Indian Chole Aloo Tikki is a popular North Indian street food that combines crispy potato patties Aloo tikki with a spicy and tangy chickpea curry (chole). This dish is loved for its crunchy texture, flavorful chole, and delicious toppings like yogurt, tamarind chutney, and sev. It’s a perfect blend of spice, crunch, and creaminess, making it a favorite at Indian chaat stalls. According to Times Food, this dish is not just tasty but also packed with protein and carbohydrates, making it a wholesome meal.
Origin Indian Chole Aloo Tikki
Chole Aloo Tikki has its roots in North India, particularly in Delhi and Punjab, where street vendors serve it as a popular evening snack. Aloo Tikki itself has been a part of Indian cuisine for centuries, with influences from Mughlai and Awadhi cooking. When combined with chole, the dish transforms into a hearty chaat, enjoyed by people of all ages. Over time, this dish has gained popularity across India and is now a staple at weddings, festivals, and street food stalls. For a deeper insight into Indian chaats,
What I Love About This Recipe
I love how Chole Aloo Tikki combines different textures and flavors in one dish. The crispiness of the aloo tikki pairs perfectly with the rich and spicy chole, while the chutneys add a tangy sweetness that enhances every bite. The addition of yogurt gives a creamy balance, and garnishes like pomegranate seeds or chopped onions bring freshness. It’s a dish that can be customized based on personal preferences—whether you like it extra spicy or mildly tangy. , it’s a satisfying meal that feels indulgent yet nutritious.
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Indian Chole Aloo Tikki
Course: Holi Recipie4
servings20
minutes50
minutes289
kcalIngredients
4 large potatoes (boiled and mashed)
2 tablespoons cornstarch or rice flour
1 teaspoon cumin powder
½ teaspoon red chili powder
½ teaspoon garam masala
½ teaspoon salt (adjust to taste)
1 tablespoon chopped coriander leaves
1 tablespoon grated ginger
Oil for shallow frying
Directions
- In a bowl, mix mashed potatoes, cornstarch, cumin powder, red chili powder, garam masala, salt, coriander leaves, and grated ginger.
- Divide the mixture into equal portions and shape them into round patties.
- Heat oil in a pan and shallow fry the tikkis until golden brown and crispy on both sides.
- Remove and place on a paper towel to absorb excess oil.
- Heat oil in a pan, add cumin seeds, and let them splutter.
- Add chopped onions and sauté until golden brown.
- Stir in tomato puree and cook until oil separates.
- Add coriander powder, turmeric, red chili powder, chole masala, garam masala, and salt.
- Mix well and add boiled chickpeas along with water.
- Simmer for 10-15 minutes until the chole thickens.
- Garnish with chopped coriander leaves.
- Place two aloo tikkis on a plate.
- Pour a generous amount of hot chole over them.
- Sprinkle chopped onions, coriander leaves, sev, and pomegranate seeds.
Notes
- Adjust the spice levels according to your preference.
- You can bake or air-fry the tikkis for a healthier version.
- If the potato mixture is too sticky, add more cornstarch or rice flour.
