Aloo Tikki Chaat
User Reviews
5
18 reviews
Excellent
Aloo Tikki Chaat
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Aloo Tikki Chaat features spiced mashed potatoes formed into patties and pan-fried to golden crispness. The tikkis are flavored with turmeric, ginger, cumin, Kashmiri chili, chaat masala, dry mango powder, and fresh coriander. This savory snack can be topped with curd, tamarind chutney, green chutney, black salt, and additional chaat masala for a burst of tangy, spicy complexity.
Description
Aloo Tikki Chaat begins with potatoes pressure-cooked until tender, peeled, and mashed. The mash is combined with a blend of spices including turmeric, ground ginger, cumin, Kashmiri chili powder, chaat masala, and dry mango powder for a balanced heat and tang. Chopped coriander leaves add freshness, while rice flour helps bind the mixture. The shaped tikkis are typically shallow-fried in neutral cooking oil until crisp and golden on the outside, tender inside. Traditionally, they are served with yogurt (curd), tamarind and green chutneys, and sprinkled with black salt and chaat masala, which enhance the snack’s sweet, sour, and tangy notes. This dish works well as a street food-style appetizer or snack with warm, crisp textures and layered seasoning.
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Ingredients
For aloo tikki mixture
- 4 potato medium-sized), boiled, peeled and mashed
- ¼ teaspoon turmeric powder
- ½ teaspoon ground ginger or ½ teaspoon finely chopped ginger
- ½ teaspoon cumin powder
- ½ teaspoon kashmiri red chilli powder or paprika
- ½ teaspoon chaat masala
- ½ teaspoon dry mango powder (amchur powder)
- ¼ cup Coriander leaves chopped
- salt as required
- 4 to 5 tablespoons rice flour
Other ingredients
- 3 to 4 tablespoons neutral cooking oil or add as required, generic cooking oil
- green chutney as required
- ½ cup curd (yogurt) - whisked
- tamarind chutney as required
- chaat masala as required
- black salt as required
Instructions
Making aloo tikki mixture
- Rinse and then take potatoes in a 2 litre stovetop pressure cooker. Also add ½ teaspoon salt. Add enough water just about covering the potatoes.
- Pressure cook for 4 to 5 whistles on medium heat or till the potatoes are softened, fork tender and of a mashable consistency.
- Let the pressure drop naturally in the cooker. Then only open the lid. Carefully drain all the water and keep the potatoes aside on a plate to cool.
- When the potatoes become warm, peel them and mash well. Let the mashed potatoes cool completely.
- Then add turmeric powder, ginger powder, cumin powder, kashmiri red chilli powder, chaat masala and dry mango powder.
- Also add ¼ cup chopped coriander leaves and salt as per taste.
- Add 4 to 5 tablespoons rice flour. Mix very well.
- Check the taste and add more chaat masala or red chilli powder or dry mango powder or salt if required.
- Make medium sized balls from the aloo tikki mixture. Shape or flatten them in to tikkis or patties.
Frying potato tikki
- Heat 1.5 to 2 tablespoons oil on a skillet or tawa or frying pan. Keep the heat to medium and then place the aloo tikkis on the tawa or pan.
- Begin to fry the aloo tikkis. when one side is golden and crisp, flip each tikki and fry the second side.
- Flip the tikkis again when the second side is golden and crisp.
- Flip once or twice more and fry till all the alu tikkis are crisp and evenly golden.
- Remove aloo tikki and place them on kitchen paper towels. For frying the next batch again add 1.5 to 2 tablespoons oil and fry in a similar way.
Assembling and making aloo tikki chaat
- In a bowl, take ½ cup of fresh curd and whisk till smooth.
- Place 2 to 3 aloo tikkis in each serving plate or bowl. The aloo tikkis have to be hot when you start assembling them.
- Pour some curd as required.
- Then drizzle some green chutney. Add as required.
- Now drizzle some sweet tamarind chutney. Add as required.
- Sprinkle two to three pinches of chaat masala and 1 to 2 pinches of black salt all over. At this step you can add some sev, chopped onions and chopped coriander leaves.
- Serve aloo tikki chaat immediately.
Nutrition Information
Show Details
Calories
225kcal
(11%)
Carbohydrates
29g
(10%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
3mg
(1%)
Sodium
260mg
(11%)
Potassium
742mg
(16%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
416IU
(8%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
21mg
(23%)
Vitamin E
4mg
Vitamin K
3µg
Calcium
81mg
(8%)
Vitamin B9 (Folate)
31µg
Iron
9mg
(50%)
Magnesium
44mg
(11%)
Phosphorus
94mg
Zinc
1mg
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 260mg | 11% |
| Potassium | 742mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 416IU | 8% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 21mg | 23% |
| Vitamin E | 4mg | |
| Vitamin K | 3µg | |
| Calcium | 81mg | 8% |
| Vitamin B9 (Folate) | 31µg | |
| Iron | 9mg | 50% |
| Magnesium | 44mg | 11% |
| Phosphorus | 94mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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