Aloo Tikki Chaat is a supremely popular and scrumptious dish that can be seen and enjoyed on the streets of North India. This tangy dish has aloo tikki or fried potato patties topped with sweet and sour tamarind chutney, spicy green chutney, curd (yogurt) and other tidbits. Resulting in a beautiful combination of flavors and textures. Since this is a Delhi style Aloo Tikki Chaat recipe, I haven’t added sev, onions or papdi.
Table of Contents
About Aloo Tikki Chaat
Aloo Tikki Chaat is one of the simplest chaats that you can ever imagine of, and this doesn’t even need any expertise in cooking. Yes, you do have to keep the elements, viz the chutneys, spices and toppings, ready. While making the aloo tikki is quite an easy task, assembling the chaat is easier.
The aloo tikkis in this chaat preparation are the basic ones, not without any extra filling in them. Though, you can completely go with your creative instinct and fill them up with a boiled green peas (matar), cooked chana dal, grated cottage cheese (paneer) or chopped dry fruits stuffing.
While I’m also going to mention more especially about the aloo tikki later in this post, here are the 2 chutney recipes that you can make at home itself. Then, the overall Aloo Tikki Chaat can be a recipe made from the scratch. Trust me, you’ll only be happy and proud of yourself.
- Green Chutney – Make it with fresh coriander leaves (cilantro), fresh mint leaves or with both. This specific recipe is a spicy one made with just coriander leaves.
- Imli Chutney – This is a sweet and sour one made with tamarind (imli) and jaggery.
More On The Recipe
I have kept the recipe of this Aloo Tikki Chaat on the healthier side by not deep frying the potato tikki, not even shallow frying. But, just pan frying in a little bit of oil. Usually, street style aloo tikkis are fried in copious amounts of oil. I have used about 1.5 tablespoons oil for frying each batch of 5 aloo tikkis.
You can add variations to this chaat by garnishing also with fresh pomegranate arils, finely chopped onions, some sev and crushed papdi. Since, my recipe is closer to the one available on the streets of Delhi, I haven’t added any of this.
The best way to relish this Aloo Tikki Chaat is by eating it as soon as it is prepared. You will get about 10 medium size aloo tikkis with this recipe. However, this number will vary with the size of the tikki you want to have.
How to make Aloo Tikki Chaat
Make Potato Tikki mixture
1. Rinse and take 4 medium potatoes in a 2 liter stovetop pressure cooker. Add ½ teaspoon salt and enough water just about covering the potatoes.
Pressure cook on medium heat for 4 to 5 whistles or till the potatoes are softened and develop a mashable consistency.
When the pressure drops naturally in the cooker, then only open the lid. Carefully drain all the water thoroughly and set aside the cooked potatoes to cool.
2. When the potatoes become warm, peel and mash well. Let the mashed potatoes cool completely.
3. Once the mashed potatoes cool, add the following listed ground spices:
- ¼ teaspoon turmeric powder
- ½ teaspoon ginger powder
- ½ teaspoon cumin powder
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon chaat masala
- ½ teaspoon dried mango powder
4. Then, add ¼ cup chopped coriander leaves and salt as per taste.
5. Add 4 to 5 tablespoons rice flour. You could also use bread crumbs, cornstarch instead of rice flour.
6. Mix very well. Check the taste and add more chaat masala, red chili powder, dried mango powder or salt, if required.
7. Make medium size balls from the mixture. Shape or flatten them into round flattened patties.
Fry Potato Tikki
8. Heat 1.5 to 2 tablespoons oil on a tawa or skillet or frying pan. Keep the heat to medium and then place the aloo tikki on the tawa or pan.
9. Begin to fry the tikkis.
10. When one side is golden and crisp, flip each tikki and fry the second side.
11. Flip the tikkis again when the second side is golden and crisp.
12. Flip once or twice more and fry till all the potato patties are crisp and evenly golden.
13. Remove the potato tikkis and place them on kitchen paper towels. For frying the next batch, again add 1.5 to 2 tablespoons oil and fry in a similar way.
Make Aloo Tikki Chaat
14. In a bowl, take ½ cup fresh curd (yogurt) and whisk till smooth.
15. Place 2 to 3 fried aloo tikkis in each serving plate or bowl. The tikkis have to be hot when you start assembling them.
16. Pour some whisked curd as required. Curd can be skipped if you want.
17. Then, drizzle some Green Chutney. Add as required.
18. Now, drizzle some sweet Tamarind Chutney. Add as required.
19. Sprinkle 2 to 3 pinches of chaat masala and 1 to 2 pinches of black salt all over. At this step you can add some sev, chopped onions and chopped coriander leaves.
