• Saroj Bala
• Dr. Prabhjot Kaur

Introduction Street food refers to foods and beverages which are arranged and sold by the sellers on places like streets, festival areas and consumed by the customers there and then. Street food is the food which is widely consumed and has become an integral part of community life in urban as well as rural areas. Street food has become a prominent feature of the diet of youngsters, especially in the developing countries. Street foods have a long and colourful history. As aloo tikki is prepared by crisp potato patties, loaded with curd, laced with some condiments, garnished with some leaves, it is the most popular street food. Objectives 1. To analyse the nutrient content of commonly consumed street food Aloo Tikki 2. To suggest innovations for enhancement of nutritional value of Aloo Tikki Methodology The aloo tikki vended on the streets of Naraingarh town was generally made from potatoes and other starches. For the enhancement of nutrient contents of this commonly consumed street food, green vegetables, pulse products and sprouts were used. Standardised recipe was kept as control and two innovative versions were prepared under same conditions. Nutritive value comparison and cost analysis were carried out for findings and conclusive suggestions. Results The results exposed the comparison of macronutrients among control and innovative aloo tikkis i.e. haryali and sprouted dal aloo tikkis and graphically displays that not much difference has occurred in energy, carbohydrates and fat content whereas there has been an acceleration in protein content of innovative recipes. It was analysed that usage of locally available green vegetables, pulses and their sprouts, pulse products like roasted gram flour supply additional protein value to aloo tikki without negatively impacting its taste and texture. The accelerations of micronutrients namely β carotene, calcium and iron can be accredited to the addition of green vegetables like spinach, green peas, coriander etc., pulses and their products like moong dal sprouts, roasted gram powder etc.

Street foods, enhancement, nutritional, dietary interventions, innovation, consumption, appropriate changes

"Innovations in Enhancement of Nutritional Value of commonly consumed Street Food Aloo Tikki ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 2, page no.d79-d95, February-2023, Available :http://www.jetir.org/papers/JETIR2302308.pdf

"Innovations in Enhancement of Nutritional Value of commonly consumed Street Food Aloo Tikki ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 2, page no. ppd79-d95, February-2023, Available at : http://www.jetir.org/papers/JETIR2302308.pdf