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Tikki Chaat Breakfast 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 the russet potatoes in a large pot of salted water over medium-high heat until fork-tender, about 20 minutes. Drain and let cool slightly.
While potatoes cool, microwave or boil green peas until tender, about 2-3 minutes, then mash lightly with a fork.
Peel the potatoes and mash them in a mixing bowl. Combine with green peas, 1 tsp salt, 1 tsp chaat masala, and 1 tsp oil. Mix until smooth.
Form the potato mixture into small patties (tikkis), about 2.5 inches wide. Heat 2 tbsp oil in a nonstick skillet over medium heat, and cook the patties 3-4 minutes per side until crisp and golden.
To assemble chaat: Place tikkis on plates, top with chopped red onion, tomato, yogurt, tamarind chutney, green chutney, sprinkle with cumin powder, chili powder, remaining chaat masala, and sev. Garnish with fresh cilantro and serve immediately for best texture.
