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My Aloo Tikki Chaat is inspired by the classic Indian street food I grew up eating. Crispy Indian potato patties flavored with warm spices are topped with cool yogurt, flavorful chutneys, onion, cilantro, and crunchy sev. It’s the perfect combination of savory and tangy as well as sweet and spicy. Unlike the traditional version, my aloo tikkis are air-fried instead of deep-fried, giving you the same crispy exterior and soft tikkis with less oil.

A plated aloo tikki chaat dish garnished with chutneys and onions, surrounded by a spoon, green chutney, measuring cup, fried patties, and chopped herbs on a wooden table.

One reader commented:
★★★★★
“Made the aloo Tikki chaat for my mom’s birthday and it was a hit! It was so good and delicious! And such an easy recipe too!”
– Atiksha

Recipe Testing: Air Fryer vs. Stovetop – Which is better?

Growing up, my mom rarely deep-fried food. Instead, she’d cook aloo tikkis on a nonstick pan with a little oil over medium-low heat until they were golden and crispy. That’s exactly how I made them for years.

Recently, I decided to see how they compared in the air fryer.

After making the potato mixture, I sautéed one tikki on the stovetop with a little oil and another in the air fryer. I even shared the photo below on my Instagram Stories without telling my followers which was which and asked them to pick their favorite. Most chose the one on the right. (see image below)

When I tasted them side by side, the flavor was nearly identical. The biggest difference was the color and texture. The air-fried aloo tikki was lighter in color, but had a crispier exterior while using less oil. Both methods work well, but if you have an air fryer, that’s now my preferred way to make aloo tikki.

To Saute Aloo Tikki – see the Notes section within the Recipe Card below.

If you love Indian Street Food, you’ll also enjoy my Papdi Chaat, High Protein Dahi Chana Chaat with Greek Yogurt, and Masala Papad (Chaat Version).

Two potato patties rest on paper towels; the left patty is labeled Air Fryer and the right is labeled Stovetop. A poll above shows 24% prefer the left and 76% prefer the right.

Ingredients You’ll Need

A round wooden board holds bowls of labeled ingredients for a delicious aloo tikki chaat, including potatoes, yogurt, ground spices, chutneys, sev, oil, salt, cornstarch, cilantro, green chilies, and red onions.
  1. Potatoes: I used 500 grams of boiled Russet potatoes, but Yukon potatoes work well too. Boil, peel, and mash the potatoes before starting.
  2. Cornstarch: Cornstarch helps bind the potato mixture. You may also use rice flour or plain breadcrumbs.
  3. Yogurt: I used whole milk yogurt and thinned it with 2–3 tablespoons of water for a smooth, pourable consistency. If you’re using Greek yogurt, you’ll likely need a little more water.
  4. Cilantro Chutney: I love making homemade Cilantro Chutney – it tastes so much better than a store-bought version.
  5. Tamarind Chutney: For tamarind chutney, I use store-bought since they’re really good options.

*See the recipe card below for full information on ingredients and quantities.*

Let’s Make Aloo Tikki Chaat

Boil, Mash & Season Potatoes

Boil and peel the potatoes. You can do this a few hours in advance to save time. I cook the potatoes in the Instant Pot with 1 cup of water on High Pressure for 12 minutes, then let the pressure release naturally. Once they’re cool enough to handle, peel the potatoes, and you’re ready to make the aloo tikki.

A hand uses a potato masher to mash boiled potatoes in a glass bowl, with small bowls of ingredients in the background on a wooden surface.

Step 1. Add the peeled potatoes to a mixing bowl. Once cooled, use a potato masher to mash the potatoes.

A glass bowl of mashed potatoes topped with chopped herbs and spices sits on a wooden board.

Step 2. Season the potatoes (see recipe card under potato mixture) – add kala jeera, coriander powder, chat masala, Kashmiri red chili powder, garam masala, amchoor, and salt, followed by green chilies, chopped cilantro, and cornstarch.

A hand mixes bread cubes, herbs, and other ingredients in a large glass bowl on a wooden surface.

Step 3. Use your hands to mix well.

A glass bowl with a mixture of dough and herbs sits on a wooden surface; a hand with dough residue is visible on the right.

Step 4. Once your potatoes are well combined, it should look like this.

