Crispy Aloo Tikki Chaat with Yogurt and Chutneys

Why You’ll Love This Recipe

• All the chaat magic: crispy-hot potato, cool creamy yogurt, tangy-sweet chutneys, and crunchy sev.
• Weeknight-friendly: one pan for tikkis and a pair of speedy blender/simmer chutneys.
• Customizable heat and toppings; perfect for family-style or a party snack spread.
• Make-ahead components so assembly is fast and impressive.

Grocery List

• Produce: Russet potatoes, cilantro, mint, ginger, green chilies, lemon, red onion, optional pomegranate, lime
• Dairy: Plain whole-milk yogurt
• Pantry: Canned chickpeas, tamarind paste, brown sugar or jaggery, cornstarch, rice flour (or breadcrumbs), neutral oil, cumin seeds, ground cumin, ground coriander, turmeric, chaat masala, roasted cumin powder, Kashmiri chili powder, sev, salt

Full Ingredients

Aloo Tikki Patties (makes 8)

• 700 g russet potatoes (about 3 medium), peeled and 1-inch cubed
• 1 tbsp fresh ginger, finely grated
• 1 green chili, finely minced (seeded for milder)
• 2 tbsp cilantro, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp chaat masala
• 3/4 tsp fine salt (plus 1 tsp for boiling water)
• 3 tbsp cornstarch
• 2 tbsp rice flour (or fine dry breadcrumbs)
• 3–4 tbsp neutral oil (sunflower/vegetable) for pan-frying

Spiced Chickpeas

• 1 can (15 oz/425 g) chickpeas, drained and rinsed
• 1 tbsp neutral oil
• 1 tsp cumin seeds
• 1 tsp chaat masala
• 1/4 tsp kosher salt
• 2 tbsp water

Cilantro-Mint Chutney

• 1 cup packed cilantro leaves and tender stems
• 1/2 cup packed fresh mint leaves
• 1 green chili
• 1/2 inch fresh ginger, roughly chopped
• 2 tbsp lemon juice
• 2–3 tbsp cold water, as needed
• 1/4 tsp kosher salt
• 1/2 tsp sugar (optional, balances bitterness)

Quick Tamarind Chutney

• 2 tbsp tamarind paste (not concentrate; if using concentrate, start with 1 tbsp)
• 3 tbsp brown sugar or grated jaggery
• 1/2 cup water
• 1/2 tsp roasted cumin powder
• 1/4 tsp Kashmiri chili powder (optional)
• Pinch of salt

Sweetened Yogurt

• 1 1/2 cups plain whole-milk yogurt
• 1 tsp sugar
• 1/4 tsp salt
• 2 tbsp water (to thin)

To Finish

• 1/2 small red onion, finely chopped
• 1/2 cup sev
• 1 tbsp chopped cilantro
• 1/2 tsp roasted cumin powder, for dusting
• 1 tsp chaat masala, for dusting
• 1/4 tsp Kashmiri chili powder, for color and mild heat
• Optional: 1/3 cup pomegranate arils, lime wedges

Step-by-Step Instructions

Step 1: Cook and dry the potatoes

Bring a large pot of well-salted water (about 1 tsp salt per quart) to a boil. Add the cubed potatoes and simmer until just tender, 12–15 minutes. Drain thoroughly, then return potatoes to the warm pot over very low heat for 2–3 minutes to steam off excess moisture. Spread on a tray to cool and dry slightly (5 minutes). Dry potatoes give crisp tikkis.

Step 2: Blend the green chutney

In a blender, combine cilantro, mint, green chili, ginger, lemon juice, salt, sugar, and 2 tbsp water. Blend smooth, adding up to 1 more tbsp water for a spoonable, not watery, consistency. Taste and adjust salt or lemon. Chill until serving.

Step 3: Simmer the tamarind chutney

In a small saucepan, whisk tamarind paste, brown sugar, water, roasted cumin powder, Kashmiri chili, and a pinch of salt. Bring to a simmer over medium heat and cook 3–4 minutes until slightly syrupy; it will thicken more as it cools. Set aside to cool to room temperature.

Step 4: Warm the spiced chickpeas

Heat 1 tbsp oil in a small skillet over medium heat (325–350°F surface temperature). Add cumin seeds; when fragrant and sizzling (about 30 seconds), stir in chickpeas, chaat masala, salt, and 2 tbsp water. Cook, stirring, until coated and warmed through, 2–3 minutes. Keep warm on low or rewarm before assembly.

Step 5: Mix and shape the aloo tikkis

In a bowl, mash the warm potatoes until smooth but not gluey. Mix in ginger, green chili, cilantro, ground cumin, ground coriander, turmeric, chaat masala, and 3/4 tsp salt. Sprinkle over the cornstarch and rice flour; fold just until evenly combined. The mixture should be soft but not sticky. Divide into 8 equal balls and flatten into patties about 3 inches wide and 1/2 inch thick. For clean edges and best crisping, chill the shaped patties for 10 minutes while you set up the pan.

Step 6: Pan-fry until shatter-crisp

Heat 3 tbsp neutral oil in a large nonstick or well-seasoned cast-iron skillet over medium heat until shimmering (aim for ~350°F). Add patties without crowding. Cook undisturbed until the undersides are deep golden and crisp, 3–4 minutes. Flip carefully and cook another 3–4 minutes. If the pan looks dry, add the remaining 1 tbsp oil. Transfer to a rack or paper towel and keep warm.

Step 7: Whisk yogurt and assemble the chaat

Whisk yogurt with sugar, salt, and water until smooth and pourable. To serve each portion, place 2 hot aloo tikkis on a plate and break them into large chunks. Spoon over 1/4 cup warm chickpeas and 1/4–1/3 cup yogurt. Drizzle 1–2 tbsp tamarind chutney and 1–2 tbsp green chutney. Scatter red onion and cilantro. Dust with a pinch each of chaat masala, roasted cumin powder, and Kashmiri chili. Shower generously with sev and add pomegranate arils and a lime wedge if using. Serve immediately while the tikkis are still crisp.

Pro Tips

• Use starchy potatoes (russet or Idaho) and steam-dry them; excess moisture makes soggy tikkis.
• Do not overwork the potato dough; mix just until the starches and binders come together.
• Pan temperature matters: medium heat (~350°F) crisps the crust without burning before the center warms.
• Add sev at the very end and serve right away so it stays crunchy.
• For classic chaat flavor, finish with a pinch of black salt (kala namak) if you have it.

Variations

• Stuffed Aloo Tikki: Enclose a spoonful of mashed peas or crumbled paneer spiced with cumin and chili inside each patty.
• Baked or Air-Fryer: Brush patties with oil and bake at 425°F for 18–22 minutes (flip halfway), or air-fry at 400°F for 12–14 minutes.
• Ragda Version: Swap chickpeas for warm white-pea curry (ragda) for a street-style twist.

Storage & Make-Ahead

Shape tikkis up to 24 hours ahead; cover and refrigerate. For longer storage, freeze the raw patties on a tray, then bag and freeze up to 1 month (cook from frozen over slightly lower heat, 5–6 minutes per side). Green and tamarind chutneys keep 7–10 days refrigerated; they also freeze well. Sweetened yogurt keeps 3 days. Chickpeas keep 3–4 days; rewarm with a splash of water. Store all components separately and assemble just before serving; assembled chaat does not hold its texture.

Nutrition (per serving)

Approximate values: 560 calories; 20 g fat; 80 g carbohydrates; 14 g protein; 8 g fiber; 900 mg sodium. Values will vary based on oil absorption, sev brand, and chutney amounts.