Sharing all the tips and tricks to make Delhi style Channa Dal stuffed Aloo Tikki Chaat to satisfy those chaat cravings. Crispy, spiced channa dal-stuffed aloo tikkis, topped with spiced yogurt, tamarind chutney and sweet chutney.
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Jump to:
- My summer memory
- Delhi Style versus Mumbai Style Aloo Tikki Chaat
- Ingredients to make Aloo Tikki & Chaat
- How to make Aloo Tikki Step by Step Recipe
- Air Fryer Aloo Tikki Instructions
- Anvita's Top Tips to make Crispy Aloo Tikkis
- Assembling Aloo Tikki Chaat
- Common Mistakes to avoid and how to fix them
- More Chaat Recipes
- Delhi Style Channa Dal stuffed Aloo Tikki Chaat
- Anvita's Top Tips to make Crispy Aloo Tikkis
My summer memory
Every summer trip to Delhi , meant one thing, enjoying the best chaat around Delhi with my dad. He had his spots. It was like going on a food tour with him because he knew exactly which chaat wala had the crispiest aloo tikkis in town and the wait in lines was worth it. My favorite scene from that memory is pulling in the half cooked tikkis stacked around a big large circular tava to the depper center of the tava, where the oil is sizzling hot. If you have enjoyed a Delhi style Aloo tikki chaat, you will relate to the aromas of this scene.
And if you have never had a Delhi style Aloo Tikki Chaat, then stay tuned because I am going to share what's the fuss all about.
Delhi Style versus Mumbai Style Aloo Tikki Chaat
If you've never had Delhi style Aloo Tikki Chaat, here is what's different.
- Delhi's Aloo Tikkis are stuffed with Channa Dal unline Mumbai's tikkis are just spiced potatoes.
- Delhi style has fewer toppings like spiced yogurt, tamarind and green chutneys, while in Mumbai the patties are loaded with Ragda (white pea curry) and more garnish.
- Delhi style is heavy on chutneys while Mumbai's Ragda Patties is heavy on garnishes.
Ingredients to make Aloo Tikki & Chaat
Below is just a gist of the ingredients, the detailed quantities are in the recipe card below.
For the Aloo Tikki
- Potatoes : After making this Tikkis multiple times with different potatoes, I recommend using Russet potatoes, because of their low moisture which helps in crispy tikkis. I cook the potatoes a meal or day before as you want to work with room temperature potatoes and not hot or warm. 1 potato will yield you 2 patties.
- Corn starch and or Rice Flour: I have made these tikkis using both and either / or and I feel using a combination of both works well, as the corn flour helps binding while the rice flour adds crispiness to the tikki.
- Salt or Kala Namak : I find that Kala Namak definitely enhances the taste.
- Ghee or Oil - Whichever you prefer. Although Ghee definitely enhances the taste, I use it sparingly.
- Roasted Jeera (Cumin) powder : I have realized roasted cumin powder definitely add flavors to the bland potatoes. So lately I find myself adding it all the time.
- Oil - You'll need this for frying.
For the Channa Dal stuffing
- Chana dal & water : I pressure cook this a meal or a day before in the Instant Pot.
- Green chilies : paste or finely chopped, either is fine.
- Fennel seeds : I coarse grind the fennel seeds using my mortar and pestle. Do not skip this, this adds a nice flavor to the tikki.
- Spices : Red chili powder, roasted jeera (cumin) powder and amchur (dry mango powder).
- Ginger : I add this for flavors and for easier digestion.
- Salt or Kala Namak : Kala Namak add a nice flavor.
- Chopped cilantro : Adding chopped cilantro to the stuffing definitaly enhances the flavor.
For Aloo Tikki Chaat
- Yogurt: you can either use our homemade yogurt or store bought. You will need to spice it up.
- Spices : Kala namak, roasted jeera (cumin) powder and sugar. In Delhi chaat, kala namak is a non negotiable. If you want authentic flavors don't skip this.
- Chutneys : You can try adding our Green Cilantro Mint Chutney and Sweet Tamarind Chutney or use a store bought chutney. You will need generous amouts of chutney as this chaat is chutney heavy.
- Chaat masala : When making Delhi Chaat I try to use the Delhi Chaat Masalas like GM or Roopak Chaat Masala for a more authentic taste. However when I am out of those I use the MDH Chaat Masala. The GM and Roopak are more chatpatte in terms of flavor, while I consider MDH on the milder side.
How to make Aloo Tikki Step by Step Recipe
- Preparation: If you have time or have planned to make this chaat, I recommend cooking the potatoes and Channa dal in the instant pot ahead of time. The potatoes and channa dal need to be cooked only 80%, as they will cook completely when being shallow fried.