Form Aloo Tikkis (Potato Patties)

A hand holds a portion of unbaked potato with herbs in front of a bowl of dough and a metal scoop on a wooden surface.

Step 5. Using a mini-scoop, take 2 scoops into the palm of your hand.

A hand holds a round, uncooked potato ball with herbs; more dough balls and a bowl are on a wooden tray in the background.

Step 6. Roll the potato mixture into a ball.

A hand holding a round, uncooked potato patty with green herbs, with a mixing bowl, spoon, and cutting board in the background.

Step 7. Use the palm of your hand to flatten it. The patty should be about half an inch thick. Continue to shape the remaining patties – you should have 12-13 total.

Unbaked round potato patties with herbs are arranged on parchment paper in a baking tray, ready for baking.

Step 8. Place each potato patty on greased parchment paper that we will later air fry. Make sure there is enough room between each tikki for even cooking.

Preheat the air fryer to 400 F for about 5 minutes. I use a Breville Smart Oven Air Fryer Pro, which takes a little longer to cook than a standalone basket-style air fryer. If you’re using a traditional air fryer, you may need to reduce the cooking time by a few minutes – just keep an eye on the aloo tikkis until they’re golden and crispy.

Airfry Aloo Tikki

A red brush applies oil to uncooked, round potato patty pieces with herbs, arranged on a parchment-lined baking sheet.

Step 9. Brush each aloo tikki with oil. Air fry at 400 degrees for 10 minutes.

A hand touches a baked potato patty on a parchment-lined tray with several other patties, inside an oven.

Step 10. After 10 minutes, turn over each aloo tikki and brush with oil on the other side. Air fry for 10-12 minutes or until golden and crispy.

Ten round, golden-brown potato patties are arranged on parchment paper in an air fryer basket, positioned inside an oven.

Step 11. Once done, this is what you should have.

Several golden-brown potato patties are arranged on a rectangular white plate beside a bowl of chopped red onions.

Step 12. You can serve them with chutney or make aloo tikki chaat.

Assemble Aloo Tikki Chaat

Two golden-brown potato patties are placed on a plain white plate, with small bowls of chutney, onions, and sev in the background on a wooden table.

Step 13. Take 2 aloo tikkis on a serving plate.

Two small potato patties topped with white yogurt, green chutney, and brown sauce are served on a white plate, with condiments in bowls nearby on a wooden table.

Step 14. Top with yogurt, cilantro chutney, and tamarind chutney.

A plate of aloo tikki chaat topped with yogurt, green and tamarind chutneys, chopped onions, and sev on a wooden table.

Step 15. Top with red onions and sev.

A plate of Indian aloo tikki chaat topped with yogurt, chutneys, sev, and chopped onions, with a spoon on the side.

Step 16. Finish it off with some more spices – kala jeera, chat masala, and red chili powder. Enjoy!

💡 Nisha’s Tips

  • Potatoes: Mash the potatoes well so there are no large chunks. Alternatively, grate the boiled potatoes for a smoother mixture.
  • Cornstarch: Start with 3 tablespoons of cornstarch. If the potato mixture still feels too soft or sticky to shape into patties, add another tablespoon as needed.
  • Air fryer: Don’t overcrowd the air fryer. Leave a little space between each aloo tikki so the hot air can circulate, allowing them to cook evenly and crisp up. Cook in batches if needed.
A half-eaten aloo tikki chaat on a white plate, topped with sev, chopped onions, and chutneys, with a spoon beside it.

Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!

This post has been updated from the recipe archives with new photos and tips. It was first published in October 2020.

A plate of aloo tikki chaat garnished with chutneys, onions, and sev, with a spoon beside it; green chutney and fried snacks in the background.
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5 from 9 votes

Aloo Tikki Chaat (Air Fryer & Stovetop)

By: Nisha Kapur
Inspired by the Indian street food I grew up eating, this Air Fryer Aloo Tikki Chaat features crispy potato patties loaded with yogurt, chutneys, onions, and sev.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 6 servings

INGREDIENTS 

for potato mixture

  • 500 grams russet potatoes, boiled, grated & mashed, ~ 4 potatoes
  • 1 tsp kala jeera, roasted cumin or regular cumin
  • 1 tsp coriander powder
  • 1/2 tsp chat masala
  • 1/2 tsp Kashmiri red chili powder, or paprika
  • 1/4 tsp garam masala
  • 1 tsp amchur, mango powder
  • 2 green chilies, finely chopped
  • 1/4 cup fresh cilantro
  • 3/4 tsp salt, add more if need be
  • 3 tbsp cornstarch

for air frying

  • 2 tbsp avocado oil, brush oil on each side of patty

for yogurt

  • 1 1/2 cups whole milk yogurt
  • 3 tbsp water, more if needed
  • 3/4 tsp kala namak (Indian black salt)

to assemble chaat (based on per serving)

  • 2 potato patties
  • 1/4 cup yogurt
  • 1 1/2 tbsp cilantro chutney, I use homemade
  • 1 1/2 tbsp tamarind chutney, I used store-bought by Deep Foods
  • 1 tbsp red onion, chopped
  • 1/2 tbsp sev
  • 1/2 tbsp fresh cilantro, chopped
  • sprinkle chat masala, I like MDH
  • sprinkle red chili powder
  • sprinkle kala jeera, roasted cumin
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INSTRUCTIONS 

  • Boil, Mash & Season Potatoes. Boil the potatoes until fork tender. Peel and mash them in a large bowl until smooth. Add the spices, green chilies, cilantro, and cornstarch, then mix until well combined.
  • Form Aloo Tikkis. Using a mini-scoop, take 2 scoops of the potato mixture, roll into balls, and flatten into half inch thick patties. Place the patties on a greased parchment-lined tray. Meanwhile, preheat the air fryer to 400 F.
  • Air Fry Aloo Tikkis. Brush the top side of the patties with oil. Air fry at 400 F for 10 minutes. Flip, brush the other side with more oil, and air fry for another 10–12 minutes, or until the aloo tikkis are golden brown and crispy on both sides.
  • Assemble Aloo Tikki Chaat. Place 2 aloo tikkis on a serving plate. Top with yogurt, cilantro chutney, and tamarind chutney, followed by red onions and sev. Finish with a sprinkle of kala jeera, chaat masala, and Kashmiri red chili powder. Garnish with cilantro and serve immediately.

NOTES

For Stovetop Aloo Tikki
If you don’t have an air fryer, you can easily cook the aloo tikkis on the stovetop. This is how my mom always made them growing up, and they turn out beautifully golden and crispy.
Step 1: Heat a 10.25-inch cast iron skillet over medium-low heat for 3–4 minutes. Once hot, add 2 tablespoons avocado oil and carefully add 10- 12 aloo tikki patties to the skillet – do not overcrowd. 
Step 2: Cook the patties for 5–6 minutes on one side until golden brown. Flip and cook for another 5–6 minutes on the other side.
Step 3: Transfer the cooked aloo tikkis to a paper towel-lined plate to absorb any excess oil. Repeat with the remaining patties, adding more oil to the skillet as needed.
Step 4: Serve the aloo tikkis warm as a snack, or assemble them into aloo tikki chaat with yogurt, chutneys, onions, sev, and spices.

Nutrition

Calories: 285kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 1091mg | Potassium: 634mg | Fiber: 3g | Sugar: 14g | Vitamin A: 785IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 2mg

Additional Info

Course: Indian Street Food, Sides & Snacks
Cuisine: Indian
Diet: Gluten Free, Vegetarian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.

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5 from 9 votes (3 ratings without comment)

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12 Comments

    1. HI. So I believe the tikki may get soggy sitting for so long. I would try this out at home first and see how the texture of the tikki is a day or two later.

      Safer bet is dahi puri or papdi chaat – prep it all beforehand and serve. I have both recipes on my blog. 🙂

      Reply

  2. How much does a russet potato weigh? I’m using slightly different potatoes so want to make sure I have the correct amount.

    Reply

  3. 5 stars
    Very quick and easy way to make Aloo tikkis, and I used it for burger patties!
    Turned out to be the best!
    Thanks for the easy recipe!

    Reply

    1. HI Dilshad… There is no sugary taste except in the tamarind chutney. You can control how much you want to add. I love my aloo tikki chaat and I love that it’s not fried, but sauteed. So it does have the street food flavor, but it’s not loaded with oil. If you want more oil, you can add it. Hope this helps.

      Reply

  7. 5 stars
    Made the aloo Tikki chaat for my moms birthday and it was a hit! It was so good and delicious! And such an easy recipe too!

    Reply