Street Food of Delhi. Delhi’s Street Food

Aloo tikki chaat recipe: The street food of Delhi is as tasty, the more attractive. Especially, “Kurchi Chole Tikki” is a recipe that attracts every food fond. In this, there is a spicy chutney filled with freshness, heating the gram hot and a very crispy potato tikki. It has become an integral part of Delhi’s street food and it can be easily made at home. Let us tell you the simple and delicious method of making it.

Chunnis: Real Secret of Taste
The real fun of the crisp Chole Tikki is hidden in his churches. There are two types of chutinians in this recipe – one sharp mint chutney and the other sweet mango chutney.

Method of making pungent chutney of mint:

1. First, add 1 cup of fresh mint and 1 cup of fresh coriander in a mixer.
2. Add 1 inch ginger, 2 pungent green chillies, and salt according to taste.
3. Then add 1 tablespoon mango powder, half tsp black salt and 1/4 tsp cumin powder.
4. To make the sauce soft, add some water and grind it well.
5. By adding ice, the color and freshness of the sauce remains.

Method of making mango sweet chutney:

1. 75 grams of mango powder dissolve in 750 ml water.
2. Now add 500 grams of jaggery, 2 tsp salt, and 1 tsp black salt to it.
3. Cook it on low flame, until the jaggery completely melts and thickens the mixture.
4. After cooling the chutney, you can store in airtight container.

Spices Chole: Taste of Sour-Sweet Chole
Now let’s talk about chickpeas. The taste of these spicy gram increases even more with spicy tikki.

1. Soak 250 grams of Kabuli gram in water for 7-8 hours.
2. Add gram, 2 bay leaves, 1 thick cardamom, 1/2 tsp baking soda, and salt in a pressure cooker and boil till 4-5 whistles.
3. After boiling the gram, take out the bay leaves and cardamom.

Now the gram has to be added to:
1. Heat 2 tablespoons desi ghee in a pan.
2. Add 1/4 tsp cumin, 1/4 tsp asafetida, 1 inch ginger and 2 green chillies and fry it lightly.
3. Now add boiled gram and add spices and let it cook for 5-7 minutes.
4. During this time, add salt, red chili, coriander powder, garam masala and tamarind water to bring sourness.

Crispy Potato Tikki: Perfect Crunch
For crisp tikki, first of all it is necessary to choose the right potato. Take a mountain potato or indoudy potato, because they are bright, which help in making Tikki crisp.

1. 7-8 potatoes boil and peel.
2. Great potatoes well, so that factions do not form.
3. Add salt and 3-4 tablespoons of corn floor to it and mix well.
4. Now make small round-shaped tikki.
5. Heat desi ghee in a pan and fry these ticks till they become golden and crisp.

How to serve:
1. Keep the fried tikki in a plate.
2. Add spices chickpeas on top.
3. Add both the chutis (mint of mint and the sweet of mangoes) with a spoon and garnish with fresh coriander.