Aloo Tikki Chole

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Aloo Tikki Chole or Chole Aloo Tikki is a much-loved chaat dish that can be seen and enjoyed on the streets of North India. The two elements, Aloo Tikki – spiced potato cutlets or patties (sometimes with different fillings) and Chole – the well-known spicy chickpea curry, are quite the match made in heaven. This Aloo Tikki Chole recipe has the addition of yummy chutneys which takes the overall flavor, a notch higher!

aloo tikki chole served in a white plate with spoon

About Aloo Tikki Chole

When it comes to Aloo Tikki Chole or any other chaat for that matter, Delhi and a few other North Indian cities rule the roost. I can say this on the basis of my experience while in Delhi. Each shop has their own stamp of flavor on this much celebrated dish.

On many occasions, I’d try my best to get the recipes out from them, but all in vain. They are very protective about their secret recipes as these are a part of their business lineage of many years, sometime decades and more. Thus, are well-guarded too.

All this led me to create my own Aloo Tikki Chole recipe at home so that I wouldn’t have to wait to go out and enjoy it.

Whenever I am making this dish, I always make some extra. Which is equally enjoyed the next day, also as toast sandwiches. A double dose of deliciousness!

The aloo tikki can be served on its own (without the chole) with some chutney or sauce. They can also be stuffed in burgers, pita breads, rolls or sandwiches.

Since the taste of the tikki is Indianised, make sure to use Indian style chutneys, herbs or spice mixes whenever you are using them in these snacks.

I make this Chole Aloo Tikki with this Amritsari Chole. The leftover chole curry can also be had with steamed rice, jeera rice, paratha or naan.

A chickpea sandwich is also a stunner. You must try it. The chutneys too can be homemade – Mint Chutney and Sweet Chutney.

Why This Recipe Works

Aloo Tikki is a popular snack in North India and Chole or Chana Masala is one of those dishes which describes Punjabi cuisine like none other. Combine both these, top with some tangy, sweet, spicy chutneys, crunchy onions and you get a rockstar dish – a chaat with the best of both the worlds!

This duo of the crisp, golden potato patties and hot chickpea curry when served with coriander-mint chutney, date-tamarind chutney, chopped onions, tomatoes, cucumber and sometimes shredded cabbage, beetroot, etc. results in a winner dish.

This Aloo Tikki Chole recipe does wonders on the palate as it brings in every aspect of chaat, viz sweet, sour, salty, spicy, savory and crunchy, in its flavor profile.

What’s more? It can be customized according to your preferences too. The more you add, the better and crave-worthy it becomes.

aloo tikki chole recipe
Step-by-Step Guide

How to make Aloo Tikki Chole

1. First, boil or steam 3 to 4 medium size potatoes till they are cooked well. Peel and chop the potatoes on a plate or bowl while still warm. With a potato masher, mash the potatoes.

Opt to cook the potatoes until fork tender, in a pot or pan, in a stovetop pressure cooker, or in the Instant pot adding water as needed.

mashing boiled potatoes on plate

2. Let the mashed potatoes, cool completely. Then, add the following spices:

  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon fennel powder
  • ½ teaspoon red chili powder
  • 1 teaspoon dried mango powder
  • ¼ teaspoon teaspoon dried ginger powder
  • ½ teaspoon chaat masala powder
  • salt as required
adding spices and salt to mashed potatoes on plate

3. Next add 2 to 3 tablespoons cornflour (cornstarch). You could even add rice flour, arrowroot flour and breadcrumbs.

adding cornflour to mashed spiced potatoes on plate

4. Next, mix the whole mixture well.

mixing the mashed spiced potatoes on plate

5. Take medium size portions from the potato mixture and flatten into round patties.

making patties from potato mixture

6. In a shallow frying pan or tava or skillet, heat 2 to 3 tablespoons oil. Spread the oil with a spoon. Place the tikkis in the frying pan.

prepared tikkis placed in hot oil on frying pan

7. Keep turning the tikkis after intervals and fry them till golden brown and crisp.

flipping and frying tikkis on tawa

8. On a plate or bowl, take the Amritsari Chole or Punjabi Chana Masala or your favorite chickpea curry.

amritsari chole on a plate

9. Now, place 2 to 3 aloo tikki on the chole curry.

aloo tikki placed on top of chole

10. Top with some Tamarind Chutney, Mint-Coriander Chutney, chopped onions and chaat masala. Drizzle some lemon juice if you want.

