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two plates of aloo tikki chaat, cilantro, and a spoon on a brown backdrop

Aloo Tikki Chaat

Course Appetizer, Indian
Cuisine Indian
Diet Hindu, Vegan, Vegetarian
Servings 8 pieces
Calories 110kcal
Author Shinta


For Aloo Tikkis

  • 6 Potatoes use Russet or Yukon Gold or any floury potatoes
  • 4 tbsp Rice flour see notes for substitutes
  • 1 tsp Green chili finely chopped
  • 1 tsp Cilantro / Coriander leaves finely chopped
  • tsp Ginger and garlic paste Or use minced ginger and garlic
  • 1 tsp Chaat masala
  • ½ tsp Amchoor powder dried mango powder)
  • 1 Cumin powder
  • Salt to season
  • Oil for shallow frying the Tikkis

For Assembling Aloo Tikki Chaat


To Make Aloo Tikkis

  • Cook the potatoes until they are soft and well cooked. In the Instant Pot – pressure cook 10 minutes, followed by 10 minutes pressure release. In a regular pressure cooker, cook for 2 whistles. On the stovetop, cook the potatoes in a pot of boiling water for 20 minutes.
  • Once the potatoes are completely cooked, turn off the heat and take out the potatoes to cool completely. A fork should pierce the potatoes easily. Peel and transfer potatoes to a larger mixing bowl.
  • Add all rest of the ingredients for the aloo tikkis - rice flour, salt, spice powders, green chili, cilantro, ginger and garlic, etc. Using a potato masher, mash the mixture until nice and smooth.
  • Once you have a smooth mixture, shape them into tikkis. Wet your palms before shaping - the tikkis will be easier to shape.
  • After all the aloo tikkis have been shaped, heat up oil in a wide frying pan. I used around 3 tbsp vegetable oil to fry the patties. Once the oil is hot, slowly add 5-6 tikkis on the pan, without crowding them. Cook for 3 minutes on each side, slip over and cook until evenly golden brown.

Aloo Tikki In the Air Fryer

  • After shaping the tikki patties, place them in a preheated air fryer, fry at 350 F for 15 minutes, flipping them at the 10 minutes mark until they turn evenly golden brown.

Assembling Aloo Tikki

  • To assemble the tikki chaat, beat the yogurt with chaat masala, roasted cumin powder, a pinch of salt and sugar. Keep aside. Keep green chutney and tamarind chutney ready.
  • To assemble, place 3-4 tikkis on a plate. Top with a generous serving of spiced yogurt, followed by some green chutney, tamarind chutney and pomegranate seeds and sprinkle the sev over it.


Rice Flour can be replaced with poha (flattened rice). Soak the poha in water for 2-3 minutes. Drain water and squeeze poha to get rid of excess water. Mix into the tikki mixture instead of rice flour. 
Aloo tikki can sometimes fall apart if the tikki mixture was not properly mixed and the potatoes were not well mashed. They can also fall apart if the oil used for shallow frying/ deep frying was not heated before adding the tikkis. To ensure your tikki mixture does not fall apart, make sure your potatoes are correctly cooked, cooled completely and them mashed well.
Aloo tikki can also be used as a potato patty to make aloo tikki burger, or add chole to make a chole tikki chaat version.


Calories: 110kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 193mg | Potassium: 228mg | Fiber: 2g | Sugar: 9g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg