Aloo Tikki Chaat is a famous Indian Street Food. A crispy Indian potato patty flavored with spices and topped with yogurt and chutneys. This version is NOT deep-fried, loaded with flavor, and better for you.
What is Aloo Tikki Chaat?
Aloo Tikki Chaat is a famous Indian Street Food that is mashed and is deep-fried or sauteed.
These potato patties are then topped with yogurt, chutneys, chopped onions, and spices. This scrumptious chaat recipe is a combination of spicy, savory, sweet, sour, and creamy. It's divine!
Ingredients for Aloo Tikki Chaat
Potatoes: Russet potatoes or baby potatoes work, just make sure to boil and peel them.
Bread Crumbs: I made my own bread crumbs using whole wheat bread, but you can use store-bought as well.
Green Chilies: Thai green chilies work or serrano peppers.
Fresh Cilantro: Chopped.
Spices: Kala Jeera (dry roasted cumin), Coriander Powder, Chat Masala, Kashmiri Red Chili Powder, Garam Masala, Amchur (mango powder), Salt.
Avocado Oil: You will need a high-heat oil to saute the aloo tikki.
Yogurt: I love adding lots of yogurt when making any kind of chaat.
Date Tamarind Chutney: I used store-bought.
Cilantro Chutney: I like making homemade Cilantro Chutney.
Red Onion: To dress up the Aloo Tikki Chaat.
Sev: Fried sev for garnish. I love the crunch in Aloo Tikki Chaat.
Aloo Tikki Chaat is:
Spicy, Sweet, Savory, Sour, Creamy
Indian Street Food
Sauteed, not Fried
Vegan Option (use dairy-free yogurt)
Gluten-Free Option (use a gluten-free grain)
How to make Aloo Tikki Chaat recipe step by step?
1. Boil potatoes.
2. Once cooled, peel the potatoes.
4. Prepare bread crumbs, I simply add a slice of whole wheat bread to my 4-cup mini food processor.
5. Add all the spices and fresh cilantro to the grated potatoes.
6. Top with breadcrumbs.
7. Use your hands and mash all the ingredients well.
8. Take a golf-sized amount of potatoes into the palm of your hand.
9. Form round patties.
Saute Aloo Tikki
1. Heat up a 10.25" castiron skillet on low-medium heat for 3-4 minutes - you can cook up to 4 patties at a time. Once hot, add avocado oil and place the aloo tikki patties on the castiron.
2. Cook each patty for 5-6 minutes on each side, and then flip and cook for 5-6 minutes on the other side.
3. Cook the patties in batches. Once done turn off the stove.
4. Place the cooked patties on a paper towel to help remove excess oil.
Assemble Aloo Tikki Chaat
1. Place patties on a plate.
2. Top with yogurt, green chutney, and tamarind chutney.
3. Top with chopped red onions fresh cilantro, and sev.
4. Finish off with a sprinkle of chat masala and red chili powder.
Prep the Aloo Tikki Chaat as shown in the step-by-step images and serve immediately.
You don't want the chaat to get soggy and that goes for any chaat, including Papdi Chaat.
Tips on making Aloo Tikki Chaat
- First, boil your potaotes.
- Next, prep all your chaat ingredients and set them aside.
- Prepare your chutneys - I make Cilantro Chutney, but I use store-bought Tamarind Date Chutney.
- Then, make your potato mixture with veggies and spices.
- Last step, assemble and enjoy!
Frequently Asked Questions
Can I make Aloo Tikki Gluten-Free?
Yes! For this tikki chaat recipe, I used a slice of whole-wheat bread to bind the potato patty mixture.
For a gluten-free option, you can use rice flour, chickpea flour, or semolina flour. Alternatively, you may also use gluten-free bread.
Can I make Aloo Tikki Chaat Vegan?
Yes! You may completely omit yogurt or just opt for non-dairy yogurt.
How can I make Aloo Tikki healthy?
These potato patties recipe is already pretty healthy because I sauteed the patties instead of deep-frying them.
To make these healthier, I would skip the sev on top, and use 2% reduced-fat or nonfat yogurt.
You will still need tamarind chutney for some sweetness and authenticity in this dish.
More Chaat Recipes!
- Papdi Chaat
- Baked Aloo Chaat Tostadas
- Sweet Potato Chaat
- Vegetarian Indian Nachos
- Gol Gappe
- Quinoa Bhel Salad
📖 Recipe Card
Aloo Tikki Chaat
for the mashed potatoes
- 6 russet potatoes, boiled, peeled, cooled, grated
- 1 teaspoon kala jeera, roasted cumin or regular
- 2 teaspoon coriander powder
- 1 teaspoon chat masala, I like MDH
- 1 teaspoon Kashmiri red chili powder, or paprika
- ½ teaspoon garam masala
- 2 teaspoon amchur, mango powder
- 3 green chilies, finely chopped
- ½ cup fresh cilantro
- 1 ½ teaspoon salt, add more if need be
- 1 slice whole-wheat bread, pulsed into bread crumbs
for sauteing in batches
- 3 tablespoon avocado oil, divided into 3, use 1 tablespoon for each batch of 4 patties
- 1 cup yogurt
- splash of water, not too runny
for tamarind chutney
- 4 tablespoon date tamarind chutney, store-bought
for the cilantro chutney
- 1 clove garlic
- ½ inch piece ginger
- ¼ teaspoon salt
- ½ teaspoon cumin seeds
- 2 tablespoon water, more if needed
- 1 tablespoon lemon juice
- 2 tablespoon red onion chopped
- ½ teaspoon sugar
- 1 Indian green chili
- 1 bunch fresh cilantro
- Boil potatoes.
- Once cooled, peel the potatoes.
- Grate the potatoes in a large mixing bowl.
- Prepare bread crumbs, I simply add a slice of whole wheat bread to my 4-cup mini food processor.
- Add all the spices and fresh cilantro to the grated potatoes.
- Top with breadcrumbs.
- Using your hands, and mash all the ingredients well.
- Take a golf-sized amount of potatoes into the palm of your hand.
- Form round patties.
Saute Aloo Tikki
- Heat up a 10.25" castiron skillet on low-medium heat for 3-4 minutes - you can cook up to 4 patties at a time. Once hot, add avocado oil and place the aloo tikki patties on the castiron.
- Cook each patty for 5-6 minutes on each side, and then flip and cook for 5-6 minutes on the other side.
- Cook the patties in batches. Once done turn off the stove.
- Place the cooked patties on a paper towel to help remove excess oil.
Assemble Aloo Tikki Chaat
- Place patties on a plate.
- Top with yogurt, green chutney, and tamarind chutney.
- Top with chopped red onions fresh cilantro, and sev.
- Finish off with a sprinkle of chat masala and red chili powder.