One of the quintessential North Indian favourites is Chaat. So, when we were asked to make a recipe out of McCain products, nothing suited better than Chaat. With a predominance of potato based products in its armamentarium, we chose to recreate the good old Aloo Tikki Chaat.
Ingredients
McCain’s Aloo Tikki – 4 pieces
Curd- 125 gms
Tamarind- 50 gms
Red Chilli Powder- 1 tsp
Dried spice mix- 1 tsp
Salt and sugar to taste
Oil for deep frying
Pomegranate Seeds
Procedure:
Deep fry the McCain’s Aloo Tikki
For the curd, beat about 100 gms of curd with water, salt and sugar
For the Tamarind chutney, soak the tamarind in water until soft and pliable. Squeeze out its contents and fry with a tablespoon of oil, chilli powder, sugar, salt and the dried spice mix
Add the curd and chutney on top of the fried Aloo Tikki
Sprinkle some Rock Salt, Chaat Masala and Pomegranate seeds.
