मात्र 30₹/- में भल्ला चाट 🏻
मात्र 30₹/- में भल्ला चाट 😋👌🏻 is a easy Indian recipe that serves 2. 430 calories per serving. Recipe by Flavourful Feeds on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr 5 min
Cost: $3.94 total, $1.97 per serving
Ingredients
- 2 large Potatoes (boiled, peeled and mashed)
- 2 tablespoons Vegetable Oil (for shallow frying)
- 1/2 teaspoon Salt
- 1/2 teaspoon Red Chili Powder
- 1/2 teaspoon Cumin Powder
- 1/4 teaspoon Black Salt (Kala Namak)
- 1 cup Cooked Chickpeas (Chole) (canned, drained and rinsed)
- 1 teaspoon Chole Masala (store‑bought Indian spice blend)
- 1/4 cup Plain Yogurt (unsweetened, full‑fat)
- 4 pieces Papdi (crushed; store‑bought or homemade)
- 2 tablespoons Fresh Cilantro Leaves (chopped for garnish)
- 1/4 cup Fresh Mint Leaves (packed)
- 1 small Green Chili (seeds removed for less heat)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Tamarind Paste
- 1 tablespoon Jaggery (grated; can substitute brown sugar)
- 2 tablespoons Water (for tamarind chutney)
- 1/4 teaspoon Roasted Cumin Powder (for garnish)
Instructions
Boil Potatoes
Place the peeled potatoes in a saucepan, cover with cold water, add a pinch of salt and bring to a boil. Cook until fork‑tender, about 10 minutes.
Time: PT10M
Temperature: 100°C
Mash and Season
Drain the potatoes and mash them in a mixing bowl. Stir in 1/2 tsp salt, 1/2 tsp red chili powder, and 1/2 tsp cumin powder. Mix until smooth.
Time: PT5M
Form and Fry Aloo Tikki
Divide the mash into 4 equal portions, shape each into a flat patty about 1/2 cm thick. Heat 2 tbsp oil in a skillet over medium heat (≈180°C) and fry each tikki until golden brown on both sides, about 4‑5 minutes per side.
Time: PT10M
Temperature: 180°C
Heat Chickpeas
Add the canned chickpeas to the skillet, sprinkle 1 tsp chole masala and a pinch of black salt, stir and heat through for 5 minutes.
Time: PT5M
Temperature: 150°C
Prepare Coriander‑Mint Chutney
In a blender combine cilantro, mint, green chili, lemon juice, and a pinch of salt. Blend until smooth, adding a splash of water if needed.
Time: PT10M
Prepare Sweet Tamarind Chutney
In a small saucepan combine tamarind paste, jaggery, 2 tbsp water, a pinch of red chili powder and a pinch of black salt. Simmer over low heat, stirring, until the mixture thickens slightly, about 5‑7 minutes.
Time: PT10M
Temperature: 120°C
Assemble the Chaat
Place the fried aloo tikki in a clay serving bowl. Spoon the hot chickpeas over the tikki, sprinkle black salt, cumin powder and red chili powder. Drizzle both chutneys, add a dollop of yogurt, crumble the papdi on top, garnish with cilantro and a pinch of roasted cumin powder.
Time: PT5M
Nutrition Facts
- Calories
- 430
- Protein
- 12g
- Carbohydrates
- 60g
- Fat
- 12g
- Fiber
- 8g
Dietary info: Vegetarian, Gluten (contains wheat), Nut‑free
Allergens: Dairy, Wheat (papdi), Soy (if using soy oil)
Ingredient Substitutions
- Instead of Potatoes: Sweet potatoes
- Instead of Vegetable Oil: Canola oil, sunflower oil
- Instead of Red Chili Powder: Paprika (milder)
- Instead of Cumin Powder: Ground coriander
- Instead of Black Salt (Kala Namak): Regular sea salt
- Instead of Cooked Chickpeas (Chole): Dry chickpeas, pre‑soaked and boiled
- Instead of Chole Masala: Garam masala + a pinch of asafoetida
- Instead of Plain Yogurt: Greek yogurt, dairy‑free yogurt
- Instead of Papdi: Puffed rice, sev
- Instead of Fresh Cilantro Leaves: Fresh parsley
- Instead of Fresh Mint Leaves: Basil (different flavor)
- Instead of Green Chili: Jalapeño, serrano
- Instead of Lemon Juice: Lime juice
- Instead of Tamarind Paste: Tamarind concentrate
- Instead of Jaggery: Brown sugar, honey
- Instead of Roasted Cumin Powder: Ground cumin
Equipment Needed
- Medium Saucepan
- Skillet
- Mixing Bowl
- Blender or Food Processor
- Clay Serving Bowl
- Spatula
- Measuring Spoons
- Knife
- Cutting Board
- Serving Spoon
Critical Steps — Do Not Skip
- Frying aloo tikki to a crisp golden brown without breaking
- Achieving a smooth, well‑balanced coriander‑mint chutney
- Balancing the sweet tamarind chutney with the spicy and salty elements
Chef Tips from the Video
- Use a cast‑iron skillet for even heat distribution when frying the tikki.
- Serve in a traditional clay bowl; the earthy flavor enhances the overall taste.
