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Aloo Tikki Chaat is a vibrant Indian street food chaat bursting with tangy, spicy, and sweet flavors in every bite. This fun vegetarian snack is a family favorite that brings the excitement of Indian street food home.
Boil 3 russet potatoes in a pot of salted water over medium-high heat until fork-tender, about 18–20 minutes, then drain and let slightly cool.
Peel and mash the potatoes while still warm. Mix in 0.25 cup chopped cilantro, 2 tbsp chopped mint, 1 tsp ground cumin, 0.5 tsp red chili powder, 3 tbsp cornstarch, 0.5 cup bread crumbs, and 1 tsp salt for a smooth, shapeable dough.
Divide the mixture into 8 even balls and flatten into tikkis (patties) about 2.5 inches wide. Ensure even thickness to promote uniform cooking and golden crust.
Heat 3 tbsp oil in a non-stick skillet over medium heat. Pan-fry the tikkis in batches until the outsides are crisp and deep golden, about 3–4 minutes per side. Avoid overcrowding the pan to keep tikkis crunchy.
To assemble: Place 2 hot tikkis per serving plate. Top with 3 tbsp drained chickpeas, 2 tbsp finely diced red onion, 2 tbsp yogurt, 1 tbsp tamarind chutney, and a sprinkle of chaat masala and black pepper. Garnish with additional cilantro and serve immediately.
