Aloo tikki is a crispy, delicious and popular north Indian street food snack recipe. It is prepared with boiled potatoes and few other simple ingredients. Tastes best with green chutney, red chutney. Vegan and gluten free.
Aloo means potatoes and tikki means patty in Hindi. So alu tikki literally means potato patties. You can serve these crispy potato patties with spiced yogurt too. You can also use these in few other ways which I have mentioned in the recipes.
Come winter all we crave is a plate of piping hot snacks with masala chai or ginger chai, at least I do 🙂 There is a wealth of delicious snacks one would find from the small makeshift shops in Indian streets.
This aloo tikki recipe or potato patties are a very popular Indian street food. It is highly sought after snack in north Indian as well as in Kolkata.
While the base recipe remains same, there are minor differences in ingredients and preparations from region to region.
North Indian aloo tikki usually has a spicy filling made of chana dal or green peas or paneer. Aloo tikki from western India on the other hand is made without stuffing. They also go by the name aloo patties.
Here I am sharing with you both the methods.
- Simple, super crispy aloo tikki without stuffing- no deep fry method
- Absolutely delicious stuffed aloo tikki with seasonal green peas filling- deep fried.
So, go ahead and choose whichever you feel like and make your tea time a bit more special. These tikkis are used in various recipes like ragda patties, aloo tikki burger, aloo tikki chole etc.
Ladles of hot chickpea curry are poured over crisp fried tikkis and further adorned with finely chopped onions, green chutney, tamarind chutney, sev and coriander leaves. Some dollops of sweetened yogurt can also be added. See here for detailed recipe.
Get those potatoes boiling and put the tea kettle on 🙂 Enjoy piping hot aloo ki tikki that is
vegan and gluten free
super tasty and simply addictive
perfect with tea.
About This Recipe
What Is Aloo Tikki?
These are a popular north Indian street food snack prepared with boiled potatoes and few simple spices.
You basically boil the potatoes, peel, mash them and season with spices and herbs. These are shaped into small patties or tikkis with or without stuffing. The tikkis are finally fried until crispy and golden.
If you wish to make stuffed aloo tikkis you can make a simple stuffing with green peas, corn, paneer or boiled chana dal. In restaurants you will also find alu tikki with kheema stuffing.
Traditionally in north India these tikkis are deep fried and served with spicy green chutney and dollops of fresh yogurt. Perfect filling evening snack!
In this post I am sharing with you two ways to make these tikkis along with step by step photos, tips and variations. So what’s special about my recipe for aloo tikki? Read on.
Why This Recipe Works?
With this recipe you will be able to make best alu tikki just like the ones from street shops. Yes, I know it is a tall claim but please try this recipe once to know what I mean 🙂
The proportions of spice powders mentioned in this recipe will yield you perfectly spiced tikkis with balanced flavors.
Next these are super crispy and stay crispy for long time too. I have not used bread crumbs or chickpea flour, the two ingredients you will find in most aloo tikki recipes.
I like to use powdered poha or rice flakes for my cutlets and this is something I have been doing for quite sometime.
Poha crumbs or poha powder absorbs more moisture than bread crumbs and makes this snack super crispy and also lends a lovely texture to these tikkis. As we are not using bread crumbs, these tikkis are gluten free too if you care.
Next, this alu tikki is not deep fried. I have used just 3 tablespoons oil to shallow fry or toast these tikkis in a cast iron pan. I have also included instructions for preparing these in air fryer or oven.
Here is the recipe for aloo tikki with step wise photos, serving suggestions and tips. Enjoy!
How To Make Aloo Tikki Recipe Without Stuffing
This is the basic recipe where we are not adding any stuffing. It is the best ever simplest recipe to make crispy, fresh and most delicious aloo ki tikki.
Boiling The Potatoes
Rinse and scrub 4 medium potatoes or 3 large potatoes thoroughly (400 grams potatoes or 2.5 cups boiled and mashed potatoes)
Now to boil the potatoes you can use a pressure cooker or instant pot or a pot on stove top.
Pressure cooker– add some water to a pressure cooker base first. Place the potatoes in a bowl and place inside the cooker. Pressure cook for 2-3 whistles in medium flame.
Instant pot– Use the trivet here. Place the potatoes in the trivet and add water to the steel inner pot. Cook in manual or pressure cook mode for 5 minutes with the pressure valve sealed. Let the pressure settle naturally.