20. Serve Aloo Tikki Chaat immediately.
Why This Recipe Works
Aloo Tikki is actually a celebrity in the world of street foods in North India. No matter how many times you have eaten it, there’s always more to it and you really can’t get bored of it, ever. Same goes for the category of dish called chaat. Because, for an Indian, chaat is almost their lifeline! You can’t separate both these from us.
So, when brought together as this Aloo Tikki Chaat, it’s only fireworks! A filling and smashing snack to satiate all your hunger cravings. Also, Aloo Tikki in itself is versatile. Beside using it in this recipe, you can make fusion dishes like Aloo Tikki Burger, Aloo Tikki Chole, Frankie and more with it.
Aloo Tikki Chaat is a sure shot winner preparation. Spicy, sweet, sour, salty, tangy, savory, crispy, crunchy – name the profile, it’s all there in this dish. A unique amalgamation of flavors and textures. What’s more awesome is that you can customize it, and turn it into an even more bingeworthy dish!
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Aloo Tikki Chaat
For aloo tikki mixture
- 4 potatoes (medium-sized), boiled, peeled and mashed
- ¼ teaspoon turmeric powder
- ½ teaspoon ginger powder or ½ teaspoon finely chopped ginger
- ½ teaspoon cumin powder
- ½ teaspoon kashmiri red chilli powder or paprika
- ½ teaspoon chaat masala
- ½ teaspoon dry mango powder (amchur powder)
- ¼ cup chopped coriander leaves
- salt as required
- 4 to 5 tablespoons Rice Flour
Making aloo tikki mixture
- Rinse and then take potatoes in a 2 litre stovetop pressure cooker. Also add ½ teaspoon salt. Add enough water just about covering the potatoes.
- Pressure cook for 4 to 5 whistles on medium heat or till the potatoes are softened, fork tender and of a mashable consistency.
- Let the pressure drop naturally in the cooker. Then only open the lid. Carefully drain all the water and keep the potatoes aside on a plate to cool.
- When the potatoes become warm, peel them and mash well. Let the mashed potatoes cool completely.
- Then add turmeric powder, ginger powder, cumin powder, kashmiri red chilli powder, chaat masala and dry mango powder.
- Also add ¼ cup chopped coriander leaves and salt as per taste.
- Add 4 to 5 tablespoons rice flour. Mix very well.
- Check the taste and add more chaat masala or red chilli powder or dry mango powder or salt if required.
- Make medium sized balls from the aloo tikki mixture. Shape or flatten them in to tikkis or patties.
Frying potato tikki
- Heat 1.5 to 2 tablespoons oil on a skillet or tawa or frying pan. Keep the heat to medium and then place the aloo tikkis on the tawa or pan.
- Begin to fry the aloo tikkis. when one side is golden and crisp, flip each tikki and fry the second side.
- Flip the tikkis again when the second side is golden and crisp.
- Flip once or twice more and fry till all the alu tikkis are crisp and evenly golden.
- Remove aloo tikki and place them on kitchen paper towels. For frying the next batch again add 1.5 to 2 tablespoons oil and fry in a similar way.
Assembling and making aloo tikki chaat
- In a bowl, take ½ cup of fresh curd and whisk till smooth.
- Place 2 to 3 aloo tikkis in each serving plate or bowl. The aloo tikkis have to be hot when you start assembling them.
- Pour some curd as required.
- Then drizzle some green chutney. Add as required.
- Now drizzle some sweet tamarind chutney. Add as required.
- Sprinkle two to three pinches of chaat masala and 1 to 2 pinches of black salt all over. At this step you can add some sev, chopped onions and chopped coriander leaves.
- Serve aloo tikki chaat immediately.
- To bind the potato tikki mixture, instead of rice flour, you can add bread crumbs, cornstarch and tapioca flour.
- Add the rice flour or cornstarch or any binding ingredient only after the mashed potatoes have cooled.
- Mash the potatoes very well. It helps if you grate the cooked potatoes first and then mash them.
- You can even shallow fry the aloo tikki instead of pan frying them.
- If you prefer, add more green chillies in the green chutney to make a spicy green chutney topping for the aloo chaat.
- Recipe can be halved or doubled or tripled.
Nutrition Info (Approximate values)
This Aloo Tikki Chaat recipe from the archives first published in December 2017 has been republished and updated on November 2022.