Ingredients
Method
Prepare Potatoes
- Peel and grate the potatoes using a medium grater, then immediately transfer them to a bowl of water and rinse thoroughly 2 to 3 times until the water runs clearer, which helps remove excess starch and prevents sticking.
- Transfer the rinsed grated potatoes to a pot, add a little salt, and boil them lightly for a few minutes just until they are partially cooked but still hold their shape, making sure not to overboil.
- Drain the potatoes completely using a strainer, then spread them out on a clean kitchen towel, cover with another towel, and gently press and rub to absorb and remove as much moisture as possible.
Make Tikki Mixture
- Transfer the dried grated potatoes to a mixing bowl, add cornstarch and salt, and gently mix everything together while maintaining the shredded texture without mashing the potatoes.
- Take small portions of the mixture and shape them into rough, flat tikkis, pressing lightly just enough to bind while still keeping the lachha texture visible.
Shape and Cook
- Heat oil in a shallow pan over medium heat, then carefully place the prepared tikkis in the pan without overcrowding, allowing enough space for even cooking.
- Shallow fry the tikkis, flipping occasionally, until both sides turn crispy and develop a deep golden brown color, ensuring they cook evenly from inside as well.
- Once done, remove the tikkis and place them on a paper towel to absorb any excess oil while keeping them crisp.
Prepare Yogurt
- In a separate bowl, whisk the yogurt with sugar, salt and little water as required until it becomes smooth, creamy, and slightly pourable in consistency, with no lumps remaining.
Assemble Chaat
- Arrange 2 to 3 hot, crispy tikkis on a serving plate, slightly overlapping them for a nice presentation base.
- Pour a generous amount of whisked yogurt over the tikkis, ensuring they are well coated but still slightly visible.
- Drizzle sweet tamarind chutney and green chutney evenly over the yogurt layer to create a balance of sweet and tangy flavors.
- Sprinkle pomegranate arils, chaat masala, red chili powder, and roasted cumin powder evenly across the top for added flavor and color.
- Finish by adding a generous handful of nylon sev and freshly chopped coriander leaves, then serve immediately while the tikkis are still crisp.
Notes
- Rinsing the grated potatoes well is essential to remove starch and achieve a crispy texture.
- Avoid overboiling as it can make the potatoes mushy and difficult to shape.
- Removing moisture thoroughly ensures the tikkis do not break and fry evenly.
- Do not overmix the mixture to maintain the signature lachha texture.
- Fry on medium heat for even cooking and perfect crispiness.
- Always assemble the chaat just before serving to keep the tikkis crunchy.