Chole Aloo Tikki Chaat or Tikki Chole is a spicy, delicious, and a popular Indian Street food! It is perfect as an evening snack or a weekday lunch!
Here Aloo Tikki aka Potato Patty is coated with ladleful of piping hot chana masala (spicy chickpea curry), tamarind chutney, mint coriander chutney, onions, coriander leaves, and some sev.
Shallow fried crispy potato patties and spicy chickpea curry is an incredible duo, that is beyond explanation. To relish this extravaganza of Aloo Tikki Chole Chaat, you will have to make it and taste it yourself.
Chole Aloo Tikki Chaat is a dish where crispy and golden lentil stuffed potato patty is generously topped with velvety and flavorful chickpeas curry, and flavor bursting spicy, sweet, and tangy green and tamarind chutney, with a crunch of pungent onions and crispy sev. Mouthwatering, right?
This is the exact description I could give of this Chole Aloo Tikki Chaat. In every single bite, you have various textures and a melange of spicy, sweet, and tangy flavors.
The whole of North India is so full of food carts where they sell Aloo Tikki, Aloo Tikki Chaat, and Chole Aloo Tikki Chaat. No matter which part of Northern India you are in, you will witness a common sight of street vendors selling their chaats.
Chole Aloo Tikki Chaat is a famous North Indian dish which is savored all over India.
I wouldn’t be exaggerating if I say that chaats are an essential part of North India. We just LOVE our lip-smacking delicious chaat items from the street vendors.
What is Chole Aloo Tikki Chaat?
Chole Aloo Tikki Chaat is a snack dish where crispy potato patties and the spicy chickpea curry are mingled with mint-coriander chutney and tamarind chutney. This taste enhancing Chole Tikki Chaat is finger-licking good.
Crispy Aloo Tikki dolloped with the aromatic spicy chole, chutneys, crunchy onions, along with crisp sev on the top is enough to make it the Goddess of all Indian street chaats.
In this Chole Aloo Tikki Chaat Recipe, Aloo Tikki can be spiced like this , or it can simply be seasoned with salt and stuffed with various fillings. In contrast, chole is a spicy, flavourful and delicious North Indian style chickpea curry.
This dish is also known as Tikki Chole. It’s an interesting recipe which is an amalgamation of 4 different sub-recipes.
What are the 4 different sub-recipes required for Chole Tikki Chaat?
Every chole tikki or chola tikki recipe is different due to the mix of various dishes used. These dishes are aloo tikki, chana masala, mint coriander chutney, and tamarind chutney.
Let’s look at these 4 sub-recipes that make Chole Aloo Tikki Chaat.
- Aloo Tikki:
Aloo Tikki or spicy potato patty is a popular, delicious, crisp, and flavourful North Indian street food.
Tikkis are crispy from outside and soft from inside. Here I am using the moong dal stuffed aloo tikki recipe, where the potato mixture is only seasoned with salt and has a spicy lentil filling. However, you also use a spicy aloo tikki recipe where potato mixture is also spiced.
- Chana Masala (Chickpea Curry):
Any Chana Masala for chole masala recipe can be used for making chaat. I made a chana masala recipe that can specifically be used for this chole aloo tikki chaat. But I have also shared other chickpea recipes on the blog, so you can choose any of them.
- Green Chutney or Hari Chutney:
Green chutney adds a nice herby punch to chaat. It can be made with coriander leaves, or with mint and coriander leaves. I have shared many different types of green chutney such as this Coriander Chutney (3 Ways), Mint Coriander Chutney - 2 Ways, or Coriander Coconut Chutney on the blog. Feel free to use any of them for making Aloo Tikki Chole Chaat recipe.
- Tamarind Chutney:
Tamarind chutney or meethi chutney adds a nice sweet, tangy and flavorful element to the chole tikki chaat. You can use this Tamarind Chutney or Chocolate Tamarind Chutney recipe. Or you can also use your own tamarind chutney recipe.
Chutneys are a must for any types of chaat, so make sure not to skip the chutney part. If you are unable to make both chutneys, then at least make tamarind chutney.
Amazing features of this Chole Aloo Tikki Chaat:
✔︎ is fuss-free, and simple to make
✔︎ makes a great party or brunch get-together snack
✔︎ can easily be customized
✔︎ is vegan and vegetarian
✔︎ can easily be customized
✔︎ tastes just like the street chaat
✔︎ is ready in under 50 minutes
✔︎ can be served as a chaat, or snack
How to serve Chole Aloo Tikki Chaat?