Stovetop– Bring a large pot of water to boil with a pinch of salt. Add the potatoes, cover the pan and cook for 8-10 minutes or until just fork tender. You can also use a stovetop steamer.
The idea is to cook the potatoes yet keep them as dry as possible. Too much moisture in the aloo will make them very mushy and aloo tikkis may break while frying or turn soggy.
While the potatoes are boiling, we will do the other prep works to make recipe aloo tikki.
Take 3/4 cup poha in a dry grinding jar.
Pulse few times to make a fine powder. Remove to a plate.
In the same jar add 1 inch peeled ginger, 1 teaspoon roasted cumin seeds, 2 green chillies and 1/2 cup cilantro or coriander leaves.
Grind to a coarse paste. Do not add any water to grind, just make a coarse paste. You can also use a mortar and pestle.
Making Aloo Tikkis
Now to make aloo tikki, first of all peel the boiled potatoes. Let cool completely.
Place potatoes in a large bowl and mash them very well with a potato masher or the back of a ladle.
To the mashed potatoes add the prepared poha powder reserving 3 tablespoons. Also add the ground green chili paste, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala powder, 1/2 teaspoon dry mango powder or amchur, 1/4 teaspoon chaat masala powder, 1/2 teaspoon anardana or crushed pomegranate arils, 1 teaspoon red chili powder and 1 teaspoon black salt.
Mix very well and form the potato dough. If the dough is very loose you can add the remaining poha powder or 2 tablespoons bread crumbs or chickpea flour or corn flour too.
Heat oil in a pan or large cast iron skillet or tawa. While the oil is getting heated we will shape the aloo tikki from potato dough.
Divide the prepared potato mixture or potato dough into 12 equal balls and press them slightly to give cutlet shape. Do not make them very thin.
Once the oil is hot add 4-5 tikkis depending on the size of your skillet to the hot oil. Cook in medium flame for 2 minutes.
Gently flip and cook the other side for 2 minutes. Continue to cook until the aloo tikki turns crispy and golden brown. Flip and cook as required.
Remove the fried tikkis to a plate lined with kitchen towel to absorb excess oil. Serve aloo tikki hot with chutney or sauce. See serving suggestions for more ideas.
How To Make Stuffed Aloo Tikki- Street Food Style
To make stuffed aloo tikkis you can use
- green peas filling
- boiled chana dal filling
- minced paneer filling.
Here in these pictures I have used green peas filling and deep fried the tikkis.
To make green peas filling- You can use fresh or frozen green peas for this.
Bring a large pot of water to rolling boil with a pinch of sugar. Add 1 cup shelled green peas and blanch for 5 minutes.
Drain the peas in a colander thoroughly.
Place it in a bowl and mash coarsely using a potato masher. Add 1/2 teaspoon sugar, salt to taste, 1/2 teaspoon minced ginger and 1 small minced green chili to it. Mix very well. This is your filling. Divide the filling into 12 equal portions.
Now prepare the potato dough for aloo tikki as mentioned above in the recipe and divide into 12 portions.
Take a portion of potato mixture, roll into a smooth ball and press in the middle to make a cup. Place one portion of green peas filling and close the dough from the edges and seal in the middle. Roll into a smooth ball and press slightly.
Heat oil for deep frying. Slide 4-5 of the prepared tikkis to the hot oil and deep fry until golden brown. Serve hot.
Tips To Make Crispy Aloo Tikki
Here are few tips to make aloo tikki that are very crispy and also stay crispy quite sometime.
First tip to make crispy tikkis is to choose the right pan. If you are going to deep fry you can use any heavy pan but for shallow frying or toasting use a good cast iron pan.
Next the potatoes should be boiled correctly for this recipe. The potatoes should be boiled only until fork tender. It is dry and not mushy at all.
Make sure the oil is hot but not smoking. If you fry the tikkis in oil that is not hot enough they will turn soggy.
Once you place the tikkis in pan, do not disturb them for a minute. Let them cooked and hold shape first before you flip them.
Binding agents are very important to yield crispy tikkis. Adding poha powder or bread crumbs absorb the excess moisture from potatoes and make the tikkis super crisp.
If you do not have poha or if you prefer to use bread crumbs add 1/2 cup bread or panko crumbs.
Frequently Asked Questions
How to make aloo tikki for fasting?
To make these tikkis for fasting just skip adding poha or bread crumbs for binding. Instead add 1/2 cup arrowroot flour or tapioca flour, buckwheat flour or water chestnut flour. Also make sure to add only black salt. The other ingredients remain the same.
