Aloo tikki Chaat is super delicious chatpata dish. In Aloo Tikki Chaat fried potato patties are topped with a tangy sweet tamarind chutney and spicy green chutney along with curd (yogurt).

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 5
  • Category: Snacks
  • Cuisine: Indian Street Food

Ingredients

  • 4 potatoes ((medium-sized), boiled, peeled and mashed)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon ginger powder (or ½ teaspoon finely chopped ginger)
  • ½ teaspoon cumin powder
  • ½ teaspoon kashmiri chilli powder (or paprika)
  • ½ teaspoon chaat masala
  • ½ teaspoon dry mango powder ((amchur powder))
  • ¼ cup chopped coriander leaves
  • salt (as required)
  • 4 to 5 tablespoons Rice Flour
  • 3 to 4 tablespoons oil (or add as required)
  • Green Chutney (as required)
  • ½ cup curd ((yogurt) - whisked)
  • Tamarind Chutney (as required)
  • chaat masala (as required)
  • black salt (as required)

Method

Making aloo tikki mixture

  1. Rinse and then take potatoes in a 2 litre stovetop pressure cooker. Also add ½ teaspoon salt. Add enough water just about covering the potatoes.
  2. Pressure cook for 4 to 5 whistles on medium heat or till the potatoes are softened, fork tender and of a mashable consistency.
  3. Let the pressure drop naturally in the cooker. Then only open the lid. Carefully drain all the water and keep the potatoes aside on a plate to cool.
  4. When the potatoes become warm, peel them and mash well. Let the mashed potatoes cool completely.
  5. Then add turmeric powder, ginger powder, cumin powder, kashmiri red chilli powder, chaat masala and dry mango powder.
  6. Also add ¼ cup chopped coriander leaves and salt as per taste.
  7. Add 4 to 5 tablespoons rice flour. Mix very well.
  8. Check the taste and add more chaat masala or red chilli powder or dry mango powder or salt if required.
  9. Make medium sized balls from the aloo tikki mixture. Shape or flatten them in to tikkis or patties.

Frying potato tikki

  1. Heat 1.5 to 2 tablespoons oil on a skillet or tawa or frying pan. Keep the heat to medium and then place the aloo tikkis on the tawa or pan.
  2. Begin to fry the aloo tikkis. when one side is golden and crisp, flip each tikki and fry the second side.
  3. Flip the tikkis again when the second side is golden and crisp.
  4. Flip once or twice more and fry till all the alu tikkis are crisp and evenly golden.
  5. Remove aloo tikki and place them on kitchen paper towels. For frying the next batch again add 1.5 to 2 tablespoons oil and fry in a similar way.

Assembling and making aloo tikki chaat

  1. In a bowl, take ½ cup of fresh curd and whisk till smooth.
  2. Place 2 to 3 aloo tikkis in each serving plate or bowl. The aloo tikkis have to be hot when you start assembling them.
  3. Pour some curd as required.
  4. Then drizzle some green chutney. Add as required.
  5. Now drizzle some sweet tamarind chutney. Add as required.
  6. Sprinkle two to three pinches of chaat masala and 1 to 2 pinches of black salt all over. At this step you can add some sev, chopped onions and chopped coriander leaves.
  7. Serve aloo tikki chaat immediately.

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.