Aloo Tikki Chaat is a popular Indian Street Food that features crispy aloo tikkis (Indian potato patties) topped with yogurt, green and sweet tamarind chutney, ground spices, and crunchy toppings like onions, sev, and coriander leaves.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Appetizer
  • Cuisine: Indian

Ingredients

For Aloo Tikki

  • 4 medium potatoes (boiled, (about 500 grams))
  • 1 green chili (finely chopped)
  • 1 teaspoon ginger (grated)
  • 2 tablespoons coriander leaves (finely chopped)
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon roasted jeera powder
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon amchur powder
  • salt (to taste)
  • 4-5 tablespoons rice flour ((or cornstarch))
  • oil ((for shallow frying))

For Assembling Aloo Tikki Chaat

  • 1 cup curd (yogurt)
  • 1/2 tablespoon sugar
  • 1/4 cup green chutney ((or as needed))
  • 1/4 cup sweet tamarind chutney ((or as needed))
  • 1 teaspoon red chili powder ((or as needed))
  • 1 teaspoon roasted cumin powder ((or as needed))
  • 1 teaspoon chaat masala ((or as needed))
  • salt (to taste)
  • 1/4 cup onion (finely chopped)
  • 1/2 cup thin sev ((or as needed))
  • 2-3 tablespoons coriander leaves (finely chopped)
  • 1/4 cup pomegranate arils (optional)

Method

Prepare Aloo Tikki

  1. Boil potatoes in the pressure cooker (Instant Pot) or in a pot until soft and tender. Drain the water and cool the potatoes.
  2. Peel the skin and, using a box grater, grate the potatoes or mash them using potato masher until there are no lumps.
  3. In a mixing bowl, add grated potatoes, green chilies, grated ginger, coriander leaves, red chili powder, roasted cumin powder, chaat masala, garam masala, amchur powder, salt, and rice flour. Mix well until you get a smooth dough-like mixture.
  4. Divide the dough into equal-sized balls (around 8-10). Grease your palms with a little oil, take one lemon-sized ball, and flatten it to form a round patty about ½ inch thick. Keep aside.

Shallow Fry the Tikki

  1. Heat a non-stick pan with some oil. Place the 4-5 patties over the oil and cook on medium heat till they turn golden brown on both sides. Drain on a paper towel.

Assemble Aloo Tikki Chaat

  1. Whisk yogurt with some sugar till smooth and creamy.
  2. Arrange two hot and crispy aloo tikki on a serving plate.
  3. Top the tikkis with 2-3 tablespoons of whisked yogurt. Then drizzle some mint coriander chutney, followed by sweet tamarind chutney.
  4. Then sprinkle red chili powder, roasted cumin powder, chaat masala, and salt.
  5. Top it with finely chopped onions, if desired, over the tikkis.
  6. Finally, Garnish with a generous amount of sev, coriander leaves, and pomegranate seeds.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.