Aloo Tikki Chaat recipe is a popular Indian Street Food that features crispy aloo tikkis (Indian potato patties) topped with yogurt, green and sweet tamarind chutney, ground spices, and crunchy toppings like onions, sev, and coriander leaves.
Chaat is a popular street food in India. It is flavorful, crispy, and super affordable. Besides, it comes in a variety of ways. For instance, chana chaat, makhana chaat, palak patta chaat, aloo chaat, papdi chaat and the list is never-ending.
Wondering what makes this street food stand out from the rest? It’s the amalgamation of sweet, spicy, tangy, and salty flavors. In this article, we will share one of our favorite recipes with you all. This recipe is made with very basic ingredients available in the kitchen pantry. It is called Aloo Tikki Chaat.
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What Is Aloo Tikki Chaat?
Aloo tikki chaat is made out of hot, crispy aloo tikkis (round 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? Read the recipe below.
Ingredients for Aloo Tikki Chaat Recipe
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 powdered poha.
- Ginger: Use freshly grated ginger.
- Green Chilies: Are used for the heat. You can adjust the quantity according to your preference.
- 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 Chaat:
- Vegetables: I used finely chopped onions.
- Curd/Yogurt: I used fresh homemade yogurt. Do not use sour curd. Add sugar and whisk it 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 are the common seasonings used for chaat.
- Chutneys: 2 types of chutneys are used to make aloo tikki chaat.
- Coriander mint chutney: It is made from coriander (cilantro), mint, green chilies, and lemon juice. It adds a bright, refreshing, tangy, and spicy flavor.
- Tamarind date chutney: Also known as imli ki chutney or meethi chutney. It is made from tamarind, date, jaggery, and ginger powder. It adds a sweet and tangy taste. You can prepare these chutneys ahead of time and refrigerate them. You can also buy these chutneys from an Indian grocery store.
- Toppings: To make aloo tikki chaat more delicious, you can garnish with thin nylon sev, fresh coriander, and pomegranate.
How to Make Aloo Tikki Chaat
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 a 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 sizes of balls (around 8-10). Grease your palms with a little oil, take one lemon-sized ball, and flatten them to form round patties, 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.
Serving Suggestions
Serve hot and crispy Aloo Tikki Chaat with a hot cup of masala tea for a party or evening snack.
Tips
- Hot & Crispy Aloo Tikki: Make sure aloo tikkis are hot and crispy when you are assembling the chaat.
- Prep Beforehand: Make sure you assemble 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 the best to use. These chutneys are fresh and will enhance the flavor of the dish. Click here to learn the recipe for coriander 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, & hot, and then assemble the chaat.
Variations
- Chole Tikki Chaat: You can top it with spicy chole (chickpea curry), 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 tikkis: For a healthier option, You can bake or air-fry Aloo Tikkis instead of shallow frying them.
More Indian Chaat Recipes
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Aloo Tikki Chaat Recipe
Ingredients
For Aloo Tikki
- 4-5 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 sizes of balls (around 8-10). Grease your palms with little oil, take one lemon-sized ball, and flatten them to form round patties, 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.
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