Aloo tikki is a famous street food of Delhi. A crispy and tasty Aloo tikki chaat is popular in North India. It is made with boiled potatoes and served with a smattering of various sweet and tangy chutneys along with various spice powders.
Aloo tikki Chaat recipe with tips to make perfect crispy aloo tikki with that golden brown color just like chaat wala in the Delhi market.
If you love street food and have ever been to Delhi, Aloo tikki chaat is one thing you just can not miss this from old Delhi Chaat menu Where you get most awesome Karari (crispy) and spicy Aloo tikki. A huge batch of tikki being fried on a big wave/griddle in ghee and a queue waiting for their turn to get their piping hot Aloo tikki that’s the usual scene at any chaat shop in Delhi.
But if you have not been to Delhi or if you are trying to make Aloo tikki at home and it does not turn out as crispy as the popular street food joints. Try this recipe of mine you will never miss the taste of Aloo tikki from the Local Chaat Wala ( Chat vendor). Follow the exact proportions and cooking method and make exactly street style Aloo Tikki chaat easily at home.
When you want to make crisp aloo tikki, two things you must take care. First, the amount of cornflour you use, too little your tikki will not have enough binding and too much it ends up tasting too powdery. Second is how you cook the tikki, It should be cooked on slow-medium flame till outer skin is uniformly browned.
Another thing that is important in making good Aloo tikki chaat is how you assemble it. Aloo tikki can be served as Aloo tikki chole in which chaat is made with tikki and along with chutneys and dahi it is topped with spicy chole curry. Another popular way of serving street style aloo tikki is to serve it with sweet tamarind chutney and tangy and hot green chutney with dahi/curd/yogurt.
We love it both ways, but here I have shown the Tikki with Chutneys spices and whipped yogurt. Also, when making Aloo Tikki you can make them plain or with stuffing. Here I have made them typical Delhi style stuffing of paneer and kishmish (raisins).
If you love Aloo tikki chaat or Indian street food recipes you might like to try these.
If you love Chaat recipes you may like to try Masoor ki Tikki Chaat, Ram Laddoo (Delhi Chaat) Dahi Vada Chaat, Dahi Pakodi Chaat, Paneer ki Tikki Chaat, Ragda patice etc. All Chaat recipes on my Tasty curry
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Tips Of Making Crisp Tikki
- Mash boiled potatoes as fine as you can. We don’t want any lumps there.
- Always use cornflour for binding, this binds the potatoes better and gives a crisp outer layer to tikki.
- Shallow frying on slow-medium heat is must for the crisp outer layer.
- While you are shallow frying flip/turn the tikki minimum two times and keep pressing with a flat spatula in between.
If you take care of these tree things your tikki will turn out crisp each time you make it.
Aloo Tikki Recipe Video in Hindi
DID YOU COOK this recipe
- 400 g Potatoes boiled peeled
- 2 tbsp Tbsp Cornflour heaped
- Salt to taste
- 100 g paneer chopped
- 2 green chilli chopped
- 1 inch ginger ipc of ginger chopped
- 2 Tbsp raisins/ kishmish
- Red chilli powder
- chaat masala powder
- coriander leaves
- 1/4 cup Green chutney
- 1/4 cup tamarind chutney
- 1 cup yogurt /dahi
Mash the boiled properly using potato masher if you want to use a grater that is fine too. Make sure there are no lumps.
Add cornflour to the mashed potatoes as well as salt to taste.
Now mix the dough well till cornflour is uniformly mixed. Keep the dough aside and make a filling for the tikki.
To make the filling heat up one tbsp oil in the pan, add chopped ginger and chopped coriander to it. Cook for a minute and add chopped green chilies.
Now add salt, chopped paneer and raisins. Cook for 4-5 minutes and keep this aside.
Now to make tikki, divide the dough into 5 equal parts. Greese the palm of your hand with little bit of oil. flatten the dough and in the centre place the spoonful of paneer filling.
Now close the dough and bring it back in the centre (like shown in the video) so that filling in enclosed in the patty/tikki. Likewise make all the aloo tikkis.
Now heat 4-5 tbsp oil in a pan, when the oil is heated through, turn the flame to low-medium and shallow fry these patties while pressing with spatula from time to time until they are crispy and brown from both sides.
Now to assemble them, you can serve tikki in a bowl. I used recyclable wooden bowl which is used to serve chaat.
First of all add big spoonful of yogurt/curd in which salt is added. Place the tikki over it and drizzle some more curd.
Now top it with sweet tamarind chutney and spicy and tangy green chutney. Sprinkle chaat masala, red chilli powder and finally some sev. Garnish with fresh coriander leaves and serve the Aloo tikki chaat immediately.