You can serve it any time of the day as a heavy snack. And it can also be served as weekend lunch or brunch. For me, chaat is always a weekend lunch, and also dinner if I have any leftovers. ;)
This dish also makes a great brunch, or tea time snack for get-togethers or parties.
Make and serve this delicious Chole Aloo Tikki Chaat to enjoy with family and friends. Also, every time I cook any type of chickpea curry, I make sure that I cook some extra for the next day to enjoy them with aloo tikki. :)
No matter what type of chickpea curry you are using for the Chole tikki recipe, it would always come out super delicious. This is because this pair of aloo tikki is meant to be super delicious. So feel free to choose any chickpea curry for this chaat recipe.
More incredibly delicious Indian Chaat Recipes:
What are the Ingredients needed for making Aloo Tikki Chole Chaat?
Aloo Tikki Chole Chaat is a pot-pourri of different recipes and toppings.
Below are the things you will need for assembling Aloo Tikki Chole Chaat at home:
Chopped coriander leaves
Spices for sprinkle (chaat masala powder, and red chili powder)
Thin Sev or Nylon sev (deep-fried thin chickpea flour noodles) // optional, but recommended
How to make Chole Aloo Tikki Chaat?
Making Chole Aloo Tikki Chaat is simple and easy. You need to make potato patties, chickpea curry, green chutney, and tamarind chutney.
This is how it can be prepared in 5 simple steps:
Step 1: Make dal stuffing by stir-frying soaked moong dal with green peas and spices.
Step 2: Make Potato Patties by stuffing mashed potatoes with lentils mixture. Then shallow fry potato patties until they are golden and crispy.
Step 3: Make chickpea curry by cooking soaked and cooked chickpeas in onion tomato masala.
Step 4 : Make Green Chutney and Tamarind Chutney.
Step 5: Assemble chaat by placing cooked tikkis on a plate. Top with chickpea curry, chutneys, onion, coriander leaves, sev, chaat masala powder, and red chili powder. DONE!
> You can get the detailed step by step recipe and video tutorial in the recipe box on this page.
Can I make aloo tikki in advance for the Tikki Chole Chaat recipe?
Yes, you can make tikkis for tikki Chole Chaat in advance. You can either refrigerate tikkis raw for up to 2 days or freeze them for up to 2 months.
When you want to serve chole tikki, just thaw them at room temperature and shallow fry them.
Can I bake Aloo Tikki for Tikki Chole Chaat recipe?
Tikki Chole Chaat tastes best when you shallow fry them. But you can surely bake them.
To bake, pre-heat the oven to 200°C.
Line a baking tray with the parchment paper and arrange tikkis in a single layer.
Brush aloo tikki with some oil. Switch the temperature to 180°C and bake for about 22-25 minutes or until tikkis are crispy and golden.
How to store fried Aloo Tikki for Tikki Chole Chaat recipe?
To store fried Aloo Tikki, line an airtight container with some parchment paper and store fried tikkis in them. When you want to eat, simply reheat them in a pan or bake them in an oven at 160°C for 10 minutes.
Aloo Tikki binding agent variations for Chole Aloo Tikki Chaat:
I used rice flour and cornstarch for this chole aloo tikki chaat recipe.
If you don’t have cornstarch, then you can use any of the following ingredients as a binder substitute:
Roasted gram flour (besan)
Important tips, tricks, and variations to make best tasting Street Style Chole Aloo Tikki Chaat:
Plain yogurt can be added to balance the spiciness of the overall dish adding a refreshing and cooling effect. However, tikki Chole chaat can be served with or without yogurt. The choice entirely depends on the one who is going to devour the Tikki Chole chaat.
I have used moong dal stuffing for aloo tikki, but you can skip the stuffing part. Or choose any other stuffing of your choice.
This recipe makes 6 large tikkis, but you can also make 9 medium-sized tikkis.
This is a spicy recipe, but you can surely adjust the amount of spices according to your taste buds.
You can also garnish chaat with some pomegranate arils.
If you are planning to make it for a party or get together, then you can make the aloo tikki a day before and fry them lightly. Let them cool and store in an air-tight container. Re-fry them right before serving.
I used oil for frying aloo tikkis, but instead of oil, you can also use ghee for frying aloo tikki.
Chole Aloo Tikki Chaat (Step-by-step photo instructions)
How to make Chana Masala (Chickpea Curry):
- Rinse and soak chickpeas in enough water for 8-10 hours or overnight.
- Drain out the excess water and rinse them again with fresh running water in the morning and set aside.
- Add rinsed chickpeas to a pressure cooker along with salt, water, tea bags, cinnamon stick, black cardamom, peppercorns, and clove.
- Pressure cook chickpeas for 4-5 whistles on low heat.
- Let the pressure come off completely before opening the lid.
- Heat oil/ghee in a pan over medium heat.
- Add bay leaf, dried red chili, cumin seeds, asafetida and sauté them for few seconds or until they are fragrant.
- Now add onion paste and sauté it for 2-3 minutes on medium heat.
- Once the onion is slightly translucent, add the ginger-garlic paste and sauté 2 minutes on medium heat.
- Next, add tomato puree and stir well to combine. Let the puree cook for 2 minutes.
- Add chopped chilies and cook for another 1 minute.
- Next, add the ground all the spices (red chili powder, turmeric powder, coriander powder, amchur, cumin powder, and garam masala powder). Let the masala cook for 2 minutes or until tomatoes are cooked and the raw smell goes off.
- Add black salt, and cook for 1 minute.
- Once the masala is ready, add cooked chickpeas along with the water and mix everything well.
- Add 1 tablespoon of chana or chole masala powder. Mix well and let it come to a boil.
- Check for seasoning, add more salt if required. Also, you can adjust the amount of water and spices at this point.
- Cover and simmer for at 15-20 minutes on medium heat.
- Once done, open the lid and add some chopped coriander leaves and cook for 1 more minute.
- Chana masala is ready. Keep this covered.
Make Moong Dal Stuffing:
- Rinse 1/4 cup yellow moong dal and soak it for about 3-4 hours. After 4 hours, discard the water from the dal and rinse it again.
- In a saucepan add soaked dal, 1 1/4 cups of water, 1/2 teaspoon of salt, and stir well.
- Cover the pan with the lid and cook over medium heat for 7-8 minutes or until tender.
- Once the dal is softened, turn off the heat. Drain, if there is too much water. Keep it aside.
- In a pan heat 2 tablespoons oil. Once hot, add asafetida, coriander seeds, fennel seeds, cumin seeds and let them splutter for a minute.
- Now add cashews and raisins and sauté for 1 minute over medium-low heat.
- After that, add grated ginger, chopped chilies, and sauté for another 1 minute.
- Add green peas and cook for 1 minute.
- After that, add cooked dal and sauté 1 minute over medium-low heat.
- Now add salt, coriander powder, red chili powder, turmeric powder, garam masala powder, amchur powder, and chaat masala powder.
- Stir well to combine and cook for another 3-4 minutes or until dal is dried and nicely coated with spices.
- Add coriander leaves and mix everything well.
- Cook for 1 minute or until mixture comes together like a dough. Stuffing is ready. Transfer stuffing to a bowl and keep it aside to cool completely.
Make Aloo Tikki Mixture:
- Fill a pan with the water, and add whole potatoes. Cover the pan with the lid and boil for 10 minutes or until they are tender. You can also pressure cook potatoes for 2 whistles on high heat. To check doneness, insert a knife and fork, if it slides gently then the potatoes are cooked.
- Drain the water and let them cool completely before peeling the skin. Once cooled, peel the potato skin. On a plate, grate boiled potatoes.
- Add rice flour, corn starch, and salt.
- Now mix everything together until everything binds well. You should get a smooth non-sticky ball. If for some reason your mixture is still sticky, then add 1-2 tablespoons of more corn starch. Aloo Tikki mixture is ready.
Make Stuffed Aloo Tikki:
- Grease your palms and take a small portion of aloo tikki mixture and roll it into a smooth ball. Flatten the ball with your palm to make a disc and press.
- Now add 1-2 tablespoons of dal stuffing to the center.
- Gather all the edges to the center and seal the potato mixture.
- Roll into a ball and then flatten it gently to make a patty. And roll it like a wheel to get the smooth finish.
- Make the rest of the tikkis in the same manner. Keep them aside.
Shallow Fry Aloo Tikki:
- Heat oil in a broad non-stick or cast iron pan.
- Once the oil is hot, switch the heat to medium-low and slide tikkis gently into the hot oil. Shallow fry tikkis from the bottom, until they are lightly golden.
- Now gently flip the tikkis using a spatula and fry from both sides until they are golden and crispy.
- Drain, fried tikkis on a kitchen towel-lined plate. Shallow fry the rest of the tikkis.
To Assemble the Chole Aloo Tikki Chaat:
- Place 2-3 fried Aloo tikkis on a serving platter.
- Pour about 2-3 ladlefuls of hot chana masala on top of the hot tikkis.
- Drizzle with 1-2 tablespoons of tamarind and 1-2 tablespoons green coriander chutney.
- Sprinkle with chopped onions and chopped cilantro leaves.
- Sprinkle with some chaat masala powder, red chili powder, and some sev. Enjoy!