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Street-Style Aloo Tikki with Spiced chana

Street-Style Aloo Tikki with Spiced Chana

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Snack
Cuisine Indian
Servings 4

Equipment

  • Large Mixing Bowl For mashing and mixing potatoes.
  • Pressure cooker or Instant Pot For cooking dried chickpeas. If using canned chickpeas, you can skip this.
  • Frying pan or skillet For pan-frying the aloo tikkis. A cast-iron skillet gives a nice even crust.
  • Spatula To gently flip the tikkis without breaking them.
  • Colander or strainer If you're soaking and boiling chickpeas from scratch.
  • Blender or food processor (optional) For a smoother chutney if making it fresh at home.

Ingredients
  

For the Aloo Tikki (Crispy Potato Patties)

  • 4 large potatoes boiled, peeled, and mashed
  • 2 tablespoons cornflour or rice flour, for extra crispness
  • 1 teaspoon red chili powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala
  • Salt to taste
  • Oil for shallow frying

For the Spiced Chana (Chole)

  • 1 cup dried chickpeas or 2 cups canned, drained and rinsed
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 medium onion finely chopped
  • 1 teaspoon ginger-garlic paste
  • 2 tomatoes finely chopped
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1 teaspoon amchur dry mango powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon red chili powder
  • Salt to taste
  • Water as needed

For Garnish

  • Plain yogurt whisked
  • Tamarind chutney
  • Green chutney mint-coriander
  • Chopped red onions
  • Chopped fresh coriander
  • Sev thin fried gram flour noodles
  • Pomegranate arils optional

Instructions
 

Step 1: Prepare the Chickpeas

  1. If using dried chickpeas, soak them overnight. Drain, then pressure cook with water and a pinch of salt for 6–7 whistles (or 25 minutes in an Instant Pot on manual mode). If using canned, rinse thoroughly and skip to the next step.

Step 2: Cook the Spiced Chana

  1. Heat oil in a pan. Add cumin seeds until they splutter.
  2. Add chopped onions and sauté until golden brown.
  3. Mix in the ginger-garlic paste and sauté for 1–2 minutes.
  4. Add tomatoes, and cook until soft and pulpy.
  5. Now, add all the dry spices—coriander, cumin, garam masala, turmeric, amchur, chili powder. Stir well.
  6. Toss in the cooked chickpeas and about 1/2 cup water. Simmer for 10–15 minutes, mashing a few chickpeas along the way to thicken the gravy.

Step 3: Prepare the Aloo Tikki

  1. In a large bowl, combine mashed potatoes, cornflour, chili powder, roasted cumin, chaat masala, and salt.
  2. Mix thoroughly until everything is well incorporated.
  3. Shape the mixture into palm-sized patties—round and slightly flattened.
  4. Heat oil in a skillet on medium heat. Place the tikkis and fry until golden and crispy on both sides, about 3–4 minutes each.

Step 4: Assemble

  1. Place 2–3 tikkis on a plate.
  2. Spoon a generous amount of spiced chana over them.
  3. Drizzle yogurt, green chutney, and tamarind chutney.
  4. Sprinkle chopped onions, coriander, and sev.

Optional: Garnish with pomegranate for a burst of freshness.