Lazy Tikki

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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.

Aloo Tikki 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.

Lazy Tikki

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.

Lazy Tikki

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!

Lazy Tikki Chaat

Serve with Chutney!

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Lazy Tikki

Lazy Tikki Chaat

Lazy Tikki

5 from 6 reviews
Pin Recipe Print Recipe
Course Snack
Cuisine Indian

Ingredients
 

  • 1 ½ pounds baby gold potatoes leave the peel on (potatoes are 1 to 2 oz each)
  • 3 tablespoons oil

Spices:

Toppings:

  • ½ cup yogurt whisked well with 2 tablespoons water and ½ teaspoon salt
  • ¼ cup green chutney to taste
  • ¼ cup amchoor chutney to taste
  • Pomegranate arils
  • Cilantro and mint leaves

Instructions
 

  • 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.

Video

Notes

If you use larger potatoes, please adjust the cooking time in the instant pot. You can see this post for more on cook times for potatoes of different sizes: https://myheartbeets.com/instant-pot-boiled-potatoes/
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Lazy Tikki Chaat

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Preetha says

    This is a good recipe and easy to put together. A couple things: for me, personally, the four minutes of pressure cooking was just not enough. It could be the size of potatoes but I had to keep it for almost twice that amount of time. And, I did get baby gold potatoes, as suggested. Otherwise, I loved the spices and the toppings. Everything was super colorful and makes for a great presentation! I’d definitely make it again.

  2. Anjali says

    5 stars
    Made this for a family get together. Such a wonderful idea, couldn’t believe how good it tasted. Got several compliments.

  3. Sucharita Iyer says

    5 stars
    Made this today! It was awesome- the entire family gave it a thumbs up and put this in the repeats category! Thank you Ashley for such a simple and amazing dish.

      • Rajinder says

        5 stars
        Hi Ashley, another tasty recipe, really enjoyed the chaat . …topped it with thin sev!……didn’t have promegrate seeds……making it for the family soon 🙂
        Can the dry masala be used on other chaats?

        • Ashley - My Heart Beets says

          That’s so great to hear! Thanks for letting me know how it turned out 🙂 I’m sure you can use the masala mix on other chaats, though I’m working on a separate chaat masala recipe that I hope to share soon!

  4. Sneha says

    5 stars
    Hey Ashley amazing recipe and easy peasy, but my oven doesn’t have roast option. Am I missing something.