Crispy Aloo Tikki Chaat Recipe | Chole Tikki Chaat at Home

Enjoy this delicious street-style Chole Aloo Tikki Chaat made at home with perfectly cooked chole, crispy aloo tikkis, and flavourful imli and green chutneys. This easy, chatpata recipe tastes just like your favourite market chaat stall and is perfect for evenings, parties, or anytime cravings.

A must-try Indian street-food recipe for chaat lovers!
Simple ingredients, step-by-step method, and restaurant-style flavours that everyone will love.




INGREDIENTS :
For Chole

Chole (Chickpeas) – ½ kg (soaked overnight with a pinch of soda)
Soda (Baking soda) – A pinch
Tez patta (Bay leaves) – 2
Dalchini (Cinnamon sticks) – 2 pieces
Water – 2 cups (for pressure cooking)
Salt – As per taste
Oil – 2 big spoons
Pyaz (Onion, chopped) – 1
Adrak paste (Ginger paste) – 2 spoons
Hari mirch (Green chillies) – 2
Haldi powder (Turmeric powder) – ½ spoon
Dhaniya powder (Coriander powder) – 1 ½ spoon
Lal mirch powder (Red chilli powder) – 1 spoon
Jeeravan powder – 1 spoon
Garam masala – 1 spoon
Chaat masala – 1 spoon

For Imli Chutney :

Imli (Tamarind) – 12–15 pieces (soaked)
Gud (Jaggery) – 4 medium pieces
Bhuna zeera (Roasted cumin powder) – 2 spoons
Salt – As per taste
Kala namak (Black salt) – 1 spoon
Lal mirch powder (Red chilli powder) – ½ spoon

For Green Chutney :

Hari mirch (Green chillies) – 4
Adrak (Ginger) – ½ piece
Hara dhaniya (Fresh coriander) – A handful
Pudina (Mint leaves) – A handful
Salt – As per taste
Nimbu (Lemon) – ½ lemon
Zeera (Cumin) – A pinch

For Aloo Tikki :

Aloo (Boiled potatoes) – 10–12
Salt – As per taste
Kali mirch powder (Black pepper) – 1 spoon
Cornflour – 2 spoons
Poha (Soaked & mashed) – 1 small bowl
Oil – For shallow frying

For Plating :

Dahi (Curd) – As needed
Imli chutney – As needed
Green chutney – As needed
Pyaz (Onions, chopped) – As needed
Sev – As needed
Hara dhaniya (Fresh coriander) – For garnish


METHOD :
Preparing the Chole

To prepare the chickpeas, soak the chickpeas overnight with a little baking soda. The next day, pressure-cook them with bay leaves, cinnamon, salt, and water until soft.
In a separate pan, heat oil and sauté chopped onion, ginger paste, and green chillies. Add turmeric, coriander powder, red chilli powder, and salt, followed by a little water to cook the masala. Add the boiled chickpeas along with their water, mix well, mash a small portion of chickpeas separately and add them to thicken the gravy. Add jeeravan powder, garam masala powder, and chaat masala. Cover and let it simmer on low heat until the chickpeas becomes rich and flavourful.

Preparing the Imli (Tamarind) Chutney

Soak tamarind in water and remove the seeds. Blend the pulp with jaggery, roasted cumin, salt, black salt, and red chilli powder. Strain the mixture through a sieve to get a smooth, tangy chutney.

Preparing the Green Chutney

Blend green chillies, ginger, fresh coriander, mint leaves, salt, lemon juice, and a pinch of cumin into a smooth green paste. Keep aside.

Preparing the Aloo Tikki

Mash the boiled potatoes and combine them with salt, black pepper, cornflour, and soaked mashed poha. Mix well into a smooth dough-like mixture. Shape into tikkis and shallow-fry them until crisp and golden brown.

Assembling the Chole Aloo Tikki Chaat

For plating, add hot chickpeas to a plate and place the crispy tikkis on top. Spoon over curd, tamarind chutney, and green chutney. Add chopped onions, then garnish with sev and fresh coriander. Serve hot for the best flavour.


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