Aloo Tikki Chole Recipe- Authentic Potato Patties with Chickpea Curry

Last Updated on 2 months by Neha Deshmukh

Aloo Tikki Chole Recipe: Authentic Potato Patties with Chickpea Curry

Hey everyone! If you’ve ever wandered the bustling streets of Delhi, the aroma of aloo tikki and chole is something you won’t soon forget. It’s a classic Indian street food combo – crispy potato patties swimming in a flavorful chickpea curry – and honestly, it’s pure comfort food. I first made this at home trying to recreate those memories, and it quickly became a family favorite. Today, I’m sharing my version with you!

Why You’ll Love This Recipe

This aloo tikki chole isn’t just delicious; it’s surprisingly achievable at home. The aloo tikkis are wonderfully crispy on the outside and fluffy on the inside, and the chole is rich and tangy. It’s a perfect blend of textures and flavors that will leave you wanting more. Plus, it’s a fantastic way to impress your friends and family with a taste of authentic Indian cuisine.

Ingredients

Here’s what you’ll need to make this magic happen:

• 3-4 medium-sized potatoes
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon fennel powder
• ?? teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon dried mango powder (amchur)
• ?? teaspoon dried ginger powder
• ?? teaspoon chaat masala powder
• 2-3 tablespoons cornflour
• 2-3 tablespoons oil (for frying)
• As required salt
• 1 large bowl Amritsari Chole or Chana Masala (about 400-500ml)
• ?? cup finely chopped onions
• ?? cup chopped coriander leaves
• ?? cup Mint-Coriander Chutney
• ?? cup Tamarind Chutney
• As required chaat masala (for garnish)
• As required red chili powder (for garnish)
• Lemon juice or curd (optional, for serving)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Fennel Powder (Saunf): Don’t skip this! It adds a unique, slightly sweet aroma that’s characteristic of North Indian cuisine. It really elevates the flavor of the aloo tikki.
• Chana Masala/Amritsari Chole: Chole recipes vary hugely across India. I love the Amritsari style – it’s a bit spicier and tangier. Feel free to use your favorite recipe or a good quality store-bought version.
• Dried Mango Powder (Amchur): This is key for that lovely tangy flavor. It balances the spices beautifully. If you can’t find it, a squeeze of lemon juice can work in a pinch, but amchur is worth seeking out.
• Spice Levels: The amount of red chili powder and dried ginger powder is really up to you. Start with less and add more to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil or steam your potatoes until they’re tender. You want them soft enough to mash easily. Once cooked, peel them while they’re still warm.
2. Mash the potatoes thoroughly. No lumps allowed! Let them cool completely – this is important for the tikkis to hold their shape.
3. Now for the flavor! Add the cumin powder, coriander powder, fennel powder, red chili powder, dried mango powder, dried ginger powder, chaat masala, salt, and cornflour to the cooled mashed potatoes. Mix everything really well until it’s all combined.
4. Divide the potato mixture into equal portions (about 8-10). Shape each portion into a round, flat patty – about 2-3 inches in diameter.
5. Heat the oil in a pan over medium heat. Once hot, carefully place the aloo tikkis in the pan. Fry them until they’re golden brown and crispy on both sides. This usually takes about 3-4 minutes per side.
6. Remove the tikkis from the pan and drain them on paper towels to remove any excess oil.
7. Now, it’s time to assemble! Place 2-3 aloo tikkis on a serving plate. Ladle a generous amount of hot chole over them.
8. Drizzle with mint-coriander chutney and tamarind chutney. Don’t be shy!
9. Top with chopped onions and a sprinkle of chaat masala.
10. Garnish with fresh coriander leaves and sev (thin chickpea noodles). Serve immediately and enjoy!

Expert Tips

• Crispy Tikkis: Make sure the oil is hot enough before adding the tikkis. Don’t overcrowd the pan, or they won’t get crispy.
• Binding: If the potato mixture is too sticky, add a little more cornflour. If it’s too dry, add a teaspoon of water.
• Flavor Boost: A pinch of hing (asafoetida) in the oil while frying the tikkis adds a lovely aroma.

Variations

• Spicy Tikki: Add a finely chopped green chili to the potato mixture for an extra kick. My friend, Priya, always does this!
• Paneer Tikki: Add crumbled paneer (Indian cheese) to the potato mixture for a richer, more decadent tikki.
• Sweet Potato Tikki: Substitute half the potatoes with sweet potatoes for a slightly sweeter flavor.

Vegan Adaptation

This recipe is easily vegan! Just ensure your chole recipe and chutneys are vegan-friendly. Most traditional recipes are naturally vegan, but always double-check.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just be sure to check the ingredients of your chole and chutneys to ensure they don’t contain any gluten.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of red chili powder.
• Hot: Add 1 ½ – 2 teaspoons of red chili powder, or add a pinch of cayenne pepper.

Festival Adaptations

• Navratri: This aloo tikki chole is a great option for Navratri, as potatoes are allowed during the fast.
• Diwali: It’s a popular snack during Diwali celebrations, perfect for sharing with family and friends.

Serving Suggestions

Serve aloo tikki chole hot, with a side of chopped onions, lemon wedges, and extra chutney. It’s also delicious with a side of dahi (yogurt) to cool down the spice.

Storage Instructions

• Aloo Tikkis: Leftover aloo tikkis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to restore their crispiness.
• Chole: Chole can be stored in the refrigerator for up to 3 days.

FAQs

What type of potatoes are best for making aloo tikki?

I recommend using starchy potatoes like Russet or Yukon Gold. They mash well and hold their shape nicely.

Can I make the aloo tikki ahead of time?

Yes, you can! You can shape the tikkis and store them in the refrigerator for a few hours before frying.

What is the best way to get the aloo tikki crispy?

Make sure the oil is hot enough and don’t overcrowd the pan. Frying in batches is key.

Can I bake the aloo tikki instead of frying them?

Yes, you can! Brush the tikkis with oil and bake them at 200°C (390°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy as fried ones, but still delicious.

What chutney options can I use besides mint-coriander and tamarind chutney?

You can also use garlic chutney, mango chutney, or even a simple yogurt dip.

How do I adjust the spice level in this recipe?

Start with less red chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

What is amchur and can I substitute it?

Amchur is dried mango powder, used for its tangy flavor. If you can’t find it, you can substitute it with a squeeze of lemon juice, but the flavor won’t be quite the same.

Enjoy making this classic Indian street food at home! Let me know how it turns out in the comments below. Happy cooking!