Aloo Tikki Chaat is a delicious Indian street food of crisp potato tikki loaded with curd, chutney, and spices. This is a tried and tested Chaat Wala-style potato tikki recipe. Be sure to watch the video!
Aloo Tikki Chaat Recipe
About Aloo Tikki
Over the years, Chaat has become emblematic of Indian Cuisine. The tour of the narrow, hustling bustling bylanes of India, especially Delhi, to taste the authentic flavours served by local food carts is not concluded until you dig into a delectable platter of aloo tikki chaat.
The plate full of tikki chaat laced with vivacious condiments, some sweet while others are spicy, is one of the must-try Indian street food fares.
Over the years, aloo tikki has become one of the most popular potato snacks across North India.
Aloo Tikki Chaat
My Delhi Style Aloo Tikki Chaat
On routine visits to Chaat stall, the colossal and spacious pan of Chaat wala always fascinated me. The hot oil was sputtering in that wide pan while he with skilled precision shallow fried so many aloo patties at a time is always a fascinating watch.
As the evening progresses into night, the mob of hungry goblins starts gathering around the Chaat Wala . Each gluttonous pair of eyes stared at the potato tikki swimming in the hot oil, waiting zealously for their plate of decked-up aloo tikki chaat.
The surface of his aloo ki tikki is perfectly crisp, crunchy, and deep golden, while the inside layer is a mouth-melting mashed potato .
Over the years, admiringly staring at the Chaat vendor’s pan and gulping plates full of aloo tikki chaat helped me understand the nuances of a perfect aloo tikki.
If you are looking for a crispy Delhi style aloo tikki recipe with that golden brown colour and crunchy stuffing (yes, my tikki has filling) just like the chaat wala , then this is the recipe worth bookmarking.
Delhi Street Food – Aloo Tikki Chaat
Perfect Aloo Tikki – My Tips
Tip 1) Boil potato a few hours beforehand or the previous day and keep in the fridge. This way, you get the perfect moisture-free boiled potatoes to make tikki.
Tip 2) Grate the boiled potatoes rather than mash. This will help to get a smooth texture of the tikki.
Tip 3) To handle the potato mixture while shaping the patties dip your fingers in lukewarm water or grease them with a teaspoon of oil to smoothen the edges and avoid the stickiness of the dough.
Tip 4) Do not overstuff the potato coating with the dal mixture. Otherwise, it will burst open while shallow frying.
Tip 2) Always fry tikki in hot oil over low to medium heat. If you fry tikki on very high heat, they will burn from the outside and remain cold/uncooked from the inside.
Also, do not flip the tikki while frying more than once or twice.
Serving Suggestion
Serve homemade aloo tikki with sweet curd (dahi), mint chutney , tamarind chutney or sweet date chutney, crushed crisp papdi for the crunchiness, and a dash of spices sprinkled on top like cumin powder, chaat masala and chilli powder.
You can add thinly sliced beetroot or finely chopped fresh coriander right before serving the tikki chaat. Many food lovers like to serve boiled chana (chole) or ragda along with aloo tikki.
Watch Aloo Tikki Chaat Video
More Indian Chaat Recipes
- Lobia Chaat
- Peanut Chaat
- Sweet Corn Chaat
- Moong Dal Chaat
- Dahi Vada Chaat
- Dahi Papdi Chaat
- Bread Basket Chaat
- Moong Dal Samosa
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
Ingredients For Aloo Tikki (Potato Patties):
- ▢ 3 large – size boiled potato
- ▢ ½ Cup dried white peas (safed matar)
- ▢ ¼ Cup chana dal (Bengal Gram)
- ▢ 1 tablespoon corn flour (corn starch)
- ▢ Salt to taste
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon mango powder (amchur)
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ ¼ teaspoon asafoetida (hing)
- ▢ ¼ Cup chopped coriander leaves
- ▢ 2 tablespoon cooking oil + for shallow frying
Ingredients To Make Aloo Tikki Chaat:
- ▢ 1 Cup curd (dahi)
- ▢ ¼ Cup green mint chutney ( see recipe here )
- ▢ ¼ Cup sweet tamarind chutney
- ▢ 1 tablespoon bhujia sev
- ▢ a pinch of red chili powder
- ▢ a pinch of cumin powder (jeera powder)
- ▢ 1 tablespoon chopped fresh coriander leaves
Instructions
Prep For Aloo Tikki:
- To prepare the Aloo Tikki Chaat, soak the white peas and chana dal for 5 hours. Next, cook in a pressure cooker along with a teaspoon of salt and 1 cup of water for 3 whistles over low heat. Transfer cooked lentils in a colander to drain excess liquid.
- Meanwhile boil the potato, peel and grate them. Keep in the fridge until required.
- Next heat a teaspoon of oil in a saute pan. Add spices, asafoetida followed by cooked peas, and dal. Stir to combine and fry for next few minutes so that all the liquid dries up. Mash the lentil mixture to a smooth consistency. Transfer to a bowl, add chopped coriander leaves and set aside to cool down completely.
