I always rave about indian chaat recipes in my posts, and here’s another gem of a recipe for you! This one combines two of the most comforting things: shallow-fried potato patties and a super spicy chana curry. If you loved my aloo tikki chaat recipe that I shared last year, you’ll be excited to know that the aloo tikki in this recipe are quite similar—except they’re not stuffed this time (so quicker & easier to make!) The chole, or chana curry, used to top the tikkis is very similar to how I make chole for samosa chaat. It’s prepared without onion, garlic, or tomatoes, but trust me—you won’t miss a thing! The vibrant Indian spices bring out such mind-blowing flavors that you’ll be hooked from the first bite!
Tikki Chole Chaat
Tikki is a hindi word which means a small patty. It could be vegetarian or non vegetarian patties made with mashed or grated ingredients. Tikki has no relation to tikka—these are two completely different things. So don’t get the two mixed up! One of the most beautiful things about tikki chole chaat is the contrast of flavors and textures. You get a crispy potato patty, with a creamy center, topped with a fiery, slightly mushy chole curry. To add herby freshness, we spoon over some green chutney, and then to balance the savory and spicy elements, we drizzle tangy & sweet tamarind chutney. Then comes the grated daikon (mooli), thinly sliced onion laccha, and a dash of chaat masala —all adding the perfect finishing touch and an extra punch of flavor. While we’re on the topic, let me mention that although aloo tikki and chole taste incredible together, they can easily be served separately with various chaat fixings like yogurt, chutneys, crispy sev, and more. Lastly, the beauty of chaat is that it’s highly customizable. Whether you prefer sweet, spicy, or savory, you can tailor your plate to your liking! Feel free to skip the chutneys or leave out the onions if you wish. You can even adjust the seasoning in the chole to suit your taste preferences.
About my recipe
Since the chole that we are going to make is pretty spicy, I keep the taste of aloo tikki mild. I only add salt to the potato mixture. When I make chole for chaat, I focus on bringing out the tangy, savory flavors that are typical of street-style chaat. I don’t want my chaat to taste like a curry—just a personal preference. But if you have leftover chana masala in the fridge, you can definitely use it to top the tikkis. Using yogurt - Street style chole aloo tikki chaat is usually not served with yogurt. Again no fast rules when it comes to chaat, you can definitely add beaten yogurt if you wish.
Ingredients
For Making Aloo Tikki
Potatoes - Use any starchy potato variety that is delicous in taste. I use russet potatoes. You can also use a mix of russet potatoes and yellow potatoes. Cornstarch - Acts as a binder and helps in the crispy exterior of tikki while frying. Seasonings - I only use salt. If you want you can add black pepper powder. Oil for deep frying
For Preparing Chole (Spicy Chana Curry)
Chickpeas - I soak raw chickpeas overnight. Boil them in the morning and use the chickpeas and the broth while cooking the chole. The chickpeas broth is one of the most delicious things ever and that’s why advocate boiling your own chickpeas. However, canned chickpeas will totally work in this recipe. Use water to adjust the consistency. Spices Whole Spices - cinnamon stick, bay leaf, cloves, black peppercorns, and black cardamom. Use green cardamom if you don’t have black cardamom. Ground Spices While Cooking - You will need chana masala (store bought or homemade). I use either MDH chana masala or Everest chole masala powder (non- affiliate links). Additionally, we need red chilli powder. Finishing Spices - To finish these punjabi style chole, we will use garam masala powder and kasuri methi (dry fenugreek leaves). For adding tang we will use amchur powder (dry mango powder). And a dash of kala namak powder (non affilate link) which is tangy indian black salt/ rock salt and gives a sulfuric kick that complements the sweet, spicy, and sour elements of chaat. You can use lemon juice if you cannot find these tangy spices. Other Ingredients - hing (asafoetida), salt, ginger & green chilli and cooking oil (I use avocado oil)
To Plate The Tikki Chole Chaat
Chutneys - I use homemade green chutney & sweet tamarind chutney. You can easily use store bought chutney. If your indian grocery store stocks them, I recommend using Delhi chaat style tamarind chutney from the brand Mother’s Recipes. Chaat Spices - A sprinkle of roasted cumin powder and chaat masala powder is a must on any chaat! Sliced Vegetables - Delhi Style chaat is incomplete without grated mooli (indian radishes that are similar to japanese daikon) and thinly sliced onions to add crunch. Also you can add a scatter of fresh chopped cilantro if desired.
