Aloo Tikki Chaat or Aloo Patties Chaat is a delicious and very famous Indian street food.
In Aloo Tikki Chaat, crispy potato patty (Aloo Tikki) is generously topped with flavor bursting spicy, sweet, and tangy green and tamarind chutney, yogurt, crispy sev, coriander leaves, and some powdered spices.
It’s a delight when you indulge it as a tea time snack or cheat meals.
Being aware of food taboos and dietary restrictions ensures you can accommodate diverse preferences.
Table of contents
Aloo Tikki Chaat = Extravaganza of Indian street food fares.
A platter full of Aloo Tikki Chaat is all about crispy aloo tikki , vibrant-hued chutneys, and extravagant flavors which are spicy, sweet, and tangy simultaneously.
Here, crispy, flavourful, and aromatic aloo tikki aka Aloo Patties (potato patties) are dunked in yogurt, flavorful green, and tamarind chutneys. Then this bed of aloo tikki yogurt mix is sprayed with a mix of spice powders.
A final sprinkle of sev, coriander leaves, and juicy pomegranate arils are the perfect finishing touch to this soul food.
On this page, you’ll get two dal stuffed aloo tikki recipes. Both of the aloo tikkis taste great in chaats. So you can choose any of those.
About Aloo Tikki Chaat
Aloo tikki chaat is a popular Indian street food made from fried potato patties or potato tikki, chickpeas, yogurt, green chutney, sweet tamarind chutney, and spices.
It is a delicious and flavorful Indian street food that is perfect for a quick and easy snack.
In India, Aloo Tikki is one of the most popular street foods. You will find an abundance of Aloo Tikki, Aloo Tikki Chaat, Chole Aloo Tikki Chaat, and Aloo Tikki Burger at local food carts. They are so addictive and hard to miss when you are crossing by.
Every Indian city has a place where you will witness street vendors selling crispy Aloo Tikkis topped with chilled yogurt, chutneys, and sev (crispy gram flour noodles).
This sight is surely unmissable for an epicurean. It’s that sort of custom that you have to savor Aloo Tikki Chaat when you are nearby the eateries. Your cravings won’t satisfy until you dig into a delectable platter of aloo tikki chaat.
North Indians are crazy for Chaats and Aloo Tikki Chaat is every food lover’s dream. There are a million ways Aloo Tikki can be prepared and every street cart, every restaurant, every home their own version of Aloo Tikki.
Some like to add yogurt (curd) to chat while others don’t. Some like to serve it with sev or beetroot juliennes, sliced onions, or even pomegranate arils.
On this page, I am sharing my two favorite Aloo Tikki Chaat Recipes. This Aloo Tikki is perfectly crisp, crunchy, deep golden on the outside, and the inside layer is a mouth-melting mashed potato.
In India, there are many types of chaat lovers, some like their chaat super spicy while some like it mild. Many people like it tangy, and while others like it on the sweeter side.
And the great thing about aloo tikki is that you can easily customize both the recipes according to your taste preferences. Now, who wouldn’t love that? :)
So if you enjoy chaat, then try my version of this fail-proof and lip-smacking Aloo Tikki Chaat which will arouse all the senses of your taste glands and will surely satisfy your taste buds.
So are you ready to invite this Aloo Tikki Chaat (Aloo Patties Chaat) from North Indian Streets into the comfort of your homes?
If you are looking for a crispy North Indian street vendor style Aloo Tikki Chaat recipe, then this is the only recipe you’ll ever need to make golden brown colored crispy aloo tikki floored up with chutneys and yogurt.
What is Aloo Tikki
Aloo Tikki is one of the most famous snacks sold on Indian streets. In the Hindi Language Aloo = Potato, and Tikki = Patties.
Basically, Aloo Tikki is an Indian version of Potato Patties (Aloo Patties), where boiled and spiced potato mixture is shaped into a patty and then deep/shallow fried in ghee or oil.
Aloo Tikki can either be stuffed or non stuffed. On this page, I am sharing 2 ways of making Moong Dal Stuffed Aloo Tikki. Both of the tikki recipes produce super crispy, crusty, spicy, and delicious street style Aloo Tikki (Aloo Patties) every time. Sounds mouthwatering?
