Aloo Tikki Chaat
Crisp potato patties topped with creamy yogurt, sweet-tangy chutneys, onion, and fresh herbs make this street-style chaat lively, cooling, and full of contrast in every bite.
For 4 servings
- prep · ~8 min
Prepare the potato mixture.
1.Place the mashed potato in a bowl.2.Add cornstarch, green chili, ginger, cumin powder, red chili powder, and 0.25 tsp salt.3.Mix well until the mixture holds together.4.Divide into 4 equal portions and shape into thick round tikkis.TIPIf the mixture feels sticky, rest it 5 minutes so the starch can firm it up. - fry · ~9 min
Shallow-fry the tikkis.
1.Heat oil in a wide pan over medium heat.2.Place the tikkis in the pan without crowding.3.Cook until the underside is deep golden and crisp, about 4 to 5 minutes.4.Flip gently and cook the other side until crisp, about 4 minutes more.TIPDo not move the tikkis too early or they may break before a crust forms. - mix · ~3 min
Whisk the yogurt topping.
Whisk the yogurt with sugar, 1 pinch black salt, 1 pinch cumin powder, and 1 pinch of the regular salt until smooth and lightly seasoned.
- mix · ~3 min
Make the green chutney.
Blend mint, cilantro, lemon juice, 2 tbsp water, and 1 pinch salt to a smooth, spoonable chutney.
- simmer · ~10 min
Cook the sweet chutney.
1.Add dates, tamarind paste, 0.5 cup water, cumin powder, red chili powder, and 1 pinch salt to a small pan.2.Bring to a gentle simmer over medium heat.3.Cook until the dates soften and the mixture thickens slightly, about 6 to 8 minutes.4.Cool a little, then blend or mash into a smooth chutney. - assemble · ~4 min
Assemble the chaat.
1.Place 1 hot tikki on each plate and lightly press the center.2.Spoon yogurt over each tikki.3.Top with green chutney and sweet chutney.4.Scatter chopped onion, sev, and pomegranate over the top. - garnish · ~1 min
Finish with a little cilantro and serve at once.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use well-drained, floury mashed potatoes so the tikkis crisp instead of turning gummy.
- 2Shape the tikkis thick and compact, then chill them 15 to 20 minutes if they feel soft before frying.
- 3Wait for a deep golden crust before flipping; early movement is the main reason aloo tikki breaks.
- 4Keep the yogurt slightly chilled and the tikkis hot for the best hot-cold chaat contrast.
- 5Make both chutneys ahead and refrigerate; assemble only at serving so the sev stays crunchy.
- 6If the sweet chutney thickens too much after cooling, loosen it with a spoon of water before drizzling.
Adapt it for your goals.
Ragda-style
Top the tikkis with warm white pea ragda before the yogurt and chutneys for a heartier street-style version.
low oilLow-oil
Pan-sear with less oil on a nonstick pan or air-fry the tikkis, then load with the same toppings for a lighter chaat.
no onionNo-onion
Skip the chopped onion for a cleaner, lighter finish while keeping the chutneys, sev, and pomegranate.
veganVegan
Replace the yogurt with thick unsweetened plant yogurt and keep the same black salt-cumin seasoning for a dairy-free chaat.
Why this is on our healthy list.
Herb-Rich Freshness
Mint and cilantro add fresh herbal flavor along with plant compounds, helping the dish feel bright rather than heavy.
Gut-Friendly Fermented Dairy
The yogurt topping adds protein and a cooling fermented element that pairs especially well with the spicy and tangy chutneys.
Fruit-Based Sweetness
Dates and pomegranate bring natural sweetness and tang, adding complexity beyond plain sugar-heavy toppings.
Frequently asked questions
The potato mixture is usually too moist or the crust has not formed yet. Use well-drained potatoes, mix in the cornstarch thoroughly, and do not flip until the first side is deeply golden.
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