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Before you jump to Aloo tikki dahi chaat recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Healthy eating is now a lot more popular than before and rightfully so. Poor diet is one factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. While we’re always being encouraged to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. It is likely that lots of people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, however, just making a couple of minor changes can positively affect daily eating habits.
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As you can see, it is not difficult to begin making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to aloo tikki dahi chaat recipe. You can cook aloo tikki dahi chaat using 5 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Aloo tikki dahi chaat:
- Use 2 boiled potatoes
- Use 1/2 cup curd
- Get 1/2 tbsp salt
- Prepare 1/2 tbsp chilli powder
- Take as required : pudina leaves for garnish
Steps to make Aloo tikki dahi chaat:
- Take a bowl, mash boiled potatoes,add salt and roasted cumin powder
- Make tikkis with the mixture of potato and pan fry all the tikkis both sides
- Now assemble the tikki chaat with, curd,chilli powder and tamarind chutney
- Garnish with pudina leaves and tikki chaat is ready
Let's go through the different elements of the aloo tikki chaat: Aloo tikki - It has crispy outer layer. and soft inside texture. There are many ways of making aloo tikki. The aloo tikki made in the streets carts of North India are usually stuffed Here are a few recipe ideas with Aloo Tikki. Aloo Tikki Chaat - Fried potato patties topped with a tangy-sweet chutney and curd. Dahi Aloo Tikki - Potato patties topped with yogurt, sweet chutney.
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