Tikki Chaat, also known as Chole Tikki, is a beloved North Indian street food that brings together spicy chickpeas, crispy potato patties, tangy chutneys, and fresh toppings in one irresistible plate. It is a vibrant snack-meal packed with bold flavors and contrasting textures, making it perfect for gatherings or a satisfying weekend treat.

Why You’ll Love This Recipe

This recipe delivers authentic street-style flavors right from your kitchen.

You get a complete meal in one bowl with protein-rich chickpeas, hearty potatoes, and fresh toppings.

The contrast of crispy tikkis with soft, spiced chole creates a delicious texture combination.

It can be customized easily with different toppings and spice levels.

It is ideal for parties since most components can be prepared ahead of time.

Both pan-frying and air-frying options are included for convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chole (chickpeas)

1¼ cup dried chickpeas (soaked overnight in 4 cups water)
1 tablespoon ghee or oil
1 Indian bay leaf
1 black cardamom
1 inch ginger, grated or minced
1 tablespoon garlic, minced or pressed
1 green chili, finely chopped
¾ teaspoon red chili powder
1 teaspoon garam masala
1 tablespoon coriander powder
¾ teaspoon roasted cumin powder
¾ teaspoon fennel seeds, crushed coarsely or fennel powder
½ teaspoon sea salt (adjust to taste)
¾ teaspoon black salt
1 tablespoon tamarind paste or sweet tamarind chutney
1 tablespoon jaggery (omit if using sweet chutney)
1 tablespoon kasuri methi (dried fenugreek leaves)
2 tablespoons coriander leaves, finely chopped
1 cup water for pressure cooking

For the tikkis (potato patties)

1 pound (450 grams) potatoes such as Russet or Yukon Gold
½ cup bread crumbs or powdered poha (start with ¼ cup and add more as needed)
¾ teaspoon garam masala (optional)
1 teaspoon chaat masala
½ to ¾ teaspoon salt
1 green chili, finely chopped or ½ teaspoon red chili flakes
¾ to 1 tablespoon ginger, grated
2 tablespoons coriander leaves, finely chopped
2 to 3 tablespoons ghee or oil for pan-frying

For assembling

½ cup onions, finely chopped
½ cup coriander leaves, chopped
¾ cup tamarind chutney
½ cup green chutney (coriander chutney)
¼ cup grated radish or sev
1 teaspoon chaat masala (optional)
½ cup pomegranate arils (optional)

Directions

Prepare the chickpeas

Rinse soaked chickpeas thoroughly and drain.

Heat ghee or oil in a pressure cooker or pot. Add bay leaf and black cardamom. Add ginger, garlic, and green chili. Sauté for about 1 minute without burning.

Add chickpeas, red chili powder, garam masala, coriander powder, cumin powder, fennel, and salt. Mix well.

Pour in 1 cup water and pressure cook for 18 minutes. If cooking in a regular pot, add ¾ to 1 cup water and simmer covered until tender.

Once cooked, take ¼ cup of the chickpeas and mash them until smooth. Return this mash to the pot.

Add tamarind paste, jaggery (if using), and black salt. Simmer for 3 to 4 minutes until you get a thick, slightly saucy consistency.

Crush kasuri methi between your palms and add it along with chopped coriander leaves. Adjust seasoning and keep warm.

Prepare the tikkis

Boil potatoes in 3 to 4 cups water until fork tender but not mushy, about 20 minutes. Cool, peel, and grate them.

Add garam masala, chaat masala, salt, green chili, ginger, coriander leaves, and ¼ cup bread crumbs or poha powder. Mix well. Add more crumbs gradually if the mixture feels too soft.

Divide into 8 equal portions. Shape into balls and flatten into patties about 3 inches wide.

Heat 2 tablespoons oil in a non-stick pan. Place tikkis in the pan and cook on medium-high heat for about 5 minutes per side until golden and crisp. Add more oil if needed. Cook in batches if required.

Assemble the tikki chaat

Divide hot chole into 4 serving plates.

Place 2 tikkis over the chickpeas in each plate.

Drizzle 1 to 2 tablespoons tamarind chutney and 1 to 2 tablespoons green chutney over each serving.

Top with onions, coriander leaves, grated radish or sev, pomegranate arils, and a sprinkle of chaat masala.

Serve immediately for the best texture.

Servings and timing

Servings: 4 servings (2 tikkis per serving)

Prep time: 20 minutes (plus overnight soaking for chickpeas)
Cook time: 40 to 45 minutes
Total active time: About 1 hour (excluding soaking time)

Variations

You can replace individual spices in the chole with 1½ tablespoons chole masala for a shortcut version.

Add whisked yogurt on top for a creamier and milder chaat.

For extra crunch, add nylon sev or crushed papdi.

If you prefer deep frying the tikkis, mix 2 tablespoons corn starch with ¼ cup bread crumbs to ensure they hold shape in oil.

You can make the tikkis in an air fryer at 180°C (350°F) for about 18 minutes, flipping halfway through.

Storage/Reheating

Store chole in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water until hot.

Tikkis can be refrigerated for up to 2 days. Reheat on a skillet or in an air fryer to restore crispness. Avoid microwaving as it softens them.

Chutneys can be refrigerated separately. Tamarind chutney keeps well for several weeks, while green chutney is best used within 1 to 2 days.

Assemble the chaat just before serving to maintain texture.

FAQs

Can I use canned chickpeas?

Yes, use 2½ cups canned chickpeas. Rinse and simmer them with spices for about 10 minutes.

Why do we mash some chickpeas?

Mashing a small portion thickens the gravy naturally and helps coat the chickpeas with flavorful masala.

Which potatoes work best for tikkis?

Starchy varieties like Russet or Yukon Gold work best because they bind well and crisp nicely.

Can I make this dish vegan?

Yes, simply use oil instead of ghee for both chole and tikkis.

How do I prevent sticky tikkis?

Avoid overcooking potatoes and add bread crumbs or poha powder gradually to absorb excess moisture.

Can I prepare this in advance for a party?

Yes, prepare chole and chutneys ahead of time. Fry tikkis just before serving for best results.

Is yogurt necessary in tikki chaat?

No, yogurt is optional. It adds creaminess but the dish is flavorful even without it.

Can I freeze the tikkis?

You can freeze shaped uncooked tikkis. Thaw slightly and pan-fry directly from chilled.

How spicy is this recipe?

It is moderately spiced. Adjust green chili and red chili powder to control heat.

What can I use instead of tamarind paste?

You can use ready sweet tamarind chutney or a mixture of lemon juice and a small amount of jaggery for tanginess.

Conclusion

Tikki Chaat is a delightful combination of spicy, tangy, sweet, and crispy elements that truly represents the charm of North Indian street food. With its layered flavors and satisfying textures, it works beautifully as a snack, appetizer, or light meal. Once you try making it at home, it is sure to become a favorite for family gatherings and festive occasions.

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