We try and eat healthy for the most part but we are all human:) and love to sink into those delicious goodness of carbs once in a while!

I make a dish which my whole family loves and await for me to finish cooking so they can dig in. Its very popularly called as “Chaat” in India. Its a dish which you find in the streets of Mumbai popularly and I am going to share an easy recipe today with you. ALOO TIKKI CHOLE CHAAT means Potato patties with chickpeas in a curry sauce along with some tamarind sauce and cilantro chutney with chopped up onions as garnish! You may squeeze some lemon for acidity if you like.


For the potato patties:

Potatoes- 3/4 medium cooked by boiling or steaming peeled

Spices: 1/2 tsp lemon pepper, garlic, cayenne, cumin,

For Chickpea Curry :

Chickpeas – 1 can

Onions-1, Tomatoes -1, chopped up garlic ginger, 2 cloves, 1/4 tsp of cinnamon powder, 2 cardamoms,

Coconut or any oil

Salt to taste

Cayenne as per spice level


I usually like to boil my potatoes first and peel them and transfer to a bowl which has all the above mentioned spices to make the patties with salt and cayenne in it. I then mash up the potatoes with all the spices until dough like consistency. Then I cover it with a damp paper towel and stick it in the fridge for atleast 3-4 hours.

Now while the potato mix is inside the fridge, I prepare my chick pea or chana curry. You may use canned chickpeas for this. (I soak mine overnight and cook it in a pressure cooker until 3-4 whistles).

Take a pan and add 1-2 tsp of coconut oil over medium flame. Add chopped garlic, onions and saute with all the spices mentioned above for the chickpea curry along with salt and cayenne for about 5 minutes. Now transfer the tomatoes and add 1/4 cup water and cook covered for 5 minutes as well. Add the canned chickpeas and mix well and let it cook for another 5 -10 minutes.

Once this is done, take out a pan and add 2 tsp coconut oil over medium flame. Now is the time i take out my bowl with the potato mix from the fridge and add rice flour. The main reason to adding rice flour is to get perfectly crispy surface. Quick tip- I usually oil palm of my hand and make patties so they dont stick to my hands and slide it on the pan and cook them till the surface is golden brown.

Final step is Plating. If using a bowl, add chickpea curry first, then the patties on top then if available store bought tamarind and cilantro sauce. For garnish – add finely chopped onions for crunch, some green chilis and cilantro leaves.

This dish is pure bliss!