Aloo Chole Tikki Recipe

Aloo Chole Tikki is a beloved North Indian street food featuring crispy potato patties served with spicy chickpeas, chutneys, and tangy toppings for an irresistible chaat experience. This easy recipe breaks it down into simple steps perfect for beginners, using everyday ingredients to recreate authentic flavors at home.

Ingredients For Aloo Chole Tikki Recipe

For Assembly:

• Green chutney (mint-coriander)
• Sweet tamarind chutney
• Yogurt (dahi), whisked
• Chopped onions, tomatoes
• Sev (crunchy noodles)
• Chaat masala, lemon wedges

Instruction For Cooking

Follow these beginner-friendly steps for perfect results every time. Total prep and cook time: 45-60 minute

1. First, prepare the potatoes: Start by boiling 4 medium potatoes until soft – use a pressure cooker for 3 whistles or microwave for 8-10 minutes. Once done, peel them while still warm, then mash smoothly in a bowl. Next, add 2-3 tbsp cornflour, 1 tsp each cumin and coriander powder, 1 tsp chaat masala, ½ tsp red chili powder, and salt to taste. After mixing thoroughly into a dough-like consistency without lumps, if it’s too sticky, simply add 1 tsp more cornflour. Finally, let it rest for 10 minutes to firm up.​
2. Then, shape and fry the tikkis: Now, divide the rested mixture into 8-10 equal portions. Meanwhile, oil your palms lightly, roll each portion into a ball, and gently flatten into ½-inch thick patties about 2-3 inches wide. For instance, heat 3-4 tbsp oil or ghee in a non-stick pan over medium heat. Once hot, carefully place the tikkis in the pan, frying them for 3-4 minutes per side until golden and crisp. Lastly, drain on paper towels and keep warm for assembly.​​
3. Meanwhile, make the chole: Begin by heating 2 tbsp oil in another pan, then add 1 tsp cumin seeds and let them splutter. Next, sauté 1 finely chopped onion until golden brown, which takes about 5 minutes. After that, stir in 1 tsp ginger-garlic paste and cook for 1 minute to release aromas. Subsequently, add 2 pureed tomatoes, ½ tsp turmeric, ½ tsp red chili powder, 1-2 tsp chole masala, and salt; cook until oil separates, around 5-7 minutes. Then, pour in the boiled chickpeas along with ½ cup water or stock, simmering for 10 minutes while mashing some chickpeas for thickness. Finally, garnish with fresh coriander leaves.​
4. Now, assemble the chaat: To serve, place 2 hot tikkis on a plate right away. Immediately ladle the warm spicy chole over them generously. Next, drizzle with green chutney, sweet tamarind chutney, and whisked yogurt for creaminess. Afterward, sprinkle chopped onions, tomatoes, crunchy sev, a pinch of extra chaat masala, and a fresh lemon squeeze. Therefore, serve right away to enjoy maximum crunch and flavors blending perfectly!

Pro Tips

• For extra-crispy tikkis, chill shaped patties 15 minutes before frying and use ghee.​
• Boil chickpeas with tea bag or bicarbonate for dark color and soft texture.​
• Prep chutneys ahead: Blend mint-coriander for green; jaggery-tamarind for sweet.​
• Customize spice levels – mild for kids, extra chili for heat lovers

Frequently Asked Questions

Can I bake the tikkis instead of frying?
Yes, preheat oven to 200°C (400°F), brush tikkis with oil, bake 20-25 minutes flipping halfway until crisp.​

What if I don’t have time to soak chickpeas?
Use canned chickpeas (drain, rinse). Simmer 10 minutes with spices – still delicious!​

How to store leftovers?
Cool tikkis completely, refrigerate up to 2 days. Reheat in air fryer. Chole lasts 3-4 days in fridge; reheat with splash of water.​

Is this recipe gluten-free?
Yes, skip breadcrumbs if using; cornflour/rice flour keeps it naturally gluten-free.​

Vegan version?
Skip yogurt; use extra chutneys or coconut yogurt for creaminess