Tater Tot Aloo Tikki Chaat


Nik Sharma

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Tater Tot Aloo Tikki Chaat

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This is the cheater’s version of Aloo Tikki Chaat, borne out of cravings. Tater tots take the place of aloo tikki (spiced potato cakes) and are served with all the accompaniments that make chaat a special part of Indian cuisine. 

  • Yield: 4 to 6 servings


19 oz/540 g tater tots, frozen

2 cups/480 g unsweetened plain yogurt

 fine sea salt

1 shallot or small red onion/about 55 g, minced

1 green chilli such as jalapeno, Serrano, or Bird’s eye, minced or thinly sliced

3 Tbsp chopped cilantro

1/4 cup/60 ml green cilantro chutney

1/4 cup/60 ml sweet tamarind chutney

1 1/2 Tbsp chaat masala, homemade or store-bought

1/2 tsp Kashmiri chilli powder


  1. Cook the tater tots as per the manufacturer’s instructions. 
  2. Season the yogurt with salt while the tater tots cook and transfer to a serving bowl. 
  3. Place the tater tots on the yogurt. Top with the shallot, chilli, and cilantro. 
  4. Sprinkle the chaat masala and Kashmiri chilli powder.
  5. Drizzle the green cilantro chutney and sweet tamarind chutney over and serve immediately. This dish is best eaten within an hour or two of putting it together. 


  • When pomegranates are in season, add 1/4 cup of fresh arils. 
  • Sev is another wonderful topping here. A generous 1/4 cup adds a nice crunch to this dish. 
  • If I’ve got leftover chole or chana masala, I’ll warm it up and add it to the tater tots. 
  • To make a Kashmiri chilli substitute: mix 3/4 tsp ground smoked sweet paprika and 1/4 tsp ground cayenne.

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