Baked Aloo Tikki Chaat

With A Curry

Can I Serve The Aloo Tikki On Its Own?

Most certainly you can. In fact, it is a popular starter or snack option usually served with chutneys without any toppings. If I am serving tikki alone, I prefer to deep fry them for that outer crunchy coating and soft inner part with every bite.

What Is Aloo Tikki?

To explain simply, Aloo in Hindi is potato and tikki is a patti or croquette. Basically, it a spicy potato patti which can be deep fried, shallow fried or baked for a healthier option.

Binding Ingredients

When making aloo tikki, one needs to add binding ingredients so that the tikki or patti does not fall apart during cooking.  Usually, I like to add bread crumbs as they not only soak up excess moisture but also add some crunchiness. Also with that, I like to use chickpea flour (besan), corn starch, tapioca flour or arrowroot flour. As a result, these all help to bind the mixture so it retains its shape during cooking.

My Style Aloo Tikki Chaat

In reality, to get the kids to enjoy boiled chickpeas (brown or white) and moong I would add them liberally as toppings. In general, it not only adds nutritional value but makes the dish into a filling meal. Depending on availability, I like to add pomegranate arils too.

Some More Chaat Recipes You May Like:

GUNPOWDER ALOO DAHI CHAAT

Check out this recipe

FARALI PAPDI CHAAT

Farali Papdi Chaat is a gluten free way to enjoy the famous Indian Street Food, Papdi Chaat. Mixture of simple ingredients results in a tangy, sweetish, delightful lip smacking snack.

Check out this recipe

DAHI PAPDI CHAAT

Dahi Papdi Chaat is a crisp, tangy, sweet, flavorful, lip smacking, street food that is very common in the Indian Sub Continent. 

Check out this recipe

RAM LADOO

A simple but very tasty savoury snack or Chaat made from lentil fritters, served with chutneys and grated radish. My version of Ram Ladoo just got healthier as I didn't deep fry the fritters but used an appe pan to make them. Added another twist to the traditional Ram Ladoo by topping it with grated beetroot and carrot too.

Check out this recipe

Palak Pakodi Chaat

Idli Chaat

THE GROUP – FOODIES_REDOING OLD POSTS

The Group Foodies_Redoing Old Posts, started by Renu helps the members to make an effort to update old posts. In fact, we are on our 69th theme.  In reality, this group helps me to stay focused on updating old posts. Either with better photos and/or write up. Moreover, in some of them I’m also trying to add videos. Check out my You Tube Channel MAYURI’S JIKONI

With this intention, this time I am sharing Aloo Tikki Chaat. While the recipe remains the same, I’ve baked the tikkis instead of frying them. Also updated the post with better photos and more structured write up. Take it from me, my initial photo was really bad!

First Published on 12/06/2012 – updated on 04/02/2022

Ingredients Required For Aloo Tikki Chaat

• Potatoes – use potatoes that are suitable for mashing. Must give you a soft powdery mash and not sticky.
• Onion – use any, yellow, red or white. Peeled and finely chopped to add to the aloo tikki and also for topping.
• Ginger Paste – to add to the tikki mixture.
• Green Chillis – I prefer to add the paste because of the kids. Add finely chopped if you wish.
• Breadcrumbs – can buy ready made or home made. Home made is easy to make. I just process 1-2 slices of bread in a food processor. Sometimes I allow old bread to bake at 150C till it becomes crunchy. When it becomes cool, I process it in the food processor.
• Binding Ingredient – can use chickpea flour (besan) corn starch, arrow root flour or tapioca flour. Use any that you have in your pantry.
• Salt – for the tikki mixture and the yogurt.
• Sugar – for the tikki mixture and the yogurt.
• Red Chilli Powder – for the tikki mixture and the yogurt.
• Pepper Powder – for the tikki mixture
• Clove Powder – for the tikki mixture
• Cinnamon Powder – for the tikki mixture.
• Coriander Powder – for the tikki mixture
• Turmeric Powder – for the tikki mixture
• Lemon Juice – for the tikki mixture
• Fresh Coriander – for the tikki mixture and for topping
• Kasuri Methi – dried fenugreek. Optional, to add to the tikki mixture.
• Plain Yogurt – should be thick and not watery.
• Cumin Powder – for the yogurt.
• Green Chutney -for the topping. Make at home or it is easily available in most Indian stores. However, I’ve not tried how it is taste wise.
• Date Tamarind Chutney – for the topping. Make at home or it is easily available in most Indian stores. I quite like the ready made but mostly try to make it at home.
• Garlic Chutney – optional, I have not used any. For the topping
• Chaat Masala – for the topping. Can make it at home or use ready made. I have used ready made.
• Sev – this fried snack that is a must for most chaats is easily available in most Indian Stores. Or make it at home following this recipe. Just omit adding rice puffs or mumra.
• Boiled Chickpeas – used either brown or white (kabuli). Soak them in water for 6-8 hours and pressure cook with enough water and salt for 3 whistles. Can use canned chickpeas if you want to.
• Boiled Moong – can used sprouted if you have any. I soak the moong beans for 6-8 hours and then boil them in enough water with salt till done. Or pressure cook for 1 whistle.
• Pomegranate Arils – I usually add them as topping as they add a lovely flavour. However, I did not get any when I took the photos of the dish.
  

