North Indian

Aloo Tikki

By The Indian Hub Kitchen Scarborough, Ontario

Crispy potato patties with a spiced filling, served with chutneys.

Food Story

Aloo tikki chaat is the queen of Delhi street food — crispy, tangy, sweet, and spicy in one bite.

Prep

15 min

Cook

20 min

Serves

Ingredients

1
Boil 4 potatoes, peel, and mash while hot until completely smooth with no lumps. Let the mash cool slightly - warm potatoes are easier to mash but the mixture should be cool enough to handle.
2
To the mashed potatoes, add 1 finely chopped green chili, 1 tsp cumin seeds, 1/2 tsp garam masala, 1/2 tsp amchur, 2 tbsp cornflour (this binds the tikki so it stays crisp), and salt to taste. Mix thoroughly and taste - the mixture should be well seasoned.
3
Divide into 8 portions and shape each into a flat, round patty about 1/2 inch thick. Smooth the edges so they do not crack while frying.
4
Heat 3 tbsp oil in a flat tawa or pan over medium heat. Place 3-4 tikkis at a time and shallow-fry for 3-4 minutes per side, pressing gently with a spatula, until both sides are deep golden and crisp. Add more oil as needed.
5
For chaat: place a tikki on a plate, top with whisked yogurt, green chutney, tamarind chutney, a sprinkle of sev, chopped coriander, and chaat masala.
6
Serve immediately while crisp. Aloo tikki chaat is a Delhi street legend.