📝 About This Recipe
Transport your senses to the bustling streets of Delhi with this quintessential Aloo Tikki Chaat. This dish features golden, pan-seared potato patties that are shatteringly crisp on the outside and melt-in-your-mouth soft within, smothered in a cooling yogurt, zesty tamarind, and spicy mint-cilantro chutneys. It is a masterclass in the 'chaat' philosophy: a perfect balance of sweet, spicy, tangy, and crunchy textures in every single bite.
🥗 Ingredients
For the Potato Tikkis
- 4 large Potatoes (boiled, peeled, and completely cooled)
- 3-4 tablespoons Cornstarch (for binding and extra crunch)
- 1 inch Ginger (finely grated)
- 2 Green Chilies (finely chopped)
- 1 teaspoon Cumin Powder (roasted)
- 1 teaspoon Salt (adjust to taste)
- 1/4 cup Oil or Ghee (for shallow frying)
The Chaat Toppings
- 1 cup Yogurt (whisked until smooth with a pinch of sugar)
- 1/2 cup Tamarind Chutney (sweet and tangy)
- 1/2 cup Green Mint-Coriander Chutney (spicy and fresh)
- 1 cup Chickpeas (Chana) (boiled or canned, seasoned with a pinch of salt)
Garnish & Spices
- 1/2 cup Red Onion (very finely diced)
- 1/2 cup Sev (crunchy chickpea flour noodles)
- 2 teaspoons Chaat Masala (for sprinkling)
- 2-3 tablespoons Fresh Cilantro (finely chopped)
- 2 tablespoons Pomegranate Arils (for a pop of color and sweetness)
👨🍳 Instructions
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1
Grate the boiled and cooled potatoes into a large mixing bowl. Grating ensures a smooth texture without any large lumps.
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2
Add the cornstarch, grated ginger, chopped green chilies, roasted cumin powder, and salt to the potatoes.
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3
Mix the ingredients thoroughly with your hands until it forms a soft, non-sticky dough. If it feels too moist, add another tablespoon of cornstarch.
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4
Grease your palms with a little oil and divide the mixture into 8 equal portions. Roll them into smooth balls and flatten them into discs about 1 inch thick.
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5
Heat a heavy-bottomed skillet or tawa over medium heat and add 2 tablespoons of oil or ghee.
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6
Place the tikkis on the skillet. Do not overcrowd; fry in batches if necessary. Let them cook undisturbed for 4-5 minutes until the bottom is deep golden brown.
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7
Flip the tikkis carefully and press down slightly with a spatula. Cook the other side for another 4-5 minutes until equally crispy.
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8
For extra crispiness, move the tikkis to the edge of the pan and let them sit in the residual heat while you start the next batch in the center.
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9
To assemble, place two hot tikkis on a serving plate. Lightly crush the center of the tikkis with a spoon to allow the sauces to seep in.
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10
Top with a generous spoonful of boiled chickpeas, followed by a thick layer of whisked sweet yogurt.
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11
Drizzle the green chutney and tamarind chutney over the yogurt in decorative streaks.
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12
Sprinkle finely diced onions, chaat masala, and a pinch of red chili powder if you like it extra spicy.
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13
Generously garnish with sev for crunch, fresh cilantro, and pomegranate arils for a professional finish.
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14
Serve immediately while the tikkis are still hot and the yogurt is cold for the ultimate temperature contrast.
💡 Chef's Tips
Always use cold, boiled potatoes; if they are warm, the tikkis will become mushy and absorb too much oil. For the ultimate crunch, you can add 1 tablespoon of rice flour along with the cornstarch. Don't skimp on the fat—frying in ghee provides a much more authentic, nutty flavor than vegetable oil. If the tikkis are breaking apart, your potato mixture might have too much moisture; add more binder like cornstarch or breadcrumbs. Make sure your chutneys are chilled before serving to provide that signature street-food contrast to the hot potatoes.
🍽️ Serving Suggestions
Serve with a hot cup of Masala Chai to balance the cold yogurt and spicy chutneys. Pair with a refreshing glass of Mango Lassi or Nimbu Pani (Indian Lemonade). Offer a side of pickled ginger or green chilies for those who crave extra heat. Serve as a starter for a larger Indian feast featuring Biryani or Butter Chicken. This dish is best enjoyed in individual shallow bowls to contain all the delicious sauces.