Lucknowi aloo tikki chaat
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Crisp potato patties fried slowly on a flat tawa, topped with white pea curry, curd and chutneys.
Region: Lucknow and across Uttar PradeshOccasion: Evening snackTime: 1 hour (peas soaked overnight)Serves: 4Vegetarian
Ingredients
- 4 boiled potatoes, mashed, 2 tbsp cornflour or arrowroot, salt
- 1 cup dried white peas (safed matar), soaked overnight and boiled soft
- Ghee or oil for shallow frying
- 1 tsp cumin powder, 1 tsp chaat masala, ½ tsp chilli powder
- 1 cup whisked curd, lightly sweetened
- Green chutney and sweet tamarind–jaggery chutney
- Chopped onion, coriander, pomegranate seeds
Method
- Mix the mashed potatoes with cornflour and salt. Shape into flat patties.
- Shallow-fry them on a wide tawa in ghee on low heat until a thick golden crust forms, 12–15 minutes.
- Simmer the boiled peas with salt, cumin powder and chilli until thick, mashing a few.
- Place two tikkis on a plate, press them lightly and pour the peas over.
- Top with curd, both chutneys, onion, chaat masala, coriander and pomegranate.
History
Lucknow's chaat culture, built around slow-fried tikkis and matar, grew in the old bazaars of Aminabad and Hazratganj.
Significance
Tikki chaat is among the most popular chaats of Uttar Pradesh and a fixture at weddings and melas.