Aloo Tikki Chaat Recipe (Potato Chaat) made with crispy pan-fried patties and easy chaat chutney .
If you love chaat, then you will love this crowd-pleasing Indian street food recipe. Crispy pan-fried patties are made with vegetables, spices, and herbs. They are served hot with a cold yogurt sauce and a variety of toppings.
Growing up, we ate Aloo Tikki Chaat as an appetizer every year during Diwali. In addition to Puran Poli aka Vedmi of course for the main meal. Both are must-haves to bring in the Indian New Year!
- Ingredients
- Instructions
- Equipment
- Variations
- Storage
- Top tip
- More Vegetarian Recipes…
- 📖 Recipe
- Other recipes you may be interested in…
- 💬 Community
Ingredients
- Russet Potatoes
- Baby Spinach
- Tomato
- Onion
- Cilantro
- Green Chili Peppers
- Fresh Ginger
- Salt
- Fresh Garlic
- Oil
- Plain Yogurt
- Apple Butter
- Cumin Powder
- Garam Masala
- Chaat Masala
- Water
- Crispy Sev
- Breadcrumbs
- Rice Flour
- Red Chili Powder
See recipe card for quantities.
Instructions
Start by cutting the russet potatoes in half and steam/boil them until tender.
Drain the hot water from the potatoes, remove the skin, and mash the potatoes using a vegetable masher .
Combine the spices, flour, and baby spinach with the potato mash.
Form patties about half the size of a hand palm.
Dip the patty in water and then coat it with the breadcrumb mixture.
Cook the patties on medium heat in a pan with a generous amount of oil until golden brown.
Plating Instructions- view the vide o in the recipe card for details.
Yummy Tip: serve the Aloo Tikki hot with the cold chutney and yogurt sauces. The warm and cool combo pairs excellent together.
Equipment
- Large nonstick pan
- Large Bowl for Potato Mash
- Flat Spatula for Flipping
- Vegetable Masher
- Chutney Machine or Equivalent Blender
- Cutting Board and Knife
- Whisk
- Small bowls or a large tray for toppings
Variations
Fit other dietary needs with these substitutions…
- Spicy - add extra red chili powder and green chili peppers
- Gluten Free - substitute breadcrumbs for panko rice crumbs
- D eep Fry Option - for a crispier patty
Storage
- Chaat Chutney- Refrigerate for 3-5 days.
- Yogurt Sauce- Refrigerate for 3 days
- Aloo Tikki Mixture- Refrigerate for 3 days
- Store the chopped tomatoes, onions, and cilantro in the refrigerator until ready to use
Aloo tikki does not freeze well.
Top tip
Hot aloo tikki taste best. Keep them warm in the oven, uncovered, if serving at a gathering.
The aloo tiki patty makes delicious vegetarian Indian burgers!
More Vegetarian Recipes…
- Surati Khaman Dhokla Recipe
- Khatta Poodla - Savory Rice Flour Pancakes
- Vegetarian Baked Beans on Toast
- Gulab Jamun Cupcakes
- Sev Usal Recipe
- Paneer Butter Masala Recipe (Paneer Makhani)
- Chicken Keema Tacos
📖 Recipe
Aloo Tikki Chaat
Equipment
- ▢ Large nonstick pan
- ▢ Large Bowl for Potato Mash
- ▢ Vegetable Masher
- ▢ Chutney Machine or Equivalent Blender
- ▢ Cutting Board and Knife
- ▢ whisk
- ▢ Small bowls or a large tray for toppings
Ingredients1x2x3x
Aloo Tikki Ingredients
- ▢ 4 large russet potatoes, boiled and skin removed
- ▢ ½ cup fresh cilantro, chopped
- ▢ 1 cup baby spinach, chopped finely
- ▢ 1 teaspoon ginger, grated
- ▢ 1 teaspoon garlic, grated
- ▢ ¼ cup rice flour
- ▢ ½ tablespoon chaat masala
- ▢ ½ tablespoon garam masala
- ▢ 1 tablespoon oil
- ▢ serrano chili peppers, blended (I use 2 peppers)
- ▢ salt
- ▢ red chili powder (optional for extra spice)
Chaat Toppings
- ▢ 2 large finely chopped tomato
- ▢ 1 large finely chopped onion
- ▢ ½ cup finely chopped cilantro (more or less)
- ▢ chaat masala, to sprinkle
- ▢ red chili powder, to sprinkle
- ▢ cumin powder, to sprinkle
- ▢ thin sev (purchased or homemade)
Yogurt Sauce (dahi)
- ▢ 2 cups plain yogurt
- ▢ 1 teaspoon salt
- ▢ 1 teaspoon cumin powder
- ▢ 1 cup water
- ▢ sugar (optional if you prefer sweet chaat)
Green Chili Chutney (spicy chutney)
- ▢ 6 serrano chili peppers (can use jalapeno for a milder spice)
- ▢ salt
- ▢ water
Apple Butter Chutney (sweet chutney)
- ▢ 1 cup apple butter
- ▢ 1 cup water
- ▢ 1.5 teaspoon cumin powder
- ▢ salt
- ▢ red chili powder
Other Ingredients
- ▢ 1 cup bread crumbs in a wide bowl
- ▢ water in a wide bowl
- ▢ oil to pan fry
Instructions
Aloo Tikki
- Combine the ingredients listed under “aloo tikki ingredients”. Mix it all together and set it aside until ready to make the tikki.
