Two crisp aloo tikkis with restrained yoghurt, tamarind, mint chutney, onion, tomato and sev on a kitchen table — Two crisp tikkis with restrained yoghurt, tamarind and mint chutneys, topped with sev, onion and tomato.

Crispy Aloo Tikki Chaat

Name: Crispy Aloo Tikki Chaat
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Makes 8 tikkis
Cuisine: Pakistani
Ingredients: Tikkis:; 600g potatoes, boiled and cooled; 120g cooked chickpeas, lightly crushed; 2 tsp Authentic Lahori All Purpose Mix; 2 tbsp cornflour; 2 tbsp chopped coriander; 1 green chilli, finely chopped; 2–3 tbsp oil for shallow frying; Toppings:; 200g natural yoghurt, lightly whisked; Tamarind chutney; Mint chutney; Finely diced red onion; Chopped tomato; Sev, crushed poppadoms or Bombay mix; Pomegranate seeds, optional

Crisp potato and chickpea patties buried under yoghurt, tamarind, mint and sev. Street food you can make properly at home.

Prep

25 mins

Cook

20 mins

Total

45 mins

Makes

8 tikkis

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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

Make sureCool the potatoes completely
Watch forShape thick, even patties
Avoid thisChill before adding more flour
Watch forDo not force the first flip

Ingredients

Tikkis
Toppings

Cooking this? You will need the mix.Add to basket

Method

9 steps

Mash the cooled potatoes until mostly smooth.
Make sure
Cool the potatoes completely
Warm potatoes make a sticky mixture that needs too much cornflour and produces heavy tikkis.
Add the chickpeas, AL Mix, cornflour, coriander and green chilli.
Divide into eight portions and shape into thick patties.
Watch for
Shape thick, even patties
Use eight equal portions and smooth any deep cracks so the tikkis hold together in the pan.
Refrigerate for 15 minutes if the mixture feels soft.
Avoid this
Chill before adding more flour
If the mixture feels soft, refrigerate it first. Add only a light extra dusting of cornflour rather than making the tikkis floury.
Heat a thin layer of oil in a non-stick pan.
Fry the tikkis for 3–4 minutes on each side until deeply golden and crisp.
Watch for
Do not force the first flip
Turn only when the underside is deeply golden and releases cleanly from the pan without bending.
Place two tikkis in each serving bowl.
Spoon over yoghurt, tamarind chutney and mint chutney.
Finish with onion, tomato, sev and pomegranate.

If it does not come out right

The faults this dish actually has. Open one for the fix.

Why is my curry gritty or grainy?

Curry is gritty because the ground spices were never hydrated or cooked in fat, so the particles stay suspended rather than dissolving – spices ground too coarsely, or a masala tipped into an already-boiling sauce, both leave the same sandy texture.

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How much spice blend per person?

Allow 4 g of an all-purpose South Asian spice blend per person for a curry – about one level teaspoon – which is 16 g for a family of four, or roughly 2 g for every 100 g of raw meat or vegetables.

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Make it with the Authentic Lahori mix

One blend for karahi, curries, marinades, chips and everyday cooking.

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