It is indeed. :)
What is Aloo Tikki Chaat
Aloo Tikki Chaat is a delicious and lip-smacking Indian street food made with crispy aloo tikki (potato patties), yogurt, chutneys, sev, and spices.
Chutneys and spice powders are added to spruce up the flavorings of this Aloo Tikki chaat. Sev adds a nice crunch, and coriander leaves are added for a herby punch.
This scrumptious aloo tikki chaat is an amalgamation of spicy, savory, sweet, and tangy tastes. Thus, it is loved by many people, no matter the age group!
Aloo Tikki chaat can be enjoyed as a snack, brunch, starter, or have it whenever you are craving for chaats. Aloo Tikki Chaat is one of these dishes you want to indulge in every once in a while.
What are the features of Aloo Tikki Chaat?
This Aloo Tikki Chaat …
✔︎ is Spicy, Sweet, Savory, Sour, and Scrumptious
✔︎ is easy and simple to make
✔︎ can be made with or without stuffing
✔︎ makes a wonderful weekend or party snack
✔︎ is gluten free, and vegetarian
✔︎ is ready in under 30 minutes
✔︎ can also be made vegan
✔︎ can easily be customized
✔︎ can be served as a chaat, heavy snack, or starter
What are Aloo Tikki or Aloo Aloo Patties Stuffing variations?
Aloo Tikki for chaats can be made with or without stuffing. They taste great both ways. Stuffing can also be made with chana dal, urad dal, grated paneer, corn, or even cheese. Aloo Tikki filling options are boundless!
For this aloo tikki chaat recipe, I made a spicy stuffing with yellow moong dal and green peas.
What are the Ingredients needed for making Aloo Tikki Chaat
Aloo Tikki (Aloo Patties) Chaat is made with 3 different recipes and toppings.
Below are the things you will need for assembling Aloo Tikki Chaat at home:
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Whisked yogurt
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Chopped coriander leaves
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Spices for sprinkle (chaat masala powder, and red chili powder)
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Thin Sev or Nylon sev (deep-fried thin chickpea flour noodles)
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Pomegranate arils
How to make Aloo Tikki Chaat
Making aloo tikki chaat is fairly simple. It can be done in 30 minutes when you have the condiments ready.
This is how Aloo Tikki Chaat is made in 5 simple steps.
Step 1: Make dal filling.
Step 2: Make a spicy potato mixture.
Step 3: Shape spicy potato mixture into circles and stuff with filling.
Step 4: Shallow fry tikkis in oil or ghee.
Step 5: Top sizzling hot tikkis with yogurt, spice powders, coriander chutney, tamarind chutney, sev, coriander leaves, and pomegranate arils. Devour!!
For a full list of Aloo Tikki Chaat recipe ingredients and step-by-step photo and video instructions, please see the recipe box on this page.
Can I make Aloo Tikki Chaat in advance?
Yes, Aloo Tikki Chaat can be made ahead of time, but you need to assemble the chat only when you are planning to serve it.
Making aloo tikki doesn’t take much time when you have chutneys ready. But it surely is a great option when you are making for kitties, or get-togethers.
This is how you can make them in advance, just shape the tikkis and arrange tikkis in a single layer on a plate. Cover the plate with plastic wrap and refrigerate.
The next day, when you want to serve, leave the tikkis at the kitchen table for 1 hour and then shallow/deep fry right before assembling chaat.
This raw aloo tikki stays fresh for up to 2 days when stored in the refrigerator.
Can I freeze Aloo Tikki for Chaat?
Yes, you can surely freeze aloo tikkis (aloo patties) for up to 2-3 months.
To freeze raw aloo tikki, line a freezer-safe tray/pan with parchment paper. Then place shaped tikkis in a single layer on the prepared tray and freeze for 2-4 hours or until frozen.
After that, you need to transfer them to a ziplock bag and freeze them. When you want to make aloo tikki chaat, then thaw aloo tikkis at room temperature and shallow fry. After that, you can assemble aloo tikki chaat.
What are the different binding ingredients for Aloo Tikki?
For this Aloo tikki recipe, I have used besan, cornstarch and rice flour as binding agents. They perfectly bind the tikkis and produce exactly street style crusty aloo tikkis.
