Aloo tikki chaat recipe | Alu tikki chaat | Tikki chaat recipe | How to make aloo tikki chaat

Aloo tikki chaat recipe aka alu tikki chaat is a luscious chaat recipe which is crazily popular in Delhi, Mumbai and the subcontinents of northern India. It is spicy, sweet & tangy, full of refreshing flavours and easy to make snack recipe. In this preparation, crispy potato patties are topped with dollop of yogurt, chutneys for chaat, pinch of spices, chopped veggies and generous amount of sev. The combination of all these ingredients make it a perfectly balanced chaat recipe Indian. This salivating preparation is mostly relished as evening snack.

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How to make Aloo tikki chaat (step wise photos)
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Aloo tikki chaat, the name itself tells the story where ‘aloo’ means ‘potato’ and ‘tikki’ means ‘patty’ and ‘chaat’ is the inimitable part of Indian street food where different components are added to prepare a savoury snacks recipe. In short, aloo tikki chaat is a spicy Indian potato patty chaat recipe. It is a very popular street food of India, especially in north India, where it is sold by many street food vendors.

Aloo tikki chaat recipe is usually prepared in different ways using different types of elements or different varieties of toppings. In many places, chilled yogurt is added to balance the flavour and taste of the spices and chutneys. Many do not prefer to add yogurt into the aloo tikki chaat. They serve the aloo tikki with different types of chutneys, spices, topping along with different varieties of veggies like onion, tomato, beetroot, carrot or ginger juliennes etc.

On the other hand, in few places chickpea curry is also added into the chaat to make it more flavourful and spicier. This version of alu tikki chaat is also known as chole tikki chaat.

Aloo tikki chaat recipe is an asset chaat recipe of Mumbai street food and delhi street food as well and served in myriad ways using plain aloo tikki and different varieties of stuffed aloo tikkis.

Aloo tikki or aloo ki tikki is one of the most versatile Indian street foods. It is simply served as a snack with tea, but it is also used as a primary component to prepare different types of chaat recipes too. In Aloo tikki chaat, it is served with dollop of yogurt, chutneys for chaat and onions & coriander leaves as topping. Other than these, it is also used to prepare famous Ragda pattice, Aloo tikki chole etc.

Indian street food has always been an inimitable and most delicious part of Indian cuisine. Especially, recipe for chaat and pakodas have unforgettable contribution in it. Any Indian street food is known for its unbeatable flavours, multiple layers of texture and irresistible taste which dominates all the senses of a person. Aloo tikki chaat recipe is one of them. Though it is easily available in almost every corners of north India, but people never feel enough of it.

I used to eat varieties of Indian street food from the street venders when I was in India, but after coming to London, I started missing those delish badly. Though there are many Indian street food stalls in London, but they are not so conveniently available as in India. So, I started preparing different varieties of chaat recipes, chutneys, deep fried snacks at home. I have already tried plenty of chaat recipes with different combinations at home.

Today, I am going to share the simple version of Aloo tikki chaat recipe without using any stuffing. It could be a perfect snack for evening which tastes outstanding with a cup of tea. It gets prepared effortlessly if you do some planning before preparing it. In this preparation, I have not added chickpea curry and kept the recipe different from ragda pattice.

Whenever I plan to prepare tikki chaat recipe, first I prepare two different types of chutneys for chaat a day before preparing chaat recipe and refrigerate them. It makes the recipe handy and saves lot of time. I prepare Green Chutney and most essentially Sweet Tamarind Chutney for the recipe. You can refrigerate Green Chutney for 5-7 days and Sweet Tamarind Chutney can be refrigerated for couple of months. You can check my previous posts to know more details about these Chutney recipes.

Aloo tikki chaat recipe or alu tikki chaat is very simple and easy to make. It gets prepared very quickly and can be prepared in big batches which makes it a perfect starter for any get together, kitty parties and small birthday parties. If the aloo tikkis are halfway fried, then it’s a matter of minutes to make a plate of appetizer in front of guests. You just need to shallow fry the patties till crispy brown and serve it with yogurt, chutneys and the other toppings. To make the chaat recipe handier, you can shape the aloo ki tikki and freeze them for few days before and store them in the freezer.

