Sindhi-Style Stuffed Potato Shells

Aloo Tikki Chaat

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

My childhood neighbor in Mumbai (Bombay), Mrs. Chandwani, whose ancestral roots were embedded in Sindh (now Pakistan), purchased her aloo tikkis from the same woman, also a Sindhi, every week for fifteen years. It was her way of showing support for the hardworking widowed mother of two. It was also her opportunity to complain, in Sindhi, about the growing cost of vegetables, and about not being able to see her children and grandchildren often enough.

Years later those patties made it into my American kitchen, with the traditional filling that so appealed to Mrs. Chandwani. These are very substantial and can easily be the centerpiece for an evening dinner. The night I made them it was only my six-year-old son Robert and I at the table, and he queried, “That’s all you are giving me, Papa?” Once I assured him that he could have as many as he wanted, he gobbled down four more, full-bodied sauces and all.

If you wish to simplify this appetizer, make just two of the sauces: the Mint-Yogurt and the Tamarind-Date.