Indian Aloo Tikki Chaat Recipe

Boiled and mashed potatoes: The base for the patties, providing a soft and starchy texture.

Cumin powder: Adds a warm, earthy flavor to the patties.

Coriander powder: Provides a citrusy and slightly sweet taste.

Chaat masala: A tangy spice blend that enhances the overall flavor.

Salt: To taste, it balances and enhances all the flavors.

Oil: Used for frying the patties until they are golden brown.

Whisked yogurt: Adds a creamy and tangy element to the dish.

Tamarind chutney: A sweet and tangy sauce that complements the spicy flavors.

Green chutney: A spicy and fresh-tasting sauce made from herbs.

Sev: Crunchy chickpea flour noodles that add texture.

Chopped coriander leaves: Fresh herbs for garnish and added flavor.

When shaping the patties, ensure they are compact and even in thickness to promote uniform cooking. If the potato mixture feels too sticky, lightly grease your hands with a bit of oil. This will help in forming smooth and well-shaped tikkis.

• boiled and mashed potatoes - Substitute with sweet potatoes: Sweet potatoes offer a similar texture and can add a unique sweetness to the dish.

• cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor profile and can be ground to mimic cumin powder.

• coriander powder - Substitute with ground fennel seeds: Ground fennel seeds provide a sweet and aromatic flavor similar to coriander.

• chaat masala - Substitute with garam masala: Garam masala can provide a complex spice blend, though it will be less tangy than chaat masala.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture.

• oil - Substitute with ghee: Ghee offers a rich, buttery flavor and is commonly used in Indian cuisine.

• whisked yogurt - Substitute with sour cream: Sour cream has a similar tangy flavor and creamy texture.

• tamarind chutney - Substitute with date and lemon chutney: Date and lemon chutney can provide a sweet and tangy flavor similar to tamarind chutney.

• green chutney - Substitute with mint and cilantro chutney: Mint and cilantro chutney offers a fresh and vibrant flavor profile.

• sev - Substitute with crushed potato chips: Crushed potato chips can provide a similar crunchy texture.

• chopped coriander leaves - Substitute with chopped parsley: Chopped parsley can offer a fresh and slightly peppery flavor.

• Allow the fried patties to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled patties in an airtight container, separating each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the aloo tikki within 2-3 days.
• For longer storage, place the patties in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, ensuring to remove as much air as possible to prevent freezer burn.
• When ready to use, reheat the patties in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through and crispy.
• Store the whisked yogurt in a separate airtight container in the refrigerator. It should last for up to a week.
• Keep the tamarind chutney and green chutney in separate airtight containers in the refrigerator. They can last for up to a month.
• Store the sev in an airtight container at room temperature to maintain its crunchiness.
• Keep the chopped coriander leaves in a small container lined with a damp paper towel to keep them fresh for a few days in the refrigerator.
• When ready to assemble, reheat the patties, and top with the whisked yogurt, tamarind chutney, green chutney, sev, and chopped coriander leaves as per the original recipe instructions.

• Preheat your oven to 350°F (175°C). Place the aloo tikki on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and regain their crispiness.

• If you prefer using a microwave, place the aloo tikki on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For a stovetop method, heat a non-stick pan over medium heat. Add a small amount of oil and reheat the aloo tikki for about 2-3 minutes on each side until they are warm and crispy.

• To reheat the yogurt, tamarind chutney, and green chutney, simply bring them to room temperature by leaving them out for about 15-20 minutes. Avoid microwaving these as it can alter their texture and flavor.

• For the sev, it’s best to add it fresh just before serving to maintain its crunchiness. If you must reheat, do so in a preheated oven at 300°F (150°C) for 5 minutes, but be cautious as it can burn easily.

• Reassemble the aloo tikki chaat by placing the reheated aloo tikki on a plate, topping with room temperature yogurt, tamarind chutney, green chutney, and freshly added sev. Garnish with chopped coriander leaves before serving.

• Mixing bowl: To combine the mashed potatoes with the spices and salt.

• Pan: To fry the patties until they are golden brown on both sides.

• Spatula: To flip the patties while frying them in the pan.

• Whisk: To whisk the yogurt until smooth.

• Serving plate: To arrange the fried patties and add the toppings.

• Measuring spoons: To measure out the cumin powder, coriander powder, chaat masala, and oil.

• Knife: To chop the coriander leaves.

• Cutting board: To provide a surface for chopping the coriander leaves.

Prepare ingredients in advance: Boil and mash the potatoes ahead of time to save prep time.

Use store-bought chutneys: Opt for ready-made tamarind chutney and green chutney to cut down on cooking time.

Preheat the pan: Ensure the oil is hot before frying the patties for quicker cooking.

Batch frying: Fry multiple patties at once to save time.

Assemble quickly: Have all toppings like whisked yogurt, sev, and chopped coriander leaves ready to go for fast assembly.