By Anadi Misra · Updated · originally published
By Anadi Misra · Updated · originally published
By Anadi Misra · Updated · originally published
About this recipe
Crispy, golden Aloo Tikki Chaat made Delhi street-style at home. Spiced potato patties topped with tangy chutneys and yogurt — the ultimate Indian street food starter.
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This chaat is definitely one of the mighty stars of Indian street snacks! If you know me, you know my favorite snacks are certainly potato-based! From aloo samosas, aloo patties, and sabudana aloo tikki! I can’t get enough of potatoes, and if you love them as much as I do, there are plenty of potato recipes on the blog!
I recently shared my Air Fryer Delhi-Style Aloo Chaat recipe. After making that and having nostalgia rush through me, I was craving another one of my favorites! This dish is adored by everyone in New Delhi and is one of the most popular street-side items for a reason that you’ll be able to see (and taste!) for yourself!
If you want to explore the street-side snacks right from home, then I totally encourage you to try this easy recipe and to have a theme of making Indian street-side snacks! I share more in my free 5 tips to get motivated to cook, Make Cooking Fun!! how having a theme can inspire you to make dishes you’ve never thought of before! This month I’m totally in the mood for crispy snacks, and Indian cooking definitely has some of the best street-side Indian snacks! If you’ve never had Indian street-side food, this is your chance! Try this recipe out in your Live to Cook one-month challenge, which you’ll also get by signing up for my newsletter!
For all details in how to make the perfect crispy aloo chaat, be sure to watch the video to follow along with me! Please subscribe to my YouTube channel if you haven’t already, and don’t forget to hit the bell button so that you don’t miss when I upload all of my video recipes! I love sharing the video recipes to go along with my written ones to guarantee your success! Let’s get cooking!
Aloo means potato and tikki means patty. Aloo tikki are crispy deep-fried potato patties that can be enjoyed as a snack (as in this recipe) or in the popular McDonald’s India McAloo Tikki Burger.
Let’s clear up what chaat means. While the word does not directly translate to English, it does but the word comes from the words “lick” and “tasty.” A class of Indian street-side snacks both savory and sweet are chaat. These snacks consist of the following elements:
These snacks are served as hors d’oeuvres. There are different types of chaat such asfruit chaat, samosa chaat, and papri chaat (papri is like a chip made from wheat dough). While I may be biased, I’m truly convinced that the best chaats are served street-side in New Delhi!
I pretty much always use Yukon gold yellow potatoes. I love the flavor on the inside and these potatoes get perfectly crispy and have a nice golden brown color. You can also use russet potatoes or white potatoes if you don’t have Yukon gold.
I used vegetable oil to fry my chaat. Other great options are canola oil, peanut oil, or ghee for frying. Back in Delhi, they probably fry the aloo chaat in something called “refined oil.” Using any oil that’s appropriate for deep frying - one with a high smoke point and that is neutral - will be perfectly fine here!
Take a tiny ball of potato and add to the oil to test if the oil is hot enough. The ball should instantly rise up and eventually start to turn golden brown and crispy. However, in case the color change happens rather quickly, the oil is likely smoking and/or too hot. To bring the temperature of the oil down, you can either lower the heat, remove the pan from the heat temporarily or add more oil. Test again, and only proceed once the oil is ready.
With deep-frying, a greasy final product is usually due to frying in oil that is not hot enough. If the oil isn’t hot enough, the potato will absorb the oil, as the oil comes to temperature and the patty will be excessively oily. You also want to make sure that the patty is tightly packed. Any cracks or crevices may trap oil and make the patty too oily, even if you fry at the right oil temperature. Make sure to test the oil temperature before frying as advised above and you should be good.
You need to ensure the patty is not warm, or hot. The potatoes need to be at room temperature to ensure the integrity of the patty’s shape is not broken. As you ball and portion the patty, tightly pack the potatoes and ensure there are no large lumps.
The rice flour that we add to this potato mix helps to keep the shape and avoid any major cracks in the shaping process or during frying.
In case the advised amount of rice flour is not working for your potatoes, you likely need to add more. So add 1 Tbsp at a time, and fry a test patty to be sure, before preparing the entire batch.
There are lots of variations where you actually stuff the potato patty and fry. You can stuff it with paneer or spiced chana dal or even chickpeas. I personally don’t like stuffed chaat because for me it takes away from the main star of the dish - aka potatoes! While I have not explored recipes of stuffed Aloo Tikkis, if you have a favorite stuffed variety, leave that down in the comment below and I will add it to my queue!
Scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD to see all ingredient quantities and to save the recipe for later! You can also scale the recipe based on how many tikkis you want to prepare - the ingredients will automatically be adjusted for you!
Prepare and portion out the mint chutney, tamarind chutney and yogurt into easily accessible bowls or ramekins. You can make the chutney from scratch or use store bought options.
Once the boiled and peeled potatoes are at room temperature, add them to a large bowl along with the cilantro, chaat masala, chili powder, garam masala, amchur, turmeric, salt and rice flour.
Mash well and mix until there are no lumps and the ingredients are mixed well.
Portion the potato mix into 4 equally-sized balls. Use a touch of oil on your hands if needed to pack the potato portions into smooth balls and then pat down into patties. Ensure there are no cracks or crevices.
Heat oil in a pan or wok for shallow frying, add enough oil so that the oil is at least 1 inch deep. Test the oil with a tiny bit of potato to check if the potato rises and floats instantly and gradually changes color.
Once the oil is at the right temperature, add the potato patties to the oil and shallow fry until each side is a deep golden brown and crispy. Flip the patties as needed.
