These aloo tikkis are a classic appetizer – potato patties that are crispy and soft on the inside. Dip it in your favorite chutney for the perfect snack anytime!
In this Post:
- Ingredients you need
- How to make Aloo Tikki?
- Tips for Recipe
- What to serve with Aloo Tikki?
- More Delicious Potato Recipes
There is no shortage of potato dishes in Indian and Pakistani cuisine. We love to fry them in the form of pakoras or add them to curries like aloo gobi and even to our favorite pulao dishes.
These Aloo Tikkis are a simple yet quintessential dish that really lets potatoes shine. Mcdonald’s India even offers a McAloo Tikki because it is a popular dish!
Why you’ll love this recipe
If you’re looking for a delicious and comforting potato recipe, these crispy aloo tikkis will check off all the boxes!
These are a classic for good reason. Aloo tikkis are:
- Quick and easy to make
- Loved by kids and adults alike!
- Turn them into chaat dish or an aloo tikki burger for a variety of meals!
Recipes you’ll love
If you’re looking for more delicious Indian and Pakistani appetizers, here are some of our favorites:
- Palak Pakora
- Batata Vada
- Khaman Dhokla: Savory Gram Flour Cake
- Sabudana Vada (Tapioca Pearl / Sago Fritters)
Ingredients & Notes
- Potatoes – typically, we use white or yellow potatoes for these aloo tikki and boil them before using.
- Ground Spices – Chaat masala, roasted cumin powder, ginger powder, red chili powder – flavor the dough. You can adjust the amount of spices to your preference.
- Bread crumbs – If there is a lot of moisture in the potatoes, add some breadcrumbs to help shape the tikkis.
How to make Aloo Tikki?
Boil The Potatoes
To a medium pot, add the potatoes, salt, and enough water to cover the potatoes.
Boil the potatoes until they are tender. Don’t overcook the potatoes at this stage to avoid excess moisture.
Cool the potatoes completely. Peel the potatoes. Then grate them using a grater or mash them using a potato masher.
You can boil the potatoes a day before and keep them in the fridge to cool, then grate.
Prepare The Aloo Tikkis
Add the boiled mashed potatoes, ginger, cumin, chaat masala, and red chili powder in a bowl. You can adjust the spices based on your preferences and taste.
Add the chopped cilantro and green chili.
Mix all well until it comes together. Add some bread crumbs to the mixture if the batter has too much moisture.
To shape the tikkis, coat your palm with a few drops of oil. Then, take a small quantity of the batter in your palms (about the size of a tennis ball), and roll till it’s smooth. Then, using both palms, flatten the ball.
Once all the tikkis are ready, heat a few spoons of oil in a shallow pan on medium heat. Add the tikkis fry on one side for 2-3 minutes until golden brown.
Turn it over and cook for another 2-3 minutes to get it golden brown. Work in batches if needed. Don’t overcrowd the pan.
Transfer the cooked tikki onto a plate.
Recipe Tips
- You can boil the potatoes a day before and keep them in the fridge to cool, then grate before making the tikkis.
- If your aloo tikkis are falling apart, or the potato mixture, if it seems too wet, add some bread crumbs to the mixture. This will help the tikkis maintain their shape.
What to serve with …
These aloo tikkis are a delicious snack or an appetizer on their own.
You can enjoy them dipped in green chutney, tamarind chutney, or any of your favorite sauces
Recipes you’ll love
If you’re looking for more delicious potato recipes, here are some of our favorites:
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Aloo Tikki
Ingredients
- 1 lb potatoes or 2-3 cups mashed potatoes
- 1 teaspoon Chaat masala
- 1 teaspoon roasted cumin powder
- ½ teaspoon ginger powder
- ½-1 teaspoon red chili powder
- Salt as per taste
- ½ cup chopped cilantro
- 1-2 green chili chopped
- ¼ cup bread crumbs
- ¼ cup oil
Instructions
Boil the potatoes
- To a medium pot, add the potatoes, salt, and enough water to cover the potatoes.
- Boil the potatoes until they are tender. Don’t overcook the potatoes at this stage to avoid excess moisture.
- Cool the potatoes completely. Peel the potatoes. Then grate them using a grater or mash them using a potato masher.
- You can boil the potatoes a day before and keep them in the fridge to cool then grate.
Prepare the Aloo Tikkis
- Add the boiled mashed potatoes, ginger, cumin, chaat masala, and red chili powder in a bowl. You can adjust the spices based on your preferences and taste.
- Add the chopped cilantro and green chili.
- Mix all well until it comes together. Add some bread crumbs to the mixture if the batter has too much moisture.
- To shape the tikkis, coat your palm with a few drops of oil. Then, take a small quantity of the batter in your palms (about the size of a tennis ball), and roll till it’s smooth. Then, using both palms, flatten the ball.
- Once all the tikkis are ready, heat a few spoons of oil in a shallow pan on medium heat. Add the tikkis fry on one side for 2-3 minutes until golden brown.
- Turn it over and cook for another 2-3 minutes to get it golden brown. Work in batches if needed. Don't overcrowd the pan.
- Transfer the cooked tikki onto a plate.
- Serve hot with green chutney, tamarind chutney, or another chutney or sauce of your choice.