You can also add some red chili powder. Opt to add some beaten curd or yogurt if you like.

chutneys and chopped onions on top of tikkis on chole

11. Garnish with coriander leaves and sev (fried gram flour vermicelli). Serve Aloo Tikki Chole immediately and enjoy.

aloo tikki chole served on a white plate with spoon

My tete-a-tete with Aloo Tikki Chole

Though primarily a North Indian street food, the first time I tried Chole Tikki Chaat was at Ghasitaram Halwai‘s shop in Mumbai. Here, they made it with aloo tikkis stuffed with chana dal mixture and fried to a crisp golden. These were then finished with the essential sweet and sour condiments plus onions and chaat masala.

Everything about this plate of Aloo Tikki Chole was perfectly satisfying and filling too. Before this, I was accustomed to the Mumbai style Ragda Patties. But their Aloo Tikki Chole was unbelievable. All the elements and textures resulted in a flavor burst in my mouth.

I was elated as it was so good. Soon, I started loving the Chole Tikki Chaat more than the Ragda Patties and even the Mumbai-based, yet ubiquitous Pani Puri. However, as days passed, they couldn’t hold on to the quality. It was no longer like the trademark Delhi style Aloo Tikki Chole.

More Chaat Recipes To Try

Moderate9 hours 30 minutes

Ragda Chaat

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aloo tikki chole recipe

Aloo Tikki Chole

Aloo Tikki Chole are crispy, savory spiced potato patties served with a spicy North Indian chickpea curry topped with some spicy and sweet chutneys, onions and sev.
4.80 from 5 votes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Cuisine North Indian
Course Snacks
Diet Vegan, Vegetarian
Difficulty Level Moderate
Servings 3
Units

Ingredients

For aloo tikki

  • 3 or 4 potatoes – medium-sized
  • 1 teaspoon cumin powder (ground cumin)
  • 1 teaspoon coriander powder (ground coriander)
  • 1 teaspoon fennel powder (ground fennel)
  • ½ teaspoon red chili powder or cayenne pepper
  • 1 teaspoon dried mango powder (amchur powder)
  • ¼ teaspoon dried ginger powder
  • ½ teaspoon chaat masala powder
  • 2 to 3 tablespoons cornflour (cornstarch) or breadcrumbs or rice flour or arrowroot flour
  • 2 to 3 tablespoons oil or as needed for frying the tikkis
  • salt as required

Other ingredients

Instructions
 

  • First, boil or steam the potatoes till they are cooked and soft.
  • You could cook the potatoes until fork tender in a pan or pot, in a stovetop pressure cooker or in the Instant Pot adding water as needed.
  • Peel the potatoes when they are still warm and mash them. Let the mashed potatoes cool.
  • Add all the ground spice powders listed above including salt.
  • Add the cornflour, stir and mix thoroughly.
  • Make medium size patties from the potato mixture.
  • Heat oil in a frying pan or tawa or skillet. Shallow fry or pan fry patties till crisp and browned.
  • Serve immediately with Amritsari Chole topped with mint-coriander chutney and tamarind chutney.
  • Also add some chopped onions, chaat masala and sev.
  • You can also add some yogurt (curd) if you like.

Notes

  • You can make your favorite chickpea curry to pair with the potato patties. Or opt to choose from our favorites – Chana Masala or Amritsari Chole
  • This recipe makes 7 to 8 medium-sized tikkis.

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This Aloo Tikki Chole recipe from the archives first published on December 2012 has been republished and updated on December 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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23 Comments

  1. 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.

  2. 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.

  3. 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!

  4. 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.