Aaloo Tikki Chaat

Aaloo Tikki Chaat

I am ashamed. I am ashamed that it has taken me over two years to bring this recipe to you considering it was such an integral part of all major festivals ( especially Holi and Diwali) growing up. When I was younger it was my mother who used to make it as I eagerly watched from the sidelines the different textures and colours come together to create this delicious taste bomb and I think eventually she sensed my excitement and let me have a go. I still remember the time when THE task of assembling chaat for guests who came visiting for Diwali was assigned to me for the first time. Suddenly I felt so important and grown up. In my tween head it was no mean feat to bring together almost ten ingredients, eyeballing their amounts and presenting them enticingly on a platter for my parents’ friends. It was a task not to be taken lightly and one in which I took immense joy and pride. Over time I would also ask the guests for their preference- “Zyaada ya Kum Teekha (would you like it hot or mild)?” just like the neighbourhood Chaatwala did.

If there is one dish that I can make in my sleep, I think it is this Aaloo Tikki Chaat. With time as I have had my own family and I have started making my own family rituals and traditions, tikki chaat has become an integral part of my celebrations too and I continue to take pride in the way I make it. Speak of blowing your own trumpet 😀

Broadly speaking, this recipe has three major components to it:

  1. The Aaloo (potato) tikki- The bland and (preferably) deep fried component . A common mistake made while making chaat at home is loading the tikki with too many spices. It may be worthwhile to remember that chaat is a dish widely (and wildly) popular because of so many unique textures and flavours that come together to offer a stupendous surprise in every bite and this my friend is no hyperbole. The anticipation when you spoon out a helping  of chaat and the surprise that follows, not knowing which of those many flavours would land in your mouth tingling what part of your tongue is what makes chaat such a popular and special Indian Street Food. Hence it is extremely important that each component has its uniqueness so it complements the rest in the best possible manner! And the tikki’s job is to to offer blandness (so it absorbs the remaining flavours well) and oily crispiness. Did that make you drool a wee bit already?Aaloo Tikki for Tikki Chaat
  2. The Matar sabzi – While the tikki is bland, the matar sabzi is mildly spiced and textured forming the next layer. I have the recipe to this white matar sabzi on the blog here. Some people also like to use the green matar instead of white and you could do the same too, the recipe to both would remain the same.
  3. The Stars- Well! At least that is what I like to call them. Once the base has been created by the tikki , these stars namely onions, fresh coriander, chaat masala, rock salt, roasted cumin,yogurt, red chilli powder, imli (tamarind) chutney, mint-coriander chutney, sev and green chilies are extremely forgiving and you can add them as per your taste.

Together Aaloo Tikki Chaat is an orchestra of strikingly different components with polar opposite tastes which come when come together create the most delightful symphony of flavours leaving you wanting for more!

Aaloo Tikki Chaat

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: 100

Serving Size: 4


    For Aaloo Tikki
  • Boiled and finely grated potatoes - 3 cups
  • Red chilli powder- 1/2 tsp
  • Freshly roasted and finely pounded coriander seeds to make coriander powder-2 tsp
  • Finley chopped coriander- 1.5 tbsp
  • Freshly grated ginger- 1tsp
  • Corn flour- 2 tsp or a little more to make sure the tikki binds well
  • Salt- 1 tsp or as per taste
  • Oil for deep frying or shallow frying as desired
  • For White Matar Sabzi
  • See here
  • For Green Chutney
  • Coriander leaves- 2 cups
  • Mint leaves- 3/4 cup
  • Garlic- 6 cloves
  • Ginger- 4 inch
  • Green chili- 3 or as per taste
  • Lemon juice- 2 tbsp
  • Cumin powder- 3/4 tsp
  • Hing (asafoetida)- 2 small pinch
  • Sugar- 3/4 tsp
  • Salt-1 tsp or as per taste
  • Water- 1/2 cup and a little extra to make the right consistency of chutney
  • For Tikki Chaat
  • Yogurt (or curd)- Beaten and thinned out to a pouring consistency- As desired
  • Sweet Tamarind Chutney (store bought or see here for recipe- As desired
  • Green Chutney- As desired
  • Hot and Sweet Tomato Ketchup- As desired
  • Roasted Red chilli powder- As desired
  • Freshly chopped coriander- As desired
  • Finely chopped onion- As desired
  • Finely chopped green chilli- As desired
  • Sev- As desired
  • Chaat Masala- As desired
  • Kala Namak (Rock Salt)- As desired


    For Aaloo Tikki
  1. In a deep wide bowl mix all the ingredients for the tikki, taste for salt and form into medium sized discs and shallow or deep fry
  2. Set aside on a paper towel to drain excess oil; the tikkis should be fried right before serving
  3. For Green Chutney
  4. Blend all ingredients in a high speed blender, add water if chutney is too thick, taste for salt and set aside; this can be made ahead and even frozen. It keeps fresh in the refrigerator for a week
  5. For White Matar Sabzi
  6. See here
  7. Warm the sabzi right before serving
  8. Assembling the Aaloo Tikki Chaat
  9. In a medium sized bowl, place one (or two tikkis), followed by the matar sabzi and then the remaining ingredients- yogurt, green chutney, sweet imli chutney, tomato ketchup, roasted red chilli powder, chaat masala, onion, green chillies, coriander, black salt and sev; the quantities for each would be as per taste desired
  10. Serve right away

Aaloo Tikki Chaat


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