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Aloo Tiki Chaat Recipe

Name: CURRY CORNER Indian Eatery & Bars Aloo Tiki Chaat Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups Russet or Yukon Gold potatoes (peeled, boiled); 1 cups Green peas (optional, cooked and lightly mashed); 1 tsp Finely chopped green chili; 2 tbs Fresh cilantro, finely chopped; 0.5 tsp Garam masala; 0.5 tsp Ground cumin; 0.5 tsp Amchur (dry mango powder) or 1/2 tsp lemon zest; 0.5 tsp Chaat masala; 1 tsp Salt; 2 tbs Cornstarch or chickpea flour (for binding); 4 tbs Oil for shallow frying; 2 cups Cooked chickpeas (canned, drained and rinsed or home-cooked); 1 tbs Vegetable oil; 0.5 tsp Cumin seeds; 0.5 cups Onion, finely chopped; 1 tsp Garlic, minced; 1 tsp Fresh ginger, grated; 0.75 cups Tomato puree or finely chopped tomatoes; 1 tsp Coriander powder; 0.5 tsp Cumin powder; 0.25 tsp Turmeric; 0.5 tsp Kashmiri chili powder or mild chili powder; 0.5 tsp Chana masala spice mix or amchur; 1 tsp Salt; 0.5 cups Water; 1 tbs Fresh cilantro, chopped (for garnish); 0.75 cups Thick yogurt (plain, whisked); 0.25 cups Tamarind chutney (store-bought or homemade); 0.25 cups Green chutney (cilantro-mint, medium-spicy); 0.5 cups Sev (crispy gram flour noodles) or crushed papdi

Inspired by CURRY CORNER Indian Eatery & Bar

Time1h

Serves4

Traditionally prepared aloo tikki topped with chana masala.

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Ingredients

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Aloo Tikki (potato patties)

3 cups Russet or Yukon Gold potatoes (peeled, boiled)

1 cups Green peas (optional, cooked and lightly mashed)

1 tsp Finely chopped green chili

2 tbs Fresh cilantro, finely chopped

1/2 tsp Garam masala

1/2 tsp Ground cumin

1/2 tsp Amchur (dry mango powder) or 1/2 tsp lemon zest

1/2 tsp chaat masala

1 tsp Celtic sea salt

2 tbs Cornstarch or chickpea flour (for binding)

4 tbs Oil for shallow frying

Chana Masala (spiced chickpeas)

2 cups Cooked chickpeas (canned, drained and rinsed or home-cooked)

1 tbs Tuscany sunflower oil

1/2 tsp Cumin seeds

1/2 cups Onion, finely chopped

1 tsp Garlic, minced

1 tsp Fresh ginger, grated

3/4 cups Tomato puree or finely chopped tomatoes

1 tsp Coriander powder

1/2 tsp Cumin powder

1/4 tsp Turmeric

1/2 tsp Kashmiri chili powder or mild chili powder

1/2 tsp Chana masala spice mix or amchur

1 tsp Celtic sea salt

1/2 cups Water

1 tbs Fresh cilantro, chopped (for garnish)

Chaat toppings & sauces

3/4 cups Thick yogurt (plain, whisked)

1/4 cups Tamarind chutney (store-bought or homemade)

1/4 cups Green chutney (cilantro-mint, medium-spicy)

1/2 cups Sev (crispy gram flour noodles) or crushed papdi

1/4 cups Finely diced tomato

1/4 cups Finely diced onion

1/4 cups Pomegranate arils (optional)

1/2 tsp Chaat masala (for sprinkling)

1/4 tsp Roasted cumin powder (bhuna jeera), optional

2 to taste Lemon wedges (to taste)

Method

Aloo Tikki (potato patties)

Prepare potatoes

Boil peeled potatoes in salted water until tender (20–25 minutes). Drain and steam dry for a few minutes to remove excess moisture. Mash thoroughly while still warm so there are no lumps; measure about 3 cups mashed.

Mix tikki ingredients

In a large bowl combine the warm mashed potatoes, cooked/mashed peas (if using), chopped green chili, cilantro, garam masala, cumin, amchur (or lemon zest), chaat masala, salt and cornstarch or chickpea flour. Mix gently until homogeneous. If mixture seems very wet, add up to 1 more tablespoon of cornstarch; it should hold shape when pressed.

Shape

Divide the mixture into 8 equal portions (about 2–2.5 inches diameter each). Flatten each into a 3/4-inch-thick round patty. Keep covered with a damp cloth while you heat the pan so they don't dry out.

Pan-fry tikkis

Heat a large nonstick skillet over medium heat and add 2 tablespoons oil. When hot, place 4 tikkis without crowding and shallow-fry 3–4 minutes per side until golden brown and crisp, pressing gently once with a spatula for even contact. Add remaining 2 tablespoons oil and fry remaining tikkis. Transfer to paper towels to drain any excess oil.

Chana Masala (spiced chickpeas)

Sauté aromatics

Heat 1 tablespoon oil in a saucepan over medium heat. Add cumin seeds and let them sizzle (about 20–30 seconds). Add chopped onion and sauté until translucent and edges begin to brown, 4–5 minutes. Add minced garlic and grated ginger and sauté another 30–45 seconds until fragrant.

Cook tomatoes and spices

Stir in the tomato puree and cook 3–4 minutes until it reduces slightly. Add coriander powder, cumin powder, turmeric, Kashmiri chili powder and chana masala (or amchur). Cook 1–2 minutes, stirring so spices don't burn.

Add chickpeas

Add the cooked chickpeas and 1/2 cup water. Stir to coat and bring to a gentle simmer. Lightly mash a few chickpeas with the back of a spoon to thicken the sauce and create texture. Simmer 6–8 minutes until the gravy is slightly thickened. Taste and adjust salt.

Finish

Stir in chopped cilantro and remove from heat. If desired, squeeze a little lemon juice to brighten flavors.

Assemble Aloo Tiki Chaat

Place 2 warm aloo tikkis on each serving plate (recipe yields 4 servings). Spoon 1/2 cup warm chana masala over and around the tikkis, allowing some sauce to soak in but leaving edges crisp.

Drizzle about 3 tablespoons of whisked yogurt over each plate (approximately 3/4 cup total distributed). Add 1 tablespoon tamarind chutney and 1 tablespoon green chutney per plate, swirled or dotted over the tikkis.

Scatter diced tomato and onion evenly over the tikkis. Sprinkle sev (or crushed papdi) and pomegranate arils if using for crunch and freshness.

Finish with a light dusting of chaat masala and roasted cumin powder, a few cilantro leaves, and a squeeze of lemon to taste. Serve immediately while tikkis are warm and crisp.