But if you don’t have besan, cornstarch, then you can use any of the following ingredients as a binder substitute:
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Bread crumbs
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Soaked poha (rice flakes)
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Roasted gram flour (besan)
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Arrowroot powder
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Rice flour
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Semolina (suji)
Serving Suggestions
Aloo Tikki Chaat is tastes best when served fresh straight from the pan. Hot and crispy aloo tikki is smothered in an array of chutneys – tangy tamarind chutney, zesty coriander-mint chutney, and chilled creamy yogurt.
Then it is topped with a sprinkle of chaat masala, cumin powder, fresh cilantro, and jewel-like pomegranate seeds for an explosion of flavors.
You can serve them alone with a cup of chai or masala coffee. When serving at gatherings, or dinner parties, you can accompany it with other chaats such as chips chaat, pakora chaat, pr palak patta chaat.
Storage Suggestions
Aloo Tikki chaat is best enjoyed fresh. However, you can store leftovers. Simply refrigerate all the chaat components, and garnishes separately in an air tight containers for up to 2-3 days.
When you want to serve, reheat the tikkis in a pan until crisp. Assemble them just before serving to maintain the crispness of the tikkis and the freshness of the toppings.
Anupama’s Pro tips and tricks for making the best Aloo Tikki Chaat
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Potaoes: Aloo tikki is easy to make and tastes great when made using flour potatoes. They make the best Aloo Tikki for Chaat recipe. Do not use silky potatoes for making tikkis, or they will need a lot of binders and won’t taste so great.
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Boiling: Do not over boil potatoes for the Aloo Tikki Chaat recipe. Else, they would turn mushy or pasty. You just need to boil potatoes until they are just tender.
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Frying: The aloo tikkis used in the chaat is shallow fried in a cast-iron skillet just like the street style Aloo Tikki. But you can also deep fry them. 1
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Other ingrdients: Boiled and mashed green peas, grated paneer, can also be added to the tikki mixture.
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Boil potatoes in advance: For making Aloo tikki, you should boil potatoes a few hours before making tikkis. For making aloo tikki chaat recipe, you can boil potatoes the same day or you can also boil them a day ahead.
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Low heat: If you want crispy tikkis, then never cook them on high heat, or else they will burn from outside and would remain uncooked from inside. Frying them on low heat would make tikkis crispy.
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Chutneys: Chutneys make or break the taste of chaats. So add a generous amount of chutneys to enjoy the best taste of Aloo Tikki Chaat.
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** Yogurt:** Always whisk yogurt before adding it to the chaat. Chilled yogurt tastes best when poured over hot crispy aloo tikkis.
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Stuffing: I have used moong dal stuffing for aloo tikki, but you can skip the stuffing part. Or choose any other stuffing of your choice.
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Customize: This recipe makes 6 large tikkis, but you can also make 9 medium-sized tikkis.
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Spices: This Aloo Tikki Chaat is a spicy recipe, but you can surely adjust the amount of spices as per according to your taste buds.
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Garnishing: You can also garnish chaat with some pomegranate arils.
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Make ahead: If you are planning to make it for a party or get together, then you can shape the aloo tikki a day before and refrigerate them. When you want to serve them, then deep or shallow fry them.
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Re-frying: You can also lightly fry tikkis, and let them cool, and store them in an air-tight container. Re-fry them right before serving.
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Ghee/Oil: I used oil for frying aloo tikkis, but instead of oil, you can also use ghee for frying aloo tikki.
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Mashed Potatoes: Instead of mashing, grate the boiled potatoes to get the perfect texture of Aloo Tikki.
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Crak Free Tikkis: Make sure that there are no cracks in the aloo tikki. Do not add too much stuffing, or else tikkis might break while frying.
FAQ
What is tikki chaat made of?
Tikki Chaat made is a popular Indian street food that is made with aalu tikki (fried potato patties), chickpea curry, chilled yogurt, sweet tamarind sauce, green chutney, sev, chopped onion, cilantro and some spices.
How do you serve aloo tikki chaat?
Aloo Tikki Chaat is often sereved hot as a tea time snack or brunch along with a cup of caramel chai or coffee.
Can I make Aloo Tikki Chaat Vegan?
Yes, I don’t see why not. To make it completely vegan, use vegan or non-dairy yogurt. If you wish, you can also omit the yogurt part completely.