- Pressure cook the Russet Potatoes in the Instant Pot 12 minutes followed by a natural pressure release if you have the time for 15 mins followed by a quick release.
- Pressure cook the unsoaked Channa dal either in the Instant Pot for 12 minutes followed by a quick pressure release or on the stove top until slightly tender to touch.
- Prep the yogurt in a mixing bowl, by whisking the yogurt with roasted cumin powder, kala namak and sugar and keep aside to chill. The yogurt should be thick pouring consistency not runny.
- Peel & grate the potatoes after bringing them to room temperature using the bigger side of the grater. Do not mash the potatoes. Read tips for why I don't recommend it.
- Coat the potatoes with the rice and corn flour by sprinkling the flour evenly on them and then coating the shreds without mushing them. Next add the kala namak, roasted cumin powder and oil and coat the spices to the shredded potato, again without mushing them and keep aside while you spice the dal.
- Prep the dal stuffing by draining any excess water from the dal. Heat a wok or pan with oil and on medium temper it with chopped green chilies or paste, red chili powder, chaat masala, roasted cumin powder & ginger. Stir until aromatic and add the drained dal and salt to the wok and cook until you lose the moisture for about 5 minutes.
- Making the Tikki. Scoop a handful of the potato mixture and combine the mixture to form a ball. Next flatten the ball and using your thumb make a well to add a teaspoon of the channa dal stuffing. Seal the edges of the tikki. Repeat to prep the remaining tikkis.
- Shallow Fry the Aloo Tikki using ghee or oil in a pan. Experience has taught me a deeper pan will help crisp the sides of the tikki instead of using a dosa pan or you follow the air fryer instructions below. As the tikkis cook, make sure to press the tikkis gently with your spatula or potato masher so the tikkis can crisp even further.
Air Fryer Aloo Tikki Instructions
- Line the air fryer basket with parchment paper. Brush both sides of the tikki with oil or ghee and arrange them in a single layer without them touching eachother and air fry at 180 C or 356 F and then cook for 15 to 20 minutes or until golden brown. Flip sides half way through and brush oil again.
Anvita's Top Tips to make Crispy Aloo Tikkis
- Cook the potatoes and channa dal only upto 80% they will cook further when being shallow frying.
- Shred the potatoes, instead of mashing them for that lacchedar effect.
- Adding rice flour is a game changer to get that crispiness.
- Seal the edges tightly or the tikki will break apart.
- Cook on medium heat for a crispy crust.
Assembling Aloo Tikki Chaat
- Place two to three tikkis on a plate next to eachother.
- Drizzle the chilled yogurt on top the tikkis, not covering it entirely.
- Dress the tikkis with the sweet and green chutney.
- Sprinkle some chaat masala and roasted cumin powder.
- Garnish with pomegranate arils or beetroot slivers and chopped cilantro.
Common Mistakes to avoid and how to fix them
| Common Mistake | What Happens | How to Fix It |
|---|---|---|
| Using freshly boiled potatoes | The excess moisture makes the tikkis soft, sticky and difficult to shape. The tikkis will fall apart the moment they hit the pan | I boil potatoes the night before and refrigerate uncovered. You will have to add more rice flour to absord the moisture. |
| Skipping the binding agent | Without cornstarch or rice flour the tikki won't hold together. They will crack, crumble and break in the middle of frying | I add 2 tablespoon cornstarch or rice flour per 2 cups of shredded potato. It binds, adds structure and helps build that crispy crust |
| Frying on high heat | The outside browns quickly to a dark crust while the inside stays raw and doughy | I start on medium heat, let the crust form slowly and fully on one side before flipping. |
| Assembling the chaat too early | The hot tikki steams under the yogurt and chutneys, the crust goes completely soggy and that satisfying crunch you worked for disappears in minutes | I always assemble just before serving. Fry your tikkis, keep them warm on a rack, and assemble each plate only when it's heading straight to the table |
| Over-stuffing with chana dal | Too much filling causes the tikki to burst open while frying, the stuffing spills into the oil and you lose both the shape and the crispy exterior | I use about 1 teaspoon of filling per tikki. Seal the edges firmly by pinching and smoothing the potato layer all the way around |
If you gave this Aloo Tikki Chaat Recipe a try, do come back and share your feedback with us. Leave us a comment below and rate this recipe. If you took some pictures, send them our way on Facebook or Instagram @thebellyruledthemind.official.
