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Aloo Tikki Chaat Recipe

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4.1 from 74 reviews

Aloo Tikki Chaat is a popular Indian street food featuring spiced and fried potato patties served with an array of tangy chutneys, yogurt, and fresh toppings. This flavorful dish combines crispy, golden tikkis with zesty chaat masala, sweet and sour tamarind chutney, cooling yogurt, and crunchy onions, making it a delicious and refreshing snack or appetizer.

Ingredients

Potato Tikki

  • 4 Medium Potatoes, boiled and mashed
  • 1 Teaspoon Kashmiri Red Chili Powder
  • ¼ Teaspoon Turmeric
  • ½ Teaspoon Coriander Powder
  • ½ Teaspoon Roasted Cumin Powder
  • ½ Teaspoon Ginger Powder
  • 1 Teaspoon Chaat Masala
  • 1 Teaspoon Dry Mango Powder (Amchur)
  • 1 Teaspoon Salt
  • ¼ Cup Cilantro, finely chopped
  • 5-6 Tablespoons Cornstarch
  • ¼ Cup Ghee for frying

Toppings

  • 1 Cup Whisked Yogurt
  • Cilantro Mint Chutney
  • Tamarind Chutney
  • Red Chili Powder, to sprinkle
  • Chaat Masala, to sprinkle
  • Onions, finely chopped
  • Cilantro, finely chopped
  • Pomegranate Arils

Instructions

  1. Prepare the Potatoes: Boil the medium potatoes until tender, peel and mash them thoroughly in a large mixing bowl for a smooth consistency.
  2. Mix the Spices: Add Kashmiri red chili powder, turmeric, coriander powder, roasted cumin powder, ginger powder, chaat masala, dry mango powder, salt, and finely chopped cilantro to the mashed potatoes. Mix well to combine all the spices evenly.
  3. Add Cornstarch: Incorporate 5-6 tablespoons of cornstarch into the potato-spice mixture. This will help bind the mixture and ensure the tikkis hold their shape during frying.
  4. Shape the Tikkis: Divide the mixture into equal portions and shape each into a round, flat patty about half an inch thick.
  5. Heat Ghee: In a frying pan, heat ¼ cup of ghee on medium heat until hot but not smoking, suitable for shallow frying.
  6. Fry the Tikkis: Carefully place the potato patties in the hot ghee and shallow fry them for 3-4 minutes on each side or until golden brown and crisp. Remove and drain excess oil on kitchen paper towels.
  7. Prepare the Toppings: Whisk the yogurt until smooth. Chop onions and cilantro finely. Have the chutneys and pomegranate arils ready.
  8. Assemble the Chaat: Place the fried tikkis on a serving plate. Spoon whisked yogurt over them, drizzle the cilantro mint chutney and tamarind chutney generously. Sprinkle red chili powder, chaat masala, chopped onions, cilantro, and pomegranate arils on top for added flavor and texture.
  9. Serve Immediately: Serve the Aloo Tikki Chaat fresh and warm to enjoy the contrast of crispy tikkis with cool yogurt and tangy chutneys.

Notes

  • For a healthier option, shallow fry in minimal ghee or use oil of your choice, or bake at 400°F (200°C) for 20-25 minutes until crisp.
  • If potatoes are watery, increase cornstarch slightly to help bind the mixture.
  • Adjust spice levels according to personal preference; Kashmiri red chili powder provides mild heat and vibrant color.
  • Use fresh chutneys for the best flavor contrast.
  • This recipe is perfect as an appetizer or a snack and can be served at room temperature or warm.

Find it online: https://justsosavory.com/aloo-tikki-chaat-recipe/