Delhi 6 Ki Chaat Recipe

Overview
Cook Time
Ingredients
Method

How To Make Delhi 6 Ki ChaatImage Credits: Pluck, Pullman New Delhi Aerocity

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!

Total Cook Time 50 mins
Prep Time 15 mins
Cook Time 35 mins
Recipe Servings2
Easy

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

HideShow Media

Prepare Aloo Tikki, Apricot & Peas:

Wash and roast potato, till well cooked. Keep them aside to cool down and to process further.

Take a pan add a tea spoon of ghee, Pop in sum cracked coriander and cumin seeds, let it crackle.

Add apricot, green peas, chop ginger and green chilli, cashew nut and raisins, season the mixture with salt and pepper.

Peel and grate above roasted potatoes, add a spoon of cornflour and sum salt.

Make patties and stuff with green pea’s mixture. Shallow fry the same till crispy.

Prepare Stuffed Pani Puri:

Boil chickpeas; temper it with sum onion, tomato and chana masala.

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:

Peel potatoes and make spaghetti of potato, wash it thoroughly to get rid of starch.

Pat dries the spaghetti, dust it with sum cornflour. Line the mixture in nest moulds and deep fry.

Prepare Yogurt Burst:

Blend the fresh yogurt with sum black salt, sugar syrup, gluco and xanthan gum.

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

Tags:

Share Recipe