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23 Comments

  1. 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.

  2. hi, aloo tikki fills my eyes… but it should fill our stomach till… i definitely try this..

  3. 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

    1. 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.

  4. 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!

    1. 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.

  5. 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!

  6. 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! 🙂

    1. 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.

  7. 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!

  8. 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

  9. thank you for posting this…i like the way you describe the method….
    Thanks a lot.. And is it necessary to add amchur powder?

    1. 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.

  10. 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

  11. 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