A fusion take on the best Indian street food: aloo tikki chaat. This aloo tikki chaat pizza features green and red chutneys, a flavorful potato mixture, and crunchy chickpeas!
Most Indians can tell you that chaat is one of those things you don’t make at home often, but when you do, it slaps and you wonder why you don’t eat it more. So when I started thinking about a family favorite I wanted to share for Banza’s holiday series, I thought of the large gathering we go to on New Year’s eve with my parents’ old college friends. And I thought of the aloo tikki chaat that is the star of the appetizer table. And I thought of how I feel like I’ve eaten dinner before actual dinner even starts because of the chaat. And I thought…wait can I make a pizza out of this? And one thing led to another and BAM! Here we are. Definitely the best fusion pizza I’ve ever had.
Aloo tikki chaat is a savory street snack featuring a crispy potato patty, some chutneys, and curried chickpeas. This pizza has a flavorful potato base, a couple of chutneys, and it’s topped with some crunchy chickpeas! I highly recommend keeping chutneys on hand for this – that way the pizzas will be ready in a pinch.
The Rundown
1. Make your chutneys. I used my personal favorite cilantro mint green chutney and date tamarind chutney.
2. Boil your potatoes, mash them, and mix in some spices like chaat masala, garam masala, and amchur powder.
3. Air fry or oven bake your chickpeas until they are crunchy.
4. Style that pizza. I used Banza’s chickpea crust, but you can use whatever you would like. Use green chutney as the sauce and then add the potatoes, vegan cheese, and chickpeas. Save the chutneys, pomegranate seeds, chopped onions, cilantro, and sev for topping after the pizza is out.
Aloo Tikki Chaat Pizza
Ingredients
- 4-5 small white potatoes
- 1 tsp chaat masala
- 1 tsp garam masala
- ½-1 tsp red chili powder add according to spice preferences
- 1 tsp amchur powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- salt to taste
- ½ cup canned chickpeas
- 1 cup green chutney
- ¼ cup vegan cheese add more if you want it cheesier
- red chutney
- pomegranate seeds
- chopped onions
- cilantro
- sev
Instructions
- Boil potatoes on the stove in salted water for 25-30 min or until fork tender.
- Let potatoes cool a little before peeling, mashing with a fork, and adding all the spices.
- Air fry the chickpeas for 8 min at 380 F (or pop in the oven for about twice as long).
- Preheat oven to 400 F. Spread green chutney on the crust. Add potatoes, cheese, and chickpeas. Bake for 10-12 minutes.
- Top with chutneys, pomegranate seeds, chopped onions, cilantro, and sev.
If you like this fusion aloo tikki chaat pizza, you’ll also love…
Smashed Potatoes with Green Chutney
Butternut Squash Biryani with Tofu and Mushrooms