Once the potatoes are ready, serve immediately, topped with yogurt, mint chutney, tamarind chutney and pomegranate. Enjoy!
Everything except the yogurt for garnish and the yogurt in the cilantro-mint chutney in this recipe is vegan. To make this recipe vegan, simply make your chutney without yogurt and do not garnish with yogurt, or find a vegan yogurt substitute. Also, make sure that you do not fry in ghee.
Some aloo chaat recipes use hing or asafoetida, which is a spice that aids in digestion. However, this spice contains gluten. My recipe excludes this spice, so it is gluten-free. If you were to use it, you can try to find a hing that is gluten-free.
Additionally, some recipes use bread or breadcrumbs to coat the potatoes. I’m using rice flour in this recipe, so that keeps the recipe gluten-free.
No! I really don’t recommend it at all! Please serve it fresh for the best experience. You get it made right in front of you when you’re enjoying it street-side, so wouldn’t you want the best results at home?
If you want to prep your chaat in advance, then what I would recommend you do is par-fry the potato patties. So you would need to fry them until they are a slight golden brown, just enough to get a thin layer of crispiness are around. Then, you can set them aside and once you are ready to assemble and serve, reheat the oil and fry until they are completely done.
I wouldn’t shape the patties in advance to then refrigerate or freeze them. There’s a chance that condensation may cause excessive moisture in the potatoes, causing the water particles to splutter and possibly breaking the patties as they fry. The best way to refrigerate them would be to par fry and then refrigerate.
If you do end up with leftover aloo tikki patties, then store the potato patties without toppings in an airtight container or plastic wrap. Your Aloo Tikki patties will stay good in the fridge for up to a week since they are vegan, and we don’t have to worry about any ingredients spoiling. To reheat your patties, the best method would be in an air fryer at 350 F, for 6-10 minutes. Keep checking at one or two minute intervals to ensure that the breadcrumbs aren’t too well done.
If you do not have an air fryer, you can reheat the patties for an initial 30 seconds in the microwave, then heat oil or butter on a pan and continue warming up the patty over the pan. This will allow you to get the patty crispy again. Reheating the potato patty entirely in the microwave will result in a soggy and mushy patty, which we do not want!
When it comes to freezing, I have not had a pleasant experience with freezing potatoes. The texture of the potato is severely degraded as they defrost, ruining the crispiness, texture and taste of your Aloo Chaat. That’s not fun at all!
You can add some more chutney to your Aloo Chaat as your heart desires! You can also top with boondi or sev if you want some more crunchiness. I stuck with just the pomegranates because that’s what I was in the mood for! Other recipes also top their aloo chaat with diced raw onions, but I don’t like that.
You don’t really eat anything with Aloo Chaat because it’s a snack. If you wanted a platter of snacks, you would probably have other types of chaat, such as bhel puri (puffed rice over fried dough balls called puris), golgappa or pani puri (fried hollow dough balls with a whole punched in, filled with a tamarind water or cilantro-mint water), and sev puri (similar to pani puri, filled with layers of potatoes and onions and chutneys). If you want a beverage with your chaat, then either choose a refreshing chilled Mango Lassi or make the experience cozy by sipping on some Masala Chai.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Crispy, golden Aloo Tikki Chaat made Delhi street-style at home. Spiced potato patties topped with tangy chutneys and yogurt — the ultimate Indian street food starter.
Deep-fried
Rate this recipe ✦
25 min
Prep
12 min
Cook
37 min
Total
2
plates
medium
Level
Tap any quantity to scale
Prepare and portion out the mint chutney, tamarind chutney and yogurt into easily accessible bowls or ramekins. You can make the chutney from scratch or use store bought options.
Prepare and portion out the mint chutney, tamarind chutney and yogurt into easily accessible bowls or ramekins. You can make the chutney from scratch or use store bought options.
Once the boiled and peeled potatoes are at room temperature, add them to a large bowl along with the cilantro, chaat masala, chili powder, garam masala, amchur, turmeric, salt and rice flour. Mash well and mix until there are no lumps and the ingredients are mixed well.
Once the boiled and peeled potatoes are at room temperature, add them to a large bowl along with the cilantro, chaat masala, chili powder, garam masala, amchur, turmeric, salt and rice flour. Mash well and mix until there are no lumps and the ingredients are mixed well.
Portion the potato mix into 4 equal sized balls. Use a touch of oil on your hands if needed to pack the potato portions into smooth balls and then pat down into patties. Ensure there are no cracks or crevices.
Portion the potato mix into 4 equal sized balls. Use a touch of oil on your hands if needed to pack the potato portions into smooth balls and then pat down into patties. Ensure there are no cracks or crevices.
Heat oil in a pan or wok for shallow frying, add enough oil so that the oil is at least 1 inch in depth. Test the oil with a tiny bit of potato to check if the potato rises and floats instantly and gradually changes color.
Heat oil in a pan or wok for shallow frying, add enough oil so that the oil is at least 1 inch in depth. Test the oil with a tiny bit of potato to check if the potato rises and floats instantly and gradually changes color.
Once the oil is at the right temperature, add the potato patties to the oil and shallow fry until each side is a deep golden brown and crispy. Flip the patties as needed.
Once the oil is at the right temperature, add the potato patties to the oil and shallow fry until each side is a deep golden brown and crispy. Flip the patties as needed.
Once the potatoes are ready, serve immediately, topped with yogurt, mint chutney, tamarind chutney and pomegranate. Enjoy!
Once the potatoes are ready, serve immediately, topped with yogurt, mint chutney, tamarind chutney and pomegranate. Enjoy!
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