Aloo Tikki Chaat
Crisp spiced potato patties topped with yogurt, chutneys, onion and sev — Delhi's beloved festival snack.
On the street
In Delhi's busy markets, aloo tikki sizzle slowly on enormous iron griddles until they develop a deep golden crust. Served as chaat, they're crowned with cool yogurt, sweet-and-sour chutneys and crunchy toppings. The key at home is to shallow-fry on medium heat and be patient; turning them too soon makes them break.
How to make it
- Grate the cooled potatoes into a bowl. Add cornflour, green chilli, coriander, cumin, chaat masala and salt, and knead into a smooth dough.
- Divide into 8 portions and shape into flat patties about 1.5 cm thick. Chill for 15 minutes if the mixture feels soft.
- Heat 3–4 tbsp oil in a heavy frying pan over medium heat. Cook the tikki for 5–6 minutes on each side without moving them until deep golden and crisp.
- Place two tikki on each plate and press lightly. Spoon over yogurt, then both chutneys.
- Top with onion, sev and pomegranate, sprinkle with chaat masala and chilli powder, and serve straight away.
Serving a crowd
- Shape the tikki up to a day ahead and keep them chilled on a lined tray. Fry just before guests arrive.
- Fried tikki can be kept crisp in a low oven (100°C / 210°F) for up to 30 minutes.
- Keep yogurt chilled until serving, and return it to the fridge between rounds.
- Contains dairy. Sev usually contains gram flour.
- For a crisper finish, use a cast-iron pan.
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