Aloo Tikki Chaat

Aloo Tikki Chaat is a beloved Indian street food combining crispy potato patties with chutneys, yogurt, and spices.

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Course: Appetizer, Snack

Cuisine: Indian

Keyword: Chaat Recipes, Indian Snacks, Indian Street Food

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Aloo Tikkis

Calories: 77kcal

Author: Aayushi Patel

Get Recipe Ingredients

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.

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.

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

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.

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.

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.

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.

Serve immediately after assembling to maintain the crispy texture of the tikkis.