How To Make Chole Aloo Tikki Chaat
Boil The Chickpeas
Soak raw chickpeas overnight or for 8-12 hours in excess water to soften them. After soaking, if you press the chickpeas, their skins will peel off easily. That means that they are perfectly soaked. Drain and the water and add the soaked chickpeas to a pressure cooker. Add all the whole spices and pour water. For 1 cup (200g) chickpeas, we need 2 cup (400ml) water to pressure cook. Pressure cook on a stovetop on low medium heat for 5 to 6 whistles. Alternatively, use an instant pot set to high pressure for 15 minutes. Allow the pressure to release naturally. Open the lid of the pressure cooker. The chickpeas would be soft but holding shape (not mushy) and you will have chickpea stock that we will use while cooking.
Make The Potato Tikki Mixture
While the chickpeas are boiling, grate the cooled boiled potatoes using fine side of the box grater. Add to a bowl and then sprinkle salt and cornstarch. Gently mix using your hands. Taste the mixture and adjust the salt if needed after mixing. Form the potato mixture into a soft dough without pressing too hard. There’s no need to knead; just bring it together gently. If the potatoes stick to your hands, use a little oil to prevent that.
Tip: Before shaping the aloo tikkis, first check the potato mixture binding. Heat up 2 inches of oil for frying and drop a small ball of the potato mixture into it. If it holds shape without spreading in oil, the potato mixture is ready. If the potato spreads in oil, add a little more (1-2 teaspoon) cornstarch to the tikki mixture. Be careful while adding cornstarch since too much can make the aloo tikki taste chalky.
Divide the potato mixture into equal portions depending on the size of the tikkis you want. I make 6-8 tikkis from 650g potatoes. Spread some oil in your palms and take each portion and roll it between your palms to form a smooth ball. Press the ball lightly between your palms to flatten it into a patty. The thickness of tikki can vary, but typically we make the tikkis ½ to ¾ inch thick. Make sure that the edges are crack free. Once shaped, place the tikkis on a plate. Cover and proceed to make the chole masala.
Prepare the Spicy Chole
In a cooking pan or skillet (I use 10 inch),heat up oil on low medium heat. Temper the hot oil with cumin seeds. Add the minced ginger and green chilies. Fry for 5-8 seconds. Sprinkle the red chili powder and fry for 3-5 seconds taking care not to burn it. Next, add the boiled chickpeas along with all the chickpea stock. If using canned chickpeas, add ¾ cup water. Sprinkle the chana masala powder and ½ teaspoo salt. Mix with the chickpeas and taste. Adjust the salt at this stage.
Now, for the next 10-12 minutes, let the chole simmer on low medium heat. Mash a few chickpeas using back of spoon as they cook. The starches from the mashed chickpeas help thicken and achieve a saucy consistency. As the chickpeas cook, if they begin to dry out, you can add a little water to keep them moist. The aim is to have a saucy chana, but not overly soupy or too dry. We should be able to ladle them. Remember, the chana will thicken as it cools, so make sure it’s not too thick while it’s still simmering. Finish the chole with amchur powder, kala namak, garam masala and crushed kasuri methi. Do a final taste test and adjust seasonings if needed. Switch off the stove.
Fry The Aloo Tikki
Heat up 2 inches oil in a heavy-bottomed tawa or pan (I use 8 inch cast iron skillet). Let oil heat up over medium heat. The oil shouldn’t get too hot, as the tikkis will burn, nor it should be cold, as the potatoes will absorb oil. Add 2-4 tikkis at a time and shallow-fry on low to medium heat until they turn golden brown on both sides. Use a flat spatula to gently flip the tikkis—avoid pressing them or flipping too often while shallow frying. Ideally, flip just once or twice. It usually takes 6-8 minutes to fry each batch of 4 tikkis. Once they are golden brown and crisp on both sides, remove from oil using a slotted spoon and drain the on a paper towel to soak up any excess oil. For extra crispiness, place them briefly on a wire rack.
Plate Tikki Chole Chaat
Recipe Notes
Make Ahead Tips
This chole aloo tikki is perfect to serve at parties and you can make all the components ahead. Here are some of tips.
Chole - Make the chole curry 1-2 days in advance. They only get better as they rest in the refrigerator since all the spice flavors get a chance to meld together. They will thicken quite a bit in the refrigerator. When serving, warm the chole up. Simply add water to adjust the consistency. You can also add some chopped ginger or green chilies to enhance them. Aloo Tikki - You can easily prepare the aloo tikki ahead of time. Simply shape the tikkis and refrigerate them for a few hours or even overnight. If you want to prepare them days in advance, you can freeze the uncooked tikkis by layering them between parchment paper in an airtight container. When you’re ready to serve, just thaw them slightly and fry as usual. Chutneys - Prepare the tamarind chutney a week in advance. Green chutney can be made 1-2 days in advance.
