The spicy taste of Aloo Tikki Chaat is mouth-watering. Its delicious flavor is a delight for everyone. However, commercially available chaat can be unhealthy. Reused oil and dirt can make you sick.

But this doesn't mean you should stop eating chaat altogether. The simple solution is to make Aloo Tikki Chaat at home. We're going to share an easy recipe that will help you make it easily, and the taste will be just like the tikkis available in the market. Let's learn this recipe.

Ingredients
Potatoes - 4-5 medium (boiled and completely cooled)
Cornflour or arrowroot - 3-4 tablespoons (for crispiness)
Rice flour - 1 tablespoon (optional, for extra crunch)
Green chilies - 2 (finely chopped)
Spices - Salt, red chili powder, roasted cumin powder, mango powder (to taste)
Coriander leaves - finely chopped
Oil - for shallow frying

To garnish the chaat -
Whisked yogurt - 1 cup
Green chutney - coriander-mint
Sweet tamarind chutney - sweet and sour dry ginger
Spices - chaat masala, black salt, roasted cumin powder, red chili
Garnish - sev, pomegranate seeds, and some coriander

Method of preparation
First, peel and grate the boiled potatoes. Grating will prevent lumps in the tikkis.

Now add cornflour, rice flour, green chilies, coriander leaves, and the dry spices for the tikkis. Knead it into a dough. If the mixture feels wet, add a little more cornflour.

Now apply some oil to your hands and form medium-sized balls from the mixture. Press them between your palms to flatten them into patties. Smooth the edges so they don't tear during frying.

Next, heat 3-4 tablespoons of oil in a non-stick pan.

Place the tikkis on the pan and fry them over medium heat. When one side is golden and crispy, flip them over and fry them until they're deep golden on both sides.

To achieve a market-like taste, when the tikkis are 80% cooked, lightly press them with a spatula and fry them again. This will ensure they're crispy inside.

Now, place two hot tikkis on a plate and break them slightly.

Top with cold, sweet yogurt.

Then add green chutney and sweet tamarind chutney.

Sprinkle a pinch of chaat masala, black salt, roasted cumin seeds, and red chili peppers.

Finally, garnish with finely chopped sev, pomegranate seeds, and coriander leaves and serve immediately.

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