Aloo tikki chaat recipe with step by step pics. Aloo tikki chaat is super delicious chatpata dish. In aloo tikki chaat fried potato patties are topped with a tangy-sweet tamarind chutney and spicy green chutney along with curd (yogurt). Some variations also add pomegranate arils or sev on top. The recipe I am sharing is Delhi style and thus I have not added sev, onions or papdi.
This is one of the simplest chaat you can make and does not need any cooking expertise. Yes you do need to have the sweet chutney as well as green chutney ready. Making aloo tikki is easy and then assembling the chaat is super easy.
This aloo tikki chaat recipe is on the healthier side as I have not shallow fried or deep fried aloo tikki. Generally street style aloo tikki is fried in copious amounts of oil. Here I have used 1.5 tablespoons oil for frying each batch of 5 aloo tikki. The recipe yeilds about 10 medium sized aloo tikki. Number of aloo tikki will vary depending on the size.
Aloo tikki is a favorite street food snack from north India. Besides having them plain, there are many chaat snacks you can make with aloo tikki like:
I kept the recipe of aloo tikki chaat simple and not stuffed them with any filling. Though you can add some spiced boiled green peas stuffing or cooked chana dal stuffing. Even a stuffing of grated paneer or chopped dry fruits can be added.
In this post I have shared aloo tikki recipe in the step by step pics and the assembling part. For the chutneys you can refer to the following recipe links:
- Green chutney for chaat – spiced chutney with coriander leaves. Or you can also use coriander chutney or mint coriander chutney.
- Imli chutney (sweet chutney) or you can use sweet chutney.
Serve aloo tikki chaat as soon as you make them.
How to make aloo tikki chaat
1. Rinse and then take 4 medium potatoes in a 2 litre pressure cooker. Also add ½ teaspoon salt. Add enough water just about covering the potatoes. Pressure cook for 4 to 5 whistles on medium flame or till the potatoes are softened and of a mashable consistency.
2. When the potatoes become warm, peel them and mash well. Let the mashed potatoes cool completely.
3. Add ¼ teaspoon turmeric powder, ½ teaspoon ginger powder, ½ teaspoon cumin powder, ½ teaspoon Kashmiri red chilli powder, ½ teaspoon chaat masala and ½ teaspoon dry mango powder.
4. Then add ¼ cup chopped coriander leaves and salt as per taste.
5. Add 4 to 5 tablespoons rice flour.
6. Mix very well. Check the taste and add more chaat masala or red chilli powder or dry mango powder or salt if required.
7. Make medium sized balls from the tikki mixture. Shape or flatten them into tikkis or patties.
Frying aloo tikki
8. Heat 1.5 to 2 tablespoons oil on a tawa or frying pan. Keep the flame to medium and then place the aloo tikkis 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 alu tikki are crisp and evenly golden.
13. Remove the 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.
Making aloo tikki chaat
14. In a bowl, take ½ cup of fresh curd and whisk till smooth.
15. Place the 2 to 3 aloo tikkis in each serving plate or bowl. The tikkis have to be hot when you start assembling them.
16. Pour some 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 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.
20. Serve aloo tikki chaat immediately.
Few more popular Chaat snacks recipes on blog are:
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Aloo Tikki Chaat
By Dassana Amit
Ingredients
for aloo tikki mixture
- 4 medium potatoes - 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
- 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
other ingredients
- 3 to 4 tablespoons oil or add as required
- green chutney as required
- ½ cup fresh curd - beaten
- sweet tamarind chutney as required
- chaat masala as required
- black salt as required
Instructions
making aloo tikki mixture
- Rinse and then take 4 medium potatoes in a 2 litre pressure cooker. Also add ½ teaspoon salt. Add enough water just about covering the potatoes.
- Pressure cook for 4 to 5 whistles on medium flame or till the potatoes are softened and of a mashable consistency.
- When the potatoes become warm, peel them and mash well. Let the mashed potatoes cool completely.
- Then add ¼ teaspoon turmeric powder, ½ teaspoon ginger powder, ½ teaspoon cumin powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon chaat masala and ½ teaspoon dry mango powder.
- Then 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 aloo tikki
- Heat 1.5 to 2 tablespoons oil on a tawa or frying pan. Keep the flame 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.
Notes
Nutrition Info Approximate values
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Love the recipe… I need to make a big batch for guests. Could I make the tikkies the previous night and fry them next morning to save time? How long would they remain fresh?
yes you can do this way. you can even freeze them. if you keep in the refrigerator, then 1 to 2 days is fine.
and thank you.
I love your recipes, but am sad that your android app is no longer working or available? when do you come back on the app? using an app is far easier on the phone in the kitchen
thanks for your positive feedback on recipes. we could not manage the app so we had to delete it. it was a tough decision for us.