Aloo Tikki Chaat is a beloved Indian street food combining crispy potato patties with chutneys, yogurt, and spices. Bursting with flavors and textures, this chaat is a delightful treat tantalizing the taste buds with its sweet, tangy, and spicy notes. Whether enjoyed as an evening snack or served at festive gatherings, Aloo Tikki Chaat never fails to impress.
Aloo Tikki Chaat features crispy, shallow-fried or deep-fried potato patties as the base. Cooks top these tikkis with cooling yogurt, tangy tamarind chutney, and spicy green chutney, then garnish them with fresh coriander, onions, and sev. Each bite explodes with contrasting flavors and textures, making it a favorite among chaat lovers.
I have always loved chaat. So making a guide on how to make chaat felt the right thing to do. If you haven't tried my samosa chaat, you are missing out.
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Why You'll Love This Recipe?
Aloo Tikki Chaat is the perfect harmony of crispy, tangy, sweet, and spicy flavors. It is incredibly versatile and can be customized to suit different tastes. Whether made at home or relished at a bustling street stall, this chaat is a nostalgic reminder of the rich and diverse flavors of Indian cuisine.
Next time you're craving a delicious snack, whip up some Aloo Tikki Chaat and savor this irresistible treat!
What Is Chaat?
Chaat is a popular category of Indian street food known for its bold flavors and diverse textures. It typically consists of a combination of crispy fried elements, tangy and spicy chutneys, cooling yogurt, fresh herbs, and aromatic spices. The name "chaat" comes from the Hindi word meaning "to lick," as these dishes are so delicious that they leave you wanting to savor every bite.
Chaat varieties include Aloo Tikki Chaat, Pani Puri, Dahi Puri, Sev Puri, Bhel Puri, and Papdi Chaat, among others. Each type of chaat has its unique combination of ingredients, but they all share a balance of sweet, spicy, tangy, and savory elements, making them an irresistible snack.
Ingredients To Make This Aloo Tikki Chaat Recipe
Boiled Potatoes - We will be using 4 medium sized boiled potatoes for this recipe, to prepare the aloo tikkis.
Spices - I am using ginger powder, Kashmiri red chili powder, turmeric, coriander powder, cumin powder, dry mango powder, chaat masala and salt.
Cornstarch - Cornstarch acts as a binding agent in this recipe to make sure the potatoes don't break while frying.
Cilantro - We will be adding lots of finely chopped cilantro in the tikkis to add a beautiful herby flavor, as well as pop of green color.
Ghee - I am using ghee to fry these aloo tikkis, but you can also use neutral flavored oil like vegetable oil or avocado oil.
Toppings - We will be topping these aloo tikkis, with yogurt, tamarind chutney, cilantro-mint chutney, some finely chopped onions and cilantro leaves, pomegranate arils and sev.
You can also add chana masala to the topping for this aloo tikki.
Step - By - Step Aloo Tikki Chaat Recipe
1. How to Boil Potatoes
Wash and scrub the potatoes well.
Add water to the steel insert pot in the Instant Pot.
Place a trivet. Place the potatoes on the trivet
Close the instant pot lid, and make sure to check the pressure valve is at the sealing position.
Press Pressure Cook, and manually adjust the time to 12 minutes.
Pressure cook the potatoes on Manual Pressure cook for 12 minutes on high Pressure.
Let the pressure release naturally for 5 minutes.
After 5 minutes, do a quick pressure release.
Open the lid carefully. Pierce a fork to check the potatoes are well done.
Take them out carefully in a bowl, using a pair of tongs.
2. Make The Chutneys
Make Tamarind Chutney
In a cup add seedless tamarind. To this add hot water and soak it for up atleast 30 minutes.
Once the tamarind is soaked, using your hands squeeze the pulp, and check if there are any seeds of tamarind; if yes, take them out and discard them.
Now add the softened tamarind, along with soaked water in a blender jar. Blitz until pureed.
