Bombay Aloo Tikki Chaat — Spud's Your Dud
Crispy potato patty, tamarind tang, coconut yoghurt, pomegranate pop
Street food royalty, this one. I've eaten a hundred versions in Mumbai alleys, each vendor swearing theirs is the only true chaat. Summer's the peak season for potatoes and pomegranates here, and the heat actually makes you crave something this tangy and alive. No dairy needed — coconut yoghurt does the job just fine.
How to Cook It
- 01
Boil and smash
Boil potatoes in salted water until a fork slides through with zero resistance — about 12 minutes. Drain, cool slightly, peel while still warm (easier that way), then smash to a coarse paste in a bowl. You want texture, not wallpaper paste.
~15 min - 02
Toast and mix
Heat a dry pan, toast cumin seeds for 30 seconds until they pop and smell like summer. Crush half of them coarsely. Mix into the potato with a pinch of salt and ground cumin. Form into 12 small patties — thumb-sized, about 5cm wide. Set on a plate.
~5 min - 03
Fry until golden
Heat oil in a shallow pan to a gentle shimmer (test with a cube of potato — it should sizzle and brown in 30 seconds, not explode). Fry patties in batches, 2–3 minutes each side, until the edges are mahogany-dark and crisp. Drain on paper towels.
~10 min - 04
Mint and tamarind sauce
Blend 40g fresh mint with tamarind paste, 1 finely chopped green chilli, a pinch of salt, and 60ml water until smooth and bright. Taste it — tangy, spiced, alive. Adjust water if it's too thick; adjust tamarind if it's too mild.
~3 min - 05
Whip the coconut yoghurt
Pour coconut yoghurt into a bowl and whisk for 1 minute until slightly airy and pourable. If it's very thick, loosen with a splash of water. Season lightly with salt.
~2 min - 06
Plate and scatter
Arrange 3 tikki patties on a small plate. Dollop mint-tamarind sauce across. Drizzle coconut yoghurt in a ribbon. Crown with pomegranate seeds and a few fresh mint leaves. Serve immediately while tikkis are still warm.
~3 min
“This is street food, so don't overthink it. Three tikkis per plate, sauce pooled underneath and drizzled over, coconut yoghurt zig-zagged like you mean it. Pomegranate seeds scattered across — they catch the light and look alive. Fresh mint on top, a wedge of lime on the side. Serve on a plate, or paper cone if you're feeling cheeky and summery.”
First bite: crispy potato crust gives way to fluffy insides, then tamarind hits you like a gong — sour, funky, alive. The mint chutney cools and refreshes. Coconut yoghurt adds a subtle sweetness and body. Pomegranate seeds burst with juice and tartness. Finish is clean, peppery from cumin, and you want another one immediately.
Coconut yoghurt, fresh mango, a touch of cardamom — creamy, tropical, cuts through the spice and cools you down in Mumbai heat
Crisp, cold, slightly sweet — classic Mumbai pairing that won't fight the tamarind
Acidity echoes the tamarind, slight sweetness frames the spice, keeps things light
- ·Boil potatoes whole if you can — they stay fluffier. Peel while warm or they'll stick like wallpaper.
- ·Tamarind paste varies wildly in sourness. Taste your sauce and adjust — better to taste-check now than mid-service.
- ·Make the tikkis ahead, refrigerate, and fry fresh when guests arrive. They re-crisp brilliantly.
- ·Coconut yoghurt can split if it's too cold — let it come to room temperature before whisking.
Show us yours.
Cooked this dish? Snap a photo, share it here. No filter, no fuss — the good, the wonky, the accidentally set-fire-to.
Sign in to share your photo of this dish.
No one's cooked this yet — be the first.