व्रत वाली आलू टिक्की | Navratri Special Aloo Chaat Recipe | Kunal Kapur Recipes | Navratri 2023

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 229.8K views Oct 14, 2020

Here is a recipe for a chaat that you can enjoy. Aloo ki tikki made with potatoes and kuttu (Buckwheat) ka atta is an absolute treat that you can enjoy this Navratri. Toh der kis baat ki, ye recipe try karo and add flavors to your festival. Served with 2 types of chutney both made for people who are fasting.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

(Aloo Tikki)

For Sweet Curd

Curd – 1cup
Sugar – 2tbsp
Sendha Namak – to taste
Green Chutney (vrat ki chutney)
Coriander leaves – 2cups
Mint Leaves – 1cup
Anardana – 2tbsp
Sendha namak
Roasted Cumin – 2tsp
Pepper powder – ½ tsp
Ice cubes – few
Water – ½ cup

For Khatti Meethi Chutney (vrat ki chutney)

Water – 3cups
Anardana powder – ½ cup
Ginger grated – 1tsp
Roasted cumin pounded – 1tbsp
Sendha Namak – to taste
Black pepper powder – ½ tsp
Gur grated – ½ cup

For Aloo tikki

Potato (boiled & Mashed) – 2cups
Kuttu Atta (bhuna) – ¾ cup
Green chilli chopped – 1 tsp
Ginger chopped – 1tsp
Coriander chopped – handful
Sendha namak – to taste
Pepper powder – ½ tsp
Oil/Ghee – for frying

For garnishing

Melon seeds
Banana sliced
Grapes sliced
Pomegranate
Coriander sprigs
Roasted cumin

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover व्रत वाली आलू टिक्की?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.