   

Watch How To Make Oven Baked Aloo Tikki Chaat

BAKED ALOO TIKKI CHAAT

mayurisjikoni

Baked Aloo Tikki Chaat is a lip smacking, delicious dish with a medley of different flavours and healthy. Make it at home and enjoy.

5 from 15 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Meal, Snack, Starter

Cuisine Indian

Servings 4

Ingredients

  

FOR THE TIKKI/ POTATO PATTIES

• 2 cups mashed potatoes
• ½ cup onions chopped
• ¾ cup bread crumbs
• 2 tbsp chickpea flour besan
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp lemon juice
• 1 tsp fresh chilli paste
• 1 tsp ginger paste
• ½ tsp cinnamon powder
• ¼ tsp pepper powder
• 1 tsp coriander powder
• ¼ tsp clove powder
• ½ tsp red chilli powder
• ¼ tsp turmeric powder
• ¼ cup fresh coriander chopped
• 1 tsp kasuri methi optional
• enough oil

FOR THE TOPPING:

• ½ cup chickpeas boiled
• ½ cup moong boiled
• ¼ cup onion chopped
• 3 tbsp coriander chopped
• 1-1½ cups plain yogurt
• ¼ tsp salt
• ¼ tsp red chilli powder
• ½ tsp cumin powder
• ¼ cup green chutney
• ¼ cup tamarind date chutney
• 1 tsp chaat masala
• ½ cup sev

Instructions

 

• PREPARATION OF ALOO TIKKI
• Preheat the oven to 200°C.
• Line a baking tray with foil or parchment paper.
• Add mashed potatoes to a big mixing bowl.
• Add all the ingredients for the aloo tikki.
• Mix well.
• Lightly grease your palms with some oil.
• Take a tablespoonful of the mixture and shape into a patti.. disc like shape.
• Brush the aloo tikkis with oil. Place them on the prepared tray.
• Bake them for 20 -25 minutes, flipping them over during half time.

PREPARE THE YOGURT:

• Add salt, sugar, cumin and red chilli powders to the yogurt.
• Mix it well.

SERVING ALOO TIKKI CHAAT:

• Arrange 3-4 tikkis in a wide plate.
• Spread yogurt over them.
• Add boiled chickpeas, moong, chopped onion and the chutneys.
• Sprinkle sev over it.
• Sprinkle some cumin, chaat and red chilli powder over the mixture.
• Top with pomegranate arils and chopped coriander.
• Serve immediately.

Notes

• You can deep fry or shallow fry the aloo tikki. Make sure the oil is hot before frying them.
• Use any green chutney of your choice - coriander, mint or mango.
• Add any topping of your choice.
• If you use srpouted moong, steam them lightly.
• If the aloo tikki falls apart during deep frying or shallow frying, add some more binding flour.

Keyword Aloo Dahi Chaat recipe, aloo tikki chaat, aloo tikki recipe, oven baked aloo tikki

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