- Take about ¼ cup of the aloo mixture (half a palm size) and make round balls. Flatten the tikki until it is about 1-2" thick depending on preference. Feel free to make the tikki larger or smaller
- Dip the tikki in some water
- Pat breadcrumbs on the tikki until it is evenly coated.
- Pan fry in a large non stick skillet with a generous amount of oil until golden brown.
- Set the aloo tikki aside once they are all cooked.
Green Chili Chutney (spicy chutney)
- Blend the ingredients together in a chutney machine or a blender until it is a fine paste. Add water until it has reached a consistency you prefer.
- Tip: I prefer to keep the chutney a bit thick.
Apple Butter Chutney (sweet chutney)
- Combine the ingredients together using a whisk. Add just enough water until it reaches a consistency you prefer.
- Tip: I prefer to keep the chutney a bit thick
Yogurt Sauce
- Whisk the ingredients together.
- Refrigerate until ready to use.
Assembling the Chaat
- Place a generous amount of yogurt in a serving plate.
- Put 3 warm aloo tikki on top of the yogurt.
- Drizzle both sweet chutney and spicy chutney on top of the aloo tikkis.
- Top it with tomatoes and onions.
- Add a generous serving of crispy sev and cilantry on top.
- Sprinkle extra chaat masala, cumin powder, and red chili powder on top for extra flavor
- Enjoy right away!
Video
Nutrition
Other recipes you may be interested in…
- Desi Gravy Chicken Recipe - Tapelu Chicken
- Khatta Poodla - Savory Rice Flour Pancakes
- Puran Poli Recipe (Gujarati Vedmi/Vermi)
- Chili Garlic Chutney Recipe (Lahsun ki Chutney)
Aloo Tikki Chaat
Equipment
- Large nonstick pan
- Large Bowl for Potato Mash
- Vegetable Masher
- Chutney Machine or Equivalent Blender
- Cutting Board and Knife
- whisk
- Small bowls or a large tray for toppings
Ingredients
Aloo Tikki Ingredients
- 4 large russet potatoes, boiled and skin removed
- ½ cup fresh cilantro, chopped
- 1 cup baby spinach, chopped finely
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, grated
- ¼ cup rice flour
- ½ tablespoon chaat masala
- ½ tablespoon garam masala
- 1 tablespoon oil
- serrano chili peppers, blended (I use 2 peppers)
- salt
- red chili powder (optional for extra spice)
Chaat Toppings
- 2 large finely chopped tomato
- 1 large finely chopped onion
- ½ cup finely chopped cilantro (more or less)
- chaat masala, to sprinkle
- red chili powder, to sprinkle
- cumin powder, to sprinkle
- thin sev (purchased or homemade)
Yogurt Sauce (dahi)
- 2 cups plain yogurt
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 cup water
- sugar (optional if you prefer sweet chaat)
Green Chili Chutney (spicy chutney)
- 6 serrano chili peppers (can use jalapeno for a milder spice)
- salt
- water
Apple Butter Chutney (sweet chutney)
- 1 cup apple butter
- 1 cup water
- 1.5 teaspoon cumin powder
- salt
- red chili powder
Other Ingredients
- 1 cup bread crumbs in a wide bowl
- water in a wide bowl
- oil to pan fry
Instructions
Aloo Tikki
- Combine the ingredients listed under “aloo tikki ingredients”. Mix it all together and set it aside until ready to make the tikki.
- Take about ¼ cup of the aloo mixture (half a palm size) and make round balls. Flatten the tikki until it is about 1-2" thick depending on preference. Feel free to make the tikki larger or smaller
- Dip the tikki in some water
- Pat breadcrumbs on the tikki until it is evenly coated.
- Pan fry in a large non stick skillet with a generous amount of oil until golden brown.
- Set the aloo tikki aside once they are all cooked.
Green Chili Chutney (spicy chutney)
- Blend the ingredients together in a chutney machine or a blender until it is a fine paste. Add water until it has reached a consistency you prefer.
- Tip: I prefer to keep the chutney a bit thick.
Apple Butter Chutney (sweet chutney)
- Combine the ingredients together using a whisk. Add just enough water until it reaches a consistency you prefer.
- Tip: I prefer to keep the chutney a bit thick
Yogurt Sauce
- Whisk the ingredients together.
- Refrigerate until ready to use.
Assembling the Chaat
- Place a generous amount of yogurt in a serving plate.
- Put 3 warm aloo tikki on top of the yogurt.
- Drizzle both sweet chutney and spicy chutney on top of the aloo tikkis.
- Top it with tomatoes and onions.
- Add a generous serving of crispy sev and cilantry on top.
- Sprinkle extra chaat masala, cumin powder, and red chili powder on top for extra flavor
- Enjoy right away!
Video
Nutrition
Recipe Courtesy of The Curry Mommy
Recipe for Vegan Momos with Chutney
Love dumplings but can’t find a vegetarian friendly option? Then give these homemade Veg Momos with chutney a try! This delicious vegan dim sum inspired recipe is sure to be on repeat after one taste.
Momos are a great dish to make for gatherings and holidays! Keep them warm and serve it with a spicy momo chutney with scallions.
This recipe was inspired by my children’s love for dumplings and it has been turned into a vegan option to be allergen friendly for my family.
- Ingredients
- Instructions
- Substitutions
- Variations
- Equipment
- Storage
- Top tip
- 📖 Recipe
- Momos Chutney Recipe
- 📖 Recipe
- FAQ
- More Asian Inspired Recipes…
- 💬 Community
Ingredients
- extra firm tofu
- white pepper
- dark soy sauce
- rice vinegar
- mature vinegar (optional)
- toasted sesame oil
- ginger
- garlic
- red chili flakes
- scallions (not pictured)
- Nasoya Vegan Wrappers (not pictured)
See recipe card for additional ingredients and quantities.
Instructions
Crumble the tofu and add the sauces and spices. Then, let it marinate for at least 30 minutes to 24 hours.
Heat a pan on medium/high eat with some oil and then cook the mushrooms and tofu mixture until it is dry but still moist.
- Take a piece of dumpling wrapper and place the filling in the center.
- Using your finger take some water and wet the outer edges of the wrapper.
- Gather the edges and form a tip. If the tip is too long feel free to cut it.
- Place the vegan momos in a pan with some oil and cook for about 30 seconds on medium heat.
- Add water to the pan and cover the pan with a lid. Cook for a few minutes.
- Open the lid, remove the momos.
Serve the momos with chutney or a chili oil.
Hint : I like to cook the Momos with water for a bit longer than average to get the wrapper super soft and well cooked.
Substitutions
- Tofu - Instead of tofu feel free to use paneer, all vegetables, ground chicken, or ground pork in this recipe
- Scallions - They add great flavor but if you don’t like to use onions then simply skip this ingredient.
Variations
Vegan momos can be turned into veg momos or nonveg momos very easily, but these two variations are also great to try.
- Spicy - add extra chili pepper flakes while cooking to help absorb the spice level.
- Seafood Friendly - Add a drop of oyster sauce to the tofu when cooking.
Equipment
- Wok (to cook the filling)
- Wide Pan (to cook the momos) I used a hexclad
- Small Bowl
- Large Bowl
- Spoon
- Spatula
Storage
Store the marinated tofu in the refrigerator for 24 hours. Once the mixture has been cooked it can be stored for up to 3 days. Momos can be frozen prior to cooking.
