History of Aloo and Recipe of Aloo Tikki Chaat :
The potato was the first domesticated vegetable in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000 and 5000 BC. The earliest archaeologically verified potato tuber remains have been found at the coastal site of Ancón (central Peru), dating to 2500 BC.
The potato has since spread around the world and has become a staple crop in many countries. It arrived in Europe before the end of the 16th century, first in Spain around 1570, and the second via the British Isles between 1588 and 1593.
In the 18th century, it was written in the 1785 edition of Bon Jardinier: “There is no vegetable about which so much has been written and so much enthusiasm has been shown … The poor should be quite content with this foodstuff.” It had widely replaced the turnip and rutabaga by the 19th century. Throughout Europe, the most important new food in the 19th century was the potato, which had three major advantages over other foods for the consumer: its lower rate of spoilage, its bulk (which easily satisfied hunger) and its cheapness. The crop slowly spread across Europe, becoming a major staple by mid-century, especially in Ireland.
The Portuguese sailors introduced it in India during the early 17th century and its cultivation was spread to North India by the British. Potato is one of the main commercial crops grown in the country. It is cultivated in 23 states in India.
Indians are natural master chefs by birth, with the blessing of spices and taste for food. Hence, Aloo became a staple food for India, as well not only as a major launch and dinner veggie, but also for snacks. Aloo Tikki is one of them.
Aloo tikki is a golden fried-potato patty that is often stuffed with peas or dal and served with a variety of spicy chutneys and sometimes chickpeas, while aloo chaat is simply boiled potatoes that are cubed, fried, seasoned, and served hot.
Aloo tikki, also known as Aloo ki tikkia or Aloo ki tikki, is a snack originating from the Indian subcontinent with variation available in central asia too; in Indian, Pakistani, and Bangladeshi preparation, it is made of boiled potatoes, peas, and various curry spices. “Alu” means potato, and “tikki” means a small cutlet or croquette in Hindi-Urdu and Marathi. It is served hot along with a side of saunth, tamarind, and coriander-mint sauce, and sometimes dahi (yogurt) or chickpeas. The snack is a vegetarian alternative and an Indian equivalent of the hash brown.
Alu tikki are mashed potato patties mixed with coriander, peas, and spices, deep fried in oil. Some North Indian dhabas or café-style eateries will sandwich the alu in bread.
Due to the broad geographical distribution of Indian people throughout the world, a number of variations on this dish exist.
In Mumbai, a popular version of aloo tikki is served with spicy curry and various chutneys. It is called Ragda pattice and is sold at various chaat stalls throughout the city and especially on Chowpatti Beach. The aloo tikki in this region is made of mainly locally grown spices such as turmeric, whereas, in Bangalore, more coriander is used.
In the United States, United Kingdom, EU or Australia vegetable tikki is available at various grocery shops. Nowadays, famous Chaat stalls are sending through food aggregator services around the world.
Though it is a pure treat for your taste buds bud sometimes you need to be in control of your desire, if fried and potato is restricted by doctors.
Bangladesh, especially in Dhaka, has a different variety called Chotpoti (Bengali: চটপটি Côṭpôṭi), is a Bengali street food mostly popular in Bangladesh and West Bengal, along with other urban areas. The word chotpoti (‘chatpata’ in Hindi), translates to ‘spicy.’ in North and Western India and now in Eastern Part as well. It has become a popular snack for the evening meetings of friends.
The dish consists mainly of potatoes, chickpeas, and onions and is usually topped with additional diced chilies or grated boiled eggs. Other common toppings include tamarind chutney, coriander leaves, cumin, and crispy puri. It is spicy and sour in taste, and is usually served hot.
But today we are going to share the Recipe of the Traditional Aloo Tikki Chaat from our special culinary Artist Mrs. Arpita Paul.
Recipe of Aloo Tikki Chaat:
- Tamarind 20 gms
- Jaggary 120 gms
- Ginger paste 1 tsp.
- Cumin Powder ½ tsp.
- Red Chilly Powder ½ tsp.
- White Sesame seeds as per need
- Salt ½ tbsp
Tamarind Chatney Preparation:
- Soak tamarind in warm water for ½ an hour
- Make a paste of socked tamarind in a mixer grinder. Filter it to get the tamarind pulp
- Boil the pulp in a pan and add the jaggary till it blends well. Keep string continuously.
- Add all spices to the liquid tamarind mix.
- Stir this this in low flame till it becomes little thicker in concentration.
- Put off the flame and add White Sesame seeds.
- 1 big size Potato boiled and cooled
- Carrot approx. 50 grms or 2 inchs approx
- Corn Flour 1 tsp
- 1 Green Chilli chopped fine
- 20 grms Chopped Coriander Leaves
- Salt ¼ tsp
- Grate potato and carrot
- Mix all ingredients
- Divide the mixture into portions and make round patty/tikki like shape
- You can slight fry them in olive oil to give fried tikki taste.
- Brown Chickpea 100gms (Soaked & Boiled)
- Olive Oil 2tsp
- Cumin seed ¼ tsp.
- Bay leaves 2
- Onion 1 finely chopped
- Tomato ½ chopped
- Ginger & Garlic Paste 1 tbsp.
- Red Chilly Powder ¼ tsp.
- Cumin Powder ½ tsp.
- Coriander Powder ½ tsp.
- Turmeric Powder ¼ tsp.
- Salt ¼ tsp.
- Sugar ½ tsp.
- Boil the Brown Chickpeas
- Heat Olive oil in a pan and add Cumin seeds and Bay leaves
- Add Ginger Garlic paste followed by onion
- After Step 3 Add chopped tomatoes
- Then add all the spices
- Finally add the boiled brown chickpeas and continuously stir well with the ingredients in the pan for 3-4 min
Time To Garnish
- Place the Prepared Brown Chickpeas on a serving plate with One Tikki
- Pour Curd & Tamarind Chutney as Topping
- Serve it with chopped Coriander Leaves
Mrs. Arpita Paul, a lady with many qualities to admire by all. Soft-spoken, enlightened with futuristic thoughts, yet deep-rooted with the cultural heritage of Indian aura, which makes her a complete woman of substance and a great human being too. Physics is in her blood by education, while music and artistic food experiments made her a sought-after name in her community. She is very popular among her friends and peers as the protagonist who can raise her voice for people’s cause like Rina Brown of “Saptapadi” the nostalgic Bengali movie of Uttam Kumar and Suchitra Sen. Her elegance is not only a quality to admire but also to follow as an example in life.