add a little water to thin it out.
  9. Season with salt, sugar and roasted cumin powder.
  10. You can also add chopped green chilis.
  11. To serve:
  12. Place the tikkis in serving plate.
  13. Pour the yogurt mixture on top.
  14. Add the tamarind chutney,pudina chutney ,fresh coriander .
  15. Garnish with bhujia/sev and serve.
 

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