Aloo tikki chaat recipe with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. If you follow each step of my recipe precisely then you will get the perfect alu tikki chaat with crisp. But before directly jumping into the recipe, let me share few interesting things about the chaat recipe.

After shaping the aloo tikki, place them on a plate and refrigerate them for an hour. Then transfer them in zip lock packets and freeze them. In this way, you can store the aloo tikkis for a couple of months. Just fry them or bake them before serving.

For baking, preheat the oven at 180°C and brush oil over the tikkis. Bake them at the middle of the oven for 20-25 minutes.

To prepare vegan aloo tikki chaat, you can omit the yogurt completely from the recipe or you can use vegan yogurt like soy yogurt for the recipe.

To prepare gluten free aloo tikki chaat, don’t use all-purpose flour to prepare the tikkis. Instead of that, you can use either rice flour or semolina for the recipe.

Many people in north india prepare aloo tikki for fast. During fast, you can use buckwheat flour, tapioca flour or arrowroot as binding agent instead of rice flour and use rock salt instead of regular salt for the recipe. Other than these, skips chopped onions from the chaat recipe.

• Try to boil the potatoes and mash them one day before preparing the patty. Refrigerate the content, so that the boiled potatoes become moisture free next day during the time of preparing the tikkis.
• To prepare crispy aloo tikki, it is very important to add a binding agent into the boiled potatoes like corn flour, all-purpose flour, breadcrumbs, poha or flattened rice, rice flour etc. any of the one.
• Add chilled yogurt into the chaat recipe. Nothing can be a better combination than hot crispy aloo patty and chilled yogurt.
• Add both tamarind chutney and green chutney. It enhances the flavour of the dish.
• Add generous amount of sev for the recipe. It gives nice crunch to the chaat.

To prepare the aloo tikki chaat recipe, first I have prepared the aloo ki tikki. For that, I have washed the potatoes and pressure cooked them in enough water till two whistles in medium flame and allowed the pressure to settle down. Then I have peeled the skin of the potatoes. You can boil the potatoes in a pan too with lid till al dente. You can peel the skin too before boiling. It’s completely your own choice how you are going to boil the potatoes. The main concern is to cook them perfectly.

It is very important to boil the potatoes perfectly to prepare perfect aloo tikki. If you overcook the potatoes, then the potatoes will get filled with too much moisture and your tikkis may break or cracks may occur during the time of frying. On the other hand, if you undercook the potatoes then lumps may get formed while mashing the potatoes which can spoil the texture of the whole dish.

To get the perfect outer crisp, it is very important to add a binding agent into the boiled potatoes. Many people use different binding agents according to their own preferences like corn flour, all-purpose flour, breadcrumbs, poha or flattened rice, rice flour etc.

For the aloo ki tikki, I personally recommend using rice flour because it gives perfect outer crisp and it remains crispy for a longer time. Rice flour is a super handy and perfect binding agent for alu tikki. It is used lesser in quantity and does not reduce the density of potato from the aloo patty.

Aloo Patty is spicy flavoured Indian patty recipe in which generous amount of spices and herbs are used. I have added chopped coriander leaves, ginger paste, red chilli powder, chaat masala, rock salt, garam masala powder, black pepper powder for flavouring of aloo tikkis and added freshly squeezed lemon juice too with the seasoning for a refreshing taste.

Then I have combined all the ingredients nicely and prepared a smooth lumps free dough. After this, I divided them in equal portions and made flat round disc shapes with the help of my palms.

To make the healthier version of aloo ki tikki, I have taken a wide heavy bottom non-stick pan and shallow fried the tikkis over medium flame. In this way, the tikkis absorb less oil without compromising its taste.

To prepare any Chaat recipe, it is very important to assemble all the ingredients before you start plating.

For the aloo tikki chaat recipe, first I have added sugar into the yogurt and whipped it thoroughly. Then I kept it aside before use.

For plating, I arranged the couple of aloo ki tikki on a plate. Then cut them into four pieces with a knife. After this, I added dollop of yogurt on the patties.

Then I drizzled some Imli ki chatni and green chatni on the top. I have added some chopped, tomatoes, onions, coriander leaves and sprinkled some chaat masala, black salt and Roasted Cumin Powder on it.