- Mix cornflour and salt to taste in the grated potato, mix to combine and try to form a non-sticky dough. Make sure no lumps remain in the potato mixture.
How To Make Aloo Tikki:
- To shape the aloo tikki, take a small portion of mashed potato in between your palms. Roll it and gently flatten it using fingers. If the potato mixture seems sticky, moisten your fingers with a teaspoon of oil.
- Make a well in the center of the potato ball, fill in a teaspoon of lentil stuffing. Close the edges. Gently flatten the tikki once again to get the thickness of an inch or so. Similarly, shape all the patties.
- Heat oil in a frying pan over medium flame.
- Shallow fry the potato tikki in small batches over low-medium heat. While shallow frying keep on gently pressing the tikki to evenly cook from all sides.
- Do not flip tikki again and again. Let it turn crisp from one side, flip and then cook from other side. Once cooked transfer to a metal colander or sieve.
How To Make Aloo Tikki Chaat:
- Whisk curd nicely to a smooth dropping consistency. Add a tablespoon of water or milk if required to get the desired consistency.
- To serve Aloo Tikki Chaat, arrange tikki in a plate, add a spoonful of whisked curd, a teaspoon of each chutney, and sprinkle spices as per your taste.
- Sprinkle bhujia sev, chopped coriander and serve immediately.
Recipe Notes:
- Make sure to grate the potatoes and not mash them. This is to ensure smooth, lump-free potato dough.
- Do not add too much water while boiling the lentils. One or two cups is enough for pressure cooking.
- If you do not have white peas, use ½ cup of chana dal. Soak it for 2 – 3 hours only.
- Do not overstuff the potato casing with the lentil mixture. Otherwise, the outer casing will tear.
- Always fry potato tikki over low-medium heat to get the perfect color and crisp texture.
- You can fry potato tikki in an air-fryer as well. Brush uncooked potato tikki with oil on both sides. Arrange them in the air fryer basket. Do not overcrowd the fryer basket. Cook each side at 190 degrees celsius for 10 minutes. If you need more crisp then cook for 15 minutes each side.
- If you serve aloo tikki without curd or yogurt. It is a vegan snack.
Nutrition
We follow a strict NO SPAM Policy
Aloo Tikki Chaat Recipe
Equipment
- Frying Pan
- Pressure Cooker
Ingredients
Ingredients For Aloo Tikki (Potato Patties):
- 3 large - size boiled potato
- ½ Cup dried white peas (safed matar)
- ¼ Cup chana dal (Bengal Gram)
- 1 tablespoon corn flour (corn starch)
- Salt to taste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon mango powder (amchur)
- 1 teaspoon cumin powder (jeera powder)
- ¼ teaspoon asafoetida (hing)
- ¼ Cup chopped coriander leaves
- 2 tablespoon cooking oil + for shallow frying
Ingredients To Make Aloo Tikki Chaat:
- 1 Cup curd (dahi)
- ¼ Cup green mint chutney ( see recipe here )
- ¼ Cup sweet tamarind chutney
- 1 tablespoon bhujia sev
- a pinch of red chili powder
- a pinch of cumin powder (jeera powder)
- 1 tablespoon chopped fresh coriander leaves
Instructions
Prep For Aloo Tikki:
- To prepare the Aloo Tikki Chaat, soak the white peas and chana dal for 5 hours. Next, cook in a pressure cooker along with a teaspoon of salt and 1 cup of water for 3 whistles over low heat. Transfer cooked lentils in a colander to drain excess liquid.
- Meanwhile boil the potato, peel and grate them. Keep in the fridge until required.
- Next heat a teaspoon of oil in a saute pan. Add spices, asafoetida followed by cooked peas, and dal. Stir to combine and fry for next few minutes so that all the liquid dries up. Mash the lentil mixture to a smooth consistency. Transfer to a bowl, add chopped coriander leaves and set aside to cool down completely.
- Mix cornflour and salt to taste in the grated potato, mix to combine and try to form a non-sticky dough. Make sure no lumps remain in the potato mixture.
How To Make Aloo Tikki:
- To shape the aloo tikki, take a small portion of mashed potato in between your palms. Roll it and gently flatten it using fingers. If the potato mixture seems sticky, moisten your fingers with a teaspoon of oil.
- Make a well in the center of the potato ball, fill in a teaspoon of lentil stuffing. Close the edges. Gently flatten the tikki once again to get the thickness of an inch or so. Similarly, shape all the patties.
- Heat oil in a frying pan over medium flame.
- Shallow fry the potato tikki in small batches over low-medium heat. While shallow frying keep on gently pressing the tikki to evenly cook from all sides.
- Do not flip tikki again and again. Let it turn crisp from one side, flip and then cook from other side. Once cooked transfer to a metal colander or sieve.
How To Make Aloo Tikki Chaat:
- Whisk curd nicely to a smooth dropping consistency. Add a tablespoon of water or milk if required to get the desired consistency.
