Aloo Tikki Chaat: Temptation At Its Best!
Aloo Tikki Chaat Fiesta
A plate full of golden-brown, delightfully crisp potato patties (we call them ‘tikkis’) flirtatiously cloaked with tantalizing tangy sauces and vibrant garnishing. This folks, is the irresistible charm of Aloo Tikki Chaat.
Let me assure you, ‘Chaat’ is far from an ordinary food.
It’s a culinary exploration of flavors and emotions that bursts into a firework of tastes with every bite.
Imagine street-side treats across India, laden with a dynamic fusion of spices, presenting an orchestra of sweet, sour, spicy and everything in between.
Aloo Tikki Chaat is a popular and delicious Indian street food dish that consists of three main components: Aloo, Tikki, and Chaat.
Aloo: In Hindi and Bengali, “aloo” means potato. Aloo is the base ingredient in this dish and is typically made from boiled potatoes which are combined with a few simple ingredients
Tikki: “Tikki” refers to a small cutlet or croquette. In Aloo Tikki Chaat, the aloo (potato) mixture is shaped into small patties and then shallow fried until crispy.
Chaat: The term “Chaat” denotes savory Indian street food-style snacks, particularly those that are made with a combination of sweet, sour, salty, and spicy flavors and often incorporate chutneys and yogurt as well as roasted spices or a delicious savory spice blend called chaat masala.
The term “chaat” in English is typically pronounced as “ch-aat”
In Aloo Tikki Chaat, the crispy aloo tikki is served with various chutneys, such as tamarind chutney and green chutney (coriander-mint sauce), along with yogurt and garnishes like pomegranate seeds, chopped cilantro and sev (fried chickpea noodles) to create a delectable balance of flavors!
And good news! Whipping up Aloo Tikki Chaat is as easy as pie; it requires more enthusiasm than cooking expertise!
Dishing Out the Indian Dream: Aloo Tikki Chaat
Dive into the gratifying world of Aloo Tikki Chaat, a cascade of flavors that is more than just heavenly.
It features superbly crispy, fried potato patties succulently dolloped with sweet tamarind chutney, punchy-green chutney, and tangy curd (yogurt).
For the extra flair, you could sprinkle handfuls of jewel-like pomegranate arils or crispy sev noodles (fried, think chickpea noodles).
While my version is a tribute to the Delhi-style, the culinary playground of India, I’ve left out the sev and pomegranates. However, feel free to rain them on if you desire!
This Indian street food gem has put on quite a show in North India over the years, dazzling locals and tourists alike with its captivating symphony of flavors.
Take a tour of the key characters in our Aloo Tikki Chaat story:
Potatoes – Choose any kind and remember to boil and peel them first.
Bread Crumbs – I use store-bought. You can buy the gluten-free kind or use panko, any type work. The bread crumbs add a nice crispy exterior to the tikkis.
Green Chilies or Serrano Peppers – Unleash the fiery factor as per your spice tolerance. Remember this is optional, if you want it mild, leave these out.
Oil – Embrace high-heat oils; flaxseed or avocado would be great.
Tamarind Chutney – This concoction works with both homemade or store-bought tamarind chutney.
Yogurt – Generously blanket your tikkis under lots of yogurt for that creamy twist.
Green Chutney -The king of condiments, it pairs with almost anything!
Chaat Masala – For the much-needed ‘zing’.
Cilantro (Coriander Leaves) – A fresh garnish to top it all off.
Let’s Prepare Our Aloo Tikki Chaat!
Begin your journey by boiling the potatoes. Next peel and mash them in a big bowl. Follow this up by combining bread crumbs, green chilies, salt, and coriander leaves to form a satisfying dough.
Next, grease your palms with oil and shape your desired little round patties (tikkies). You can make about 10 tikkis with this mixture.
Now comes the fun part – heat some oil in a skillet and fry your beautiful tikkis one by one. Each side should turn golden brown to ensure a perfect crunch..
Assembling the chaat
Lay your glorious tikkis on a plate/platter, drizzle with whisked yogurt, and follow up with tamarind chutney, green chutney, cilantro, and chaat masala. Just picture all the flavors cosying up!
Special Hacks For Our Aloo Tikki Chaat
- Keep all your chaat components ready in advance for seamless assembly.
- You could make both the tamarind chutney and the green chutney at home ahead of time. The green chutney has a lower shelf life so that’s best stored frozen. The tamarind chutney lasts in the fridge for at least a month if not more.
- Sometimes I use store-bought tamarind chutney from the Indian grocery store. It’s usually kept in the refrigerated section.
- I don’t recommend buying the Indian grocery store green chutney in a jar that usually sits on the shelf as it has quite a bit of preservative being that cilantro and mint are herbs that are best used fresh.
- You can also use the Indian takeout tamarind and green chutneys if you have any lying around in the fridge.
- You can buy the CHaat Masala spice blend from Indian grocery stores or online. Any variety should work, I like the ones from Everest and Shaan brands the most.
- Mash the potatoes well for a lump-free dough.
- Remember to fry the potato Tikki over low-medium heat to get the right color and crispest texture.
- Looking for a healthier version? Air-fry the potato tikki instead! Brush both sides of the uncooked potato tikki with oil before you air fry them.
Now, pick up your plate, gear up for that heavenly first bite, and welcome the riot of flavors!
Bon Appétit or as we say it in India, “Khao, piyo, aish karo!” (Eat, Drink, Enjoy!)
You can also eat a basic Aloo Tikki with condiments without making it into a chaat. Check out my Heart Shaped Aloo Tikki for the recipe.Print