Aloo Tikki Chaat Recipe (Potato Chaat) made with crispy pan fried patties and easy chaat chutney
If you love chaat, then you you will love this crowd pleasing Indian street food recipe. Crispy pan-fried patties are made with vegetables, spices, and herbs. They are served hot with a cold yogurt sauce and a variety of toppings.
Growing up, we ate Aloo Tikki Chaat as an appetizer every year during Diwali. In addition to Puran Poli aka Vedmi of course for the main meal. Both are must-haves to bring in the Indian New Year!
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Ingredients
- Russet Potatoes
- Baby Spinach
- Tomato
- Onion
- Cilantro
- Green Chili Peppers
- Fresh Ginger
- Salt
- Fresh Garlic
- Oil
- Plain Yogurt
- Apple Butter
- Cumin Powder
- Garam Masala
- Chaat Masala
- Water
- Crispy Sev
- Breadcrumbs
- Rice Flour
- Red Chili Powder
See recipe card for quantities.
Instructions
Start by cutting the russet potatoes in half and steam/boil them until tender.
Drain the hot water from the potatoes, remove the skin, and mash the potatoes using a vegetable masher.
Combine the spices, flour, and baby spinach with the potato mash.
Form patties about half the size of a hand palm.
Dip the patty in water and then coat it with the breadcrumb mixture.
Cook the patties on medium heat in a pan with a generous amount of oil until golden brown.
Plating Instructions-view the video in the recipe card for details.
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Yummy Tip: serve the Aloo Tikki hot with the cold chutney and yogurt sauces. The warm and cool combo pairs excellent together.
Equipment
- Large nonstick pan
- Large Bowl for Potato Mash
- Flat Spatula for Flipping
- Vegetable Masher
- Chutney Machine or Equivalent Blender
- Cutting Board and Knife
- Whisk
- Small bowls or a large tray for toppings
Variations
Fit other dietary needs with these substitutions...
- Spicy - add extra red chili powder and green chili peppers
- Gluten Free - substitute breadcrumbs for panko rice crumbs
- Deep Fry Option- for a crispier patty
Storage
- Chaat Chutney- Refrigerate for 3-5 days.
- Yogurt Sauce- Refrigerate for 3 days
- Aloo Tikki Mixture- Refrigerate for 3 days
- Store the chopped tomatoes, onions, and cilantro in the refrigerator until ready to use
Aloo tikki does not freeze well.
Top tip
Hot aloo tikki taste best. Keep them warm in the oven, uncovered, if serving at a gathering.
The aloo tiki patty makes delicious vegetarian Indian burgers!
More Vegetarian Recipes...
- Surati Khaman Dhokla Recipe
- Khatta Poodla - Savory Rice Flour Pancakes
- Vegetarian Baked Beans on Toast
📖 Recipe
Aloo Tikki Chaat
Equipment
- Large nonstick pan
- Large Bowl for Potato Mash
- Vegetable Masher
- Chutney Machine or Equivalent Blender
- Cutting Board and Knife
- whisk
- Small bowls or a large tray for toppings
Ingredients
Aloo Tikki Ingredients
- 4 large russet potatoes, boiled and skin removed
- ½ cup fresh cilantro, chopped
- 1 cup baby spinach, chopped finely
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, grated
- ¼ cup rice flour
- ½ tablespoon chaat masala
- ½ tablespoon garam masala
- 1 tablespoon oil
- serrano chili peppers, blended (I use 2 peppers)
- salt
- red chili powder (optional for extra spice)
Chaat Toppings
- 2 large finely chopped tomato
- 1 large finely chopped onion
- ½ cup finely chopped cilantro (more or less)
- chaat masala, to sprinkle
- red chili powder, to sprinkle
- cumin powder, to sprinkle
- thin sev (purchased or homemade)
Yogurt Sauce (dahi)
- 2 cups plain yogurt
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 cup water
- sugar (optional if you prefer sweet chaat)
Green Chili Chutney (spicy chutney)
- 6 serrano chili peppers (can use jalapeno for a milder spice)
- salt
- water
Apple Butter Chutney (sweet chutney)
- 1 cup apple butter
- 1 cup water
- 1.5 teaspoon cumin powder
- salt
- red chili powder
Other Ingredients
- 1 cup bread crumbs in a wide bowl
- water in a wide bowl
- oil to pan fry
Instructions
Aloo Tikki
- Combine the ingredients listed under "aloo tikki ingredients". Mix it all together and set it aside until ready to make the tikki.
- Take about ¼ cup of the aloo mixture (half a palm size) and make round balls. Flatten the tikki until it is about 1-2" thick depending on preference. Feel free to make the tikki larger or smaller
- Dip the tikki in some water
- Pat breadcrumbs on the tikki until it is evenly coated.
- Pan fry in a large non stick skillet with a generous amount of oil until golden brown.
- Set the aloo tikki aside once they are all cooked.
Green Chili Chutney (spicy chutney)
- Blend the ingredients together in a chutney machine or a blender until it is a fine paste. Add water until it has reached a consistency you prefer.
- Tip: I prefer to keep the chutney a bit thick.
Apple Butter Chutney (sweet chutney)
- Combine the ingredients together using a whisk. Add just enough water until it reaches a consistency you prefer.
- Tip: I prefer to keep the chutney a bit thick
Yogurt Sauce
- Whisk the ingredients together.
- Refrigerate until ready to use.
Assembling the Chaat
- Place a generous amount of yogurt in a serving plate.
- Put 3 warm aloo tikki on top of the yogurt.
- Drizzle both sweet chutney and spicy chutney on top of the aloo tikkis.
- Top it with tomatoes and onions.
- Add a generous serving of crispy sev and cilantry on top.
- Sprinkle extra chaat masala, cumin powder, and red chili powder on top for extra flavor
- Enjoy right away!
Jinal Kumar says
I made this for dinner yesterday along with your butter chicken and both were a big hit! We added carrots and peas to the aloo tiki and it was delicious.
M. Patel says
My first recipe of yours I made. I followed the recipe to the T and the patties came out so crispy. Can’t wait to try another recipe