dahi aloo tikki
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4.25 from 4 votes

dahi aloo tikki

dahi aloo tikki is a popular street food snack of potato patties topped with yogurt, sweet tamarind chutney, green chutney and spice blends.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: snacks
Cuisine: north indian
Servings: 2 to 3
Author: Dassana Amit


for the aloo tikki

  • 2 medium large potatoes (aloo)
  • ¼ to ½ teaspoon red chili powder or as required (lal mirch powder)
  • ½ teaspoon cumin powder (jeera powder)
  • ¼ teaspoon black pepper powder or as required (kali mirch powder)
  • 1.5 to 2 tablespoon rice flour or corn flour (corn starch)
  • 2 to 3 tablespoon oil for frying the potato patties
  • black salt or rock salt as required

for dahi aloo tikki toppings

  • ½ cup curd (yogurt or dahi)
  • saunth or sweet tamarind chutney as required
  • green chutney as required
  • chaat masala as required
  • red chili powder as required (lal mirch powder)
  • roasted cumin powder as required (bhuna jeera powder)
  • a few papdis as required
  • black salt or regular salt as required
  • few chopped coriander leaves (optional)

for tamarind chutney

  • ½ cup tamarind tightly packed (imli)
  • 1.75 cups water
  • ½ teaspoon ginger powder (saunth)
  • a pinch of asafoetida (hing)
  • ½ teaspoon cumin seeds (jeera)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • 7 to 8 tablespoon jaggery or as required – adjust as per your taste
  • rock salt or black salt or regular salt as required
  • 1 teaspoon oil

for green chutney

  • 2 cups coriander leaves (dhania patta)
  • 1 or 1.5 teaspoon anardana (dry pomegranate seeds ) OR ½ to 1 teaspoon amchur powder (dry mango powder)
  • ½ tablespoon chopped onion (optional)
  • 1 or 2 garlic cloves (lahsun)
  • salt as required
  • water as required


making aloo tikki mixture

  • first steam or boil the potatoes in a steamer or pressure cooker till they are completely cooked.
  • when the potatoes are still warm, peel them.
  • chop and add them in a mixing bowl or pan.
  • also add all the spiced powders mentioned above and salt.
  • with a fork or with a potato masher, mash the potato mixture well.
  • make round shaped tikkis or patties with the mixture.

frying aloo tikki

  • heat oil in a tava or frying pan or tawa.
  • place the potato tikkis on the tava.
  • fry the tikkis on a medium hot tava till they become golden and crisp from both sides. depending on the size of the tava or frying pan, you fry the tikkis in batches.
  • when the tikkis are frying, you can whisk the curd/yogurt till its smooth.
  • remove the tikkis and place them in a serving plate.

assembling dahi aloo tikki

  • pour 2 to 3 tbsp of the whipped yogurt on the aloo tikkis.
  • top with a few teaspoons of the green chutney and the tamarind chutney as required.
  • sprinkle one or two pinches of the chaat masala, red chili powder, roasted chumin powder, chaat masala powder and salt.
  • lastly crush some papdis and sprinkle them on top.
  • you can garnish with some chopped coriander leaves.
  • serve the dahi aloo tikki immediately.

preparing the saunth or sweet tamarind chutney

  • soak tamarind in water overnight or for 4-5 hours in a small bowl or pan.
  • with your hands, squeeze the pulp from the tamarind in the same bowl or pan.
  • strain the pulp and keep aside.
  • heat oil in a small pan.
  • lower the flame & add cumin seeds and let them crackle.
  • add ginger powder, red chili powder, asafoetida.
  • stir and add the strained tamarind pulp
  • cook for 2-3 mins.
  • add the jaggery and salt and cook for 4-5 mins more.
  • the mixture would thicken. let the saunth chutney mixture cool.
  • when cooled, store the saunth chutney in an air-tight dry jar or container in the refrigerator.

preparing the green chutney

  • grind all the ingredients mentioned under the green chutney list with little water.
  • remove and keep aside in a small bowl.
  • refrigerate the chutney if not using.
  • stays good for 2-3 days.