- To serve Aloo Tikki Chaat, arrange tikki in a plate, add a spoonful of whisked curd, a teaspoon of each chutney, and sprinkle spices as per your taste.
- Sprinkle bhujia sev, chopped coriander and serve immediately.
Video
Notes
- Make sure to grate the potatoes and not mash them. This is to ensure smooth, lump-free potato dough.
- Do not add too much water while boiling the lentils. One or two cups is enough for pressure cooking.
- If you do not have white peas, use ½ cup of chana dal. Soak it for 2 - 3 hours only.
- Do not overstuff the potato casing with the lentil mixture. Otherwise, the outer casing will tear.
- Always fry potato tikki over low-medium heat to get the perfect color and crisp texture.
- You can fry potato tikki in an air-fryer as well. Brush uncooked potato tikki with oil on both sides. Arrange them in the air fryer basket. Do not overcrowd the fryer basket. Cook each side at 190 degrees celsius for 10 minutes. If you need more crisp then cook for 15 minutes each side.
- If you serve aloo tikki without curd or yogurt. It is a vegan snack.
Nutrition
This thandai powder recipe will help you make delicious thandai at home for Holi from scratch, free of all artificial flavours and colours . You can store this thandai masala for 6 months.
What is Thandai?
Thandai or sardai means ‘cooling’ in Hindi. Milk is the key ingredient in a thandai, whereas the flavour comes from the thandai masala.
It is a traditional Indian drink for the summer season, packed with nuts and spices and infused with aromatics like saffron and rose.
Thandai and kesar mawa gujiya are integral parts of the Holi festival celebration.
Apart from Holi, you can enjoy a glass of Thandai at any time of the year. But, trust me, your body will thank you for this delight when the mercury soars.
Homemade Thandai Powder
We have a tried and tested thandai powder recipe that you can easily store for 3 – 6 months and use in a million creative ways to flavour Indian desserts .
It is a dry masala powder packed with nuts, spices, seeds, and aromatics such as saffron and rose.
The best part about the homemade thandai masala is – it is unadulterated, vegan, and gluten free.
You are 100% assured about the quality of the drink and its medicinal benefits. And the whole making process is pretty straightforward and fuss-free.
Homemade vs Readymade
Homemade Thandai Powder is free of artificial flavours , colours , and preservatives. It is gluten-free and vegan. Also, you can make it in small batches as per requirement.
The readymade thandai powder has many preservatives, added sugar, and artificial colours.
Hence, it is best to avoid it if you are looking for a healthy drink.
Ingredients Required
Nuts: Almond, Cashew, PIstachio
Spices: Black Peppercorns, Green Cardamom, Fennel Seeds (Saunf)
Seeds: Musk Melon Seeds (Char Magaz), White Poppy Seeds (Khus Khus)
Aromatics: Saffron Strands, Edible Rose Petals
How To Make
Making thandai powder at home is a straightforward and fuss-free process. There is no cooking involved.
Transfer all the ingredients to a spice grinder or the dry jar of your mixer. Blend them to a fine powder. And the instant thandai powder is ready!
How To Use
You can make kesar thandai , paan thandai , or the mango thandai with this instant thandai powder.
Apart from making thandai, you can flavour a variety of Indian desserts, kheer, and pudding, or add a teaspoon to your regular milk for flavour and nutrition.
How To Store
Thandai masala powder is like any other Indian spice mix. In the fridge, you can store it in an airtight container for 6 months to a year.
No need to freeze the masala powder. Use a clean and dry spoon to take out the spice mix whenever needed.
Watch Thandai Powder Video
More Indian Drink Recipes
- Aam Panna
- Mango Lassi
- Kesar Basundi
- Sugarcane Juice
- Khas Khas Badam Milk
- Indian Spiced Buttermilk (Chaas)
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
For Thandai Powder:
- ▢ ¼ Cup cashew nuts (kaju)
- ▢ ¼ Cup almond (badam)
- ▢ ¼ Cup pistachio
- ▢ 1 tablespoon white poppy seeds (khus-khus)
- ▢ 1 tablespoon musk melon seeds (char magaj)
- ▢ 2 tablespoon fennel seeds (saunf)
- ▢ 1 tablespoon black peppercorns (sabut kali mirch)
- ▢ 1 tablespoon green cardamom (elaichi)
- ▢ 1 tablespoon edible dry rose petals
- ▢ ½ teaspoon saffron (kesar)
Instructions
- Combine all the ingredients in a blender. Grind to a coarse powder without using any water. Transfer to a bowl or airtight jar.
- At this stage thandai masala is ready. You can store it for the next 6 months or use immediately.
Recipe Notes:
- This quantity of ingredients would yield approximately 250 grams of thandai powder.
- If you like a smooth thandai sieve the masala powder.
- If your blender jar is small, grind the masala in small batches. But do not grind the ingredients for too long as the heat generated while grinding make them taste bitter.
Nutrition
We follow a strict NO SPAM Policy