Is Aloo Tikki Chaat Gluten-Free?
Yes, it is a completely gluten-free recipe. To bind the Aloo Tikki (potato patty) mixture, I used rice flour and cornflour here and they both are gluten-free. So this Aloo Tikki Chaat recipe is suitable for people with gluten intolerance.
Aloo Tikki Chaat (Step-by-step photo instructions)
Make Moong Dal Stuffing:
- Rinse 1/4 cup yellow moong dal and soak it for about 3-4 hours.
- After 4 hours, discard the water from the dal and rinse it again.
- In a saucepan add soaked dal, 1 1/4 cups of water, 1/2 teaspoon of salt, and stir well.
- Cover the pan with the lid and cook over medium heat for 7-8 minutes or until tender.
- Once the dal is softened, turn off the heat. Drain, if there is too much water. Keep it aside.
- In a pan heat 2 tablespoons oil. Once hot, add asafoetida, coriander seeds, fennel seeds, cumin seeds and let them splutter for a minute.
- Now add cashews and raisins and sauté for 1 minute over medium-low heat.
- After that, add grated ginger, chopped chilies, and sauté for another 1 minute.
- Add green peas and cook for 1 minute.
- After that, add cooked dal and sauté 1 minute over medium-low heat.
- Now add salt, coriander powder, red chili powder, turmeric powder, garam masala powder, amchur powder, and chaat masala powder.
- Stir well to combine and cook for another 3-4 minutes or until dal is dried and nicely coated with spices.
- Add coriander leaves and mix everything well.
- Cook for 1 minute or until the mixture comes together like a dough. Stuffing is ready. Transfer stuffing to a bowl and keep it aside to cool completely.
Make Masala Aloo Tikki Mixture:
- On a plate, grate boiled potatoes.
- Add roasted besan (chickpea flour), corn starch, salt, black salt, red chili powder, roasted cumin powder, black pepper powder, amchur powder, chaat masala powder, garam masala powder, chopped green chilies, and chopped mint coriander leaves. Now mix everything together.
- You should get a smooth non-sticky ball. If for some reason your mixture is still sticky, then add 1-2 tablespoons of more corn starch. Aloo Tikki mixture is ready.
Making Masala Aloo Tikki Without Stuffing:
- Grease your palms and take a small portion of aloo tikki mixture and roll it into a smooth ball.
- Now gently flatten the ball to give is a smooth patty shape. Roll the patty like a wheel on the plate or work surface to stick up the cracked edges. Aloo Tikki is ready for frying. Make the rest of the tikkis.
Make Stuffed Masala Aloo Tikki:
- Grease your palms and take a small portion of aloo tikki mixture and roll it into a smooth ball. Flatten the ball with your palm to make a disc and press.
- Now add 1-2 tablespoons of dal stuffing to the center.
- Gather all the edges to the center and seal the potato mixture. Roll into a ball and then flatten it gently to make a patty. And roll it like a wheel to get a smooth finish. Make the rest of the tikkis in the same manner.
Make Plain Aloo Tikki:
- On a plate, grate boiled potatoes.
- Add rice flour, corn starch, and salt. Now mix everything together until everything binds well. You should get a smooth non-sticky ball. If for some reason your mixture is still sticky, then add 1-2 tablespoons of more corn starch.
- Aloo Tikki mixture is ready.
- Grease your palms and take a small portion of the aloo tikki mixture and roll it into a smooth ball. Flatten the ball with your palm to make a disc and press.
- Now add 1-2 tablespoons of dal stuffing to the center.
- Gather all the edges to the center and seal the potato mixture.
- Roll into a ball and then flatten it gently to make a patty. Roll it like a wheel to get the smooth finish. Make the rest of the tikkis in the same manner.
Shallow Fry Aloo Tikki:
- Heat oil in a broad non-stick or cast iron pan.
- Once the oil is hot, switch the heat to medium-low and slide tikkis gently into the hot oil.
- Shallow fry tikkis from the bottom, until they are lightly golden.
- Now gently flip the tikkis using a spatula and fry from both sides until they are golden and crispy.
- Drain, fried aloo tikkis on a kitchen towel-lined plate. Shallow fry the rest of the aloo tikkis.
