Aloo Tikki
Crispy golden potato patties, a beloved Indian street food classic. These savory tikkis are spiced with fragrant herbs and spices, making for a perfect snack or appetizer when served with tangy chutneys.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Potatoes
- b.Boil the potatoes in a pot of water for 15-20 minutes, or until they are fork-tender but not mushy.
- c.Drain the potatoes, peel them, and let them cool down completely. For best results, refrigerate them for at least 30 minutes. This step is crucial for preventing sticky dough.
- d.Once completely cool, grate the potatoes or mash them thoroughly, ensuring no large lumps remain.
- 2
Step 2
- a.Prepare the Binding Agent
- b.Place the poha (flattened rice) in a fine-mesh strainer and rinse it under cool running water for about 15-20 seconds.
- c.Let the poha sit in the strainer for 5-7 minutes to soften and absorb the residual moisture.
- 3
Step 3
- a.Create the Tikki Mixture
- b.In a large mixing bowl, combine the grated potatoes, softened poha, grated ginger, chopped green chillies, and coriander leaves.
- c.Add all the dry spices: red chilli powder, amchur powder, garam masala, chaat masala, and salt.
- d.Gently mix all the ingredients with your hands until they are well combined. Do not overmix or knead, as this can make the tikkis dense.
- 4
Step 4
- a.Shape the Patties
- b.Lightly grease your palms with a few drops of oil to prevent the mixture from sticking.
- c.Divide the mixture into 8 equal portions.
- d.Take one portion, roll it into a smooth ball between your palms, and then gently flatten it to form a patty (tikki) about 2.5 inches in diameter and 0.5 inch thick.
- 5
Step 5
- a.Shallow Fry the Tikkis
- b.Heat the oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil should be about 1/4 inch deep.
- c.Once the oil is hot enough (a small piece of the mixture should sizzle immediately), carefully place 3-4 tikkis in the pan, ensuring they are not overcrowded.
- d.Fry for 4-5 minutes on the first side, or until it turns a deep golden brown and becomes crisp.
- e.Gently flip the tikkis and fry the other side for another 4-5 minutes until it is equally crisp and golden.
- f.Repeat the process for the remaining tikkis.
- 6
Step 6
- a.Drain and Serve
- b.Remove the cooked tikkis from the pan using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- c.Serve the Aloo Tikkis hot, traditionally accompanied by mint-coriander chutney, tamarind chutney, and whisked yogurt.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use starchy potatoes like Russet or Idaho for the best texture. Avoid waxy potatoes as they can become gummy.
- 2Cooling the boiled potatoes completely is the most important step for crispy, non-sticky tikkis. Chilling them in the fridge is highly recommended.
- 3Poha is a great binding agent that makes the tikkis super crispy. You can substitute it with 3-4 tablespoons of rice flour or cornstarch.
- 4Do not overcrowd the pan while frying. This lowers the oil temperature and can make the tikkis soggy and oily.
- 5Fry on a consistent medium heat. High heat will brown them too quickly without cooking the inside, while low heat will make them absorb too much oil.
- 6If your mixture feels too soft or sticky, add a tablespoon of rice flour or refrigerate the mixture for 20-30 minutes before shaping.
Adapt it for your goals.
Stuffed Aloo Tikki
Create a small cavity in the center of each patty and fill it with a mixture of boiled chana dal, green peas, and spices before sealing and frying.
Paneer Aloo TikkiPaneer Aloo Tikki
Add 1/2 cup of crumbled paneer (Indian cottage cheese) to the potato mixture for a richer, protein-packed version.
Healthier Baked VersionHealthier Baked Version
For a lower-oil option, brush the tikkis with a little oil and bake them in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp. You can also use an air fryer.
Why this is on our healthy list.
Energy Boosting
Potatoes are a great source of complex carbohydrates, which provide sustained energy to the body, making this a fulfilling snack.
Rich in Flavorful Spices
Spices like ginger, amchur, and coriander are not just for flavor; they contain antioxidants and compounds that can aid digestion and offer anti-inflammatory benefits.
Source of Potassium
Potatoes are naturally rich in potassium, an essential mineral that plays a key role in maintaining fluid balance and supporting healthy blood pressure levels.
Frequently asked questions
Tikkis usually break if the potato mixture has too much moisture. Ensure your boiled potatoes are completely cool and dry before mashing. Using starchy potatoes and a good binding agent like poha or rice flour also helps hold them together.