Tikki Chole Chaat
Crispy potato and chickpea patties served warm with tangy yogurt and tamarind chutney. A beloved Indian street-food snack, perfectly spiced and ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 310
- Protein
- 11g
Ingredients
- ¾ lb waxy potatoes (such as Yukon Gold)
- ¾ cup canned chickpeas, drained and patted dry
- 1 tbsp ginger-garlic paste
- 1.5 tsp cumin and chaat masala, combined
- ½ cup plain yogurt
- 3 tbsp tamarind chutney or paste
Instructions
- 1
Cut each potato lengthwise in half, then place flat-side down and slice crosswise into 1/4-inch-thick rounds, creating half-circle coins. Place in a microwave-safe bowl with 2 tablespoons water, cover loosely, and microwave on high for 4 minutes until just tender when pierced with a fork.
- 2
While potatoes cook, pat the chickpeas dry with a clean kitchen towel, pressing gently to remove surface moisture so they will crisp when fried.
- 3
In a small bowl, stir the ginger-garlic paste, cumin, and chaat masala together until uniform, then add the cooked chickpeas and toss until every piece is coated.
- 4
Heat 3 tablespoons olive oil in a 10-inch non-stick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Arrange the potato rounds in a single layer on the skillet bottom, leaving small gaps between pieces so heat reaches all sides—work in two batches if needed.
- 6
Cook without moving the potatoes for 3 minutes until the bottom turns golden brown and crispy, like the color of caramel candy, then flip each piece.
- 7
Cook the second side for 2 minutes until also golden, then scatter the spiced chickpeas across the surface of the patties, pressing gently so they stick as the potato continues to cook for 1 minute longer.
- 8
Transfer the tikki and chickpeas to a serving plate, leaving the skillet on the heat.
- 9
In a small bowl, stir the yogurt with a pinch of salt until smooth, then drizzle over the hot tikki.
- 10
Drizzle the tamarind chutney over the yogurt in a thin zigzag pattern, then serve immediately while the tikki is still warm and crispy.
Tools you’ll need
- chef's knife
- cutting board
- microwave-safe bowl
- microwave
- kitchen towel
- small mixing bowl
- 10-inch non-stick skillet
- spatula
- small serving plate
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