Aloo tikki is the heart of Delhi chaat. Vendors in Chandni Chowk, Lajpat Nagar and every neighbourhood market cook big potato patties slowly on wide, shallow iron tawas, pressing them flat until a thick crust forms. They are then broken open on a leaf plate and loaded with toppings in a rapid, practised sequence.
The tikki should be crisp and golden outside and soft inside, with a lightly spiced potato filling. The toppings bring every taste at once: sweet tamarind chutney, spicy green chutney, cool sweetened curd, warm chickpea ragda, crunchy onion, sev and pomegranate. Chaat masala and roasted cumin tie it together. Nothing is subtle about it.
It is an evening snack, eaten standing at a stall or made at home for parties. Some versions stuff the tikki with spiced chana dal or peas for extra texture. The tikkis and ragda can be made in advance, and the toppings laid out so everyone can build their own plate. A wide, heavy tawa and a little patience are the only secrets to a crust as good as a street vendor's.
At a glance
| Region | Delhi |
|---|---|
| Cuisine | Delhi street food |
| Diet | Vegetarian |
| Course | Street food |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 60 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | potato / white peas / curd / tamarind chutney |
Ingredients
For the tikki
- 5 medium potatoes, boiled, peeled and grated
- 3 tbsp cornflour or arrowroot
- 1 green chilli, finely chopped
- 1/2 inch ginger, grated
- 2 tbsp chopped coriander
- 1/2 tsp roasted cumin powder
- 1/2 tsp chaat masala
- 3/4 tsp salt
- Oil or ghee for shallow frying
For the ragda
- 1 cup dried white peas (safed matar), soaked overnight
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp roasted cumin powder
- 1/2 tsp chaat masala
For topping
- 1 cup thick curd, whisked with 1 tbsp sugar
- 1/2 cup tamarind-date chutney
- 1/2 cup green chutney
- 1 onion, finely chopped
- 1/2 cup fine sev
- 1/4 cup pomegranate seeds
- Chaat masala, roasted cumin powder and red chilli powder
- Chopped coriander
Method
- Pressure cook the soaked white peas with turmeric, salt and 2 1/2 cups water for 3 whistles until soft. Mash a few peas, add cumin and chaat masala, and simmer 5 minutes to thicken.
- Mix the grated potatoes with cornflour, green chilli, ginger, coriander, cumin, chaat masala and salt. Knead into a smooth dough.
- Divide into 8 portions and shape into patties 1.5 cm thick with smooth edges.
- Heat a heavy tawa on medium and add 3 tbsp oil or ghee. Place the tikkis on it and cook without moving for 6 to 8 minutes until a deep golden crust forms.
- Flip carefully, add a little more oil around them and cook the other side for 6 to 7 minutes, pressing gently with the spatula. They should sound crisp when tapped.
- To assemble, place 2 tikkis on a plate and press them open slightly. Spoon ragda over them, then curd, tamarind chutney and green chutney.
- Top with onion, sev, pomegranate and coriander, and finish with a sprinkle of chaat masala, cumin and chilli powder. Serve at once.
Tips
- Use floury, older potatoes boiled a few hours ahead; fresh waxy potatoes make sticky tikkis.
- Low, steady heat builds the crust; high heat burns the outside before it crisps.
- Assemble only when ready to eat, or the tikkis lose their crunch.
Serve with
Extra chutneys on the side and a cup of masala chai.