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Recipe card for stuffed aloo tikki

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Snack
Cuisine Indian
Servings 4 servings


For aloo tikki

  • 2 cup mashed potatoes
  • ¾ cup poha
  • 2 tbsp rice flour
  • Salt to taste
  • 1 tsp red chilli powder
  • Oil to shallow fry

For stuffing

  • ½ cup boiled chana dal
  • Pinch of hing
  • 1 tsp cumin seeds
  • ½ tsp ginger paste
  • 1 tsp green chilli paste
  • ¼ cup boiled peas
  • ½ tsp red chilli powder
  • 1 tbsp crushed coriander seeds
  • 1 tsp dry mango powder
  • 1/2 tsp garam masal
  • Salt to taste
  • Some fresh coriander leaves
  • 1 tbsp roasted gram flour

For chaat

  • 2 tbsp curd
  • Green chutney
  • Tamarind dates chutney
  • Chopped tomatoes
  • Chopped onion
  • Red chilli powder
  • Chaat masala
  • Cumin powder
  • Sev
  • Coriander leaves
  • Pomegranates seeds


  • In a pressure cooker, boil chana dal and potatoes on a medium flame for 2 whistles or till it becomes soft.
  • Cooldown it completely.

For stuffing

  • In a pan, add oil, hing, cumin seeds, ginger paste and green chilli paste. Sauté for a minute.
  • Then add cooked chana dal, peas and mix well. Add red chilli powder, coriander powder, dry mango powder, garam masala, salt, roasted gram flour and sugar. Mix well
  • Slightly mash the mixture and add some coriander leaves. Switch off the flame and cool down the mixture.

For aloo tikki

  • In a mixing bowl, add grated boiled potatoes, soaked poha, rice flour, salt and red chilli powder. Mix well and bind the mixture into dough.
  • Grease your hand with oil, take some potato mixture round it into a ball shape. Press the ball with your finger to make a small circle.
  • Keep 1 tbsp filling in the centre and bring the ends together.
  • Roll into a round and then gently press to make the flat tikki.
  • Refrigerate the tikki for 15-20 minutes.
  • Heat oil in a pan, add the tikki and fry them on medium-low flame until tikki are browned and crisp from all the sides.
  • Serve crispy aloo tikki with chutney and tomato sauce.

For chaat

  • In a plate, arrange aloo tikki, add curd, green chutney, tamarind chutney, chopped tomatoes, chopped onion, sev, cumin powder, chaat masala, red chilli powder, coriander leaves and pomegranate seeds.
  • Serve aloo tikki chaat immediately.


  • cool down boiled potatoes completely.
  • poha absorb all water content from the mixture and easily bind tikki together.
  • Rice flour gives crispiness to aloo tikki roll.
  • Refrigerate aloo tikki 15 minutes before frying.
  • shallow fry aloo tikki on medium-low flame.