Aloo Tikki Chaat is a popular Indian street food made with crispy aloo tikki (Indian potato patties) topped with yogurt, green chutney, sweet tamarind chutney, spices, and crunchy garnishes like onions, sev, and coriander leaves.
Chaat is a popular street food in India. It is flavorful, crispy, and super affordable. It comes in many varieties, such as chana chaat, makhana chaat, bhel puri, pani puri, dahi papdi chaat, and the list is never-ending.
Today, I am sharing another chaat favorite - Aloo Tikki Chaat. It's super easy to make if you have potato aloo tikki/pattice, and chutneys ready. During parties or potlucks, I usually keep the tikkis prepared in advance for a hassle-free chaat.
I generally make a big batch of aloo tikkis and freeze them for later use. After frying, let them cool to room temperature, then freeze them in a single layer on a baking sheet for about 2 hours. Once frozen, transfer them to an airtight container or freezer bag and store for up to two months.
Alternatively, you can use frozen aloo tikkis from the Indian grocery store. Simply shallow fry or air fry them until crispy and hot, then assemble the chaat.
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What Is Aloo Tikki Chaat?
Aloo tikki chaat is made out of hot, crispy aloo tikkis (potato cutlets) that are topped with curd, flavorful chutneys, spices, and sev. Anyone who sees this recipe will definitely drool. Best part? You can also make aloo tikkis by air frying them. So, what are you waiting for?
Ingredients
For Aloo Tikki/Patties:
- Potatoes: I used white potatoes to make aloo tikki.
- Rice Flour: Is used for binding. You can also substitute it with corn starch, powdered poha, or bread crumbs.
- Spices: I used red chili powder, roasted cumin powder, chaat masala, garam masala, amchur powder, and salt.
- Coriander: Use freshly chopped coriander leaves. It enhances the flavor of the dish.
For Aloo Tikki Chaat:
- Vegetables: I used finely chopped onions.
- Curd/Yogurt: I used fresh homemade yogurt. Do not use sour curd. Add sugar and whisk until smooth and creamy to get sweetened yogurt. Use cashew, coconut, or almond yogurt for vegan-friendly aloo tikki chaat.
- Spices: Red chili powder, roasted cumin powder, chaat masala, and salt.
- Chutneys: 2 types of chutneys coriander mint chutney and tamarind date chutney are used.
- Toppings: To make aloo tikki chaat more delicious, you can garnish it with thin nylon sev, fresh coriander, and pomegranate seeds.
How to Make Aloo Tikki Chaat
Prepare Aloo Tikki
Boil 4 medium potatoes in the pressure cooker (Instant Pot) or a pot until soft and tender. Drain the water and cool the potatoes. Here is the detailed recipe how to boil potatoes in Instant Pot.
Peel the skin and, using a box grater, grate the potatoes or mash them using a potato masher until there are no lumps.
In a mixing bowl, add grated potatoes, 1 green chilies, 1 teaspoon grated ginger, 2 tablespoons coriander leaves, ½ teaspoon red chili powder, ½ teaspoon roasted cumin powder, ½ teaspoon chaat masala, ½ teaspoon garam masala, ½ teaspoon amchur powder, salt, and 4-5 tablespoons rice flour (or cornstarch). Mix well until you get a smooth dough-like mixture.
Divide the dough into equal-sized balls (around 8-10). Grease your palms with a little oil, take one lemon-sized ball, and flatten it to form a round patty about ½ inch thick. Keep aside.
Shallow Fry the Tikki
Heat a non-stick pan with some oil. Place the 4-5 patties over the oil and cook on medium heat till they turn golden brown on both sides. Drain on a paper towel.
You can also air fry at 375°F (190°C) for 12-15 minutes or until the tikkis start browning and turn crispy. Flip the tikkis, halfway through and brush some oil on the top.
Assemble Aloo Tikki Chaat
Whisk yogurt with some sugar till smooth and creamy.
Arrange two hot and crispy aloo tikkis on a serving plate.
Top the tikkis with 2-3 tablespoons of whisked yogurt. Then, drizzle some mint coriander chutney, followed by sweet tamarind chutney.
Then, sprinkle red chili powder, roasted cumin powder, chaat masala, and salt.
Top it with finely chopped onions, if desired, over the tikkis.
Finally, garnish with a generous amount of sev, coriander leaves, and pomegranate seeds.
Serving Suggestions
Serve hot and crispy alu tikki chaat with a hot cup of masala tea or mango lassi for a party or evening snack.
Expert Tips
- Hot & Crispy Aloo Tikki: Make sure aloo tikkis are hot and crispy when you are assembling the chaat.
- Prep Beforehand: Make sure you prep all the ingredients beforehand to make the job easier.
- Serve Immediately: Please make sure to serve this alu tikki chaat as soon as you make it. Otherwise, it will get soggy and tasteless. They are best enjoyed crisp.
- Use Homemade Chutneys: Homemade chutneys are always the best choice! They are fresh and elevate the flavors of any dish. Check out the detailed recipes for coriander mint chutney and tamarind chutney.
