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Aloo Tikki Paneer Bhaji: A Street-Style Fusion Chaat

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Aloo Tikki Paneer Bhaji is a fusion chaat where crisp potato patties are topped with spicy paneer bhaji, chutneys, onions, and sev. Crispy, spicy, tangy, and creamy — it’s the ultimate indulgent street-style snack.
prep time 20 Mins
cook time 25 Mins
chef Ankita Singh
Aloo Tikki Paneer Bhaji: A Street-Style Fusion Chaat

This dish combines two iconic favourites: Aloo Tikki (crispy potato patties) and Paneer Bhaji (a spiced pav bhaji–style paneer curry). The hot and crisp tikkis form the base, while a generous ladle of paneer bhaji makes it hearty and flavourful. Finally, a drizzle of tangy tamarind chutney, spicy green chutney, and crunchy sev brings in that unmistakable Indian street-food vibe.

Perfect as a snack, appetiser, or even a light dinner, this dish is filling, protein-rich (thanks to paneer), and festive enough for parties.
Step 1

Make Aloo Tikki

  1. Mix potatoes, chilli, ginger, cornflour, salt, and spices.
  2. Shape into flat patties.
  3. Shallow-fry in oil until crisp and golden on both sides.

Make Aloo Tikki Mix potatoes, chilli, ginger, cornflour, salt, and spices. Shape into flat patties. Shallow-fry in oil until crisp and golden on both sides.
Step 2

Prepare Paneer Bhaji

  1. Heat butter + oil. Sauté onion, ginger-garlic paste, and chilli until golden.
  2. Add tomatoes and capsicum, cook until soft.
  3. Add peas, pav bhaji masala, chilli powder, turmeric, and salt. Mix well.
  4. Add crumbled paneer with ½ cup water. Cook for 5 minutes.
  5. Finish with lemon juice and coriander.

Prepare Paneer Bhaji Heat butter + oil. Sauté onion, ginger-garlic paste, and chilli until golden. Add tomatoes and capsicum, cook until soft. Add peas, pav bhaji masala, chilli powder, turmeric, and salt. Mix well. Add crumbled paneer with ½ cup water. Cook for 5 minutes. Finish with lemon juice and coriander.
Step 3

Assemble Chaat

  1. Place 2 aloo tikkis on a plate.
  2. Pour hot paneer bhaji over them.
  3. Drizzle green and tamarind chutneys.
  4. Sprinkle onions, coriander, and sev.

Assemble Chaat Place 2 aloo tikkis on a plate. Pour hot paneer bhaji over them. Drizzle green and tamarind chutneys. Sprinkle onions, coriander, and sev.
Step 4

Serve
 Serve hot with lemon wedges.

Serve Serve hot with lemon wedges.

Tips and Tricks

  1. Chill potato mix for 15 minutes before shaping for firm tikkis.
  2. Don’t overcook paneer; add it towards the end to keep it soft.
  3. Add cheese on top for a fusion “tikki cheese bhaji” version.
  4. Keep chutneys ready in advance for quick assembly.
  5. Serve immediately to keep tikkis crisp.

Frequently Asked Questions

Yes, brush with oil and air-fry at 180°C for 12–15 minutes.

Yes, but it adds crunch and authentic chaat feel.

Yes, it’s protein-rich and carb-heavy, making it a light meal on its own.

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