Aloo Tikki Chaat
An authentic vegetarian recipe from Uttar Pradesh, India — with exact measurements and step-by-step instructions.
The Story Behind the Dish
Aloo Tikki Chaat is a treasured vegetarian dish from Uttar Pradesh, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.
Ingredients
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Mix the mashed potatoes with cornflour, half the cumin powder, amchur, red chilli powder, and salt. Shape into 8 round patties about 1.5 cm thick.
Heat oil in a flat pan over medium heat. Shallow-fry the tikkis for 3–4 minutes per side until golden brown and crispy. Drain on paper towels.
Warm the boiled chickpeas in a small pan with a pinch of salt and chaat masala. Set aside.
Whisk the yogurt until smooth and season with a pinch of salt and sugar.
To assemble: place 2 hot tikkis on each serving plate.
Spoon a generous amount of warm chickpeas over the tikkis.
Drizzle the whisked yogurt liberally over the top.
Add tamarind chutney and green coriander chutney in generous amounts.
Sprinkle roasted cumin powder, chaat masala, and red chilli powder over everything.
Top with a handful of sev and a few pomegranate seeds for crunch and freshness. Serve immediately.
Cook
30 mins
Serves
4 servings
Level
Easy