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Experience the explosion of flavors in Tikki Chole Chaat, a beloved Indian street chaat with layers of crunch and tang. This vegetarian snack is perfect for family gatherings, parties, and festive occasions.
Boil potatoes in salted water until fork-tender (about 18–20 minutes), drain completely, then allow to cool slightly for easier mashing.
Peel and mash the potatoes while warm, then mix in cornstarch, half of the chopped cilantro, 0.5 tsp salt, and the breadcrumbs for binding. Shape into 8 equal patties (tikkis).
Heat 2 tbsp vegetable oil in a nonstick skillet on medium heat. Cook tikkis in batches for 4–5 minutes on each side until golden brown and crisp, then transfer to a plate.
For the chole: While tikkis cook, sauté onion in 1 tbsp oil until soft. Add drained chickpeas, tomato, ground cumin, ground coriander, 0.5 tsp salt, and red chili powder. Cook for 5–7 minutes, mashing some chickpeas for a creamy texture. Finish with chaat masala and remaining cilantro.
To serve: Place tikkis on plates, top with hot chickpea mixture, drizzle with yogurt, tamarind chutney, and green chutney. Sprinkle diced green chili and extra chaat masala for added flavor, serve immediately for crunch.
