Aloo Tikki Chaat is a delicious Indian street food of crisp potato patties loaded with curd, chutney, and spices. Aloo Tikki is hard to give a miss if you are on tour to devour Indian Street Food. This potato tikki is every vegetarian’s true delight.
About Aloo Tikki…
These simple burger patty like fritters are prepared with mashed potato and subtle seasoning of spices. But when served with flavored yogurt and vibrant chutney each bite of aloo tikki is bursting with delectable savor.
Over the years, Chaat has become emblematic of Indian Cuisine. The tour of narrow, hustling bustling bylanes of India, to taste the true flavors served by local food carts is not considered concluded until you dig into a delectable platter of aloo tikki chaat.
The plate full of deep-fried snacks laced with vivacious color condiments, some sweet while others spicy, is one of the must-try Indian street food fares.
Secret of My Aloo Tikki Chaat Recipe..
On routine visits to Chaat stall, the colossal and spacious pan of Chaat wala always fascinated me. The hot oil sputtering in that wide pan while he with skilled precision shallow fry 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 cart. Each gluttonous pair of eyes staring at the sizzling potato patty 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, deep golden in color while the inside layer is a mouth-melting mashed potato. But over the years neither admiringly staring at the Chaat vendor’s pan nor gulping plates full aloo tikki chaat helped in replicating the quintessential dish at home.
Till one day, when in a hush-hush tone I asked him the secret mantra to make enchanting potato patties at home. Without any apprehensions, with uttermost simplicity, he shared the recipe with me. While he shared the recipe, I was wondering why it took me so many years to have a word with this humble gentleman.
These are so far one of the best aloo tikki I have made at home and trust me, I am not bragging. They are too good to be true! Serve homemade aloo tikki with sweetening yogurt (dahi), mint chutney, tamarind chutney and a sprinkle of spices.
Tips To Make Perfect Aloo Tikki:
- 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 patties. This trick works for cutlets as well.
- It is always best to grate the boiled potatoes rather than simply mashing. This will help to get a smooth texture of the tikki.
- 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 stickiness of the dough.
- While shallow frying does not flip patties again and again. Once crisp and golden brown from one side, flip and cook from the other side. Patience is the key to get perfectly crisp patties. And never ever fry tikki on high heat, a medium-high flame is good enough to cook the aloo patties.
Watch Aloo Tikki Chaat Recipe Video:
Other Indian Chaat Recipes You Might Like:
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Aloo Tikki Chaat Recipe
- Frying Pan, Pressure Cooker
Ingredients For Aloo Tikki (Potato Patties):
- 3 large – size boiled potato
- 1/2 Cup dried white peas (safed matar)
- 1/4 Cup chana dal
- 1 tablespoon cornflour (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)
- a pinch of asafoetida (hing)
- half a bunch of coriander leaves
- 2 tablespoon cooking oil + for shallow frying
Ingredients To Make Aloo Tikki Chaat:
- 1 Cup curd (dahi)
- 1/4 Cup green mint chutney (see recipe here)
- 1/4 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
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 ( buy it here ) 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.
- 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 1/2 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.
- Equipment Used: Frying Pan ( buy it here )