When fasting days call for flavor-packed indulgence, Farali Aloo Tikki Chaat hits the spot with its perfect blend of textures and tangy, spicy, cooling notes. This vrat-friendly twist on traditional chaat brings together comforting aloo tikkis with a medley of farali-approved toppings that are both festive and satisfying. It’s a dish that feels like a celebration on your plate, even on days when your dietary choices are restricted.
The beauty of this chaat lies in its vibrant layering. The crisp-edged tikkis form a warm, hearty base that contrasts beautifully with the cool, creamy yogurt. Each bite is elevated by zesty green chutney, mellow sweet chutney, crunchy peanuts, and a sprinkle of farali chiwda that adds that signature chaat-style crunch. It’s everything you love about street food, recreated in a vrat-friendly format without compromising on flavor.
What makes this chaat so versatile is its ability to bring fasting ingredients together in a form that feels indulgent and comforting. The tikkis are spiced just right, held together with nutrient-rich rajgira flour and seasoned with lime juice, green chilies, and fresh coriander to keep the flavor profile bright and lively. A final touch of homemade spice mix sprinkled on top pulls everything together, adding that irresistible chaat masala vibe while still staying within the rules of fasting.
Whether served as a festive starter or a light meal, Farali Aloo Tikki Chaat offers a unique way to enjoy your favorite flavors during Navratri, Ekadashi, or any fasting occasion. It’s easy to assemble, customizable, and sure to be a crowd-pleaser—even among those who aren’t fasting.
Ingredients
For the Tikki:
• 4 Medium Boiled Potatoes, Mashed
• 3 tbsp Rajgira (amaranth) Flour
• 1-2 Green Chilies, Finely Chopped
• 1 tsp Grated Ginger
• 1 tsp Cumin Powder
• Sendha Namak (rock salt) to Taste
• ½ Lime Juice
• 2 tbsp Chopped Coriander Leaves
• 2-3 tbsp Oil For Frying
For the Chaat Assembly:
• 1 cup Whisked Yogurt (chilled)
• 2 tbsp Green Chutney (farali)
• 2 tbsp Sweet Tamarind Chutney (farali)
• 2 tbsp Fried Peanuts
• 3-4 tbsp Farali Potato Chiwda
Spice Mix (combine together):
• 1 tsp Roasted cumin powder
• ½ tsp Red Chili Powder
• ½ tsp Ground Black Pepper
• ½ tsp Amchoor (dry mango) Powder
• ½ tsp Black Salt
Method
1. In a mixing bowl, combine mashed potatoes with rajgira flour, green chilies, ginger, cumin powder, sendha namak, lime juice, and chopped coriander. Mix well to form a soft dough.
2. Divide the mixture into equal portions, make balls, then flatten each ball and shape into medium-sized tikkis.
3. Heat a non-stick pan with oil and shallow fry the tikkis until golden brown and crisp on both sides. Remove and set aside.
4. Whisk yogurt in a bowl until smooth with salt and little water, yogurt mix should be pourable but thick.
5. On a serving plate, spread a layer of whisked yogurt. Place 2-3 hot tikkis on top.
6. Drizzle green chutney and sweet chutney over the tikkis.
7. Sprinkle fried peanuts and farali potato chiwda generously.
8. Finish with a good sprinkle of the prepared spice mix and serve immediately.
Tips
• Ensure the mashed potatoes are completely cool and dry before mixing to avoid soggy tikkis.
• Adjust green chili and ginger to suit your spice preference.
• You can prep the tikkis ahead and reheat them in an oven or air fryer just before serving.
• Store the spice mix in a small jar and use it to enhance other vrat dishes too!
- For the Tikki:
- 4 Medium Boiled Potatoes, Mashed
- 3 tbsp Rajgira (amaranth) Flour
- 1-2 Green Chilies, Finely Chopped
- 1 tsp Grated Ginger
- 1 tsp Cumin Powder
- Sendha Namak (rock salt) to Taste
- ½ Lime Juice
- 2 tbsp Chopped Coriander Leaves
- 2-3 tbsp Oil For Frying
- For the Chaat Assembly:
- 1 cup Whisked Yogurt (chilled)
- 2 tbsp Green Chutney (farali)
- 2 tbsp Sweet Tamarind Chutney (farali)
- 2 tbsp Fried Peanuts
- 3-4 tbsp Farali Potato Chiwda
- Spice Mix (combine together):
- 1 tsp Roasted cumin powder
- ½ tsp Red Chili Powder
- ¼ tsp Ground Black Pepper
- ½ tsp Amchoor (dry mango) Powder
- ½ tsp Black Salt
- In a mixing bowl, combine mashed potatoes with rajgira flour, green chilies, ginger, cumin powder, sendha namak, lime juice, and chopped coriander. Mix well to form a soft dough.
- Divide the mixture into equal portions, make balls, then flatten each ball and shape into medium-sized tikkis.
- Heat a non-stick pan with oil and shallow fry the tikkis until golden brown and crisp on both sides. Remove and set aside.
- Whisk yogurt in a bowl until smooth with salt and little water, yogurt mix should be pourable but thick.
- On a serving plate, spread a layer of whisked yogurt. Place 2-3 hot tikkis on top.
- Drizzle green chutney and sweet chutney over the tikkis.
- Sprinkle fried peanuts and farali potato chiwda generously.
- Finish with a good sprinkle of the prepared spice mix and serve immediately.
Adjust green chili and ginger to suit your spice preference.
You can prep the tikkis ahead and reheat them in an oven or air fryer just before serving.
Store the spice mix in a small jar and use it to enhance other vrat dishes too!
