Aloo Tikki Chaat (Air Fryer & Stovetop)

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.

5 from 9 votes

Aloo Tikki Chaat (Air Fryer & Stovetop)

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 Time25

Cook Time15

Total Time40

Course: Indian Street Food, Sides & Snacks

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: servings

Author: Nisha Kapur

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

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.

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