Assembling The Aloo Tikki Chaat:
- Arrange 2-3 fried aloo tikkis on a serving platter and break them slightly.
- Pour about 4-5 tablespoons of chilled whisked yogurt.
- Drizzle with 1-2 tablespoons of tamarind and 1-2 tablespoons green coriander chutney.
- Sprinkle with some chaat masala powder and red chili powder.
- Drizzle with chopped cilantro leaves, sev, and pomegranate arils.
- Serve Aloo Tikki Chaat immediately with some masala chai or coffee .
Recipe Card
Aloo Tikki Chaat [Recipe]
★★★★★
(Rating: 5 from 32 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 30 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Snacks | Indian | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 405 calories | 1 |
INGREDIENTS
Ingredients of Masala Aloo Tikki:
- 4 medium-sized potatoes, boiled and peeled
- 2 tablespoons besan (chickpea flour)
- 2 tablespoons corn starch
- 1/2 teaspoon amchur (dried mango) powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon black salt
- Salt to taste
- 1/2 teaspoon chaat masala powder
- 1 teaspoon chopped green chilies
- 1-2 tablespoons chopped mint and coriander leaves
- 1/4 teaspoon garam masala powder
- Oil for frying
- 1/2 teaspoon red chili powder
- 1/2 teaspoon roasted cumin powder
- 1 1/4 cups water for cooking dal
Ingredients For Plain Aloo Tikki:
- 4 medium-sized potatoes, boiled and peeled
- 2 tablespoons rice flour
- 2 tablespoons corn starch
- Salt to taste
- Oil for frying
Ingredients For Moong Dal Stuffing:
- 1/4 cup yellow moong dal
- 1/4 cup boiled green peas
- 2 tablespoons oil
- Pinch of asafoetida
- 3/4 teaspoon coriander leaves
- 3/4 teaspoon coriander seeds
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon fennel seeds
- Salt to taste
- 3 tablespoons cashew nuts
- 3 tablespoons raisins
- 1 teaspoon grated ginger
- 1 teaspoon chopped chilies
- 1 teaspoon coriander powder
- 1/4 teaspoon Red chili powder
- 1/4 teaspoon garam masala powder
- 1/2 turmeric powder
- 1 teaspoon amchur powder
- 1/2 teaspoon chaat masala powder
Ingredients For Assembling Aloo Tikki Chaat:
- 4-5 tablespoons chopped coriander (cilantro) leaves
- 1/3 cup mint coriander chutney or coriander chutney
- 1/2 cup tamarind chutney
- 1 tablespoon chaat masala powder or as required (optional)
- 1 teaspoon red chili powder or as required (optional)
- 1/4 cup Nylon (thin) sev
- 1 cup natural yogurt, whisked
- 1/2 cup pomegranate arils
INSTRUCTIONS:
Make Moong Dal Stuffing:
- Rinse 1/4 cup yellow moong dal and soak it for about 3-4 hours.
- After 4 hours, discard the water from the dal and rinse it again.
- In a saucepan add soaked dal, 1 1/4 cups of water, 1/2 teaspoon of salt, and stir well.
- Cover the pan with the lid and cook over medium heat for 7-8 minutes or until tender.
- Once the dal is softened, turn off the heat. Drain, if there is too much water. Keep it aside.
- In a pan heat 2 tablespoons oil. Once hot, add asafoetida, coriander seeds, fennel seeds, cumin seeds and let them splutter for a minute.
- Now add cashews and raisins and sauté for 1 minute over medium-low heat.
- After that, add grated ginger, chopped chilies, and sauté for another 1 minute.
- Add green peas and cook for 1 minute.
- After that, add cooked dal and sauté 1 minute over medium-low heat.
- Now add salt, coriander powder, red chili powder, turmeric powder, garam masala powder, amchur powder, and chaat masala powder.
- Stir well to combine and cook for another 3-4 minutes or until dal is dried and nicely coated with spices.
- Add coriander leaves and mix everything well.
- Cook for 1 minute or until the mixture comes together like a dough. Stuffing is ready. Transfer stuffing to a bowl and keep it aside to cool completely.
Make Masala Aloo Tikki Mixture:
- On a plate, grate boiled potatoes.
