Delhi 6 Ki Chaat Recipe
How to make Delhi 6 Ki Chaat
- Chef:
- Restaurant: Pluck, Pullman New Delhi Aerocity
- Recipe Servings: 2
- Prep Time:
- Cook Time:
- Total Cook Time:
- Difficulty Level: Easy
About Delhi 6 Ki Chaat Recipe: A bowl of chatpati chaat from the street side is one thing none of us can ever resist! Just the mention of aloo tikki with dollops of spices and chutneys can get our mouth watery! Here is the recipe of famous purani dilli ki chaat thaat you can prepare at home with a few simple steps and easy ingredients. Aloo ki tikki with stuffed pani puri and dollops of yogurt would surely make the festive vibe delicious!
Ingredients of Delhi 6 Ki Chaat
- For Aloo Tikki, Apricot and Peas:
- 200 gms potato
- to taste salt
- 50 gms dried apricot, chopped
- 50 gms green peas, blanched
- 20 gms cornflour
- 20 gms raisin
- 20 gms cashewnut
- 200 gms ghee
- 5 gms cumin seeds
- 5 gms coriander seeds
- 10 gms green chilli
- 10 gms fresh ginger
- 5 gms black pepper
- For Stuffed Pani Puri:
- 5 nos pani puri
- 100 gms chickpeas
- 50 gms potato
- 20 gms chana masala
- to taste salt
- 100 gms tamarind chutney
- 100 gms mint chutney
- 100 gms sweetened yogurt
- 50 gms bikaneri sev
- 100 gms onion
- 100 gms tomato
- 50 gms fresh coriander
- 5 gms kuti mirch
- 5 gms broiled cumin seeds
- 50 gms pomegranate seeds
- For potato nest:
- 1 kg potato
- 100 gms cornflour
- For Yogurt Burst:
- 500 gms fresh yogurt
- to taste balk salt
- 20 ml sugar syrup
- 1 litre alginate bath
- 3 gms gluco
- 5 gms xanthan
How to Make Delhi 6 Ki Chaat
- Prepare Aloo Tikki, Apricot & Peas:
- 1.Wash and roast potato, till well cooked. Keep them aside to cool down and to process further.
- 2.Take a pan add a tea spoon of ghee, Pop in sum cracked coriander and cumin seeds, let it crackle.
- 3.Add apricot, green peas, chop ginger and green chilli, cashew nut and raisins, season the mixture with salt and pepper.
- 4.Peel and grate above roasted potatoes, add a spoon of cornflour and sum salt.
- 5.Make patties and stuff with green pea’s mixture. Shallow fry the same till crispy.
- Prepare Stuffed Pani Puri:
- 1.Boil chickpeas; temper it with sum onion, tomato and chana masala.
- 2.For final assembly – take a Pani Puri fill it half with chana mixture, top up with chop onion and tomato, fresh coriander, sweet yogurt, tamarind chutney, mint chutney, roasted cumin, kuti mirch and sev.
- Prepare Potato Nest:
- 1.Peel potatoes and make spaghetti of potato, wash it thoroughly to get rid of starch.
- 2.Pat dries the spaghetti, dust it with sum cornflour. Line the mixture in nest moulds and deep fry.
- Prepare Yogurt Burst:
- 1.Blend the fresh yogurt with sum black salt, sugar syrup, gluco and xanthan gum.
- 2.Freeze the above mixture in sphere moulds for better shapes. Plunge the frozen spheres in alginate bath for an hour before use.
Key Ingredients: For Aloo Tikki, Apricot and Peas:, potato, salt, dried apricot, green peas, cornflour, raisin, cashewnut, ghee, cumin seeds, coriander seeds, green chilli, fresh ginger, black pepper, For Stuffed Pani Puri:, pani puri, chickpeas, potato, chana masala, salt, tamarind chutney, mint chutney, sweetened yogurt, bikaneri sev, onion, tomato, fresh coriander, kuti mirch, broiled cumin seeds, pomegranate seeds, potato, cornflour, For Yogurt Burst:, fresh yogurt, balk salt, sugar syrup, alginate bath, gluco, xanthan
