Delhi Chaat Recipe
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Delhi Chaat Recipe


Delhi Chaat Recipe

In this variation of aloo tikki, a beloved North Indian street food, spiced potato patties are smothered in a quick chickpea curry and then topped with Cilantro-Spinach Chutney, crushed rice crackers, and fresh onions and tomatoes. The contrasting textures of creamy curry and crunchy garnishes create a delicious mouthfeel that will have you reaching for a second or third helping. This tasty snack is an ideal appetizer for parties—display it family-style on a big platter to showcase the colorful ingredients!


  1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
  2. Place potato pieces in a steamer insert in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 minutes or until very tender. Transfer potatoes to a bowl. Let cool and coarsely mash.
  3. In a small bowl stir together panko, 1 cup of the milk, 2 tablespoons of the lemon juice, 1 teaspoon of the ginger, the cumin, coriander, and ½ teaspoon of the turmeric; season with salt and black pepper. Add to mashed potatoes; mix well.
  4. Roll ½ cup of the mashed potatoes into a ball, then flatten into a 2½-inch patty that is 1-inch thick. Repeat to make eight patties.
  5. Place patties 1 inch apart on the prepared baking sheet. Bake 40 minutes or until evenly browned, turning once halfway through baking.
  6. Meanwhile, in a large skillet combine ½ cup water, 1 cup of the onions, ½ cup of the tomatoes, four cloves garlic, the remaining 2 teaspoons ginger, the remaining ½ teaspoon turmeric, the curry powder, and cayenne pepper. Cook, covered, on medium-low 20 minutes, stirring occasionally.
  7. Add chickpeas, the remaining 1 cup milk, 1 tablespoon lemon juice, the cilantro, and date paste to tomato mixture. Season with salt and pepper. Cook 5 to 7 minutes or until curry thickens.
  8. For Cilantro-Spinach Chutney, combine 2 cups cilantro, spinach, red onion, remaining 2 tablespoons lemon juice, serrano pepper, date, 1 clove garlic, cumin seeds, and ¼ cup water in a blender and blend to a smooth paste. Season with salt and black pepper. Transfer to an airtight container. Chill up to 1 week.
  9. Arrange patties on a large platter, top with the curry, drizzle with Cilantro-Spinach Chutney, and sprinkle with crushed rice crackers and the remaining ½ cup each onions and tomatoes. Serve warm.


  • 3 large russet potatoes, peeled and cut into 1½-inch pieces (2½ lb.)
  • 1 cup panko bread crumbs
  • 2 cups unsweetened, unflavored plant-based milk
  • 5 tablespoons lemon juice
  • 3 teaspoons grated fresh ginger
  • 1½ teaspoons ground cumin
  • 1½ teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1½ cups finely chopped onions
  • 1 cup chopped tomatoes
  • 5 cloves garlic, minced
  • 1 teaspoon curry powder
  • ⅛ teaspoon cayenne pepper
  • 1 15-oz. can chickpeas, rinsed and drained
  • 2¼ cup chopped fresh cilantro
  • 1½ teaspoons date paste
  • 2 cups packed fresh spinach
  • ¼ of a small red onion, halved
  • 1 fresh serrano chile pepper, seeded
  • 1 pitted date
  • ½ teaspoon cumin seeds
  • ½ cup rice crackers (crushed)