Delhi Chana Bhatura Chaat (Aloo Tikki Chana Chaat)
A crisp shallow-fried potato patty topped with spiced chickpeas, yogurt and chutneys, a hearty chaat found widely at Delhi's street corners.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 350 kcal
Equipment
- •Tawa
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 15 g
- carbs
- 44 g
- fibre
- 8 g
- protein
- 11 g
- calories
- 350 kcal
Instructions
- 1
Mix the mashed potatoes with cornflour and salt. Shape the mixture into flat round patties.
- 2
Shallow fry the patties on a hot tawa (flat griddle). Cook until golden and crisp on both sides.
- 3
Toss the boiled chickpeas with cumin powder, chaat masala and a little salt in a warm pan for a few minutes.
- 4
Place the hot fried tikkis (potato patties) on a serving plate.
- 5
Spoon a generous amount of the spiced chickpeas over the top.
- 6
Drizzle whisked yogurt, tamarind chutney and green chutney over the dish.
- 7
Sprinkle sev (crispy chickpea noodle bits) and extra chaat masala on top.
- 8
Serve immediately while the tikki is still warm and crisp.
Chef's tips
Keep the mashed potato mixture fairly dry before shaping it. Excess moisture can make the tikki break apart while frying.
Ingredient substitutions
- white chickpeas → black chickpeas for a nuttier flavour
Storage
Tikkis can be shaped ahead and refrigerated for a day before frying; assembled chaat should be eaten fresh.
Reheating
Reheat plain tikkis on a tawa before assembling fresh toppings.
Common mistakes to avoid
- •Assembling the dish too early, which makes the crisp tikki turn soggy before serving.
Serving suggestions
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