This tangy and spicy Aloo Tikki Chaat is one of the fav chaat dishes, where crispy Aloo Tikkis are topped with a Chickpea Curry and Chutneys. It is popular street food in India and is loved by many.
About This Recipe
Aloo Tikki Chaat is basically a North Indian specialty that has become quite popular across the country. Almost every Indian city will have a chaat center, selling these hot crispy tikkis topped with curd, ragda, and delicious chutneys.
Hot and crispy aloo tikki, when served with some of the most delicious toppings such as tamarind chutney, green chutney, sev, ragda, curd, finely chopped onions, pomegranate seeds, and various other aromatic spices, is the most flavourful dish you can ever have.
Everyone has their own version of making this scrumptious chaat. Some people like to add curd, while some don’t. Some like to serve it with sev or beetroot juliennes or ginger juliennes or paneer cubes or anything else on top of the chaat.
If you also make it at home, try my version of this lip-smacking Tikki Chaat, which will surely satisfy your taste buds to the T.
One plate of Tikki Chaat will have about 700-750 Calories, so it’s not something you can have on a daily basis but definitely the thing you want to indulge in once in a while.
Aloo Tikki – Aloo Tikki is a crispy patty that is made with boiled potatoes, or sometimes with the combination of boiled potatoes and bread. You can find the recipe to make the crispiest aloo tikki here.
Ragda – Ragda, made from white peas adds a delicious taste to the Tikki. You can even add your regular Punjabi or North Indian Style Chole on the top. This is also a great way to use up your leftover Chole Curry. Check out my detailed ragda recipe here.
Yogurt – This is completely optional, but I love the creamy flavor it adds to the curry. It also settles the heat from the chutneys and gives it a nice taste altogether.
Other Ingredients – Other than these, I have used roasted cumin powder, black salt, red chili powder, and chaat masala. You can even to the Chaat with some fine sev, coriander leaves, onions, and pomegranate kernels.
Step by Step Recipe
Break the aloo tikki on the serving plate using your fingers.
Top with some Ragda.
Drizzle whisked yogurt on top.
Top with sweet tamarind chutney and green chutney.
Sprinkle roasted cumin powder, black salt, red chilli powder and chaat masala. Serve immediately.
How to make the chutneys?
There are two types of chutneys that go into making this delicious tikki chaat. These are spicy green chutney and tangy tamarind chutney.
Green Chutney – To make spicy green chutney just add a bunch of coriander and mint leaves along with 2 green chilies and an inch of ginger in a mixer jar. Flavor them with half a teaspoon each of cumin seeds, chaat masala, and salt.
Add the juice of half a lemon and 2 teaspoons of water and grind everything into a smooth paste. Now transfer it in a bowl and your spicy green chutney is all done and ready. I have a detailed recipe here so do check it out.
Tamarind Chutney – To prepare tamarind chutney, soak half a cup of seedless tamarind in water for 4 to 5 hours. Squeeze all the pulp from the tamarind in the same bowl and strain the mixture.
Now heat oil in a pan and add a half teaspoon each of cumin seeds ginger powder, red chili powder, asafoetida and saute them well. Add tamarind paste and cook for 3-4 minutes. Add 8 tablespoons of jaggery powder and salt to taste and cook for 4 to 5 minutes more.
When the mixture thickens, turn off the flame and let it cool down completely. Tamarind chutney is ready. Now if you wish you can also add soaked raisins and roasted lemon seeds as well in the chutney. Check out my detailed recipe here.
You can serve Aloo Tikki Chaat on its own for your tea time break along with a hot cup of Adrak Wali Chai or for a light dinner.
Yes, you can definitely freeze them. Just prepare the aloo tikki from the mixture and instead of frying, pack them all in a freezer-safe container and store them in the freezer.
This frozen tikkis can be used for about 5-6 months. You can deep fry it when you want to serve it and then top with ragda, chutneys, curd, and spices.
Pro Tips By Neha
While cooking the tikkis, cook them on low heat to get a nice an crispy texture on the top. Patience is the key to get nice hot crispy Tikkis.
You can boil the potatoes for the same a day before and store in the fridge so that there will be no moisture left while making the Tikkis.
Do not compromise on Chutneys, they add a bomb flavor to the Chaat. You can avoid adding ragda and top it with just curd and chutneys.
If you are adding yogurt, whisk it smooth with a little sugar and then add on the Tikkis. Also, chilled yogurt tastes the best on hot crispy tikkis.
You might also like
Aloo Tikki Chaat Recipe
- 6-8 Aloo Tikki
- 1 and 1/2 cups Ragda
- 1 and 1/2 cups Yogurt (Whisked with 1 tsp sugar)
- 1 cup Sweet Tamarind Chutney
- 1/2 cup Green Chutney
- 1 tsp Cumin Powder
- 1 tsp Black salt
- 1 tsp Red Chilli Powder
- 1 tsp Chaat Masala Powder
- Break the aloo tikki on the serving plate using your fingers.
- Top with the remaining ingredients.
- Serve immediately.