Aloo Tikki Chaat Recipe

Aloo Tikki Chaat
Potato Croquettes with Savory Toppings
Submitted By: Taz


Potato Croquettes:
6-8 medium Potatoes (Aloo)
2 cloves Fresh Garlic (Leh-sun) – minced
1 Tbs Fresh Ginger (Adrak) - grated into a paste
1 Fresh Green Chile (Hari Mirch) - minced
1 Tbs Corn Flour (Makki ka Atta)
4 Tbs Bread Crumbs
2 tsp Garam Masala
1 tsp Red Chile Powder (Lal Mirchi)
Kosher Salt (Namak) to taste
Oil for frying

Toppings (Any, All, Or Choose Your Own):
Punjabi Chole (to turn into Aloo Tikki Chole)
Garbanzo Beans (Chana Dal) – soaked and boiled
Red Onion (Pyaz) – diced
Tomato (Tamatar) – diced
Crispy Puffed Noodles (Sev)
Fresh Mint (Pudina Patta) – minced
Fresh Coriander (Dhania Patta) - minced
Plain Yogurt (Dahi)
Mango Powder (Amchoor)
Chaat Masala

  1. Peel, cut into cubes, and boil potatoes until soft (approximately 15-20 minutes) - Drain and allow to cool until easily handled
  2. Transfer potatoes to a medium/large bowl and add all of the remaining 'potato patties' ingredients - Smash potatoes until relatively smooth and everything is thoroughly combined
  3. Heat a couple of Tbs of oil in a heavy bottomed pan/skillet until shimmering
  4. Separate mixture into equal portions (about the size of golf balls) and roll into a sphere
  5. Place each ball between palms and press flat (apx ¼ inch thick) - Place each patty in the heated oil (do not crowd the pan) and fry, turning once, until golden brown on both sides
  6. Remove patties from oil and place on absorbent paper to drain
  7. Place 2-4 Potato Patties per person on individual serving plates and top with desired toppings OR set up a 'self serve' station and allow diners to assemble their own
  8. Serve with green chutney, tamarind chutney, and lal mirch ki chatni on the side

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