Have you ever had Aloo Tikki Chaat? These are delicious potato patties that are considered popular street food in India, topped with savory yogurt & mint chutney, sharp onions and the crispiness of sev. If you love this Aloo Tikki recipe or other famous Indian street food in general, try out these chaat recipes as well: Chaat Masala Fries and Grilled Indian Street Corn on the Cob!
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Why This Recipe Works
- Easy and delicious: These aloo patties are super easy to make and so full of delicious flavor! They are super convenient to grab and go to have for later as well!
- Kid-friendly: The entire family will absolutely love a delectable platter of aloo tikki chaat! As I’m sure you know, kids love finger foods! It will be the most popular snack in the fridge!
- Make-ahead friendly: These aloo tikkis can be made in advance, making them perfect for entertaining or feeding a crowd.
Ingredients
- Russet potatoes - Let’s talk about the main ingredients! Because potatoes hold a good amount of starch, it helps hold together in a patty
- White bread - Day-old or stale bread works fine!
- Panko breadcrumbs - This is not traditional, but it adds extra crunch to the exterior which is fun and delicious!
- Chickpeas - You will need to drain and rinse the liquid out of the can before using.
- Store-bought sweet tamarind chutney - Sweet chutney adds a sweet and tangy flavor. It can be found in the international aisle.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Russet potatoes: Yukon gold potatoes work well too! Depending on how much you want to make will determine if you should get medium potatoes or large.
- Whole milk: You can also use half and half or water instead of whole milk.
- Panko breadcrumbs: You can also use plain bread crumbs instead of Italian seasoned ones.
- Yogurt mint chutney: Not a fan of spicy chutney? You can also use plain yogurt instead.
Variations
- Deep-fried: Take these aloo tikkis to the next level of crispness, by deep frying the potato patties.
- Channa masala: Instead of canned chickpeas, top the aloo tikkis with channa masala.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Boil potatoes - Pour water into a pot and sprinkle salt in. Add the potatoes to a pot of salted water. Bring to a boil on medium heat, and boil until the potatoes are fork tender. Drain, and let the potatoes cool.
Soak the bread - After boiling the potatoes, let them cool. While they are cooling, add the torn bread and milk to a large mixing bowl. Let the bread soak with the milk and set aside. The bread should absorb the milk, and mash down. [photo 1]
Mash and mix - Once the boiled potatoes are cool to touch, remove the peels from the potatoes. Place the potatoes in a bowl, and mash with a fork or a potato masher. Add in the bread & milk mixture, and the spices. Mix well. Taste for salt, and adjust to your liking. [photo 2]
Scoop it up - Sprinkle the panko breadcrumbs onto a sheet tray in an even layer. Using a 1 ½ tablespoon ice cream scoop, scoop out the potato mixture onto the sheet tray with the panko breadcrumbs into a potato patty. [photos 3&4]
Cover in breadcrumbs - Using your hand, smash down on the potato balls so the breadcrumbs stick to one side of the potatoes, then flip over carefully using your hands to encrust the other side with panko breadcrumbs. [photo 5&6]
Pan-fry - Heat a large skillet over medium heat. Add enough oil to cover the base of the skillet. Carefully place the aloo tikkis in the skillet once the oil is hot, and let the tikkis pan fry until golden brown on both sides. [photo 7&8]
Assemble -Drain the aloo tikkis on a sheet tray lined with a paper towel. Serve with homemade yogurt mint chutney, tamarind chutney, chopped red onion, and chickpeas. Optionally, top with crunchy thin sevian. Crispy sev is the perfect final touch!
Expert Tips
Make sure the oil is hot! This will ensure the exterior of the aloo tikkis stays crisp, without absorbing excessive oil.
Use a neutral-flavored oil! Oils such as vegetable oil or avocado oil stand up better to pan frying, as they do not add extra flavor and have a higher smoke point.
Make Ahead & Storage
Make Ahead Instructions
The Aloo Tikki Chaat can be made up to two days in advance. The chutney can be made up to three days in advance.
Storing Leftovers
Store in an airtight container in the refrigerator for up to 3 to 5 days. You want to ensure it doesn’t have too much moisture in the container.
Recipe FAQs
Aloo tikki chaat is generally made with homemade fried potato patties that are seasoned generously with spices. The aloo tikkis are topped with chutneys or yogurt, onions and chickpeas.
Generally, aloo tikki chaat is known as a snack that you can eat on its own. However, you can make it as a side dish or appetizer to any meal as well!
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Aloo Tikki Chaat
Ingredients
For the Aloo Tikkis
- 2 Russet potatoes large
- 2 slices White bread torn
- ½ cup Whole milk
- 1 teaspoon Chaat masala
- ¼ teaspoon Ground cumin
- ¼ teaspoon Red chili powder
- 1 teaspoon Salt
- ½ cup Panko bread crumbs
For the Topping
- ½ Red onion finely diced
- 1 cup Boiled chickpeas
- Yogurt mint chutney to drizzle
- Store-bought tamarind chutney to drizzle
Equipment
Instructions
- Boil potatoes: Pour water in pot and sprinkle salt in. Add the potatoes to the pot, and bring to a boil on medium heat. Boil until the potatoes are fork tender. Drain, and let the potatoes cool.2 Russet potatoes
- Soak the bread: After boiling the potatoes, let them cool. While they are cooling, add the torn bread and milk to a large mixing bowl. Let the bread soak with the milk and set aside. The bread should absorb the milk, and mash down.2 slices White bread, ½ cup Whole milk
- Prepare the potato mix: Once the boiled potatoes are cool to touch, remove the peels from the potatoes. Place the potatoes in a bowl, and mash with a fork or a potato masher. Add in the bread & milk mixture, and the spices. Mix well. Taste for salt, and adjust to your liking.1 teaspoon Chaat masala, ¼ teaspoon Ground cumin, ¼ teaspoon Red chili powder, 1 teaspoon Salt
- Form the patties: Sprinkle the panko breadcrumbs onto a sheet tray in an even layer. Using a 1 ½ tablespoon ice cream scoop, scoop out the potato mixture onto the sheet tray with the panko breadcrumbs into a potato patty. Using your hand, smash down on the potato balls so the breadcrumbs stick to one side of the potatoes, then flip over carefully using your hands to encrust the other side with panko breadcrumbs.½ cup Panko bread crumbs
- Fry the tikkis: Heat a large skillet over medium heat. Add enough oil to cover the base of the skillet. Carefully place the aloo tikkis in the skillet once the oil is hot, and let the tikkis pan fry until golden brown on both sides.
- Serve: Drain the aloo tikkis on a sheet tray lined with a paper towel. Serve with homemade yogurt mint chutney, tamarind chutney, chopped red onion, and chickpeas. Optionally, top with crunchy thin sevian. Crispy sev is the perfect final touch!½ Red onion, 1 cup Boiled chickpeas, Yogurt mint chutney, Store-bought tamarind chutney
Notes
- Make sure the oil is hot! This will ensure the exterior of the aloo tikkis stays crisp, without absorbing excessive oil.
- Use a neutral-flavored oil! Oils such as vegetable oil or avocado oil stand up better to pan frying, as they do not add extra flavor and have a higher smoke point.
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