Aloo tikki chole recipe with step by step photos – aloo tikki chole is a popular street food of north India. Aloo tikki are spiced potato patties. Sometimes they are stuffed with various fillings. Whereas chole is a spicy and hot North Indian chickpea curry.
The duo of the crisp plus golden potato patties and the spicy chickpea curry is always served with coriander – mint chutney and tamarind-dates chutney. Sometimes shredded cabbage, carrots, chopped onions and cucumber raita or carrot raita are also served.
The first time I had Aloo tikki chole chaat was at Punjabi ghasitaram halwai‘s shop in Mumbai. Now after having the Mumbai ragda pattieS, the simple to look at aloo tikki chole was bursting of so many flavors and tastes in the mouth. I couldn’t believe what I was eating. It was soooo good. In fact I loved it more than ragda patties and my favorite Pani puri.
The aloo tikki chole served at the shop was a stuffed aloo tikki with chana dal filling. The two golden browned crisp large tikkis were served with spicy chole with toppings of tamarind-dates chutney and green chutney – again the whole thing topped with onions and chaat masala. Everything about that aloo tikki chole was perfect. The tikkis were too large that the whole plate was so filling.
They had newly opened their shop and the stuff was too good in the beginning. Later when I have had the tikkis there, it was a disappointment. It was not the trademark Delhi style aloo tikki. Something had gone wrong.
So after moving to Delhi, there have been many occasions when we would buy or have Aloo tikki chole. and each halwai or shop had their own stamp of taste and flavor on the aloo tikki chole. It is difficult to get the recipes out from them as the recipes are a part of their business lineage and a well guarded secret.
As a norm, when I make chole, I always make some extra. So the next day we have the chole with Aloo tikkis or I make toast sandwiches from them. A chole sandwich is too good and you must try making one.
So when I had made the amritsari chole, I served the chole next day with the Aloo tikki. I made plain tikkis. the Tikkis by themselves were so good and with the Amritsari chole, it was a double dose of deliciousness.
Now these tikkis can also be served plain with some sauce or chutney. They also can be stuffed in burgers, pita breads or even sandwiches. Since the flavor of the tikki is Indianised, while adding in the burgers or breads, use Indian flavored spicy or sweet chutneys or spice mixes or herbs. You can even use veggies like sliced tomatoes, cucumbers, onions, boiled beetroots or cabbage.
This is a step by step recipe for making the aloo tikkis. you can also check this step by step recipe of Amritsari chole.
Also here is the recipe of Mint chutney and Sweet chutney. if you want you can even use readymade sweet chaat chutney.
How to make aloo tikki chole
1: boil or steam the potatoes first till they are cooked well. Then peel and chop the potatoes when they are still warm, in a plate or bowl. With a potato masher, mash the potatoes.
2: add all the spice powders and salt.
3: add corn flour.
4: mix the whole mixture well.
5: take medium-sized portions from the potato mixture and flatten into round patties.
6: in a shallow frying pan or tava, heat oil. Place the tikkis in the frying pan.
7: keep on turning them after intervals and fry them till golden brown and crisp.
8: in a plate or bowl take the amritsari chole or Punjabi chole masala.
9: place the aloo tikki.
10: top up with some sweet chutney, green chutney, chopped onions and chaat masala. Drizzle some lemon juice if you want. You can also add some Sev or red chili powder.
11: garnish with coriander leaves and Serve aloo tikki chole immediately and enjoy a hot plate of aloo tikki chole chaat in these cold winters.
More Chaat recipes
Aloo Tikki Chole
INGREDIENTS
for aloo tikki
- 3 or 4 medium size potatoes
- 1 teaspoon cumin powder (ground cumin)
- 1 teaspoon coriander powder (ground coriander)
- 1 teaspoon fennel powder
- ½ teaspoon red chili powder
- 1 teaspoon dry mango powder (amchur powder)
- ¼ teaspoon dry ginger powder (saunth)
- ½ teaspoon chaat masala powder
- 1.5 to 2 tablespoon corn flour/corn starch
- 1 or 2 tablespoon oil for frying the tikkis
- salt or black salt or rock salt as required
other ingredients
- 1 bowl of amritsari chole or punjabi chana masala or chickpea curry
- ½ cup chopped onions
- ¼ cup chopped coriander leaves (cilantro leaves)
- ½ cup mint coriander chutney or coriander chutney (cilantro chutney)
- ½ cup tamarind dates chutney
- chaat masala as required
- red chili powder as required (optional)
- lemon juice as required (optional)
INSTRUCTIONS
- Boil or steam the potatoes first till they are cooked till soft.