- Add roasted besan (chickpea flour), corn starch, salt, black salt, red chili powder, roasted cumin powder, black pepper powder, amchur powder, chaat masala powder, garam masala powder, chopped green chilies, and chopped mint coriander leaves. Now mix everything together.
- You should get a smooth non-sticky ball. If for some reason your mixture is still sticky, then add 1-2 tablespoons of more corn starch. Aloo Tikki mixture is ready.
Making Masala Aloo Tikki Without Stuffing:
- Grease your palms and take a small portion of aloo tikki mixture and roll it into a smooth ball.
- Now gently flatten the ball to give is a smooth patty shape. Roll the patty like a wheel on the plate or work surface to stick up the cracked edges. Aloo Tikki is ready for frying. Make the rest of the tikkis.
Make Stuffed Masala Aloo Tikki:
- Grease your palms and take a small portion of aloo tikki mixture and roll it into a smooth ball. Flatten the ball with your palm to make a disc and press.
- Now add 1-2 tablespoons of dal stuffing to the center.
- Gather all the edges to the center and seal the potato mixture. Roll into a ball and then flatten it gently to make a patty. And roll it like a wheel to get a smooth finish. Make the rest of the tikkis in the same manner.
Make Plain Aloo Tikki:
- On a plate, grate boiled potatoes.
- Add rice flour, corn starch, and salt. Now mix everything together until everything binds well. You should get a smooth non-sticky ball. If for some reason your mixture is still sticky, then add 1-2 tablespoons of more corn starch.
- Aloo Tikki mixture is ready.
- Grease your palms and take a small portion of the aloo tikki mixture and roll it into a smooth ball. Flatten the ball with your palm to make a disc and press.
- Now add 1-2 tablespoons of dal stuffing to the center.
- Gather all the edges to the center and seal the potato mixture.
- Roll into a ball and then flatten it gently to make a patty. Roll it like a wheel to get the smooth finish. Make the rest of the tikkis in the same manner.
Shallow Fry Aloo Tikki:
- Heat oil in a broad non-stick or cast iron pan.
- Once the oil is hot, switch the heat to medium-low and slide tikkis gently into the hot oil.
- Shallow fry tikkis from the bottom, until they are lightly golden.
- Now gently flip the tikkis using a spatula and fry from both sides until they are golden and crispy.
- Drain, fried aloo tikkis on a kitchen towel-lined plate. Shallow fry the rest of the aloo tikkis.
Assembling The Aloo Tikki Chaat:
- Arrange 2-3 fried aloo tikkis on a serving platter and break them slightly.
- Pour about 4-5 tablespoons of chilled whisked yogurt.
- Drizzle with 1-2 tablespoons of tamarind and 1-2 tablespoons green coriander chutney.
- Sprinkle with some chaat masala powder and red chili powder.
- Drizzle with chopped cilantro leaves, sev, and pomegranate arils.
- Serve Aloo Tikki Chaat immediately with some masala chai or coffee .
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- To boil potatoes, fill a pan with the water, and add whole potatoes. Cover the pan with the lid and boil for 10 minutes or until they are tender. You can also pressure cook potatoes for 2 whistles on high heat. To check doneness, insert a knife and fork, if it slides gently then the potatoes are cooked.
- Aloo tikki is easy to make and tastes great when made using flour potatoes. They make the best Aloo Tikki for Chaat recipe. Do not use silky potatoes for making tikkis, or they will need a lot of binders and won’t taste so great.
- Do not over boil potatoes for the Aloo Tikki Chaat recipe. Else, they would turn mushy or pasty. You just need to boil potatoes until they are just tender.
- The aloo tikkis used in the chaat is shallow fried in a cast-iron skillet just like the street style Aloo Tikki. But you can also deep fry them.
- Boiled and mashed green peas, grated paneer, can also be added to the tikki mixture.
- For making Aloo tikki or Aloo Patties, you should boil potatoes a few hours before making tikkis. For making aloo tikki chaat recipe, you can boil potatoes the same day or you can also boil them a day ahead.
- If you want crispy tikkis, then never cook them on high heat, or else they will burn from outside and would remain uncooked from inside. Frying them on low heat would make tikkis crispy.
- Chutneys make or break the taste of chaats. So add a generous amount of chutneys to enjoy the best taste of Aloo Tikki Chaat.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/aloo-tikki-chaat/
