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Aloo Tikki Chaat

A spicy and crispy potato patty served with a tamarind and cilantro chutney!
Print Recipe
Course: Appetizer, Main Course, Side Dish
Cuisine: Indian
Keyword: Aloo Tikki, aloo tikki chaat, chaat

Ingredients

Aloo Tikki

  • 3 medium sized potatoes
  • 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 haldi
  • 1/4 tsp garam masala
  • 1/4 tsp amchur
  • 1 tsp corn starch

Tamarind Chutney

  • 2.5 c raw sugar
  • 2 tsp roasted cumin
  • 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
  • 1/2 package of tamarind
  • 2 c hot water

Cilantro Chutney

  • 2 tbsp finely chopped cilantro (tightly packed)
  • 2 tbsp finely chopped mint (tightly packed)
  • 1-2 tbsp yogurt
  • 1/8 tsp salt
  • 1/8 tsp cumin powder
  • 1/8 tps amchur powder
  • 1/8 tsp garlic powder
  • 1/8 tsp ginger powder
  • 1 tbsp finely chopped jalapeño (tightly packed)
  • 1-2 tbsp lemon

Instructions

Aloo Tikki

  • Mash boiled potatoes with spices and oil and add in peas until everything is evenly combined. Then form into patties and brush both sides with more oil. Pop into the air fryer at 400 degrees for 25 minutes, flipping half way through the cooking process. If you don’t have an air fryer, fry in a pan instead or use an oven.

Tamarind Chutney

  • Soak tamarind in hot water for 30 minutes to an hour and strain out using a sieve- get out as much pulp as you possibly can. Also before soaking in the water, make sure you break apart the tamarind into small pieces so the straining process is easier later on.

Cilantro Chutney

  • Blend all ingredients in a food processor to create chutney.

Notes

You can mess around with the the lemon and yogurt ratios. You can also do 2 tbsp yogurt and no lemon or only 2 tbsp lemon and no yogurt. Or do half and half with 1-2 tbsp of each!
Tried this recipe?Let us know how it was!