Place a fine mesh strainer over a bowl, and transfer the prepared tamarind pulp on to the strainer and strain it. Leave it aside.
Now in a heavy bottom pot, add oil. Once hot add cumin seeds, fennel seeds and asafetida.
Once the cumin seeds splutter, add the prepared tamarind pulp, along with 1 cup of water.
To this add jaggery powder, sugar, salt, black salt, cumin powder, Kashmiri red chili powder, garam masala and amchur (dry mango powder). 8. Mix everything well, and let the chutney simmer on a low flame.
The sugar naturally acts as a preservative for the chutney, and it keeps well in the refrigerator for weeks.
Simmer until the chutney thickens as per the consistency you like.
Make Cilantro Mint Chutney
Take a bunch of cilantro, and cut the rear end of the stalks. Place it in a strainer and wash thoroughly.
Separate the mint leaves from its stalk. Wash and rinse it thouroughly.
Prepare the rest of the ingredients.
Now to a high powered blender add all the ingredients and grind them in a smooth sauce
Store some in the refrigerator in an air tight container to use it during the week and freeze the rest of the chutney for later use
3. Make Aloo Tikkis
I prefer ricing the potatoes over mashing them, to make sure they are even. But, you can use a potato masher to mash them. Just make sure there are no big chunks of potatoes left.
In a mixing bowl, combine mashed potatoes, cornstarch, Kashmiri red chili powder, turmeric, coriander powder, roasted cumin powder, chaat masala, dry mango powder salt, and finely chopped cilantro leaves.
Mix everything well. It should give you a dough-like consistency, which is not very sticky.
This will ensure that your tikkis are not oily, and are crispy perfectly.
4. Shape The Aloo Tikkis
Rub a drop of oil on your palms. This will make sure potatoes don't stick to your hands.
Take one and a half small cookie scoops of the prepared aloo tikki mix.
Now press it between your two palms to give it a shape of tikki. I like my tikkis to not be too thick or thin.
5. Fry The Aloo Tikkis
Heat oil/ ghee in a pan.
Shallow-fry the tikkis on a medium low flame until golden brown and crispy on both sides.
Drain excess oil on a paper towel.
6. Assemble The Aloo Tikki Chaat
Place the crispy aloo tikkis on a serving plate.
Drizzle whisked yogurt generously over the tikkis.
Add spoonfuls of tamarind chutney and green chutney.
Sprinkle chopped onions, roasted cumin powder, and chaat masala.
Garnish with sev, fresh coriander, and pomegranate seeds.
Serve immediately and enjoy the burst of flavors!
Expert Tips for the Best Aloo Tikki Chaat
- Ensure the potatoes are completely dry before mashing to prevent soggy tikkis. Boil the potatoes a night before or atleast 4-5 hours before making the tikkis to ensure the tikkis don't become soggy.
- Add a stuffing of spiced peas or paneer inside the tikkis for an extra surprise.
- If you like spicy food, add green chilies to the tikkis.
- Give the aloo tikki mix a taste test, and adjust spices as per your preference.
- Shallow fry the aloo tikkis in ghee for a complete street style flavor at home.
- Serve immediately after assembling to maintain the crispy texture of the tikkis.
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Aloo Tikki Chaat
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
- 4 Medium Potatoes Boiled
- 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
- 1 Teaspoon Salt
- ¼ Cup Cilantro finely chopped
- 5-6 Tablespoons Cornstarch
- ¼ Cup Ghee For Frying
Toppings
- 1 Cup Whisked Yogurt
- Cintro Mint Chutney
- Tamarind Chutney
- Red Chili Powder
- Chaat Masala
- Onions finely chopped
- Cilantro finely chopped
- Pomegranate Arils
Instructions
Boil The Potatoes
- Wash and scrub the potatoes well.
- Add water to the steel insert pot in the Instant Pot.
- Place a trivet. Place the potatoes on the trivet
- Close the instant pot lid, and make sure to check the pressure valve is at the sealing position.