The Vegan Momos do not refrigerate well cooked or uncooked.
Top tip
- Eat them hot
- Share with loved ones
- Add salt only after doing a taste test
📖 Recipe
Vegan Momos Recipe with Chutney
Equipment
- ▢ Wok or Pan (to cook the filling)
- ▢ Small Bowl with water
- ▢ Large Bowl
- ▢ Spoon
- ▢ spatula
- ▢ Wide pan with a lid (to cook the momos)
Ingredients1x2x3x
Vegan Momos Ingredients
- ▢ 1 pack Nasoya brand wonton wrappers (round)
- ▢ water
- ▢ oil
Vegan Momos Stuffing
- ▢ 8 oz extra firm tofu, crumbled
- ▢ 3 sprigs fresh green onions, chopped finely
- ▢ 4 small finely chopped mushrooms, white or bella preferred
- ▢ 1 teaspoon white pepper powder
- ▢ ¼ teaspoon grated garlic
- ▢ ¼ teaspoon grated ginger
- ▢ 1 teaspoon dark soy sauce
- ▢ ½ teaspoon toasted sesame oil
- ▢ pinch bouillon (optional)
- ▢ red chili flakes
- ▢ rice vinegar
- ▢ mature vinegar (optional)
- ▢ salt (add only if needed)
Instructions
- Crumble the extra firm tofu and combine the vinegars, dark soy sauce, bouillon, red chili flakes, sesame oil, white pepper powder, garlic, and ginger.
- Marinate for at least 30 minutes or more.
- Heat a pan or wok on medium/high heat and add some oil to the pan.
- Add mushrooms to the pan and cook until transluscent.
- Now add the tofu mixture and cook until there is no more liquid. The tofu should be dry but moist to touch.
- Let the mixture cool down completely and then add the chopped scallions.
- Mix and begin making the vegan momos
How to form the momos
- Take a round wrapper in the palm of your hand and place a spoonful of stuffing in the middle.
- Dip your finger in a bowl full of water and wet the outer rim of the wrapper.
- Gather the edges to the center and close the momo. Feel free to cut the tip if it is too long
- Set it aside and continue to make additional momos.
How to cook the momos
- Heat a nonstick pan on medium heat with just a tad bit of oil.
- Place the momos in the pan without crowding the pan.
- Cook for about 30 seconds to one minute.
- Carefully pour enough water into the pan so the bottom surface of the pan is completely covered, but nothing more. Close the lid.
- Cook for about 5 minutes making sure there is enough water in the pan at all times.
- Open the lid and gently remove the momos.
- Serve with a chutney or chili oil.
Momos Chutney Recipe
📖 Recipe
Momos Chutney Recipe
Ingredients1x2x3x
- ▢ 5 tablespoon chili onion crunch (found at Trader Joes or Asian Markets)
- ▢ 1 teaspoon spicy red chili flakes
- ▢ ½ teaspoon white pepper powder
- ▢ ½ teaspoon sesame oil
- ▢ ½ teaspoon garlic powder
- ▢ 1 sprig scallion, chopped finely
- ▢ 1 teaspoon soy sauce (dark preferred)
- ▢ salt (optional)
Instructions
- Combine the ingredients and set it aside.
- Pour the chutney over momos and enjoy with an extra serving to dip in.
- If you prefer a smooth chutney, then feel free to blend the recipe in a chutney machine.
Nasoya dumpling wrappers work great! Find them next to the tofu at your local grocery store.
Use a wide pan with a little but of oil to start with and then carefully add water to the pan. Place a lid on the pan and cook until the momos are done.
There is usually enough sodium with dark soy sauce, vinegar, and bouillon that brings out the salt in the recipe. Hence, it is usually not needed.
You can, but just be sure to cook it long enough to get the liquid out of the tofu.
Use a paper towel or kitchen towel and soak up all of the water from the tofu before crumbling. This will help speed up the cooking process as well.
More Asian Inspired Recipes…
- Chinese Salt and Pepper Tofu
- Chinese Salt and Pepper Chicken
- Momo Chutney Recipe
- Easy Indo Chinese Chicken Curry with Onions
