Aloo Tikki

Name: Aloo Tikki
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 600 g potato (medium, boiled, peeled and mashed); 80 g green peas (boiled and lightly mashed); 1 inch ginger (grated); 2 pcs green chili (finely chopped); 2 tbsp coriander leaves (finely chopped); 2 tbsp cornflour (for binding); 0.5 tsp cumin seeds; 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch dry mango powder; 0.5 tsp salt; 3 tbsp oil (for shallow frying)

RATING

4.6/5(115)

TASTE SCORE

9/10

Crisp on the outside and soft in the middle, aloo tikki is a beloved Indian potato patty seasoned with ginger, green chili, and warm spices. It makes a satisfying snack or side, especially with chutney.

PREP

20m

COOK

25m

SERVES

1 PIECE

124 cal

SERVINGS

METHOD · 4 STEPS

prep · ~5 min
Prepare the potato mixture.
1.Place the mashed potato and lightly mashed green peas in a wide bowl.
2.Add grated ginger, chopped green chili, coriander leaves, cornflour, cumin seeds, coriander powder, red chili powder, garam masala, dry mango powder, and salt.
3.Mix well until the mixture holds together and feels easy to shape.
TIPIf the mixture feels soft, let it sit for 5 minutes so the cornflour can absorb excess moisture.
mix · ~5 min
Shape the tikkis.
1.Divide the mixture into 8 equal portions.
2.Roll each portion into a ball.
3.Flatten each one gently into a thick round patty.
fry · ~20 min
Shallow-fry the tikkis.
1.Heat oil in a heavy pan over medium heat.
2.Place the tikkis in the pan without crowding.
3.Cook until the bottom is golden and crisp, about 4 to 5 minutes.
4.Flip gently and cook the other side until golden and crisp, about 4 to 5 minutes more.
TIPUse medium heat so the crust turns crisp without burning before the center gets hot.
serve
Serve the aloo tikki hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use completely cooled boiled potatoes; warm mashed potatoes make the tikkis loose and harder to crisp.
2
Lightly mash the peas instead of pureeing them so the filling stays textured and the patties do not turn pasty.
3
If the mixture sticks to your hands while shaping, chill it for 15 to 20 minutes before frying.
4
Flatten the patties to an even thickness so the center heats through by the time the crust turns golden.
5
Do not move the tikkis too early in the pan; let a crust form first or they may break while flipping.
6
A heavy pan helps maintain steady medium heat and gives a more even, deeply golden crust.
7
Leftover tikkis re-crisp best in a skillet or air fryer rather than the microwave.

RECIPE VARIATIONS

Adapt it for your goals.

stuffed

Stuffed

Fill each tikki with a spiced pea center for a more classic street-style version with contrast between the crisp shell and soft filling.

low oil

Low-oil

Cook the shaped tikkis on a lightly greased skillet or in an air fryer to reduce oil while still getting a browned crust.

chaat style

Chaat-style

Serve the fried tikkis topped with yogurt, green chutney, tamarind chutney, onions, and sev for a fuller snack.

no onion no garlic

No-onion-no-garlic

This recipe already fits that style, making it useful for fasting days or meals where allium-free snacks are preferred.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Fiber from Potatoes and Peas

Potatoes and green peas add satisfying bulk and fiber, making these tikkis more filling than a plain refined-flour snack.

✓

Plant-Based Ingredients

Made from potatoes, peas, herbs, and spices, this tikki is naturally plant-based and suitable for many vegetarian meals.

✓

Digestive Spice Support

Ginger, cumin, coriander, and amchur bring flavor while also contributing traditional digestive-friendly spice notes.

QUESTIONS?

Frequently asked questions

The mixture is usually too moist or the patties were flipped too soon. Use cooled potatoes, mash the peas lightly, and let the first side form a crust before turning.