After that, I added lots of sev on the top for perfect crunch and finally sprinkle some red chilli powder over the top for the heaty touch. Now your alu tikki chaat is ready to serve.

Many chaat recipes have already been shared in my previous posts. You can check few of them like

Bhelpuri
Papdi Chaat
Aloo Chaat
Sev puri

..And Many more…

• 5 Potatoes
• 4-5 tablespoons Coriander, chopped
• 1 teaspoon Ginger paste
• ½ Lemon, squeeze out fresh juice
• 4-5 tablespoons Rice flour
• ½ teaspoon Chilli powder
• ½ teaspoon Chaat masala powder
• ¼ teaspoon Garam masala powder
• ½ teaspoon black Pepper powder
• ½ teaspoon black Salt
• Salt to taste
• 2-3 tablespoons Oil for shallow frying

• 2 Aloo tikkis
• 2 tablespoons Yogurt, whipped
• ½ teaspoon Sugar
• 1 tablespoon Sweet Tamarind Chutney or Imli ki Chutney
• 1 tablespoon Green Chutney or Coriander Mint Chutney
• 1 tablespoon Onion, finely chopped
• 1 tablespoon Tomato, finely chopped
• 1-2 tablespoons Coriander leaves, finely chopped
• 1½ tablespoons nylon Sev
• ¼ teaspoon Chaat Masala
• ¼ teaspoon roasted Cumin powder
• ¼ teaspoon black Salt, quantity may vary according to preferred taste
• 1 pinch of red Chilli powder

1. Wash the potatoes thoroughly and put them in a pressure cooker. Add enough water to pressure cook the potatoes. Close the lid of the cooker and cook it in medium flame till 2 whistles. Allow the pressure cooker to settle the pressure down. The potatoes must be cooked till firm and not soggy.
2. Transfer the potatoes on a large plate and wait for them to cool down a bit. Peel off the skin of the potatoes. Mash the potatoes with the help of a potato masher. Make sure there are no lumps. Allow the potatoes to cool down completely.
3. Add chopped coriander leaves, ginger paste, red chilli powder, chaat masala, rock salt, garam masala powder, black pepper powder and salt one by one into the mashed potato.
4. Squeeze half lemon into the mashed potato.
5. Add rice flour into the mixture and knead it properly. Knead it till smooth and non-sticky. Add more flour if needed.
   Note: If the mixture is sticky, it would mean that there is more moisture than required and hence more flour would need to be added, or else cracks may occur on the tikkis.
6. Divide the mixture into 10 equal portions and make balls with them. Flatten them into small discs with the help of your palm. Try to make crack free disc. Don’t make them too thick or else it will take longer to get cooked towards the centre.
7. Take a wide heavy bottom non-stick pan on flame and let it become completely dry. Add 2-3 tablespoons oil into the pan and wait until the oil is hot.
8. Gently put the potato patty on the pan. Keep distance between the tikkis and don’t overcrowd the pan.
9. Cook it in medium flame for 3-4 minutes till the base side turns golden. Don’t flip the tikkis frequently or else the tikkis may break.
10. Flip the tikkis delicately and cook the other side for another 3-4 minutes in medium flame.
11. Cook the tikkis from both the sides till golden brown and crisp.
12. Keep them aside on a tissue lined plate.

To prepare the aloo tikki chaat
13. Take 2 tablespoons Yogurt in a mixing bowl. Add ½ teaspoon sugar into the yogurt and whisk it nicely. Keep the yogurt aside.
14. Take 2 aloo tikkis on a plate and cut them into 4 pieces with a knife.
15. Add the yogurt mixture on the top of the tikkis and spread it nicely.
16. Drizzle 1 tablespoon Imli ki chutney and 1 tablespoon Green chutney one by one on the top.
17. Add some 1 tablespoon chopped tomatoes, 1 tablespoon chopped onions, 1 tablespoon chopped coriander leaves one by one on the top.
18. Sprinkle ¼ teaspoon chaat masala, ¼ teaspoon black salt and ¼ teaspoon roasted cumin powder.
19. Sprinkle 1½ tablespoons nylon sev on the top.
20. Finally, sprinkle a pinch of red chilli powder on the top.
21. Serve them immediately to enjoy its best taste.