- Frozen Aloo Tikkis: You can also make aloo tikki chaat with the frozen aloo tikkis that are available in the frozen section in Indian grocery stores. Just shallow or air fry until they are crispy, and hot, and then assemble the chaat.
Variations
- Chole Tikki Chaat: You can top it with chole masala, chutneys, and spices to make Chole Aloo Tikki Chaat.
- Ragda Chaat: Substitute yogurt with ragda (spiced white peas curry) to make Ragda Chaat.
- Other Stuffings: You can add other stuffings, such as boiled chickpeas, moong sprouts, or grated carrots.
- Vegan: You can substitute dairy yogurt with non-dairy yogurt substitutes such as almond yogurt or coconut yogurt.
- Air-fried Aloo tikkis: For a healthier option, you can bake or air-fry aloo tikkis instead of shallow frying them.
More Indian Chaat Recipes
Aloo Tikki Chaat Recipe (Indian Street Style)
Ingredients
For Aloo Tikki
- 4 medium potatoes boiled, (about 500 grams)
- 1 green chili finely chopped
- 1 teaspoon ginger grated
- 2 tablespoons coriander leaves finely chopped
- ½ teaspoon red chili powder
- ½ teaspoon roasted jeera powder
- ½ teaspoon chaat masala
- ½ teaspoon garam masala
- ½ teaspoon amchur powder
- salt to taste
- 4-5 tablespoons rice flour (or cornstarch)
- oil (for shallow frying)
For Assembling Aloo Tikki Chaat
- 1 cup curd (yogurt)
- ½ tablespoon sugar
- ¼ cup green chutney (or as needed)
- ¼ cup sweet tamarind chutney (or as needed)
- 1 teaspoon red chili powder (or as needed)
- 1 teaspoon roasted cumin powder (or as needed)
- 1 teaspoon chaat masala (or as needed)
- salt to taste
- ¼ cup onion finely chopped
- ½ cup thin sev (or as needed)
- 2-3 tablespoons coriander leaves finely chopped
- ¼ cup pomegranate arils optional
Instructions
Prepare Aloo Tikki
- Boil potatoes in the pressure cooker (Instant Pot) or in a pot until soft and tender. Drain the water and cool the potatoes.
- Peel the skin and, using a box grater, grate the potatoes or mash them using potato masher until there are no lumps.
- In a mixing bowl, add grated potatoes, green chilies, grated ginger, coriander leaves, red chili powder, roasted cumin powder, chaat masala, garam masala, amchur powder, salt, and rice flour. Mix well until you get a smooth dough-like mixture.
- Divide the dough into equal-sized balls (around 8-10). Grease your palms with a little oil, take one lemon-sized ball, and flatten it to form a round patty about ½ inch thick. Keep aside.
Shallow Fry the Tikki
- Heat a non-stick pan with some oil. Place the 4-5 patties over the oil and cook on medium heat till they turn golden brown on both sides. Drain on a paper towel.
Assemble Aloo Tikki Chaat
- Whisk yogurt with some sugar till smooth and creamy.
- Arrange two hot and crispy aloo tikki on a serving plate.
- Top the tikkis with 2-3 tablespoons of whisked yogurt. Then drizzle some mint coriander chutney, followed by sweet tamarind chutney.
- Then sprinkle red chili powder, roasted cumin powder, chaat masala, and salt.
- Top it with finely chopped onions, if desired, over the tikkis.
- Finally, Garnish with a generous amount of sev, coriander leaves, and pomegranate seeds.
Notes
Variations
- Chole Tikki Chaat: You can top it with chole masala, chutneys, and spices to make Chole Aloo Tikki Chaat.
- Ragda Chaat: Substitute yogurt with ragda (spiced white peas curry) to make Ragda Chaat.
- Other Stuffings: You can add other stuffings, such as boiled chickpeas, moong sprouts, or grated carrots.
- Vegan: You can substitute dairy yogurt with non-dairy yogurt substitutes such as almond yogurt or coconut yogurt.
- Air-fried Aloo tikkis: For a healthier option, you can bake or air-fry aloo tikkis instead of shallow frying them.
Expert Tips
- Hot & Crispy Aloo Tikki: Make sure aloo tikkis are hot and crispy when you are assembling the chaat.
- Prep Beforehand: Make sure you prep all the ingredients beforehand to make the job easier.
- Serve Immediately: Please make sure to serve this alu tikki chaat as soon as you make it. Otherwise, it will get soggy and tasteless. They are best enjoyed crisp.
- Use Homemade Chutneys: Homemade chutneys are always the best choice! They are fresh and elevate the flavors of any dish. Check out the detailed recipes for coriander mint chutney and tamarind chutney.
- Frozen Aloo Tikkis: You can also make aloo tikki chaat with the frozen aloo tikkis that are available in the frozen section in Indian grocery stores. Just shallow or air fry until they are crispy, and hot, and then assemble the chaat.
Nutrition
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