Aloo Tikki Chaat Recipe

Boil the potatoes in salted water until very tender (20–25 minutes). Drain and let cool slightly.

While hot, mash the potatoes thoroughly in a large bowl so they are smooth with minimal lumps.

Add the lightly mashed boiled green peas, finely chopped green chili, 2 tbsp chopped cilantro, garlic paste, ground coriander, ground cumin, amchur (or lemon juice), red chili powder, 1.5 tsp salt and 2 tbsp cornstarch or besan. Mix well until a cohesive mixture forms. Taste and adjust seasoning.

Divide the mixture into 10–12 equal portions (makes about 10–12 tikkis for 4 servings). Shape each portion into a flat round patty about 2–3 cm thick. If mixture feels too soft, chill for 15–20 minutes or add 1 more tbsp flour to firm up.

Heat a heavy skillet over medium heat and add about 1–2 tbsp oil. When oil is hot, add tikkis in a single layer (do not overcrowd). Shallow-fry for 3–4 minutes per side until golden brown and crisp, adding more oil as needed. Transfer to a paper towel-lined plate to drain. Repeat with remaining tikkis.

Whisk the plain yogurt until smooth and slightly runny. If using store-bought yogurt that is thick, thin with 1–2 tbsp water and whisk until pourable. Taste and add a pinch of salt if needed.

If chutneys are store-bought, have them at room temperature. For homemade green chutney: blend fresh cilantro, mint (optional), green chili, lemon juice, a pinch of salt and a little water until smooth. For tamarind chutney: mix tamarind concentrate with jaggery or sugar and warm water to a syrupy consistency; strain if desired.

Prepare the garnish bowl with finely chopped onion, chopped tomato (if using), extra cilantro, sev/crushed papdi, roasted cumin powder, chaat masala, red chili powder and a little salt so everything is ready to assemble.

Plate the Tikkis

Place 2–3 warm aloo tikkis on each serving plate (for 4 servings, distribute 10–12 tikkis evenly). Lightly crush each tikki with the back of a spoon so it breaks but remains in one piece to soak up chutneys.

Spoon 1–2 tbsp of sweet tamarind chutney and 1–2 tbsp green chutney over each crushed tikki, letting some drip into the plate.

Drizzle 2–3 tbsp whisked yogurt over the tikkis. Use more or less according to preference.

Scatter a little of the chopped onion, chopped tomato, pomegranate arils (if using) and extra cilantro on top. Sprinkle roasted cumin powder, 3/4 tsp chaat masala and a light dusting of red chili powder and a pinch (about 1/4 tsp) salt across the assembled plates.

Finish with a generous pinch of sev or crushed papdi for crunch and a squeeze of lemon wedge to taste. Garnish with mint leaves if desired.

Serve immediately so the tikkis remain crisp under the toppings. Provide extra chutneys and lemon wedges on the side.