How do you make crispy aloo tikki?

Bind the boiled potatoes with a little cornflour and shallow-fry them in Anveshan groundnut oil over medium heat until deep golden on both sides. The cornflour and patient frying give the crunch.

How long does aloo tikki chaat take to make?

About 50 minutes, with 30 minutes of prep and 20 minutes of cooking. The recipe assembles 4 servings.

Can I make the tamarind chutney without sugar?

Yes, this recipe sweetens the tamarind pulp with Anveshan jaggery powder instead of refined sugar, giving the chutney a deeper, caramel-tangy flavour.

What goes on top of aloo tikki chaat?

Whisked curd, boiled chickpeas, tamarind-jaggery chutney, chaat masala, sev and fresh coriander. Layer them just before serving so the tikki stays crisp.

Aloo Tikki Chaat

Name: Aloo Tikki Chaat
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 pieces Boiled potatoes; 2 tbsp Cornflour; 4 tbsp Wood-Pressed Groundnut Oil; 1 cup Whisked curd (yogurt); 0.5 cup Boiled chickpeas; 3 tbsp Tamarind pulp; 2 tbsp Jaggery Powder; 1 tsp Chaat masala; 0.5 cup Sev and coriander; 1 tsp Salt

Aloo tikki chaat is a beloved North Indian street snack of crisp shallow-fried potato patties topped with whisked curd, tangy chutneys, chickpeas and a flurry of sev. Here the tikkis are shallow-fried in nutty Anveshan wood-pressed groundnut oil and the tamarind chutney is sweetened with mineral-rich Anveshan jaggery powder instead of sugar, for a cleaner, more wholesome plate. It comes together in about 50 minutes and serves 4.

Time breakdown

Prep Time30 min

Cook Time20 min

Total Time50 min

Ingredients

Boiled potatoes
Cornflour
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
Whisked curd (yogurt)
Boiled chickpeas
Tamarind pulp
Chaat masala
Sev and coriander
Salt

How to Make Aloo Tikki Chaat

1
Mash the boiled potatoes with cornflour, chaat masala and salt, then shape into thick round patties.
2
Shallow-fry the tikkis in the Anveshan groundnut oil over medium heat until deep golden and crisp on both sides.
3
Simmer the tamarind pulp with Anveshan jaggery powder and a pinch of salt until it forms a glossy sweet-tangy chutney.

Tips for the Best Aloo Tikki Chaat

✓Make sure the boiled potatoes are completely dry before mashing, or the tikkis will fall apart while frying.
✓Shallow-fry the patties in Anveshan groundnut oil and resist flipping too early so a firm crust forms.

Frequently Asked Questions

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