Tatery Tot Aloo Tikki Chaat

This is a great hack to make some utterly delicious aloo tikki chaat when one is hard pressed for time!

Components

  • Baked Tater Tots
  • Chana Masala

Directions

  • Bake the tater tots and top them with cheese
  • Pour the chana masala curry on top of the tater tots
  • Garnish with chopped green onions, green chillies, cilantro leaves
  • Serve with yogurt (curd) and cilantro-pudina and tamarind-date chutneys
↓ This is a component-based recipe (fancy talk for making the dish in pieces, then assembling). ↓

Baked Tater Tots

Ingredients

  • 1 bag frozen tater tots
  • 2 cups shredded cheddar cheese

Steps

  • Preheat oven to 425˚F/218˚C.
  • Thaw the frozen tater tots bag and place them in a greased glass dish. Bake for 25 minutes or until the tops turn golden brown.
  • Sprinkle 1-2 cups of shredded cheddar cheese on top.
  • Bake another 10-15 minutes or until the cheese melts and forms a nice brownish crust.

Chana Masala

Ingredients

  • 3 16 oz. cans or 3 cups cooked garbanzo beans/ chickpeas
  • 6-8 ripe tomatoes, diced
  • 2 medium onions, chopped
  • 1⁄2 inch fresh ginger, grated or chopped
  • 1 jalapeño pepper, chopped
  • 1 tablespoon ghee or cooking oil
  • 2 bay leaves
  • 1 teaspoon black pepper
  • 1 teaspoon dhaniya/ coriander seeds
  • 2 teaspoons jeera/ cumin seeds
  • 1 teaspoon garam masala
  • 1 teasoon turmeric
  • 1 teaspoon degi mirch (powdered red chilli peppers)
  • 1 tablespoon kasoori methi
  • 3 teaspoons salt or to taste
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons chopped green onions
  • 1 tablespoon green chillies
  • 2 tablespoons chopped cilantro leaves

Steps

  • Heat the ghee/ oil in an instant pot on sauté setting
  • Add bay leaves, black pepper, dhaniya and jeera seeds
  • Add chopped ginger, jalapeño peppers and onions
  • Sauté until the onions appear translucent and slightly caramalized
  • Add the tomatoes and cook until the oil starts separating along the sides
  • Add the powdered spices - turmeric, degi mirch, garam masala, salt
  • Empty the contents of the garbanzo cans (add the aqua faba as well)
  • Add water until it covers the beans
  • Pressure cook for 7-8 minutes
  • Open the lid once the pressure has naturally released
  • Mash some of the beans using a ladle or a hand blender to thicken the gravy
  • Add kassori methi leaves and lime juice
  • Garnish and serve over rice for main course or over baked potatoes for an appetizer/ snack

Category: Snack

Cusine: Indian

Tags: Appetizer • Chaat • Garbanzo beans • Potatoes