Indian Street Food Style Aloo Tikki Chaat - Aloo Tikki Chaat is a tangy, spicy, sour, sweet and scrumptious chaat recipe made with potato cutlets. In this recipe, crispy Aloo Tikkis are topped with Chutneys to create the most flavourful sharing snack. This is one of the most popular Street Foods sold by many a street vendor all over India! It is the most delicious chaat. Here are some other Chaat recipes you may enjoy - Samosa Chaat, Corn Chaat, Pani Puri Recipe.
aloo tikki chaat/aloo ki tikki - what is it?
Aloo Tikki Chaat is a popular Indian Street Food originating from the Indian subcontinent.
There are many versions of Aloo Tikki.
Aloo tikki is made from boiled potatoes, spices and cornflour.
Aloo tikki chaat is made from crispy aloo tikkis that are served warm with various toppings like Yoghurt, Chutneys (Tamarind, Coriander/Chilli), Sev, Spices, Chopped Onions, Pomegranate Seeds, Ragda or Chickpeas, Veg.
Aloo means potato in Gujerati or Urdi, and tikki means a cutlet or small bite. This crispy potato patty is often refereed to as an Indian Hashbrown.
Aloo Tikki chaat is spicy, sweet, savoury and sour, yet somehow perfectly balanced!
is aloo tikki chaat healthy?
Yes it is. The crispy tikkis themselves are shallow fried but can be baked or air fried too.
To make it healthier, avoid adding any toppings that are high in fat such as Sev.
ingredients in Indian Street Food Style Aloo Tikki Chaat
aloo tikki
These are essentially a potato patty.
You can either buy them or make them yourself.
I have included my recipe for them below.
Some people use Hash Browns in place of the Aloo Tikki but that isn’t to my personal taste.
The Tikkis themselves are made with mashed potatoes, coriander, onion, spices and cornflour. They can be shallow fried or cooked in an air fryer.
Chutneys and Yoghurt
Coriander Mint Chutney
made with coriander, mint yoghurt, green chillies, salt and lemon.
Sweet Tamarind Chutney
Tamarind paste, date syrup, spices and sugar.
Sweet Yogurt
Plain yoghurt with a touch of sugar.
how to make aloo tikki chaat recipe
for the crispy aloo tikki
Boil medium potatoes by placing in a pot with enough water to cover them. Once cooled, peel. To speed this up, you can peel warm potatoes under cool running water.
Mash Potatoes in a large mixing bowl using a potato masher or fork.
Add Onion, Coriander, Green Chilies, Spices and Corn flour/corn starch.
Mash all the ingredients together and form patties using 2 tablespoon of the potato mixture per patty.
Heat up a non-stick frying pan and add oil.
Once hot, cook the aloo tikki on medium heat for 3-4 minutes each side or till golden brown.
Remove to a serving plate lined with kitchen towel/paper towel.
Continue to cook the tikki until they are all done.
Chaat Chutneys in aloo tikki recipe
for the yoghurt
Whisk the Yoghurt with the sugar and set aside.
for the tamarind chutney
Combine Tamarind Paste, Date Syrup, Kashmiri Chilli Powder, Sugar, Ginger and Cumin Powder and mix to combine.
Add to a small pot and heat over low heat till warmed through and the tamarind has loosened a little.
for the spicy green chutney
Combine Coriander, Mint, Green Chillies, Yoghurt, Salt and Lemon in a blender and blend till smooth.
To assemble
Place Aloo Tikki on a plate.
Drizzle over the yoghurt.
Spoon over Tamarind chutney and Coriander mint chutney.
Serve with a squeeze of Lemon juice.
how to serve aloo tikki chaat
Chaat is always best served with Ginger Chai.
You can also serve it alongside other popular Indian Street Food Favourites such as Pani Puri Recipe, Samosa Chaat, Lighter Chickpea and Potato Chaat, Sweet Potato and Black Bean Chaat, Chicken Frankie.
tips on making aloo tikki chaat
cook the potato tikki on medium low heat.
You want them to form a crust but for the temperature not to be so high that they get too dark.
boil potatoes in advance
Potatoes can be boiled up to a day in advance and kept in the fridge. This draws out the moisture from the potatoes making it easier to form patties.
how to boil the potatoes
Boil potatoes until you can easily stick a form/knife through them. At least 20 minutes. Don't be tempted to take them out too early. It will just make life more difficult.
