Aloo Tikki Chaat
An authentic vegetarian recipe from Uttar Pradesh, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
500g Potatoes (boiled and mashed)
200g Boiled chickpeas (chhole)
200ml Plain yogurt (whisked)
80ml Tamarind chutney
60ml Green coriander chutney
20g Cornflour
5g Cumin powder (roasted)
8g Chaat masala
4g Red chilli powder
4g Amchur (dry mango powder)
5g Salt
60ml Oil
40g Sev (thin fried chickpea noodles)
30g Pomegranate seeds
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Mix the mashed potatoes with cornflour, half the cumin powder, amchur, red chilli powder, and salt. Shape into 8 round patties about 1.5 cm thick.
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Heat oil in a flat pan over medium heat. Shallow-fry the tikkis for 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
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Warm the boiled chickpeas in a small pan with a pinch of salt and chaat masala. Set aside.
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Whisk the yogurt until smooth and season with a pinch of salt and sugar.
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To assemble: place 2 hot tikkis on each serving plate.
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Spoon a generous amount of warm chickpeas over the tikkis.
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Drizzle the whisked yogurt liberally over the top.
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Add tamarind chutney and green coriander chutney in generous amounts.
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Sprinkle roasted cumin powder, chaat masala, and red chilli powder over everything.
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Top with a handful of sev and a few pomegranate seeds for crunch and freshness. Serve immediately.
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Chef's Tips
Assemble and serve immediately — the tikkis must be hot and crispy when the chutneys and yogurt are added, or they will become soggy.
The balance of sweet tamarind chutney and tangy green chutney is what makes chaat special — be generous with both.
Whisking the yogurt smooth and chilling it beforehand creates a pleasant contrast with the hot tikkis.
Pomegranate seeds are optional but add a burst of freshness and colour that elevates the dish.
About This Dish
Aloo Tikki Chaat is a traditional vegetarian dish from Uttar Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Assemble and serve immediately — the tikkis must be hot and crispy when the chutneys and yogurt are added, or they will become soggy. - The balance of sweet tamarind chutney and tangy green chutney is what makes chaat special — be generous with both. - Whisking the yogurt smooth and chilling it beforehand creates a pleasant contrast with the hot tikkis. - Pomegranate seeds are optional but add a burst of freshness and colour that elevates the dish.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy