Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Aloo tikki chaat is one of the most popular street snacks of Delhi. Boiled potatoes are mashed with spices, shaped into patties and pan-fried until golden and crisp, then topped with cool yogurt, sweet-tangy tamarind chutney, spicy green chutney, onion and crunchy sev. Delhi’s food is often described as a mix of Mughal-era meat dishes, Punjabi home cooking and a famous street-food culture of chaat, fried breads and sweets. Read more in Indian regional cuisines.
It is a snack of contrasts: hot and cold, crisp and creamy, sweet and spicy.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.
Photo credits: Photo 1: Vinit Jain on Pexels; Photo 2: Diana Teronpi on Pexels; Photo 3: Abeesh Akhilesh on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Aloo Tikki Chaat (Crisp Potato Patties with Yogurt and Chutneys)
Description
Aloo tikki chaat: crisp spiced potato patties topped with yogurt, sweet tamarind chutney, green chutney, onion and sev. A classic Delhi street snack.Ingredients
For the tikki
For topping
Instructions
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Mash the potatoes well while still slightly warm so there are no lumps. Mix in the cornstarch, green chilies, cumin powder, chaat masala, coriander and salt. Rest for 10 minutes so the mix firms up.
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With oiled hands, shape the mixture into 8 patties about 7 cm / 3 in wide and 1.5 cm / 1/2 in thick.
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Heat 2 tbsp oil in a wide non-stick pan over medium heat. Cook the patties in batches for 3 to 4 minutes per side until deep golden and crisp. Add oil as needed.
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Place 2 hot tikki on each plate. Top with whisked yogurt, both chutneys, chopped onion and sev, and sprinkle with chaat masala.
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Serve immediately so the tikki stays crisp.
