Aloo tikki chaat is a crusty potato patty teamed with tangy and spicy chickpeas gravy garnished with crunchy onions and fresh coriander and spiced with chaat masala. Aloo tikki chaat is a complete meal in itself. It can be served for brunch or light lunch. I often serve it with bread slices to complete the meal. Aloo tikki chaat recipe deserves a try because it is a
chaat recipe
brunch recipe
Aloo tikki ingredients include boiled potatoes. It is important that the potatoes are not over boiled. They should be just boiled. Never leave potatoes in the water in which they were boiled. For best results, potatoes should be refrigerated for a couple of hours before use. To add the crispiness flattened rice i.e. poha is used.
Chole for aloo tikki ingredients include boiled chickpeas (of course) and a tomato based gravy.
Garnishing is very important in chaat recipes. It includes fresh(s) such as onions, coriander etc. Apart from that chutneys and chaat masala is used.
1. Pressure cook 1 cup soaked chickpeas (chole) with 3 cups water,1/4 tsp turmeric powder, and salt to taste.
2. Add pinch of baking soda or fruit salt. I added eno.
3. Cook chickpeas for 12-15 minutes on low flame after 1 whistle on high flame. Let the pressure release. Open the cooker.
4. Chickpeas should be soft.
5. Heat 2 tbsp oil.
6. Add 1 tsp cumin seeds (jeera) and let it crackle.
7. Add 1/4 tsp turmeric powder, 1 tsp red chili powder and stir it.
8. Add 1 and 1/2 tsp ginger paste. Cook for 30 seconds.
9.Add 1 chopped green chilli and cook for 10 seconds.
10. Add puree of 3 tomatoes.
11. Cook till oil oozes. Add 1 tsp coriander powder, 1 tsp garam masala, and 2 tsp chaat masala.
12. Cook for 2-3 minutes.
13. Add boiled chickpeas and cook for 5 minutes.
14. Add 1 cup water or as much required and 2 tbsp tamarind paste. Cook for 3-4 minutes.
15. Check consitency and seasoning. Garnish chole with 1/2 tsp black pepper powder and chopped coriander leaves.
1. Grate 6 medium sized boiled potatoes.
2. In another bowl take 1 cup poha.
3. Wash well and soak for 1 minute.
4. Drain water from poha.
5. In boiled potatoes add soaked poha, chopped coriander leaves, 1 tsp ginger paste and salt to taste.
6. Add 2 tbsp rice flour.
7. Mix well and convert it in a form of a dough.
8. Grease palms, take a portion and make patties.
9. Don’t make too thick or too thin.
10. Heat oil for shallow frying (up to half of the level of aloo tikki).
11. Now add patties in pan and cook on low to medium flame.
12. Cook till golden brown from both the sides.
1. Place two aloo tikki on a serving plate.
2. Add chole.
3. Add 1-2 tsp (or as per your taste) green chutney .
4. Add 1-2 tsp (or as per taste) tamarind chutney.
5. Garnish Aloo Tikki Chaat with chopped onion and coriander leaves.
6. Sprinkle chaat masala and red chili powder as per taste.
7. Bon Appetit!
PREP TIME 30 minutes + soaking time of chickpeas 8-10 hours
COOK TIME 60 minutes
TOTAL TIME 8-10 hours + 90 minutes
• 1 cup chickpeas (chole), soaked for 6-8 hours or overnight
• 1/4 tsp turmeric powder (Haldi powder)
• 1 pinch baking soda
• salt to taste
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 and 1/2 tsp ginger paste
• 1 chopped green chili
• 3 tomatoes, pureed
• salt to taste
• 1 tsp red chili powder
• 2 tsp chaat masala
• 1 tsp garam masala
• 1 tsp coriander powder
• 2 tbsp tamarind (imli) paste
• 1/2 tsp black pepper (kali mirch) powder
• a handful of chopped coriander leaves
1. Pressure cook 1 cup soaked chickpeas (chole) with 3 cups water,1/4 tsp turmeric powder, and salt to taste.
2. Add pinch of baking soda or fruit salt. I added eno.
3. Cook chickpeas for 12-15 minutes on low flame after 1 whistle on high flame. Let the pressure release. Open the cooker..
4. Chickpeas should be soft.
5. Heat 2 tbsp oil.
6. Add 1 tsp cumin seeds (jeera) and let it crackle.
7. Add 1/4 tsp turmeric powder, 1 tsp red chili powder and stir it.
8. Add 1 and 1/2 tsp ginger paste. Cook for 30 seconds.
9. Add 1 chopped green chilli and cook for 10 seconds.
10. Add puree of 3 tomatoes.
11. Cook till oil oozes. Add 1 tsp coriander powder, 1 tsp garam masala, and 2 tsp chaat masala.
12. Cook for 2-3 minutes.
13. Add boiled chickpeas and cook for 5 minutes.
14. Add 1 cup water or as much required and 2 tbsp tamarind paste. Cook for 3-4 minutes.
15. Check consistency and seasoning. Garnish chole with 1/2 tsp black pepper powder and chopped coriander leaves.
• 6 medium-sized boiled potatoes
• 1 cup flattened rice (poha)
• salt to taste
• 1 tsp chaat masala
• 1 chopped green chili
• 1 tsp ginger paste
• a handful of chopped coriander leaves
• 2 tbsp rice flour
• oil for frying
• handful chopped coriander leaves
• 1 medium sized onion, chopped
• 1-2 tsp chaat masala
• 1/4 tsp red chili powder
• 4 tbsp or as per required green chutney
• 4 tbsp or as per required tamarind chutney
1. Place two aloo tikki on a serving plate.
2. Add chole.
3. Add 1-2 tsp (or as per your taste) green chutney .
4. Add 1-2 tsp (or as per taste) tamarind chutney.
5. Garnish Aloo Tikki Chaat with chopped onion and coriander leaves.
6. Sprinkle chaat masala and red chili powder as per taste.
7. Bon Appétit!
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