There’s something truly magical about Indian street food. The energy, the colour, the chaos, the aroma – every corner tells a story, and every bite holds as a memory.
One of the my strongest food memories takes me straight to the crowded lanes of Chandani Chowk, where life never shows down and the aroma of sizzling ghee wafts through the air. There, tucked between shops selling bangles and bangles of bright fabrics, is the kind of street food vendor who’s been making the same dish for decades.. but somehow , every plate still feels like a revelation.
That dish? Aloo Tikki chole chat..
Crispy golden potato patties (tikkis), sizzling hot on a tawa. Hearty, spiced chole pored on top. And then the drama begins… 🙂 a spoonful of green chutney, a swirl of sweet tamarind chutney, sweet curd, a sprinkle of chat masala, roasted cumin powder, sev, fresh coriander leaves, some fresh pomegranate and sometimes even crunchy onions or shredded beetroot.
It’s not just a snack – it’s a festival on a plate.
And here’s the best part.. you don’t need a trip to Delhi to taste it.. hahaha
Today, I’m bringing the iconic Delhi style flavour straight to your kitchen.. whether you’re missing home, craving comfort, or just in the mood to eat chat so this Allo tikki chole chat is for you!!
it’s perfect for evening when you want something indulgent yet wholesome, or when guests come over and you want to impress without spending hours in the kitchen. It’s easy, vegetarian, and fully customizable.
So tie up your apron, turn on your favourite playlist, and let’s recreate a bit of Delhi magic—one tikki at a time.
Ingredients
For Aloo Tikki:
- Potatoes – 3 medium, boiled and peeled
- Rice flour – 2 tsp
- Salt – to taste
- Ghee – 5 tbsp (for shallow frying)
For Chole (Chickpea Curry):
- White chickpeas (chole) – 1 cup, soaked overnight
- Black cardamom – 1
- Bay leaf – 1
- Cinnamon stick – 1 small piece
- Baking soda – a pinch
- Oil – 1 tsp
- Ghee – 1 tsp
- Cumin seeds – ¼ tsp
- Ginger-green chili paste – 1 tbsp
- Turmeric powder – ⅛ tsp
- Coriander powder – ¼ tsp
- Red chili powder – ½ tsp (use Kashmiri for color)
- Kitchen King masala – ¼ tsp (or garam masala)
- Salt – to taste
- Asafoetida (hing) – ⅛ tsp
- Sweet tamarind chutney – 1 tsp
- Kasoori methi (dry fenugreek leaves) – ⅛ tsp, crushed
- Fresh coriander – 1 tbsp, chopped
To Assemble the Chaat:
- Prepared aloo tikkis
- Chole masala (above)
- Green chutney
- Sweet tamarind chutney
- Sweetened yogurt (optional but recommended)
- Chaat masala
- Red chili powder
- Sev (crispy gram flour noodles)
- Grated carrot and beetroot
- Fresh coriander
- Pomegranate seeds
Method
Step 1 -Boil Potatoes & Chole
- Firstly, take 3 medium size potato wash it well, then cut into half and pressure cook them until soft (about 3 whites). Peel and mash them once cool.
- In the same pressure cooker, add 1 cup soaked chole with 1 black cardamom, 1 b ay leaf, a cinnamon stick, a pinch of baking soda, and 1 cup of water. Pressure cook for 2 – 3 whistles until soft. Remove whole spices after cooking.
Step 2 – Make the chole masala
- Heat 1 tsp oil + 1 tsp ghee in a pan.
- Add 1/4 tsp cumin seeds, the saute 1 tbsp ginger – green chili paste
- Then add the boiled chole along with any leftover water.
- Now season with 1/8 tsp turmeric powder, 1/4 tsp coriander powder, 1/2 tsp red chili powder, 1/4 tsp kitchen king masala, salt as per taste, 1/8 tsp hing powder, 1 tsp sweet tamarind chutney.
- Now let it simmer for 10 – 12 minutes until slightly thick.
- Finish with crushed kasoori methi and fresh coriander leaves.
- So in this curry there is no onion or tomatoes, simple but authentic!
Step 3 – Make the aloo tikkis
- Now mash the boiled potatoes until smooth. or grate it well using grater.
- Then add salt se per taste and 2 tsp rice flour to make cirspy. Mix well to form a dough.
- Shape into round patties (tikkis) and flatten slightly.
- Heat a tawa with 5 tbsp ghee and shallow fry the tikkis until golden and crispy on both sides. Then press the tikkis and fry both the side they becomes more crispy!
Step 4 – Assemble the Chaat
- Now comes the fun part—layering the goodness! Place 2 hot tikkis on a serving plate or leaf and lightly mash them.
- Sprinkle some chaat masala and red chili powder.
- Generously ladle the hot chole over the tikkis.
- Drizzle green chutney, sweet tamarind chutney, and sweetened curd (if using).
- Add a handful of sev, grated carrot, beetroot, fresh coriander, and some pomegranate seeds on top.
- Serve immediately while the tikkis are hot and crisp.
- The chole can be made ahead and stored for 2–3 days in the fridge.
- If you like it extra spicy, add finely chopped onions and green chilies on top.
- For a festive look, serve in leaf bowls (pattals) like true street-style!
Do visit my other Sweet dish |Festival recipes | Vrat recipes.. on my blog with this post on It includes, Rajbhog, Kheer Mohan recipe, Chawal ka meetha dosa, Seviyan ki kheer | Vermicelli Kheer, Besan ke Laddoo | Halwai style besan ke laddoo, Authentic Ukdiche Modak Recipe, Sugar free Lauki ki Kheer | Vrat Recipe, Shrikhand, Puri, and Batata Bhaji – A Gudi Padwa Special Thali, Rajasthani Lapsi made with jaggey, Moong Dal & Daliya Kheer,Quick Coconut Burfi – Ready in Just 2 Minutes! further, do check my other recipes collection All recipes
