Kitchen Recipe Collection
Indian Aloo Tikki Chaat
Crispy, spiced potato patties smashed and smothered in sweet yogurt, tangy tamarind chutney, spicy green chutney, and crunchy sev.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- potatoes
- rice flour or cornflour
- chana dal (split chickpeas)
- green chilies
- ginger
- chaat masala
- yogurt
- tamarind chutney
- green chutney
- sev (crispy chickpea noodles)
- pomegranate arils
- ghee/oil
Equipment
- Frying pan or Tawa (griddle)
Instructions
- 1
Boil Potatoes
Boil potatoes until just tender (do not overboil). Let them cool completely in the fridge for an hour. Grate them finely.
- 2
Prepare Stuffing (Optional)
Boil chana dal (split chickpeas) until tender but holding shape. Mix with chopped green chilies, ginger, and chaat masala.
- 3
Make Potato Dough
Mix the grated cold potatoes with rice flour (for crispiness), salt, and a pinch of chaat masala. Knead lightly into a dough.
- 4
Shape Tikkis
Take a portion of potato dough, flatten it, place a small spoon of chana dal stuffing in the center, and seal it into a thick, round patty (Tikki).
- 5
Shallow Fry
Heat a generous amount of ghee or oil on a heavy tawa (griddle). Place the tikkis on it.
- 6
Crisp the Tikkis
Fry on medium-low heat until the bottom develops a thick, deep-golden, extremely crispy crust (about 5-7 minutes). Flip and fry the other side.
- 7
Prepare Yogurt
Whisk thick, cold yogurt with a teaspoon of sugar and a pinch of black salt until smooth.
- 8
Smash the Tikki
Place two hot, crispy tikkis on a serving plate. Gently smash them in the center with your thumb to open them up.
- 9
Add Yogurt
Pour a generous ladle of the sweetened, chilled yogurt all over the hot tikkis.
- 10
Add Chutneys
Drizzle generously with sweet and sour Tamarind/Date Chutney and spicy Mint-Coriander Chutney.
- 11
Sprinkle Spices
Sprinkle roasted cumin powder, chaat masala, and a pinch of red chili powder on top.
- 12
Garnish and Serve
Top with crunchy nylon Sev, fresh coriander, and pomegranate arils. Serve immediately while the tikki is hot and the yogurt is cold.
Cooking Tips
- Using cold, grated potatoes ensures the tikkis don't absorb oil and break apart on the pan. Hot, mashed potatoes will turn into a sticky mess.
- Frying in pure ghee gives the absolute authentic street-food aroma.
Variations
- Chole Tikki Chaat: Smother the tikkis with hot, spicy chickpea curry (Chole) instead of yogurt.
Chef's Notes & Storage
- One of the most universally loved street foods in North India, heavily relying on the contrast of hot, crispy, cold, sweet, and tangy.
Nutrition Estimate
340 calories · 6g protein · 48g carbs · 14g fat · 5g fiber per serving
