Aloo Tikki Chaat

5 from 1 vote

Have you ever had mouthwatering Aloo Tikki Chaat? These are delicious potato patties that are considered popular street food in India, topped with savory chutney, sharp onions and the crispiness of sev. Take your Aloo Tikki Chaat recipe to the next level by making this Yogurt Mint Chutney recipe to drizzle on top!

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer

Cuisine: Indian

Keyword: aloo tikki, aloo tikki chaat, crispy punjabi aloo tikki, punjabi aloo tikki chaat

Servings: Servings

Calories: 195kcal

Author: Sunena Anand

Equipment

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

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.

Nutrition