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Aloo Tikki Chaat आलू टिक्की चाट & आम का मुरब्बा Bonus Aam ka Murabba recipe

Aloo Tikki Chaat आलू टिक्की चाट & आम का मुरब्बा Bonus Aam ka Murabba recipe

Name: Aloo Tikki Chaat आलू टिक्की चाट & आम का मुरब्बा Bonus Aam ka Murabba recipe
Prep time: 10 min
Cook time: PT20-25M
Total time: PT30-35M
Yield: 2-4
Cuisine: Indian
Ingredients: Curd; jaggery; Potatoes; Raw mango

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It's always the right weather for Chaat, agree? And what's better than an Aloo Tikki Chaat with some Aam ka Murabba.

Prep Time: 10 minutes Cook Time: 20-25 minutes

Total Time 30-35 minutes

Servings: 2-4

Cuisine: Indian

Aloo Tikki Chaat आलू टिक्की चाट & आम का मुरब्बा Bonus Aam ka Murabba recipe Recipe - Ranveer Brar

Ingredients

For Aloo Tikki Mixture

3 no. large Frying potatoes (peeled & grated) पहाड़ी आलू

1 no. large boiled Frying potato (peeled & grated) उबला हुआ पहाड़ी आलू

1 tbsp Oil, तेल

Salt to taste, नमक स्वादअनुसार

2-3 heaped tbsp Cornstarch, कॉर्नस्टार्च

1 tbsp Oil, तेल

For Aam Ka Murabba

2 tbsp Oil, तेल

1 tsp Cumin seeds, जीरा

2 no. dry Kashmiri red chillies, सूखी कश्मीरी लाल मिर्च

5-6 no. Raw mangoes (peeled & chopped) कच्चे आम

½ cup Water, पानी

2 cups Jaggery, गुड़

Salt to taste, नमक स्वादअनुसार

2 heaped tbsp Degi red chili powder, देगी लाल मिर्च पाउडर

Prepared asafoetida water, हींग का पानी

For Asafoetida Water

1 tbsp Oil, तेल

¼ tsp Asafoetida, हींग

½ cup Water, पानी

For Frying

2-3 heaped tbsp Ghee, घी

1-2 tbsp Oil, तेल

For Masala

1 heaped tbsp Black peppercorns, काली मिर्च के दाने

1 tbsp Coriander seeds, धनिये के बीज

½ tbsp Fennel seeds, सौंफ

½ tbsp Cumin seeds, जीरा

Salt to taste, नमक स्वादअनुसार

For Sweetened Curd

2 cups Curd, beaten, दही

1 heaped tbsp Powdered sugar, पिसी हुई चीनी

For Assembling

Prepared Aloo tikki, तयार की हुई आलू टिक्की

Prepared sweetened curd, तयार किया हुआ मीठा दही

Prepared Masala, तयार किया हुआ मसाला

Prepared aam ka murabba, तयार किया हुआ आम का मुरब्बा

Pomegranate pearls, अनार के दाने

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Aloo Tikki Mixture

In a bowl, add grated frying potatoes, boiled frying potato, oil, salt to taste, cornstarch and give it a good mix.
Finish it with oil, cover it with cling wrap and keep it aside for further use.

For Aam Ka Murabba

In a handi or sauce pot, add oil, once it’s hot, add cumin seeds, dry red chillies and let it splutter.
Add raw mangoes, water, jaggery, salt to taste, degi red chili powder and mix it well.
Cook it for 10-12 minutes on medium flame until mushy.
Add prepared asafoetida water and give it a good mix.
Transfer it to a bowl and keep it aside to cool down at room temperature.
Serve with prepared aloo tikki.

For Asafoetida Water

In a pan, add oil, once it’s hot, add asafoetida and saute it for a minute.
Add water, get a quick boil and keep it aside for further use.

For Frying

Take aloo tikki mixture, divide in medium lemon size balls and keep it aside.
In a tawa, add ghee, oil, once it’s hot, add tikkis and shallow fry it until crispy and golden in color.
Transfer it to an absorbent paper and keep it aside for further use.

For Masala

In a pan, add black peppercorns, coriander seeds, fennel seeds, cumin seeds, salt to taste and dry roast it for a while until aromatic.
Transfer it to a mortar pestle and grind it into a coarse powder.
Keep it aside for further use.

For Sweetened Curd

In a bowl, add curd, powdered sugar, whisk it well and keep it aside for further use.

For Assembling

In a serving dish, place the prepared crushed aloo tikki, pour some prepared sweetened curd, sprinkle some prepared masala, add prepared Aam ka murabba and top it up with pomegranate pearls.
Garnish it with coriander sprig and serve hot.