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Aloo Tikki Chaat Recipe

Name: NEW AMAYA REAL INDIAN FOODs Aloo Tikki Chaat Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg russet or Yukon Gold potatoes; 100 g green peas (fresh or frozen, optional); 1 piece finely chopped green chili; 3 tbsp finely chopped fresh cilantro (coriander leaves); 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 0.5 tsp chaat masala; 0.5 tsp amchur (dry mango powder) or lemon juice; 1.5 tsp salt; 3 tbsp cornstarch or gram (besan) flour; 4 tbsp oil for shallow frying; 1 cup plain yogurt (whisked until smooth); 0.25 cup mint-coriander chutney (store-bought or homemade); 0.25 cup tamarind-date chutney (imli chutney); 0.25 cup finely chopped red onion (optional); 0.25 cup finely chopped tomato (optional); 2 tbsp finely chopped fresh cilantro; 0.5 cup sev (crispy chickpea flour noodles) or crushed papdi/bhujia; 2 tbsp pomegranate arils (optional, for garnish); 0.5 tsp chaat masala (for dusting); 0.25 tsp red chili powder or cayenne; 2 pieces lemon wedges; 1 tbsp oil; 0.5 tsp cumin seeds; 0.25 cup finely chopped onion; 0.25 tsp turmeric powder; 0.25 tsp red chili powder; 0.5 tsp salt

Inspired by NEW AMAYA REAL INDIAN FOOD

Time50m

Serves4

Fried potatoes crushed and topped with chutneys and yoghurt

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Ingredients

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Aloo Tikki (Potato Patties)

2.2 lb (1 kg) russet or Yukon Gold potatoes

3 1/2 oz (100 g) green peas (fresh or frozen, optional)

1 piece finely chopped green chili

3 tbsp finely chopped fresh cilantro (coriander leaves)

1 tsp Coriander powder

1/2 tsp Cumin powder

1/2 tsp Garam masala

1/2 tsp chaat masala

1/2 tsp amchur (dry mango powder) or lemon juice

1 1/2 tsp Celtic sea salt

3 tbsp cornstarch or gram (besan) flour

4 tbsp oil for shallow frying

Toppings & Chutneys

1 cup plain yogurt (whisked until smooth)

1/4 cup mint-coriander chutney (store-bought or homemade)

1/4 cup tamarind-date chutney (imli chutney)

1/4 cup finely chopped red onion (optional)

1/4 cup finely chopped tomato (optional)

2 tbsp finely chopped fresh cilantro

1/2 cup sev (crispy chickpea flour noodles) or crushed papdi/bhujia

2 tbsp pomegranate arils (optional, for garnish)

1/2 tsp chaat masala (for dusting)

1/4 tsp red chili powder or cayenne

2 pieces lemon wedges

Optional Quick Pea-Masala (for extra filling)

1 tbsp oil

1/2 tsp cumin seeds

1/4 cup finely chopped onion

1/4 tsp turmeric powder

1/4 tsp red chili powder

1/2 tsp Celtic sea salt

Method

Aloo Tikki (Potato Patties)

Boil and mash potatoes

Place whole potatoes (with skin) in a large pot and cover with cold water. Bring to a boil, reduce to a simmer and cook 20–25 minutes until fork-tender. Drain, let cool slightly, peel and mash thoroughly in a large bowl until smooth with no large lumps. Measure: you should have about 700–800 g mashed potatoes from 1 kg raw.

Prepare optional peas

If using peas, blanch frozen peas in boiling water 2 minutes, drain, then lightly mash or coarsely mash with a fork. Fold into mashed potatoes. If making the optional quick pea-masala, follow the Optional Pea-Masala directions and fold that mixture into the potatoes instead.

Season and bind

Add chopped green chili, chopped cilantro, coriander powder, cumin powder, garam masala, chaat masala, amchur (or lemon juice), salt and cornstarch (or besan). Mix thoroughly until seasoning is evenly distributed and the mixture holds shape when pressed. Adjust salt or spices to taste.

Form tikkis

Divide the mixture into 10–12 equal portions (about 60–80 g each). Flatten each portion into a patty about 7–8 cm (3 inches) wide and 1–1.5 cm thick. Dust lightly with a bit more cornstarch if too sticky.

Shallow-fry until golden

Heat 3–4 tablespoons oil in a large nonstick or cast-iron skillet over medium heat. Fry tikkis in batches (do not overcrowd) 3–4 minutes per side, pressing gently with a spatula so they get an even crust. Add more oil between batches if needed. Remove and drain on paper towels. For a lighter version, you can shallow-bake at 200°C / 400°F for 15–18 minutes, flipping once, until golden.

Optional Quick Pea-Masala (for extra filling)

Heat 1 tbsp oil in a small pan over medium heat. Add cumin seeds and let them sizzle 10–15 seconds. Add chopped onion and sauté until translucent, 3–4 minutes. Add turmeric, red chili powder and salt, stir for 20 seconds. Add blanched peas and cook 2–3 minutes until mixture is well combined and slightly dry. Mash lightly and remove from heat. Cool slightly before folding into mashed potatoes.

Assemble Aloo Tikki Chaat

Prepare yogurt and chutneys

Whisk the plain yogurt until smooth; season with a pinch of salt and 0.25 tsp chaat masala if desired. Keep chutneys ready at room temperature or slightly chilled.

Plate and crush

Place 1–2 warm tikkis on a shallow plate. Using the back of a spoon or a flat spatula, gently press/collapse each tikki so it partially breaks/crushes but remains in pieces rather than a mush — the texture should be slightly smashed to hold toppings.

Top with sauces

Spoon 1–2 tbsp of whisked yogurt over each crushed tikki. Drizzle 1–2 tsp mint-coriander chutney and 1–2 tsp tamarind-date chutney on top in a crisscross pattern. Adjust amounts to taste.

Add crunchy and fresh elements

Scatter a tablespoon of chopped onion and tomato over each, then sprinkle sev (or crushed papdi/bhujia) generously for crunch. Add pomegranate arils if using.

Finish and serve

Dust with a pinch of chaat masala and red chili powder. Garnish with chopped cilantro and serve immediately with lemon wedges on the side to squeeze over just before eating.