Aloo-tikki Chaat Recipe

boil and mash potatoes

Place diced potatoes in a pot and cover with cold water. Add 1/2 tsp salt, bring to a boil and simmer 12–15 minutes until fork-tender. Drain well and return to the hot pot for 1–2 minutes to dry out excess moisture. Mash until smooth and set aside to cool slightly.

prepare paneer stuffing

In a bowl combine crumbled paneer, green peas, finely chopped green chili, 1 tbsp chopped cilantro, 1 tsp chaat masala, 1 tsp garam masala and 1/2 tsp salt. Mix well; if paneer feels too wet, squeeze gently in a clean cloth to remove excess moisture. Form into six small balls (about 25–30 g each).

season potato mixture

To the cooled mashed potatoes add 3 tbsp cornstarch (or fine semolina), 1 tsp roasted cumin powder, remaining 1 tbsp chopped cilantro and 1/2 tsp salt (adjust). Mix until uniform. If mixture feels very sticky, chill 10 minutes to firm up.

shape and dust patties

Divide potato mixture into six equal portions. Flatten each into a disc in your palm, place a paneer ball in the center and carefully wrap the potato around the filling to form a sealed patty about 2–2.5 inches (5–6 cm) in diameter. Lightly dust each patty with the 2 tbsp all-purpose flour to help crisping.

fry patties

Heat 80 ml oil in a large skillet over medium heat. Add patties and shallow-fry 3–4 minutes per side, pressing gently to ensure contact, until golden and crisp. Work in batches so oil temperature remains steady. Transfer to a paper towel-lined tray to drain. Alternatively, bake at 200°C (400°F) for 18–22 minutes, turning once, brushing lightly with oil.

Heat 1 tbsp oil in a saucepan over medium heat. Add chopped onion and sauté 2–3 minutes until translucent. Add grated ginger and cook 30 seconds.

Add chopped tomato, cumin powder, red chili powder, turmeric and 1/2 tsp salt. Cook 3–4 minutes until tomatoes soften and the oil separates slightly.

Stir in drained chickpeas and 1–2 tbsp water; simmer 5–7 minutes so flavors meld. Mash about 1/4 of the chickpeas lightly with the back of a spoon for texture. Finish with 1 tbsp lemon juice and 1 tbsp chopped cilantro. Adjust seasoning and keep warm.

Combine diced cucumber, tomato, red onion and 1 tbsp cilantro in a bowl. Add 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Toss and refrigerate briefly to keep crisp and bright.

Whisk the plain yogurt until smooth and slightly loose; if too thick, loosen with 1–2 tbsp water. Taste and add a pinch of salt if desired. Keep chilled.

Have tamarind and green chutneys ready at room temperature. If using store-bought, stir well; if homemade, thin tamarind chutney slightly with water to pourable consistency.

Mix roasted cumin powder and chaat masala into a small bowl to use for final sprinkling.

On each serving plate scatter a layer of potato chips or papdi (about 60 g per person). Place two hot aloo-tikkis (stuffed patties) on the chips.

Spoon warm chana generously around and slightly over the patties (about 150–200 g chana per two patties).

Top each plate with 2–3 tbsp kachumber over the patties for crunch and freshness.

Drizzle 3–4 tbsp whisked yogurt evenly over each portion, then drizzle about 1–2 tbsp tamarind chutney and 1–2 tbsp green chutney (adjust to taste) in a decorative pattern.

Sprinkle sev and the roasted cumin/chaat masala mixture over the top, garnish with coriander leaves and pomegranate arils if using. Serve immediately with lemon wedges on the side.