Break the aloo tikki on the serving plate using your fingers.
Top with the remaining ingredients.
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.
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