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Farali Aloo Tikki Chaat
Binjal Pandya

Farali Aloo Tikki Chaat

When fasting days call for flavor-packed indulgence, Farali Aloo Tikki Chaat hits the spot with its perfect blend of textures and tangy, spicy, cooling notes. This vrat-friendly twist on traditional chaat brings together comforting aloo tikkis with a medley of farali-approved toppings that are both festive and satisfying.
It's a dish that feels like a celebration on your plate, even on days when your dietary choices are restricted.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Appetizer
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • For the Tikki:
  • 4 Medium Boiled Potatoes Mashed
  • 3 tbsp Rajgira amaranth Flour
  • 1-2 Green Chilies Finely Chopped
  • 1 tsp Grated Ginger
  • 1 tsp Cumin Powder
  • Sendha Namak rock salt to Taste
  • ½ Lime Juice
  • 2 tbsp Chopped Coriander Leaves
  • 2-3 tbsp Oil For Frying
  • For the Chaat Assembly:
  • 1 cup Whisked Yogurt chilled
  • 2 tbsp Green Chutney farali
  • 2 tbsp Sweet Tamarind Chutney farali
  • 2 tbsp Fried Peanuts
  • 3-4 tbsp Farali Potato Chiwda
  • Spice Mix combine together:
  • 1 tsp Roasted cumin powder
  • 1/2 tsp Red Chili Powder
  • 1/4 tsp Ground Black Pepper
  • 1/2 tsp Amchoor dry mango Powder
  • 1/2 tsp Black Salt

Method
 

  1. In a mixing bowl, combine mashed potatoes with rajgira flour, green chilies, ginger, cumin powder, sendha namak, lime juice, and chopped coriander. Mix well to form a soft dough.
  2. Divide the mixture into equal portions, make balls, then flatten each ball and shape into medium-sized tikkis.
  3. Heat a non-stick pan with oil and shallow fry the tikkis until golden brown and crisp on both sides. Remove and set aside.
  4. Whisk yogurt in a bowl until smooth with salt and little water, yogurt mix should be pourable but thick.
  5. On a serving plate, spread a layer of whisked yogurt. Place 2-3 hot tikkis on top.
  6. Drizzle green chutney and sweet chutney over the tikkis.
  7. Sprinkle fried peanuts and farali potato chiwda generously.
  8. Finish with a good sprinkle of the prepared spice mix and serve immediately.

Notes

  • Ensure the mashed potatoes are completely cool and dry before mixing to avoid soggy tikkis.
  • Adjust green chili and ginger to suit your spice preference.
  • You can prep the tikkis ahead and reheat them in an oven or air fryer just before serving.
  • Store the spice mix in a small jar and use it to enhance other vrat dishes too!