Crispiest Aloo Tikki Chaat Recipe | Street‑Style आलू टिक्की चाट at Home

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats add fiber while crushed crackers can be more economical.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat, while bell peppers are milder and less expensive.

Take 2 normal potatoes and 2 red potatoes for the tikki.

Boil the potatoes together with salt for 12 minutes in a pressure cooker.

While the potatoes are boiling, prepare the tamarind chutney by roasting cumin seeds.

Add roasted cumin seeds to tamarind pulp, along with chaat masala, chili powder, dry ginger powder, black salt, and jaggery.

Add hot water to the mixture to achieve a syrupy texture for the chutney.

Prepare green chutney by blending 2 parts coriander leaves and 1 part mint leaves, along with green chilies, garlic cloves, onion, peanuts, and salt, adding lemon juice and a little water for consistency.

For the yogurt, mix Greek yogurt with sugar, roasted cumin, chili powder, black salt, and normal salt.

Cool the yogurt mixture with ice cubes to maintain its temperature.

Peel the boiled potatoes and mash them, separating the normal and red potatoes.

Add rice flour to the mashed potatoes to control moisture and prevent sogginess.

Shape the potato mixture into patties (tikkis).

Heat ghee in a frying pan over medium heat and shallow fry the tikkis until golden brown on both sides.

Check the tikkis for crispiness and adjust cooking time as needed.

Serve the tikkis with the prepared yogurt and chutneys.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens