Crispiest Aloo Tikki Chaat Recipe | Street‑Style आलू टिक्की चाट at Home

In this video, I’m making the ULTIMATE street‑style Aloo Tikki Chaat crispy‑outside, melt‑in‑your‑mouth tikkis. Topped with fresh green chutney, sweet‑tangy tamarind, creamy dahi, and even fried paneer. No streetside thela needed, just your kitchen, some ghee, and a whole lot of love for chaat.

Key Points for the Recipe:

Use Red Potatoes
Red Potatoes are essential for this recipe as they crisp up beautifully when cooked well, ensuring a crunchy exterior. They are always soft white fluffy on the inside making sure the outside is extremely crunchy.

Double frying the Tikki
When you double fry the tikki it makes sure that it's extremely crispy and it holds its texture too making sure it does not go soggy quickly.

Rice Flour for Extra Crispiness
Sprinkling Rice Flour over the boiled and grated potatoes and letting it dry helps absorb excess moisture.
This step is crucial as it ensures the Aloo Tikki turns extra crispy when double-fried.

Homemade Chutneys
Both Green Chutney and Meethi Chutney are made fresh at home.
The Meethi Chutney when stored in the fridge, lasts for 1 to 1.5 months, while the Green Chutney stays fresh for up to a week.

Tamrind Chutney
Ingredients
• 150g Tamarind pulp
• 250g Jaggery
• 80ml Water
• Salt, to taste
• 1 tsp Bhuna jeera powder
• ½ tsp Red chili powder

Method:
• In a pot start cooking the tamarind pulp, water & jaggery.
• Cook it for about 10 minutes till nice and thick.
• Add the spices and cool.

Green Chutney
Ingredients
• 1½ cup Fresh Coriander
• ¼ cup Fresh Mint Leaves
• 1 Onion, diced
• 8 Green Chillies
• 3 to 4 Garlic Cloves
• 2 Ice Cubes
• ½ inch Ginger
• 1 tsp Lemon Juice
• 1 tsp Bhuna jeera powder
• Chaat Masala, to taste
• Water (Add Only If Required)
• Salt, to taste
• Black salt, to taste

Method:
• In a blender jar, add all the ingredients and blend them into a smooth paste. Add water only if needed.
• Taste and adjust seasoning as required.

Yogurt
• 1 cup Thick Yogurt, beaten
• Powdered sugar, to taste

Ingredients for the Aloo Tikki:
• 3 Red Potatoes
• Salt, to taste
• 1 tsp Bhuna Jeera powder
• 3 tbsp Rice Flour
• Ghee, for frying

For the Chaat Toppings
• Green chutney, to taste (recipe mentioned below)
• Meethi chutney, to taste (recipe mentioned below)
• Pomegranate seeds, as required
• 100g Paneer, cubed & fried

Method:
• Wash the 3 Red Potatoes and pressure cook for 3 whistles.
• Once cooked, peel and grate them.
• Spread the grated potatoes on a plate and season with salt and Bhuna Jeera powder. Mix well.
• Sprinkle the rice flour over the mixture and let it rest for 10 minutes.
• Heat ghee in a shallow frying pan over low to medium heat.
• While the ghee heats, shape the tikkis as desired.
• Fry the tikkis in hot ghee until lightly golden on both sides.
• Carefully remove the half-fried tikkis and let them cool slightly.
• Press them gently to flatten and return them to the hot ghee.
• Fry again until golden brown and crispy.
• Place the crispy aloo tikkis on a serving plate.
• Drizzle beaten yogurt over them.
• Add green chutney and meethi chutney to taste.
• Sprinkle pomegranate seeds generously.
• Top with fried paneer. Serve immediately and enjoy!