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.
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 tbsp 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.
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 advancePotatoes 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 potatoesBoil 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 resultssweeten the yoghurtI add a touch of sugar in the yoghurt and it makes all the difference! Don’t be tempted to skip this.tamarindIf 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 chickpeasYou 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.BurgerMake the Aloo Tikki a little larger to make aloo tikki burger.other optional ingredientsYou 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 tikkiAdd bread crumbs or rice flour to the Aloo Tikki instead of Corn Flour. Add Spices according to your tasteAdd green peas to the aloo tikki for some texture and flavour.