Use Maris Piper or King Edwards for best results
sweeten the yoghurt
I add a touch of sugar in the yoghurt and it makes all the difference! Don’t be tempted to skip this.
tamarind
If you are using a Concentrated Tamarind Paste, you will need to dilute it to use.
storage suggestions
This recipe is best eaten immediately as the sauces will absorb into the tikkis.
how to make ahead
You can make the Tikkis up to 3 days ahead and keep in the fridge. Reheat before using.
You can also make the chutneys ahead and give them a good whisk before using.
The potatoes for the tikkis can be boiled a day in advance and stored in the fridge.
how do i freeze aloo tikki?
You can make the Aloo Tikki up to 3 months ahead and use from frozen but in that case I would suggest bread crumbing them first by dipping in egg and then breadcrumbs.
To freeze, simply freeze before frying in an airtight container with a layer of baking paper between each layer.
variation
add ragda or chickpeas
You can add leftover Chickpea Curry/Chole or these Chickpeas in this recipe for Chole aloo tikki chaat. Ragda is the other option. It is made from white peas.
Burger
Make the Aloo Tikki a little larger to make aloo tikki burger.
other optional ingredients
You can add a number of toppings to this recipe such as Roasted Cumin Powder, Chaat Masala, Garam Masala, Cumin Seeds, Red Chilli Powder, Fine Sev, Coriander leaves, Pomegranate and Onions.
Aloo tikki
Add bread crumbs or rice flour to the Aloo Tikki instead of Corn Flour.
Add Spices according to your taste
Add green peas to the aloo tikki for some texture and flavour.
more Indian recipes you will love:
Easy Indian Chicken Salad Wrap
Love this recipe? Please rate it 5 stars ⭐️⭐️⭐️⭐️⭐️ below in the recipe card. And, if you make it, please tag me on social media! I would love to see your creations and they may be shared in our newsletter!
Indian Street Food Style Aloo Tikki Chaat
Ingredients
Aloo Tikki
- 2 large Potatoes
- ¼ Red Onion Diced
- 1 tablespoon Cumin Powder
- 1 teaspoon Salt
- 1 tablespoon Chilli Flakes
- Handful Coriander Leaves and Stems Chopped
- 3 Green Chillies Chopped
- 2 tablespoon Cornflour
Sweetened Yoghurt
- 200 g Plain Yoghurt Whisked
- 1 tablespoon Sugar Caster or Icing
Coriander Chilli Chutney
- Large Handful Coriander Leaves and Stalks
- 20 g Mint Leaves
- 2 Green Chillies
- 2 tablespoon Plain Yoghurt
- Pinch Salt
- ½ Lemon Juice Only
Tamarind Chutney
- 120 g Tamarind Paste
- 1 tablespoon Date Syrup
- 1 teaspoon Kashmiri Chilli Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Ginger Powder
- 2 flat tsp Sugar Granulated or Caster
Assemble
- 6 - 8 Aloo Tikki
- Sweetened Yoghurt
- Coriander Chilli Chutney
- Tamarind Chutney
Instructions
How to make Aloo Tikki
- Boil potatoes until you can easily stick a fork/knife through them. At least 20 minutes. Once cooled, peel. To speed this up, you can peel warm potatoes under cool running water.
- Mash Potatoes using a potato masher or fork.
- Add Onion, Coriander, Green Chillies, Spices and Cornflour.
- Mash all the ingredients together and form patties using 2 tablespoon each per patty.
- Heat up a pan and add oil. Once hot, cook the aloo tikki for 5 - 6 minutes, turning midway.Remove to a plate lined with kitchen paper. Continue to cook the tikki until they are all done.
Yoghurt
- Whisk the Yoghurt with the sugar and set aside.
Coriander Chilli Chutney
- Combine Coriander, Mint, Green Chillies, Yoghurt, Salt and Lemon in a blender and blend till smooth.
Tamarind Chutney
- Combine Tamarind, Date Syrup, Kashmiri Chilli Powder, Sugar, Ginger and Cumin Powder and mix to combine.
- Add to a small pot and heat over low heat till warmed through and the tamarind has loosened a little.
To Assemble
- Place Aloo Tikki on a plate. Drizzle over the yoghurt. Spoon over Tamarind chutney and Coriander mint chutney.
Leave a Reply