Aloo Tikki Chaat
This crispy and flavor-packed aloo tikki chaat brings together golden potato patties, sweet tamarind chutney, bright cilantro chutney, yogurt, and crunchy sev for the ultimate Indian street food experience at home.
Servings: 4
Ingredients
Aloo Tikki
- 3 potatoes medium size
- 1 tbsp oil
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- 1/8 tsp turmeric
- 1/4 tsp garam masala
- 1/4 tsp mango powder
- 1 tsp cornstarch
Tamarind Chutney
- 2.5 c raw sugar
- 2 tsp roasted cumin seeds
- 2 tsp salt
- 2 tsp red chili powder
- 1 tsp black pepper
- 1/2 tsp ginger powder
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 7 ounces seedless tamarind about the half a package
- 2 c hot water
Cilantro Chutney
- 2 tbsp cilantro finely chopped and tightly packed
- 2 tbsp mint finely chopped and tightly packed
- 1-2 tbsp yogurt
- 1/8 tsp salt
- 1/8 tsp cumin powder
- 1/8 tps mango powder
- 1/8 tsp garlic powder
- 1/8 tsp ginger powder
- 1 tbsp jalapeño finely chopped and tightly packed
- 1-2 tbsp lemon
Instructions
- Make the Aloo Tikki: Mash boiled potatoes with oil, spices, and peas until everything is evenly combined and smooth, but not gummy.
- Shape the Patties: Form the potato mixture into medium-sized tikkis and brush both sides with a thin layer of oil.
- Air Fry: Cook the patties at 400°F for 25 minutes, flipping halfway through to get an even golden crust on both sides.
- Alternate Cooking Methods: If you prefer, pan-fry the tikkis in shallow oil or bake them at 425°F until crisp and golden.
- Prepare the Tamarind Chutney: Break the tamarind into small pieces, soak in hot water for 30–60 minutes, then strain out the pulp. Combine with sugar and spices, simmer, and reduce until glossy and pourable.
- Blend the Cilantro Chutney: Add cilantro, mint, yogurt, lemon, jalapeño, and spices to a blender or food processor and blend into a smooth chutney.
- Assemble the Chaat: Layer warm aloo tikki on a plate, then top generously with both chutneys, yogurt, chopped onions, cilantro, chaat masala, and sev. Serve immediately while hot and crisp.
Notes
Storage: Store cooked tikkis separately from chutneys and toppings. Refrigerate the tikkis for up to 3 days. Reheat in the air fryer for 5–7 minutes until crisp again.
Freezing: You can freeze the uncooked or cooked patties for up to 2 months. Thaw and air-fry before serving.
Substitutions: Swap peas for finely chopped spinach or sweet corn. Dairy-free yogurt works perfectly for a vegan version.
Reheating: Always reheat tikkis before assembling chaat to maintain crispiness.
Variations:
– Stuffed Aloo Tikki Chaat: Add a small ball of spiced paneer or shredded cheese to the center of each tikki.Nutrition
Calories: 800kcal | Carbohydrates: 189g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 2209mg | Potassium: 1116mg | Fiber: 7g | Sugar: 147g | Vitamin A: 634IU | Vitamin C: 35mg | Calcium: 108mg | Iron: 5mg
