Скачать с ютуб Kurkuri Aloo Tikki Chaat | Tips & Tricks | कुरकुरी आलू टिक्की चाट | Chef Sanjyot Keer в хорошем качестве

Kurkuri Aloo Tikki Chaat | Tips & Tricks | कुरकुरी आलू टिक्की चाट | Chef Sanjyot Keer

Full Written recipe for Kurkuri aloo tikki Prep time: 20-25 minutes Cooking time: 25-30 minutes Serves: 4-5 people Thigs to remember: • To make the perfect crispy aloo tikki, the selection of potatoes is very important, I’ve used less starchy potatoes, you can ask your vegetable vendor, especially vendors who sell potatoes specific, you can ask them to give pahadi aloo or chipsona aloo or aloo used for making chips. I've used indori aloo which is again less in starch and it becomes super crispy when fried. • Makes sure there should less to no moisture in the boiled potatoes, you can adjust the moisture level by adding cornflour. • Make sure to fry them on low heat to get even colour and crisp texture. Prep time: 20-25 minutes (doesn’t include soaking of chana) Cooking time: 20-25 minutes Serves: 4-5 people Masala chana filling Ingredients: • Chana dal (split chickpea) - 1/2 cup • Salt to taste • Ghee - 1 tbsp • Cooked chana dal • Fresh ginger chilli paste - 1 tbsp • Lal mirch (red chilli) powder - 1 tsp • Saunf (fennel) powder - 1 tbsp • Dhaniya (coriander) powder - 1 tbsp • Jeera (cumin) powder - 1 tsp Method: • Wash the chana dal thoroughly and soak it for 4-5 hours. Further set enough water in a stock pot to boil the chana dal, bring to a boil & add salt & soaked chana dal, stir once, cover & cook on medium high flame until the dal is almost cooked, this process may take 6-7 minutes, the dal should be cooked but the grain should stay intact, once it’s almost cooked, strain the dal using a sieve and discard the water. • Cool down the dal completely, mash the dal lightly with hands, make sure to mash only 25% of the batch while keeping the remaining intact. • Set a pan on medium heat, add ghee, cooked chana dal, fresh ginger chilli paste, powdered spices & salt, stir & cook for 4-5 minutes on low flame while stirring in short intervals. • Masala chana dal filling is ready. Keep it aside to be used later. Crispy aloo tikki Ingredients: • Boiled aloo (potatoes) - 8-10 medium size • Salt to taste • Jeera (cumin) seeds - 1 tsp • Oil - 1 tbsp • Cornflour - 2 tbsp • Ghee - 4 tbsp (for shallow frying) Method: • I've used indori potatoes and boiled them, further grate the potatoes using the bigger hole and add jeera, salt, oil & cornflour, mix & combine well. Make sure not to mash very much while mixing, the addition of the cornflour totally depends on the moisture level of your potatoes, if your potatoes are dry, you can skip the addition of cornflour. • Once the potatoes are combined well, take a big spoonful of potato mixture and shape to make like a cup, take a small spoonful of chana dal mixture and fill in the cavity, bring the ends together and seal properly, further shape to make like a ball, make sure to press lightly while shaping like a ball. • Further press & flatten the ball lightly to make the tikki, make sure to be gentle to avoid the fillings from coming out. • Set a tawa or a wide surface pan on medium low heat, add ghee for shallow frying, fry the shaped tikkis slowly on low flame on one side until its starts to get some colour or until its light golden brown in colour. Check in between while frying the potatoes for the texture & colour. • Flip carefully & cook on other side as well until its crisp & golden brown in colour. • As your crispy tikki has been fried, you can consume it now by putting over some chutney or else you could make them even crispier by mashing it a little more with the spatula and re fry in moderate hot ghee on medium high flame until it turns super crispy. Assembly Ingredients: • Crispy aloo tikki • Lemon juice • Special chaat masala (special spice mix) • Green chutney • Meethi chutney • Onions (optional) • Fresh coriander • Ginger (juliennes) • Beetroot (julienned) • Green chillies (slit) • Dahi (curd) - 2 cup • Back salt - 2 tsp • Powdered sugar - 1 tbsp Method: • Place the aloo tikki in a serving plate and top it with the chutneys and other toppings, serve it immediately to enjoy the crispy aloo tikki chaat, you can also add the dahi, by mixing black salt & powdered sugar into it. • Your crispy aloo tikki chaat is ready, you can tweak the addition of toppings as per your taste preference. #YFL #SanjyotKeer #AlooTikki The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN