Aloo Tikki Chaat
Crispy, golden potato patties are smashed and topped with tangy tamarind chutney, spicy green chutney, creamy yogurt, and crunchy sev. It's the ultimate North Indian street food experience, bursting with flavor in every bite.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Potatoes
- b.Boil the potatoes in salted water until they are fork-tender but not mushy, about 15-20 minutes.
- c.Drain the potatoes completely. Peel them and let them cool down to room temperature. For best results, refrigerate the boiled potatoes for at least 30 minutes to remove excess moisture.
- d.Grate or mash the cooled potatoes thoroughly in a large bowl, ensuring there are no lumps.
- 2
Step 2
- a.Make the Tikki Mixture
- b.To the mashed potatoes, add corn flour, chopped green chillies, grated ginger, 2 tbsp chopped coriander leaves, 1 tsp chaat masala, red chili powder, turmeric powder, and salt.
- c.Gently mix everything with your hands until just combined. Do not over-knead the mixture as it can make the tikkis dense.
- 3
Step 3
- a.Shape and Fry the Tikkis
- b.Lightly grease your palms with oil. Divide the mixture into 8 equal portions.
- c.Shape each portion into a smooth, round patty about 2-3 inches in diameter and 1/2 inch thick.
- d.Heat oil in a heavy-bottomed pan or tawa over medium heat for shallow frying. The oil should be hot but not smoking.
- e.Carefully place 3-4 tikkis in the pan. Fry for 4-6 minutes on each side, until they are deep golden brown and crisp.
- f.Remove the tikkis and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 4
Step 4
- a.Prepare the Toppings
- b.In a small bowl, whisk the curd with the powdered sugar until smooth and creamy. Keep it chilled.
- c.Prepare all other toppings: have the chutneys, chopped onion, chickpeas, sev, and spices ready in separate bowls for easy assembly.
- 5
Step 5
- a.Assemble the Chaat
- b.Place 2 hot, crispy tikkis on a serving plate.
- c.Gently press the center of each tikki with the back of a spoon to create a slight indent.
- d.First, add a layer of cooked chickpeas over the tikkis.
- e.Generously drizzle the sweetened curd, followed by the tamarind chutney and green chutney.
- f.Sprinkle with chopped onions.
- g.Top with a lavish amount of nylon sev.
- h.Finally, sprinkle 1 tsp chaat masala, roasted cumin powder, and kala namak over the top.
- i.Garnish with the remaining fresh coriander leaves and pomegranate arils.
- 6
Step 6
- a.Serve Immediately
- b.Serve the Aloo Tikki Chaat immediately to enjoy the contrast of hot tikkis, cool curd, and crunchy toppings.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest tikkis, use starchy potatoes like Russet and ensure they are completely cool and dry before mashing.
- 2Adding 2 tablespoons of soaked and flattened poha (rice flakes) to the potato mixture absorbs extra moisture and makes tikkis very crispy.
- 3Refrigerating the shaped patties for 20-30 minutes before frying helps them hold their shape better.
- 4Fry the tikkis on a steady medium heat. Frying on high heat will brown them too quickly, leaving the inside undercooked.
- 5For a richer flavor, you can stuff the tikkis with a mixture of soaked chana dal, paneer, or peas.
- 6You can prepare the tikkis ahead of time. Reheat them in an air fryer at 180°C (350°F) for 5-7 minutes or on a hot tawa before assembling the chaat.
Adapt it for your goals.
Healthier Version
Pan-fry the tikkis with minimal oil or cook them in an air fryer at 180°C (350°F) for 15-20 minutes, flipping halfway, until golden and crisp.
Stuffed TikkiStuffed Tikki
Create a filling with 1/4 cup soaked chana dal, green chillies, and spices. Place a small amount in the center of each potato patty before shaping and frying.
Vegan VersionVegan Version
Substitute the dairy curd with a plant-based yogurt, such as cashew or coconut yogurt, to make the entire dish vegan.
Beetroot TikkiBeetroot Tikki
Add 1/2 cup of grated and squeezed beetroot to the potato mixture for a vibrant color and an earthy, sweet flavor.
Why this is on our healthy list.
Energy Boosting
The potatoes provide a rich source of complex carbohydrates, which are essential for providing sustained energy to the body.
Supports Gut Health
The use of curd (yogurt) offers probiotics, which are beneficial bacteria that help maintain a healthy gut microbiome and aid digestion.
Source of Plant-Based Protein
Chickpeas are an excellent source of plant-based protein and dietary fiber, which contribute to satiety and help in muscle maintenance.
Rich in Digestive Spices
Spices like ginger, cumin, and coriander are known for their digestive properties and can help soothe the stomach and reduce bloating.
Frequently asked questions
One serving of Aloo Tikki Chaat contains approximately 550-650 calories, depending on the amount of oil absorbed during frying and the quantity of toppings like sev and chutneys used.