Aloo Tikki Chaat With Easy Homemade Chutney The Curry Mommy

If you love chaat, then you will love this crowd-pleasing Indian street food recipe. Crispy pan-fried patties are made with vegetables, spices, and herbs. They are served hot with a cold yogurt sauce and a variety of toppings. Growing up, we ate Aloo Tikki Chaat as an appetizer every year during Diwali. In addition to Puran Poli aka Vedmi of course for the main meal. Both are must-haves to bring in the Indian New Year!

Ingredients

Russet PotatoesBaby Spinach TomatoOnionCilantroGreen Chili PeppersFresh GingerSaltFresh GarlicOilPlain YogurtApple ButterCumin PowderGaram MasalaChaat MasalaWaterCrispy SevBreadcrumbsRice FlourRed Chili Powder

See recipe card for quantities.

Instructions

Start by cutting the russet potatoes in half and steam/boil them until tender. Drain the hot water from the potatoes, remove the skin, and mash the potatoes using a vegetable masher. Combine the spices, flour, and baby spinach with the potato mash. Form patties about half the size of a hand palm. Dip the patty in water and then coat it with the breadcrumb mixture. Cook the patties on medium heat in a pan with a generous amount of oil until golden brown. Plating Instructions-view the video in the recipe card for details. Yummy Tip: serve the Aloo Tikki hot with the cold chutney and yogurt sauces. The warm and cool combo pairs excellent together.

Equipment

Large nonstick panLarge Bowl for Potato MashFlat Spatula for FlippingVegetable MasherChutney Machine or Equivalent BlenderCutting Board and KnifeWhiskSmall bowls or a large tray for toppings

Variations

Fit other dietary needs with these substitutions…

Spicy - add extra red chili powder and green chili peppersGluten Free - substitute breadcrumbs for panko rice crumbsDeep Fry Option- for a crispier patty

Storage

Aloo tikki does not freeze well.

Top tip

Hot aloo tikki taste best. Keep them warm in the oven, uncovered, if serving at a gathering. The aloo tiki patty makes delicious vegetarian Indian burgers!