Delhi Style Channa Dal stuffed Aloo Tikki Chaat
Sharing all the tips and tricks to make Delhi style Channa Dal stuffed Aloo Tikki Chaat to satisfy those chaat cravings. Crispy, spiced channa dal-stuffed aloo tikkis, topped with spiced yogurt, tamarind chutney and sweet chutney.
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Servings:
tikkisCalories:
304kcal
Ingredients
For Aloo Tikki
- 4 russet potatoes
- 2 tablespoon corn starch
- 2 tablespoon rice flour
- Salt to taste
- 2 tablespoon ghee / oil
- Oil for frying
- Cilantro for garnish
For Channa Dal Stuffing
- 1 cup Chana dal
- 1.5 cup Water
- Boiled potato 1 medium size
- 1 tablespoon Green chillies chopped or paste
- 1 tablespoon Fennel seeds coarsley crushed
- 1 tablespoon Roasted cumin powder
- 1 tablespoon Mango powder / amchur
- 1 tablespoon Red chili powder
- Ginger grated 1 tbsp
- Salt
- chopped cilantro
For Assembling Aloo Tikki Chaat
- 2 cups Yogurt
- 1 cup green chutney
- 1 cup sweet tamarind chutney
- 2 tablespoon chaat masala
- cilantro
- 1 cup pomegranate arils
Instructions
How to make Aloo Tikkis for Chaat
- Preparation: If you have time or have planned to make this chaat, I recommend cooking the potatoes and Channa dal in the instant pot ahead of time. The potatoes and channa dal need to be cooked only 80%, as they will cook completely when being shallow fried.
- Pressure cook the Russet Potatoes in the Instant Pot 12 minutes followed by a natural pressure release if you have the time for 15 mins followed by a quick release.
- Pressure cook the unsoaked Channa dal either in the Instant Pot for 12 minutes followed by a quick pressure release or on the stove top until slightly tender to touch.
- Prep the yogurt in a mixing bowl, by whisking the yogurt with roasted cumin powder, kala namak and sugar and keep aside to chill. The yogurt should be thick pouring consistency not runny.
- Peel & grate the potatoes after bringing them to room temperature using the bigger side of the grater. Do not mash the potatoes. Read tips for why I don't recommend it.
- Coat the potatoes with the rice and corn flour by sprinkling the flour evenly on them and then coating the shreds without mushing them. Next add the kala namak, roasted cumin powder and oil and coat the spices to the shredded potato, again without mushing them and keep aside while you spice the dal.
- Prep the dal stuffing by draining any excess water from the dal. Heat a wok or pan with oil and on medium temper it with chopped green chilies or paste, red chili powder, chaat masala, roasted cumin powder & ginger. Stir until aromatic and add the drained dal and salt to the wok and cook until you lose the moisture for about 5 minutes.
- Making the Tikki. Scoop a handful of the potato mixture and combine the mixture to form a ball. Next flatten the ball and using your thumb make a well to add a teaspoon of the channa dal stuffing. Seal the edges of the tikki. Repeat to prep the remaining tikkis.
- Shallow Fry the Aloo Tikki using ghee or oil in a pan. Experience has taught me a deeper pan will help crisp the sides of the tikki instead of using a dosa pan or you follow the air fryer instructions below. As the tikkis cook, make sure to press the tikkis gently with your spatula or potato masher so the tikkis can crisp even further.
Air Fryer Aloo Tikki
- Line the air fryer basket with parchment paper. Brush both sides of the tikki with oil or ghee and arrange them in a single layer without them touching eachother and air fry at 180 C or 356 F and then cook for 15 to 20 minutes or until golden brown. Flip sides half way through and brush oil again.
How to assemble Aloo Tikki Chaat
- Place two to three tikkis on a plate next to eachother.
- Drizzle the chilled yogurt on top the tikkis, not covering it entirely.
- Dress the tikkis with the sweet and green chutney.
- Sprinkle some chaat masala and roasted cumin powder.
- Garnish with pomegranate arils or beetroot slivers and chopped cilantro.
Video
Notes
Anvita's Top Tips to make Crispy Aloo Tikkis
- Cook the potatoes and channa dal only upto 80% they will cook further when being shallow frying.
- Shred the potatoes, instead of mashing them for that lacchedar effect.
- Adding rice flour is a game changer to get that crispiness.
- Seal the edges tightly or the tikki will break apart.
- Cook on medium heat for a crispy crust.
Nutrition
Serving: 1servings | Calories: 304kcal | Carbohydrates: 48g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 514mg | Potassium: 635mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1064IU | Vitamin C: 13mg | Calcium: 151mg | Iron: 3mg
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