- For extra zing, sprinkle a pinch of chaat masala over the finished dish.
Troubleshooting
Aloo tikki breaks while frying
Add a tablespoon of breadcrumbs or a little gram flour to the mash for extra binding, and press the patty firmly before frying.
Chutney is too thick
Thin it with a little extra water or lemon juice, blending until the desired pourable consistency is reached.
Chaat becomes soggy quickly
Add the papdi just before serving and keep the chutneys separate until assembly.
Storage
Refrigerator: Store chutneys, yogurt and cooked chickpeas in airtight containers for up to 3 days. Re‑heat tikki and chickpeas before serving.
Freezer: Cooked chickpeas can be frozen for up to 1 month. Papdi loses crispness when frozen; keep it at room temperature.
Room temperature: Assembled chaat is best served immediately. If left out more than 2 hours, discard for safety.
Make-Ahead Tips
- Prepare both chutneys a day ahead and store them in the fridge.
- Cook chickpeas in bulk and refrigerate; reheat before assembly.
- Fry aloo tikki and keep warm in a low oven (120°C) until ready to serve.
Frequently Asked Questions
What is the cultural significance and history of Aloo Tikki Chole Bhalle Chaat in Indian street food culture?
Aloo Tikki Chole Bhalle Chaat is a classic North Indian chaat that blends the crunch of papdi, the comfort of spiced potatoes, and the protein of chickpeas. It originated in the bustling markets of Delhi and Lucknow, where vendors combined leftover snacks into a vibrant, tangy dish that became a staple of Indian street cuisine.
What are the traditional regional variations of Aloo Tikki Chole Bhalle Chaat within Indian cuisine?
In Delhi, the chaat often features extra tamarind chutney and sev, while in Lucknow it may include a richer yogurt drizzle and a hint of rose water. In Mumbai, the dish is sometimes topped with sev and pomegranate seeds for added texture and color.
How is Aloo Tikki Chole Bhalle Chaat traditionally served in Indian culture?
Traditionally, the chaat is assembled in a shallow clay bowl or metal plate, layered with each component and finished with fresh cilantro, papdi crumbs, and a splash of yogurt. It is eaten with a spoon, allowing the flavors to mingle in each bite.
During which occasions or celebrations is Aloo Tikki Chole Bhalle Chaat commonly enjoyed in Indian culture?
This chaat is a popular snack at festivals like Diwali, Holi, and regional fairs (melas). It is also a go‑to evening snack for families gathering after work or school, especially during monsoon evenings when hot, spicy food is comforting.
How does Aloo Tikki Chole Bhalle Chaat fit into the broader Indian street‑food cuisine tradition?
Aloo Tikki Chole Bhalle Chaat exemplifies the Indian chaat tradition of layering textures—crunchy, soft, creamy—and balancing flavors—sweet, sour, salty, and spicy. It showcases the Indian love for improvisation, using readily available ingredients to create a complex snack.
What are the authentic traditional ingredients for Aloo Tikki Chole Bhalle Chaat versus acceptable substitutes?
Authentic ingredients include boiled potatoes, chickpeas, black salt, cumin, fresh cilantro, mint, tamarind paste, jaggery, and papdi made from wheat flour. Acceptable substitutes are sweet potatoes for the tikki, canned chickpeas for dried, and store‑bought tamarind chutney if time is limited.
What other Indian dishes pair well with Aloo Tikki Chole Bhalle Chaat?
Aloo Tikki Chole Bhalle Chaat pairs beautifully with a cold glass of masala chai or a refreshing lassi. It also complements other chaat items like pani puri, sev puri, and bhel puri for a full street‑food platter.
What makes Aloo Tikki Chole Bhalle Chaat special or unique in Indian chaat cuisine?
The combination of a hearty aloo tikki base with protein‑rich chickpeas sets this chaat apart from lighter versions that rely solely on puffed rice. The layered chutneys and yogurt create a complex flavor profile that is both satisfying and refreshing.
What are the most common mistakes to avoid when making Aloo Tikki Chole Bhalle Chaat at home?
Common mistakes include over‑mixing the potato mash, which makes the tikki dense; frying at too high a heat, causing the tikki to burn before cooking through; and adding papdi too early, which makes it soggy. Follow the timing and temperature guidelines for best results.
Can I make Aloo Tikki Chole Bhalle Chaat ahead of time and how should I store it?
Yes, you can prepare the chutneys and cook the chickpeas a day ahead, storing them in airtight containers in the refrigerator. Keep the fried tikki and papdi separate; reheat the tikki briefly before assembling to retain crispness.
What does the YouTube channel Flavourful Feeds specialize in?
The YouTube channel Flavourful Feeds specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on authentic street‑food recipes, quick weeknight meals, and detailed technique breakdowns for home cooks of all skill levels.
How does the YouTube channel Flavourful Feeds' approach to Indian street‑food cooking differ from other Indian cooking channels?
Flavourful Feeds emphasizes using readily available grocery‑store ingredients and minimal equipment while preserving traditional flavors. The channel often demonstrates plating in authentic serving vessels, like clay bowls, and provides cultural context alongside step‑by‑step guidance, setting it apart from channels that focus solely on restaurant‑style presentations.
Last updated: August 19, 2026
