Vegan Aloo Tikki Chaat
Dream-come-true Aloo Tikki that shatter your fondest street food memories. This recipe slaps, and it happens to be completely vegan and gluten-free too. Easily made sattvic or Ekadasi vrata compliant.
Servings: 9 pieces
Calories: 117kcal
Cost: $6
Equipment
Ingredients
For the Potato Patties
- 500 g. potatoes (3-4 medium Russet potatoes)
- ¼ cup cornstarch
- ½ teaspoon ajwain seeds
- ½ teaspoon chaat masala
- ½ teaspoon amchur
- ¼ teaspoon Kashmiri red chili powder
- ¼ cup cilantro minced
- 1 tablespoon green chilies minced
- ¼ teaspoon asafetida
- ¾ teaspoon salt or to taste
- 3 tablespoons canola oil sunflower oil, or vegetable oil
For The Dahi
- ½ cup unsweetened plant-based yogurt
- ½ teaspoon chaat masala
- ¼ teaspoon cumin
- 2 teaspoons lemon juice
- 1 teaspoon jaggery palm sugar or coconut sugar
- ¼ teaspoon salt or to taste
- 5 teaspoons water
For Serving:
- 2 tablespoons cilantro chutney
- 2 tablespoon tamarind chutney
- 2 tablespoons red onion minced don’t use if following sattvik method
- Chaat Masala
- 3 tablespoons fine sev
- Fresh cilantro leaves
- Sliced green chilies
Instructions
- Peel the potatoes and cut them into 2 cm. pieces. Place the diced potatoes into a pot of cold water, bring to a boil over high heat, and then reduce to a simmer. Cook for 15-20 minutes until fork tender.
- Drain the potatoes in a colander or wire mesh strainer, and run cold running water on them for 1-2 minutes to cool them. Allow the potatoes to fully drip dry in the colander before moving to the next step.
- Add cornstarch, ajwain seeds, chaat masala, amchur, Kashmiri red chili powder, minced cilantro, minced green chilies, asafetida, and salt to the potatoes.
- Mash thoroughly until all the ingredients are evenly distributed.
- Divide the potato mixture into 3-tablespoon portions. With clean, slightly moistened hands, press into 1 cm. thick smooth round patties.
- Heat the oil in a frying pan or skillet over medium heat. After 2 minutes, when the oil is hot, pan fry the patties in batches for 4 minutes on each side until all patties have been fried. If necessary, add a little more oil to the pan between batches. Let all fried patties drip dry and cool slightly on a wire rack before serving.
- In a small bowl, make the dahi by combining unsweetened yogurt, chaat masala, ground cumin, lemon juice, jaggery or your choice of sugar, salt, and water. Mix with a small whisk or tines of a fork until smooth.
- To serve, place the potato patties onto a platter (or if serving as individual servings, 2 pieces on each plate). Drizzle with cilantro chutney, tamarind chutney and the yogurt dahi. Garnish with minced red onion (if using), a sprinkle of chaat masala, fine sev, fresh cilantro leaves, and sliced green chilies.
Notes
🥔 Fluffy Tikkis, Guaranteed
Use russets or Yukon Gold potatoes for their high starch content, ensuring your aloo tikkis are fluffy and not gummy.
🌬️ Cool for Consistency
Cool cooked potatoes under cold running water in a colander, then let them drip dry. This prevents the cornstarch from cooking and becoming pasty.
🥘 Splatter-Free Frying
Use a pan with high sides, like a Dutch oven or braising pan, to reduce oil splatters and make cleanup easier.
🌟 Air Fryer Magic
For a healthier option, air fry the tikkis. Spray the air fryer basket with cooking spray, place the patties in a single layer, and air fry for six to eight minutes until golden.
🌶️ Chutneys Are Key
Don’t skimp on the chutneys and garnishes; they add essential flavors and textures. Generous use of tamarind and green chutneys is crucial for authentic aloo tikki chaat.
Nutrition
Calories: 117kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 328mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 121IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg