Dahi Aloo Tikki Chaat Recipe
Dahi Aloo Tikki Chaat Recipe | Dahi Aloo Tikki Recipe
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins

Dahi Aloo Tikki is prepared by layering chilled yogurt, chutney's and spice powders on top of Aloo Tikki. This Indian street food is a perfect appetiser or as an early dinner too.

Course: Appetizer
Cuisine: Indian
Keyword: Appetizer, chaat, chutney
Servings: 3 People
Author: Sandhya Hariharan
Ingredients for Aloo Tikki
  • 2 Large Potatoes boiled & mashed
  • 6 Bread slices
  • 1 Tsp Red Chilli Powder
  • 2 Green Chillies finely chopped
  • 3 Tbsp Coriander leaves
  • Salt to taste
  • Oil as needed.
Ingredients for Coriander Chutney
  • 1 Cup Fresh Coriander leaves
  • 1/2 inch Ginger
  • 6 Green Chillies
  • 1 Tbsp Lemon Juice
  • Salt to taste
Ingredients for Tamarind Chutney / Saunth
  • 1 Cup Tamarind
  • 2-21/2 Cup of Water
  • 1/2 Cup of Jaggery ***
  • 1/2 Tsp Ginger Powder
  • 1/2 Tsp Black Salt
  • 1 Tsp Roasted Cumin Powder
  • Salt to taste
Ingredients for assembling Dahi Aloo Tikki Chaat
  • 6 Aloo Tikki
  • 2 Cup Chilled Yogurt season with 1/2 Tsp Salt
  • Tamarind Chutney / Sonth Chutney as needed
  • Coriander Chutney / Green Chutney as needed
  • Roasted Cumin Powder
  • Chaat masala Powder
  • Red chilli powder
  • 1/2 Cup Nylon Sev { optional } But I like to add them in my chaat
  • 1/2 Red Onion finely chopped
  • 2 Tbsp Coriander leaves
To make Aloo Tikki
  1. To the mashed Potatoes, add green chillies, red chilli powder, coriander leaves and salt to taste.
  2. Gently dip the bread slices in water and squeeze out the water. Mash the soaked bread slices with potato mixture.
  3. Pinch balls of Aloo Tikki and flatten them to a round shape. Deep Fry the tikki's { potato cakes } and drain them to a kitchen towel to soak up any extra oil. You can also pan fry them in 2 tbsp of oil.
To make Coriander Chutney
  1. Add Coriander leaves,ginger and green chillies in a blender and whizz until smooth. Add 2-3 Tbsp of water to loosen the chutney. Season with salt.
  2. Add Lemon Juice, 1/4 Tsp Black Salt and mix well.
  3. This chutney can be stored for 10 days in the refrigerator.
To make Tamarind Chutney / Saunth Chutney
  1. Bring water to a rolling boiling point and add tamarind & jaggery. Allow it to simmer for 10 minutes.
  2. Once it cools down, squeeze out the pulp and set it aside. To this tamarind - jaggery pulp, add the spice powders. Taste and add more if you like.
  3. Store the saunth chutney in the refrigerator for upto one month. This Chutney can also be deep freezed for upto 6 months.
To Assemble Dahi Aloo Tikki Chaat
  1. Place 2 Aloo Tikki on the plate, mash it gently.
  2. Add 2 scoops of chilled yogurt.
  3. Sprinkle a pinch of Red Chilli Powder, Chaat Masala & Roasted Cumin Powder.
  4. Drizzle green chutney and red chutney on the top and add Nylon Sev.
  5. Sprinkle chaat masala, cumin powder & red chilli powder again.
  6. Top it with onions and coriander leaves and serve the Dahi Aloo Tikki Chaat immediately.