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Aloo Tikki Recipe

Aloo Tikki is a classic North Indian snack made with pantry staple ingredients which includes boiled potatoes, spices and herbs. It is crispy on the outside, soft and flavorful inside. Aloo Tikki is a common street food which is popular in North India. Aloo Tikki translates to Potato Patties most commonly served with green chutney and sweet chutney. Follow the step by step pictures, instructions and video to make perfect Aloo Tikki.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings8 tikkies
AuthorSharmilee J

Ingredients

  • 4 medium sized potatoes
  • 1 green chili
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon cumin powder
  • ½ teaspoon chat masala powder
  • 1 tablespoon corn flour
  • 1 and ½ tablespoon breadcrumbs
  • 1 tablespoon coriander leaves
  • salt to taste

Instructions

  • To a bowl add 4 medium sized boiled potatoes. I pressure cooked it for 4 whistles in medium flame.
  • Mash it well using a ladle or potato masher. You can even grate it alternatively.
  • Add 1 green chili, 1 teaspoon ginger garlic paste, 1 teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, ½ teaspoon cumin powder, ½ teaspoon chat masala powder, 1 tablespoon corn flour, 1 and ½ tablespoon breadcrumbs, 1 tablespoon coriander leaves, salt to taste
  • Mix it well.
  • Pinch a small lemon sized ball and roll it between your palms.
  • Slightly flatten it like this.
  • Smoothen the edges which has mild cracks.
  • Patty is ready.
  • Repeat to finish and arrange it in a plate. I got 9 potato patties. These are ready to get fried.
  • Heat oil in a pan and add the patties in batches.
  • Cook for few minutes until golden brown on the base. Flip over gently using 2 spoons.
  • Deep fry until golden brown on both the sides.
  • Drain and remove the aloo tikki.
  • Aloo tikki is ready!
  • Serve it with green chutney and sweet chutney.

Video

Notes

  • Mashing – Potato should be mashed without any lumps. If any big pieces left, tikki may crack or break while shaping and cooking. Alternatively you can grate the boiled potatoes too.
  • Adjust Consistency – If the dough feels little wet or too soft just add some more bread crumbs or 1-2 teaspoon rice flour and mix again.
  • Taste check - After mixing all masalas, taste little bit and adjust spices accordingly before frying.
  • Shaping - You can make heart or oval shapes as per your liking. Traditionally it is made round like this. Small or big is your choice.
  • Medium flame – Don’t cook in high flame. It may burn outside and inside will stay raw. Medium heat works better.
  • Flip gently – Don’t flip too fast. Use spoon and turn slowly so it doesn’t break.
  • Use good pan – Any heavy bottom pan gives crisp crust on the outside. You can either use nonstick or cast iron pan.
  • Frying – Fry in medium flame, keep an eye and flip over and cook. You can either shallow fry or deep fry. Toasting I would not recommend as the masalas may taste raw.
Nutrition Facts
Aloo Tikki Recipe
Amount Per Serving (50 g)
Calories 72 Calories from Fat 4
% Daily Value*
Fat 0.4g1%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 41mg2%
Potassium 297mg8%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 79IU2%
Vitamin C 13mg16%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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