The easiest way to make aloo tikki chaat! Use the instant pot to make smashable potatoes, then use the oven to crisp ’em up! Load with spices and toppings, and you’ve got chaat.
“Lazy tikki” is my mom’s creation. She’s been making this for years, long before smashed potatoes became a thing. These “tikkis” are essentially just spiced, smashed potatoes loaded with toppings. They’re soft and creamy inside with a crispy exterior.
It feels a little strange to refer to a dish of my mom’s as “lazy,” because if you know her, she is truly the opposite of lazy. She’s the kind of person who genuinely enjoys staying busy, is constantly on the move, and hates sitting still. It’s to the point where we all joke that mom was born without a lazy bone (my entire family loves that joke, lol. You see where I get my sense of humor).
But like the rest of us, there are times when even mom likes to keep things simple. The queen of kitty parties and hosting, she likes to have fun at her own get-togethers, so she keeps the food easy, yet delicious.
When mom makes lazy tikki, she will typically pan-fry the smashed potatoes, which works well and is an option if you’d like. But I think the oven is easier (lazier? ha), requires less oil, and is just as good. Mom approves of the oven too.
Here’s how to make this chaat:
Use the instant pot to steam baby potatoes.
Then, remove the potatoes and place them on a baking sheet. Smash them with a glass and drizzle them with oil.
Add the spices to a bowl and mix well.
Then sprinkle the spice mix on top of the potatoes and bake.
Top with chutney and that’s it! You have a big batch of aloo tikki ready to eat.
This is a perfect party appetizer for all of the gatherings that will (hopefully) be happening soon!
- 1 ½ pounds baby gold potatoes leave the peel on (potatoes are 1 to 2 oz each)
- 3 tablespoons oil
- To Cook Potatoes in Instant Pot: Add 1 cup water to the instant pot, put a stainless steel steamer inside, and place the baby potatoes on top. Secure the lid, close the pressure valve and cook for 4 minutes at high pressure. Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure. Turn off the instant pot, and let the potatoes cool down.
- Place the potatoes onto a parchment-lined baking sheet. Use a glass to smash them, keeping them in one piece. Drizzle oil over the potatoes.
- Preheat the oven to 450F.
- Gather all of the spices together in a bowl, mix well, and sprinkle spices on top of the potatoes.
- Place the baking sheet in the oven and roast for 20 minutes, or until the potatoes are golden and crisp.
- Put them on a serving plate, and drizzle with yogurt sauce, green chutney, and amchoor chutney. Sprinkle with pomegranate arils, cilantro leaves, mint leaves.