Crispy Aloo Tikki Chaat
A popular Indian street food made with crispy potato patties topped with yogurt, chutneys, and crunchy sev for a burst of flavors.
Ingredients
For Aloo Tikki:
- 4 large potatoes boiled and mashed
- 2 tbsp cornflour or rice flour
- 2 tbsp breadcrumbs (optional)
- 1-2 green chillies finely chopped
- 1 tsp grated ginger
- 1/2 tsp red chilli powder
- 1/2 tsp roasted cumin powder
- 1/2 tsp chaat masala
- salt to taste
- 2 tbsp coriander chopped
- Oil for shallow frying
For Chaat Topping:
- 1/2 cup thick curd (whisked with salt and sugar)
- 2 tbsp tamarind chutney
- 2 tbsp green chutne
- 2 tbsp onions chopped
- 2 tbsp boiled chickpeas (optional)
- Sev for garnish
- Fresh coriander
Instructions
Prepare the tikki mixture:
- Mash potatoes until smooth with no lumps.
- Add cornflour, breadcrumbs, green chillies, ginger, spices, salt, and coriander. Mix well.
Shape tikkis:
- Divide mixture and shape into round flat patties.
Fry tikkis:
- Heat oil in a pan and shallow fry on medium heat until both sides are golden and crispy.
- Do not flip too early.
Assemble chaat:
- Place 2 hot tikkis on a plate and lightly crush them.
Add toppings:
- Pour whisked curd, tamarind chutney, and green chutney.
- Add chopped onions and chickpeas.
Garnish and serve:
- Sprinkle chaat masala, top with sev and fresh coriander.
- Serve immediately.
Notes
Pro Tips:
✔ Use rice flour for extra crispiness.
✔ Refrigerate shaped tikkis before frying for better texture.
✔ Fry on medium heat for even crisping.
✔ Add ragda for Mumbai-style variation.
✔ Serve immediately to keep tikkis crispy.
✔ Refrigerate shaped tikkis before frying for better texture.
✔ Fry on medium heat for even crisping.
✔ Add ragda for Mumbai-style variation.
✔ Serve immediately to keep tikkis crispy.