- Peel the potatoes when they are still warm and then mash them.
- Add all the spice powders listed above including salt.
- Add the corn flour as well. Stir and mix well.
- Make medium sized patties from the potato mixture.
- Shallow fry or pan fry till the patties are crisp and browned.
- Serve with chole/chickpea curry topped with both the mint-coriander chutney and tamarind-dates chutney.
- Also add some chopped onions, chaat masala and sev.
- You can also add some yogurt if you want.
- Serve aloo tikki chole immediately.
Can you tell me what all those little garnishes are on the completed dish? Is that cheese? It sounds wonderful and I will make it for sure.
Carolyn, its onions, sev (deep fried gram flour vermicelli), and coriander leaves. you can also add pomegranates.
I tried this recipe turned out awesome. Good option for Kitty party
agree malikah, this recipe is a good option for small parties. thanks.
hi, aloo tikki fills my eyes… but it should fill our stomach till… i definitely try this..
thanks veena
yummy recipe
It’s good I like so much I want to know how to make mushroom soup
hi khushi, will update the mushroom soup… once the monsoons starts…
Hi Dassana,
great clicks as always. Reminds me of childhood and Sundays back home.
My question- Will the tikki stay intact with this? Maybe mine were bigger than yours- I had to pat it in bread crumbs.
By the 2nd batch the oil would have many crumbs, I had to throw the oil out, get started again, frustrating to say the least
the tikkis i made were intact. as a rule, i always avoid using bread crumbs or semolina while pan or shallow frying unless the recipe asks for it. they get browned or get darkened and spoil the oil. you could have made a bit smaller in size as they are easy to manage. cooking does get frustrating at times. happens with me too.
Hi. This dish looks delicious! I have a question. I’m confused by the instruction: peel and chop the potatoes when they are still warm. But it doesn’t say to bake them or anything. Why are they warm? Are you supposed to bake them first? According to your instructions, it seems like the potatoes are raw when you peel and chop them, but in the photo, they look like they’ve been baked first. Thank you!
thanks kathy. i forgot to mention that the potatoes have to be boiled first. you have to steam or boil the potatoes till they become soft and then mash them. the grating is done to ease the mashing process.
Ok, great! Thank you! I can’t wait to try it out!
It’s like a sign! I just ate this tonight at my favorite (ok actually the only one I know if in my neck of the woods) chaat restaurant. Pinning now to learn how to make, especially because this restaurant is 2 hours from my house!
Oh wow. My mouth is watering terribly at all those drool-worthy pictures of you aloo tikki chole.
I actually came to your blog to thank you for the tea bag idea. 🙂 Ever since I read your amritsari chole recipe, I’ve been cooking all kinds of beans with tea bags. Yesterday I made a double beans stew and I popped the tea bags into the pressure cooker and just like you said, they stayed intact. 🙂
I’m loving the colour and the taste the tea creates. And like you mentioned to someone else in your comments, it really helps to digest the beans well. So thank you! 🙂
hey susmitha… thanks. i mostly cook the chickpea with tea bags. yet have to try other beans with tea bags. both the taste and color with the tea is terrific.
I always land eating tikki with tea. Should definitely make chat with it sometime. Love the first photo with that gorgeous light and beautiful white!
Awesome. I had these in mumbai at some mithai shop and the sweet and tangy and spicy all mixed well along with raita
totally delicious
thank you for posting this…i like the way you describe the method….
Thanks a lot.. And is it necessary to add amchur powder?
thanks anusri. amchur powder add a certain tang and a hint of sourness to the tikkis. if you don’t want to add amchur powder, then just increase the quantity of chaat masala to 1 tsp in the above recipe. you can also add lemon juice. but with lemon juice the sour taste would be much different than with amchur powder.
This was one of my favorite things to order in college canteen. Love it! I m tempted to make it again after seeing your post
Tikki chole is my MIL’s signature dish…I m just drooling over that plate now..just love it a lot..u r posting all my fav foods these days