How to make Aloo Tikki

Why cooks start here

Aloo Tikki is cooked the way Delhi chaat cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

Aloo Tikki hails from the bustling streets of Delhi, where it is a beloved component of the city's vibrant chaat scene. Typically enjoyed as an evening snack or street-side treat, this dish captures the essence of Delhi's culinary flair. This home version remains true to the spirit of the chaat venders, with salt judged by hand and fat used generously to create that familiar, irresistible appeal. The taste of Aloo Tikki is a savory symphony of soft, spiced potatoes interspersed with tender peas, all enveloped in a crisp breadcrumb crust. The chaat masala provides a tangy kick, while the oil ensures a golden, satisfying crunch. Best served hot, these patties invite sharing, embodying the communal joy of a good meal.