- Press Pressure Cook, and manually adjust the time to 12 minutes.
- Pressure cook the potatoes on Manual Pressure cook for 12 minutes on high Pressure.
- Let the pressure release naturally for 5 minutes.
- After 5 minutes, do a quick pressure release.
- Open the lid carefully. Pierce a fork to check the potatoes are well done.
- Take them out carefully in a bowl, using a pair of tongs.
Make Tamarind Chutney
- In a cup add seedless tamarind. To this add hot water and soak it for up atleast 30 minutes.
- Once the tamarind is soaked, using your hands squeeze the pulp, and check if there are any seeds of tamarind; if yes, take them out and discard them.
- Now add the softened tamarind, along with soaked water in a blender jar. Blitz until pureed.
- Place a fine mesh strainer over a bowl, and transfer the prepared tamarind pulp on to the strainer and strain it. Leave it aside.
- Now in a heavy bottom pot, add oil. Once hot add cumin seeds, fennel seeds and asafetida.
- Once the cumin seeds splutter, add the prepared tamarind pulp, along with 1 cup of water.
- To this add jaggery powder, sugar, salt, black salt, cumin powder, Kashmiri red chili powder, garam masala and amchur (dry mango powder). 8. Mix everything well, and let the chutney simmer on a low flame.
- The sugar naturally acts as a preservative for the chutney, and it keeps well in the refrigerator for weeks.
- Simmer until the chutney thickens as per the consistency you like.
Make Green Chutney
- Take a bunch of cilantro, and cut the rear end of the stalks. Place it in a strainer and wash thoroughly.
- Separate the mint leaves from its stalk. Wash and rinse it thouroughly.
- Prepare the rest of the ingredients.
- Now to a high powered blender add all the ingredients and grind them in a smooth sauce
- Store some in the refrigerator in an air tight container to use it during the week and freeze the rest of the chutney for later use
Prepare The Aloo Tikki
- I prefer ricing the potatoes over mashing them, to make sure they are even. But, you can use a potato masher to mash them. Just make sure there are no big chunks of potatoes left.
- In a mixing bowl, combine mashed potatoes, cornstarch, Kashmiri red chili powder, turmeric, coriander powder, roasted cumin powder, chaat masala, dry mango powder salt, and finely chopped cilantro leaves.
- Mix everything well. It should give you a dough-like consistency, which is not very sticky.
- This will ensure that your tikkis are not oily, and are crispy perfectly.
Shape The Aloo Tikkis
- Rub a drop of oil on your palms. This will make sure potatoes don't stick to your hands.
- Take one and a half small cookie scoops of the prepared aloo tikki mix.
- Now press it between your two palms to give it a shape of tikki. I like my tikkis to not be too thick or thin.
Shallow Fry The Aloo Tikkis
- Heat oil/ ghee in a pan.
- Shallow-fry the tikkis on a medium low flame until golden brown and crispy on both sides.
- Drain excess oil on a paper towel.
Assemble The Aloo Tikki Chaat
- Place the crispy aloo tikkis on a serving plate.
- Drizzle whisked yogurt generously over the tikkis.
- Add spoonfuls of tamarind chutney and green chutney.
- Sprinkle chopped onions, roasted cumin powder, and chaat masala.
- Garnish with sev, fresh coriander, and pomegranate seeds.
- Serve immediately and enjoy the burst of flavors!
Notes
- Ensure the potatoes are completely dry before mashing to prevent soggy tikkis. Boil the potatoes a night before or atleast 4-5 hours before making the tikkis to ensure the tikkis don't become soggy.
- Add a stuffing of spiced peas or paneer inside the tikkis for an extra surprise.
- If you like spicy food, add green chilies to the tikkis.
- Give the aloo tikki mix a taste test, and adjust spices as per your preference.
- Shallow fry the aloo tikkis in ghee for a complete street style flavor at home.
- Serve immediately after assembling to maintain the crispy texture of the tikkis.
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