Peanut Chaat with Aloo Tikki

We topped spicy potato patties with green chilli chutney, maple roasted peanuts, and fresh tomatoes. This flavourful Indian recipe is the perfect starter to nibble on, but it's great for your lunch box too.

Peanut Chaat with Aloo Tikki Recipe


Nutrition per serving
Net Carbs34.5 g12.6%
of which Sugars9.3 g10.4%
Fibers6.9 g24.6%
Fats11.5 g17.7%
of which Saturates1.3 g6.6%
of which Omega 32.4 g219.9%
Proteins8.8 g19.1%
Calcium73 mg7.3%
Vitamin A59 mcg8.4%
Vitamin C60 mg80.1%
Iron4 mg26.9%
Potassium1115 mg31.9%
Sodium24 mg1.1%
Cholesterol0 mg0%
Kcal277 13.9%
Macro split
  • net carbs 56%
  • sugars 15%
  • fats 19%
  • saturates 2%
  • proteins 14%
  • fibers 11%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
277 per serving

In Indian cuisine, chaat is not just a category of street food, but a whole world of flavours and textures that come together into finger-licking goodness.

A proper chaat recipe must have something crispy, crunchy, spicy, and tangy. So, we created a mouthwatering combination of spicy potato patties, sour green chilli chutney, and maple-roasted nuts.

This peanut chaat is not just tasty, but also healthy. Most recipes include deep-fried dumplings or noodles, but we opted for an oven-baked version of the aloo tikki (potato patties). We brushed our spicy potato cakes with little oil and then gently baked them in the oven until crispy.

Moreover, we toasted the peanuts instead of frying them, and we seasoned them with some maple to add sweet contrast to this fiery dish.

The chutney is prepared with green chillies, garlic, ginger, and coriander, which, together with fresh tomatoes, add a pleasant refreshing note to the chaat.

Ready in less than 1 hour, this recipe is guaranteed to leave your friends and family asking for more. Let's make this together!

Frequently Asked Questions

How long does this chaat recipe keep?

This appetiser is best enjoyed warm as the potato fritters and roasted peanuts taste much better when piping hot.

However, you can serve it cold too. It's perfect to bring over to parties or pack as a quick lunch box for your next day.

Keep it in the fridge in an air-tight container for up to three to four days.

You can also freeze the aloo tikki patties for four weeks and then leave them to thaw before heating them up.

To keep the coriander chilli sauce for longer, you can seal it in a sterilised jar and refrigerate it for a week.

How is traditional chaat made?

Chaat is one of the most famous Indian street foods, perfect for nibbling on or for serving as a starter.

Rather than being based on a single recipe, different chaat dishes share a common combination of ingredients.

They all have a base of fritters, like lentil, bread, or potatoes, or even puffed rice. They are accompanied by vegetables that can be boiled or served raw.

Then, the dish is topped with chutneys and chaat masala, a spice blend with mango and black salt.

To finish, chaat is served with crunchy toppings like fried noodles or chickpeas.

Is this potato chaat healthy?

Although delicious, classic chaat recipes are seldom healthy. This is because they often include a base of fried dumplings or bread and fried toppings like potato bits or noodles.

To make our recipe lower in fats and more weight-loss-friendly, we decided to brush the aloo tikki with just a little oil and bake them instead of frying. Also, we made sweet peanuts with a splash of maple syrup instead of white sugars, for a lower sugar content.

With these simple tricks, we were to make a tasty chaat recipe that has only 270 calories per serving. Also, each bowl provides 5g of fibres and 8g proteins, covering 21% and 17% of your recommended daily intake (RDI) for these nutrients respectively.


Measuring System
Aloo Tikki
Potatoes600 g
Cumin Seeds1 tsp
Chilli Flakes1 tsp
Fresh Coriander1 tsp
Rapeseed Oil1 tbsp
Green Chutney
Fresh Coriander15 g
Fresh Green Chillies4
Cumin Seeds1/2 tsp
Garlic Cloves2
Grated Ginger Root1 tsp
Juiced Lemon1/2
Sweet Peanuts
Peanuts60 g
Maple Syrup (or Honey)1 tbsp
To Serve
Red Onions1
Garam Masala to taste

Step 1

Let's start by preparing the aloo tikki.

Boil the potatoes until soft, then rinse them under cold water, and peel off the skin.

Mash the potatoes and add them to a bowl along with cumin seeds, chilli flakes, and freshly chopped coriander.

Season with salt to taste and mix the ingredients into a compact dough.

Mashed potatoes with coriander chillies and cumin

Step 2

Pinch off a handful of potato mixture, roll it into a ball, and then flatten it down into a patty.

Repeat this step until you have used all the aloo tikki dough.

Brush the potato fritters with oil and then bake them at 200°C (390°F) for 25 minutes.

Flip them halfway through cooking time to make sure they get nicely browned on both sides.

Oven-baked aloo tikki potato fritters

Step 3

Meanwhile, let's prepare the vegetables and the green chutney.

Dice the tomatoes and thinly slice the red onions, then set them aside (1).

Next, add fresh coriander, green chillies, cumin seeds, crushed garlic, ginger root, and lemon juice to a food processor.

Add a splash of water and blitz all into a smooth sauce (2).

Chopped tomatoes and onions
Green chutney

Step 4

On a baking tray, toss the peanuts with maple syrup until they are well coated.

Then, roast the nuts at 170°C (340°F) for 10 minutes.

They will get crunchy and caramelised.

Roasted peanuts with maple

Step 5

Now, let's put all the chaat ingredients together.

Divide the potato cakes among serving bowls, add the tomatoes and onions, and top with a few teaspoons of chutney.

To finish, sprinkle the dish with toasted peanuts and dust with garam masala powder.

Peanut chaat with aloo tikki and green chutney


Replace garam masala with chaat masala, a spice blend that includes dried mango powder and black salt. It's the classic seasoning used in the traditional chaat recipes.