Serve the Aloo tikki chaat recipe immediately to enjoy the perfect crisp of the potato tikkis. Enjoy the salivating Indian veg snack recipe with your family and friends with lots of gossips.

Aloo tikki chaat recipe | Alu tikki chaat | Tikki chaat recipe | How to make aloo tikki chaat

Serves: 5 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the aloo tikki

• 5 Potatoes
• 4-5 tablespoons Coriander, chopped
• 1 teaspoon Ginger paste
• ½ Lemon, squeeze out fresh juice
• 4-5 tablespoons Rice flour
• ½ teaspoon Chilli powder
• ½ teaspoon Chaat masala powder
• ¼ teaspoon Garam masala powder
• ½ teaspoon black Pepper powder
• ½ teaspoon black Salt
• Salt to taste
• 2-3 tablespoons Oil for shallow frying

For aloo tikki chaat (1 Serving)

• 2 Aloo tikkis
• 2 tablespoons Yogurt, whipped
• ½ teaspoon Sugar
• 1 tablespoon Sweet Tamarind Chutney or Imli ki Chutney
• 1 tablespoon Green Chutney or Coriander Mint Chutney
• 1 tablespoon Onion, finely chopped
• 1 tablespoon Tomato, finely chopped
• 1-2 tablespoons Coriander leaves, finely chopped
• 1½ tablespoons nylon Sev
• ¼ teaspoon Chaat Masala
• ¼ teaspoon roasted Cumin powder
• ¼ teaspoon black Salt, quantity may vary according to preferred taste
• 1 pinch of red Chilli powder

Instructions

1. Wash the potatoes thoroughly and put them in a pressure cooker. Add enough water to pressure cook the potatoes. Close the lid of the cooker and cook it in medium flame till 2 whistles. Allow the pressure cooker to settle the pressure down. The potatoes must be cooked till firm and not soggy.
2. Transfer the potatoes on a large plate and wait for them to cool down a bit. Peel off the skin of the potatoes. Mash the potatoes with the help of a potato masher. Make sure there are no lumps. Allow the potatoes to cool down completely.
3. Add chopped coriander leaves, ginger paste, red chilli powder, chaat masala, rock salt, garam masala powder, black pepper powder and salt one by one into the mashed potato.
4. Squeeze half lemon into the mashed potato.
5. Add rice flour into the mixture and knead it properly. Knead it till smooth and non-sticky. Add more flour if needed.

Note: If the mixture is sticky, it would mean that there is more moisture than required and hence more flour would need to be added, or else cracks may occur on the tikkis.

6. Divide the mixture into 10 equal portions and make balls with them. Flatten them into small discs with the help of your palm. Try to make crack free disc. Don’t make them too thick or else it will take longer to get cooked towards the centre.
7. Take a wide heavy bottom non-stick pan on flame and let it become completely dry. Add 2-3 tablespoons oil into the pan and wait until the oil is hot.
8. Gently put the potato patty on the pan. Keep distance between the tikkis and don’t overcrowd the pan.
9. Cook it in medium flame for 3-4 minutes till the base side turns golden. Don’t flip the tikkis frequently or else the tikkis may break.
10. Flip the tikkis delicately and cook the other side for another 3-4 minutes in medium flame.
11. Cook the tikkis from both the sides till golden brown and crisp.
12. Keep them aside on a tissue lined plate.

To prepare the aloo tikki chaat

13. Take 2 tablespoons Yogurt in a mixing bowl. Add ½ teaspoon sugar into the yogurt and whisk it nicely. Keep the yogurt aside.
14. Take 2 aloo tikkis on a plate and cut them into 4 pieces with a knife.
15. Add the yogurt mixture on the top of the tikkis and spread it nicely.
16. Drizzle 1 tablespoon Imli ki chutney and 1 tablespoon Green chutney one by one on the top.
17. Add some 1 tablespoon chopped tomatoes, 1 tablespoon chopped onions, 1 tablespoon chopped coriander leaves one by one on the top.
18. Sprinkle ¼ teaspoon chaat masala, ¼ teaspoon black salt and ¼ teaspoon roasted cumin powder.
19. Sprinkle 1½ tablespoons nylon sev on the top.
20. Finally, sprinkle a pinch of red chilli powder on the top.
21. Serve them immediately to enjoy its best taste.