Aloo Tikki Recipe – Sharmis Passions

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.

Aloo Tikki is an easy snack you can make anytime when you feel like munching something tasty. The best part is, it is made with basic kitchen staples, just few ingredients and these tasty aloo tikkis are ready in minutes. You can make it plain or stuff it with peas or chana to make it more filling. It is also a nice dish to serve when guests come over.

About Aloo Tikki

‘Aloo’ in Hindi means potato and ‘tikki’ means patties or cutlet. Aloo Tikki is easy to make and taste just like the ones from street stalls. These Indian style potato patties are either shallow fried or deep fried or even toasted to get a perfect crisp outside. Basic classic version of aloo tikki has no stuffing inside which I have shared here.

Aloo Tikki is a humble yet flavorful snack that is crispy outside and soft inside. It is mostly made with just mashed potatoes and spices, shaped into patties and cooked until golden brown or crisp. This is also one of the easiest dishes to make when you have leftover boiled potatoes.

This snack is quite popular in North India, especially during evenings. It is served hot with green chutney or sweet tamarind chutney. Some people even top it with curd, onions, chutneys and sev to make aloo tikki chaat. Just mash, mix, shape and cook. It is also kid-friendly and works well for lunchboxes too.

You can also make it more filling by stuffing some boiled chana or sprouts inside. Even boiled peas or paneer can be added to the potato mix. The recipe is quite flexible and can be changed to suit your taste. You don’t need any fancy ingredient. It is also light on the stomach and very filling.

Aloo Tikki is a staple in Mumbai street shops and is one of the popular chats. Weather here is demanding some hot fried snacks and this one fitted the bill aptly. This is quick to make for tea time. You can serve aloo tikki with sweet and green chutney or with just tomato ketchup, either ways it tastes yum. The crispy crust and that soft inside with masala flavor is just too good.

Aloo Tikki Video

Aloo Tikki Ingredients

• Potatoes – I have used medium sized potatoes. Boil them till soft, peel off the skin and mash smooth. Make sure no lumps are there. Potato is the base for this recipe.
• Green chili – It adds spice, I have used finely chopped green chili you can use green chili paste too.
• Corn flour – helps ion binding and holding the patties its shape.
• Ginger garlic paste – This adds flavor and taste to the patties.
• Bread Crumbs – It helps to get that crispy layer outside. You can use regular bread crumbs or panko breadcrumbs.
• Spice Powders – I used red chilli powder, chaat masala, jeera powder and garam masala. Chilli gives mild spice, chaat masala gives that tangy street-style taste, jeera brings in flavour, and garam masala gives a nice Indian twist. You can adjust spice powders to your taste.
• Coriander Leaves – I always like to add some fresh chopped coriander. It adds a light freshness and smells good when you bite into the tikki.
• Oil or Ghee – I used regular cooking oil for shallow frying. If you like, you can also use ghee for extra taste. Even toasting on tawa with very less oil works fine.

Why This Recipe Works

• This recipe is made with basic ingredients that are easily available.
• It can be toasted, shallow fried or deep fried depending on what you prefer.
• Its outer is crispy and inside stays soft and tasty.
• This recipe is perfect for making quick snacks or light dinners.
• It is kid-friendly and even elders will enjoy it with chai.

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How to make Aloo Tikki Step by Step

Mashing potatoes

1.To a bowl add 4 medium sized boiled potatoes. I pressure cooked it for 4 whistles in medium flame.

2.Mash it well using a ladle or potato masher. You can even grate it alternatively.

Adding masala

3.Add

• 1 green chili
• 1 teaspoon ginger garlic paste
• 1 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon chat masala powder
• 1 tablespoon corn flour
• 1 and 1/2 tablespoon breadcrumbs
• 1 tablespoon coriander leaves
• salt to taste

4.Mix it well.

Shaping patties

5.Pinch a small lemon sized ball and roll it between your palms.

6.Slightly flatten it like this.

7.Smoothen the edges which has mild cracks.

8.Patty is ready.

9.Repeat to finish and arrange it in a plate. I got 9 potato patties. These are ready to get fried.

Frying

10.Heat oil in a pan and add the patties in batches.

11.Cook for few minutes until golden brown on the base. Flip over gently using 2 spoons.

12.Deep fry until golden brown on both the sides.

13.Drain and remove the aloo tikki.

14.Aloo tikki is ready!

Serve it with green chutney and sweet chutney.

Expert Tips

• 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 tsp 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.

Serving and Storage

Serve Aloo Tikkis hot, right after frying or toasting. They go well with tomato ketchup, green chutney or sweet chutney. For a richer treat, serve with curd, onions, and chutneys as aloo tikki chaat.

You can prepare the mixture and shape the patties in advance. Keep in fridge for few hours and cook when needed. Leftover tikkis can be stored in fridge and reheated on tawa. Avoid using microwave as it makes them soft and soggy.

FAQS

1.What if the mixture is loose?

Add some more bread crumbs or rice flour. Mix well and shape again, it would be soft but tight to shape else it will break when dropped in oil.

2.Can I make this with leftover boiled potatoes?

Yes, as long as the potato is plain you can use leftover boiled potatoes. Mash it well without any lumps and use it.

3.Can I freeze uncooked tikkis?

Yes, shape them and freeze. Before cooking, take out and keep for minimum 15 minutes, then fry it.

4.Can I use filling inside the tikki?

Yes, you can stuff little chana, peas or even cheese which makes it more cheesy and rich.

5.Can I skip breadcrumbs?

You can, but then the tikki may not be that crisp. You can use sooji or rava also instead. I recommend adding breadcrumbs else the tikkis may turn gummy and chewy.

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