Crispy Aloo Tikki Chaat Recipe

Aloo Tikki Chaat Recipe
Aloo Tikki Chaat Recipe (Crispy potato Chaat ): Complete Guide

Chef Kunal Kapur who knows the pulse of his followers regularly shares chaat recipes on his Instagram page. He recently posted the recipe for aloo Tikki chaat that will make you crave it instantly.

Here’s the full recipe:

Crispy Aloo Tikki Chaat Recipe


For stuffing

Oil – 3tbsp

Asafoetida – ¾ tsp

Cumin – 1½ tsp

Fennel seeds– 1½ tsp

Ginger chopped – 2tsp

Green chili – chopped – 2tsp

Chana dal (boiled) – 1cup

Salt to taste

Turmeric – ¾ tsp

Red chili powder – 1tsp

Coriander powder – 1tbsp

Coriander chopped – a handful

For Tikki

Boiled and mashed potato– 2 cups

Salt to taste

Cornstarch or rice flour– 3-4tbsp

Coriander – chopped– handful

Oil for frying

For sweet curd

Curd – 1cup

Sugar powdered – 2½ tbsp

Black salt – a tiny pinch

Salt – a tiny pinch

For Garnish

Saunth Chutney

Mint Chutney

Beetroot Julienne

Carrot Julienne



See Video:


For aloo Tikki stuffing

Heat a pan and drizzle the oil. Once hot sprinkle heeng, and add cumin and fennel seeds. Stir and add ginger & green chilies. Give a quick stir and add boiled chana dal with any water. Sprinkle salt, turmeric, chili powder, and coriander powder, and cook them together for 3mins. Sprinkle freshly chopped coriander and remove it from heat. Take it out onto a platter and let it cool completely.

For sweet curd

Mix together curd, sugar, black salt, and salt. Whisk them together until the curd is smooth. Keep aside, the best is to keep it refrigerated so that it is cold when we serve it.

For Aloo Tikki

Put the boiled and mashed potato in a bowl and add salt, cornstarch or rice flour, black salt, and coriander. Mix them well. Lightly oil your hands and then divide the potato mixture into six equal size balls. Press it in the center to make a depression, fill it with chana dal and gently roll it up. Press it gently to flatten it into a Tikki shape and keep it aside. Repeat the same for the remaining potato balls.

Heat a Tawa or a pan and add sufficient oil to shallow fry the aloo Tikki. You can also bake it, deep fry it, or air fry it. Cook on one side on medium heat and then carefully turn over once it browns evenly. Now brown it on the second side as well. Remove Tikki to a plate, drizzle sweet curd, saunth chutney, and mint chutney, and garnish it with beetroot julienne, carrot julienne, pomegranate (anar), and sev. Serve it hot.

(Recipe by Chef Kunal Kapur )


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