Follow Us:

Aloo Tikki Chaat – A dish to savour during Monsoon

Enjoy the rain with a plate of steaming hot aloo ki tikka garnished with Indian chutneys

Deepa Gupta | New Delhi |

Make the most of being stuck inside with this fun and delicious treat. You’ll love to enjoy it on a rainy day. Just as delicious as the classic. It’s the perfect solution to an evening snack party during monsoon. A cup of hot tea or coffee paired with this yummy dish while looking at the downpour is very relaxing and comforting!

Serves: 4

Preparation time: 30 minutes

Cooking time: 20 minutes

Aloo Tikki


Potatoes                  4 (large)

Bread slices             5

Corn flour                2 tbsp

Lemon juice             1 tbsp

Peas                           ½ cup

Carrot                        1

Chana dal                  1 tbsp

Salt                              to taste

Red chilli powder      1 tsp

Oil                                 for frying

Chat masala                2 tsp

Yogurt                          1 cup (thick and fresh)

Onion                            2

Pomegranate seeds    ½ cup

Coriander chutney       1 cup

Tamarind chutney        1 cup


fried potato


Boil and peel potatoes. Mash them when warm.

Add corn flour, breadcrumbs (grind bread slices in a food processor) and lemon juice in warm mashed potatoes and mix well to make a stiff dough.

For stuffing, heat one tablespoon of oil in a deep pan.

Add washed and soaked (for two hours) chana dal, peas and grated carrot in it.

Add salt and red chilli powder.

Mix well and cover the masala to get cooked on low flame for 10-15 minutes.

Turn off flame and let the masala get cold at room temperature.

Make small balls out of potato dough.

Press the balls placing them in between your palms and flatten them gently.

Put one and a half teaspoons of masala in the centre.                                         

Close the edges and give a round shape again.

Flatten it little with the help of your palms.

Heat oil in a deep pan for frying.

Deep fry the tikkis at an appropriate temperature till crisp and golden brown.

Take them out on a kitchen towel to soak excess oil.

While serving place a tikka in a plate.

Sprinkle little chat masala on it.

Put little beaten yougurt, tamarind chutney and coriander chutney on it.

Garnish with sliced onion lachcha and pomegranate seeds.

Serve hot immediately after making.

This evening snack recipe will make your monsoon special and memorable. It is considered as one of the most relished of all North Indian snack recipes.