Entree: India – Indian Street Food Classics – आलू टिक्की चाट ➤ Ālū ṭikkī chāṭ (Crispy spiced potato patties served with chickpeas, yogurt, chutneys, and crunchy garnishes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) starchy potatoes, boiled, peeled and mashed (about 4 large)
- 1/2 cup (60 g) frozen peas, thawed (optional)
- 1 tsp (5 g) roasted cumin powder
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) red chili powder, or to taste
- 1 tsp (5 g) garam masala
- 1 tsp (5 g) chaat masala, plus extra for sprinkling
- 2 tbsp (30 g) finely chopped fresh cilantro (coriander leaves)
- 1–2 green chilies, finely chopped (to taste)
- 3 tbsp (30 g) cornstarch or 1/2 cup (60 g) breadcrumbs for binding
- Salt to taste
- 1/2 cup (120 ml) neutral oil for shallow frying
- 1 can (15 oz (425 g)) cooked chickpeas, drained and rinsed, or 1 1/2 cups (240 g) cooked chickpeas
- 1 cup (240 ml) plain yogurt, whisked until smooth
- 1/2 cup (120 ml) tamarind chutney (imli chutney), prepared or store-bought
- 1/2 cup (120 ml) green cilantro-mint chutney, prepared or store-bought
- 1 small red onion, approx. 4 oz (115 g), finely chopped
- 1 medium tomato, approx. 5 oz (140 g), finely chopped
- 1/2 cup (30 g) sev (crispy gram flour noodles)
- 2 tbsp (8 g) finely chopped fresh cilantro for garnish
- 2 tbsp (16 g) pomegranate arils (optional) for garnish

Show original ingredient measurements

- 2 lb (900 g) starchy potatoes, boiled, peeled and mashed (about 4 large)
- 1/2 cup (60 g) frozen peas, thawed (optional)
- 1 tsp (5 g) roasted cumin powder
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) red chili powder, or to taste
- 1 tsp (5 g) garam masala
- 1 tsp (5 g) chaat masala, plus extra for sprinkling
- 2 tbsp (30 g) finely chopped fresh cilantro (coriander leaves)
- 1–2 green chilies, finely chopped (to taste)
- 3 tbsp (30 g) cornstarch or 1/2 cup (60 g) breadcrumbs for binding
- Salt to taste
- 1/2 cup (120 ml) neutral oil for shallow frying
- 1 can (15 oz / 425 g) cooked chickpeas, drained and rinsed, or 1 1/2 cups (240 g) cooked chickpeas
- 1 cup (240 ml) plain yogurt, whisked until smooth
- 1/2 cup (120 ml) tamarind chutney (imli chutney), prepared or store-bought
- 1/2 cup (120 ml) green cilantro-mint chutney, prepared or store-bought
- 1 small red onion, approx. 4 oz (115 g), finely chopped
- 1 medium tomato, approx. 5 oz (140 g), finely chopped
- 1/2 cup (30 g) sev (crispy gram flour noodles)
- 2 tbsp (8 g) finely chopped fresh cilantro for garnish
- 2 tbsp (16 g) pomegranate arils (optional) for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the tikki mixture: place the hot mashed potatoes in a large bowl. Add the peas (if using), roasted cumin powder, ground coriander, red chili powder, garam masala, 1 tsp (5 ml) chaat masala, chopped cilantro, green chilies, cornstarch or breadcrumbs, and salt. Mix thoroughly and adjust seasoning. When cool enough to handle, divide into 8 equal portions and shape each into a 3-inch (7.5 cm) flat patty.
2. Cook the tikkis: heat 1/2 cup (120 ml) oil in a large skillet over medium heat. Shallow-fry the tikkis in batches, 3–4 minutes per side, until golden brown and crisp. Drain on paper towels and keep warm.
3. Warm the chickpeas: in a small saucepan, warm the drained chickpeas with a pinch of salt and a splash of water for 3–4 minutes; you may lightly season with cumin and a pinch of chili if desired.
4. Assemble the chaat (per serving): place 2 tikkis on each plate. Spoon 1/4 cup (60 ml) warm chickpeas over the tikkis. Drizzle 1/4 cup (60 ml) whisked yogurt over the patties, then drizzle 2 tbsp (30 ml) green chutney and 2 tbsp (30 ml) tamarind chutney in a decorative pattern.
5. Garnish and finish: scatter chopped onion, chopped tomato, sev, a light sprinkle of chaat masala, chopped cilantro, and pomegranate arils if using. Serve immediately so the sev remains crisp.

1. Make the tikki mixture: place the hot mashed potatoes in a large bowl. Add the peas (if using), roasted cumin powder, ground coriander, red chili powder, garam masala, 1 tsp chaat masala, chopped cilantro, green chilies, cornstarch or breadcrumbs, and salt. Mix thoroughly and adjust seasoning. When cool enough to handle, divide into 8 equal portions and shape each into a 3-inch (7.5 cm) flat patty.
2. Cook the tikkis: heat 1/2 cup (120 ml) oil in a large skillet over medium heat. Shallow-fry the tikkis in batches, 3–4 minutes per side, until golden brown and crisp. Drain on paper towels and keep warm.
3. Warm the chickpeas: in a small saucepan, warm the drained chickpeas with a pinch of salt and a splash of water for 3–4 minutes; you may lightly season with cumin and a pinch of chili if desired.
4. Assemble the chaat (per serving): place 2 tikkis on each plate. Spoon 1/4 cup (60 ml) warm chickpeas over the tikkis. Drizzle 1/4 cup (60 ml) whisked yogurt over the patties, then drizzle 2 tbsp (30 ml) green chutney and 2 tbsp (30 ml) tamarind chutney in a decorative pattern.
5. Garnish and finish: scatter chopped onion, chopped tomato, sev, a light sprinkle of chaat masala, chopped cilantro, and pomegranate arils if using. Serve immediately so the sev remains crisp.