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Aloo Tikki Chaat

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Aloo Tikki Chaat

The best chaat recipe for aloo tikki

  • Suitable for vegetarian

Delhi ki Shadi wali aloo tikki.

  • 45mins
  • Serves 3
  • Medium




Special Raj Kachori Chaat Recipe


For Stuffing 

Tel (Oil) – 3tbsp

Heeng (asafoetida) – ¾ tsp

Jeera (Cumin) – 1½ tsp

Saunf (fennel) – 1½ tsp

Adrak (Ginger) chopped – 2tsp

Hari Mirch (Green chilli) chopped – 2tsp

Chana dal (boiled) – 1cup

Namak (Salt) – to taste

Haldi (Turmeric) – ¾ tsp

Lal Mirch (Chilli powder) – 1tsp

Dhaniya Powder (Coriander powder) – 1tbsp

Hara Dhaniya (Coriander chopped) – handful


For Tikki 

Aloo (Potato) (boiled & mashed) – 2cups

Namak (Salt) – to taste

Cornstarch or Rice Flour – 3-4tbsp

Hara Dhaniya (Coriander chopped) – handful

Tel (Oil) – for frying 


For Sweet curd 

Dahi (Curd) – 1cup

Chini (Sugar) powdered – 2½ tbsp 

Kala namak (Black salt) – a tiny pinch

Namak (Salt) – a tiny pinch


For Garnish

Saunth Chutney

Mint Chutney

Beetroot Julienne

Carrot Juliene





For Aloo Tikki Stuffing

Heat a pan and drizzle oil. Once hot sprinkle heeng, add cumin and fennel seeds. Stir and add ginger & green chillies. Give a quick stir and add boiled chana dal with our any water. Sprinkle salt, turmeric, chilli powder, coriander powder and cook them together for 3mins. Sprinkle freshly chopped coriander and remove it from heat. Take it out on to 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, best is to keep it refrigerated so that it is cold when we serve it.


For Aloo Tikki

Place the boiled & 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 6 equal size balls. Press it in the centre 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 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 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 2nd side as well.
Remove tikki to a plate, drizzle sweet curd, saunth chutney, mint chutney and garnish it with beetroot julienne, carrot julienne, pomegranate (anar) and sev. Serve it hot.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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