Can I use sweet potatoes in this recipe?
Yes, same amount of sweet potatoes can be used. Please refer sweet potato cutlet for detailed recipe.
What other binding ingredients can I use?
You can use corn flour, corn starch, rice flour, chickpea flour, sattu or roasted gram in place of poha or bread crumbs.
Can I crumb coat the tikkis?
Yes, you can crumb coat this aloo tikki just like veg cutlet. You can use 1 cup bread crumbs or poha powder or even fine sooji or semolina for crumb coating. Shape the tikkis and roll over the crumb coating ingredient and fry.
Can I use leftover bread slices in this aloo tikki recipe?
Yes, you can use leftover bread slices in two ways here. First you can trim the edges, soak in water, squeeze and add as binding agent as explained in this bread cutlet recipe.
Next you can toast the bread slices until crispy, cool and powder in a mixer grinder. Use this powder in place of bread crumbs.
How to bake aloo tikki?
To bake these tikkis, prepare the potato dough and shape as mentioned in the recipe. Preheat oven at 425 F or 220 C.
Grease a baking sheet with oil or cooking spray. Place the tikkis as single layer.
Bake for 12 minutes. Remove and flip sides. Bake again for another 1o minutes or until they crispy and golden brown.
How to make aloo tikki in air fryer
To make these tikkis in air fryer prepare the tikki mixture and shape them as mentioned above. Brush each shaped tikki with few drops of oil
Preheat your airfryer at 200 C for 5 minutes. Grease lightly the net basket. Place the tikkis in the basket and air fry for 8 minutes.
Flip and air fry for another 4-5 minutes. Repeat in batches depending on the size of your air fryer.
Aloo tikki served with chole known as aloo tikki chole is a very popular dish in north India. Please check here how to make it.
You can use these as burger patties and make aloo tikki burger as mentioned here.
You can serve these are ragda patties too. Please refer this recipe to make ragda or white peas gravy.
Aloo tikki chaat is another way to serve these tikkis. Place the fried tikkis on a plate and crush them slightly. Add green chutney, sweet chutney and thick yogurt to taste. Sprinkle chaat masala powder and serve.
These tikkis can be stored for 2 days in refrigerator in an airtight container. Reheat with a drop of oil until crispy before serving.
The potato mixture can be stored for 3-4 days in refrigerator.
The shaped potato mixture can also be freezed for 3 months. Deep fry or shallow fry as needed.
More Aloo Recipes
I hope you will try this street style aloo tikki recipe and enjoy as much as we did. If you tried this recipe, do snap a pic and share on Instagram with hashtag #cookclickndevou and please give a star rating ★ in the recipe card below. Follow us on Pinterest , Instagram, Facebook for more recipes and ideas. Thank you so much for being here 🙂
Aloo Tikki Recipe
1 CUP = 250 ml
- 400 grams potatoes large
- 1/2 cup poha powder flattened rice flakes
- 1 inch ginger
- 1/2 teaspoon coriander powder
- 2 green chilies
- 1/2 teaspoon cumin seeds roasted
- 1/2 teaspoon chilli powder
- 1/2 cup coriander leaves
- 1/2 teaspoon cumin powder
- 1/4 teaspoon chaat masala powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon anardhana
- 1/2 teaspoon dry mango powder amchur
- 1 teaspoon black salt
- 3 tablespoons oil
- Rinse and scrub 4 medium potatoes or 3 large potatoes thoroughly (400 grams potatoes or 2.5 cups boiled and mashed potatoes)
- Boil the potatoes until just fork tender using on stovetop or instant pot or pressure cooker.
- Take 3/4 cup poha in a dry grinding jar.
- Pulse few times to make a fine powder. Remove to a plate.
- In the same jar add 1 inch peeled ginger, 1 teaspoon roasted cumin seeds, 2 green chillies and 1/2 cup cilantro or coriander leaves.
- Grind to a coarse paste. Do not add any water to grind, just make a coarse paste. You can also use a mortar and pestle.
Making Aloo Tikkis
- Now to make aloo tikki, first of all peel the boiled potatoes.
- Place potatoes in a large bowl and mash them very well with a potato masher or the back of a ladle.
- To the mashed potatoes add the prepared poha powder reserving 3 tablespoons. Also add the ground green chili paste, 1/2 teaspoon cumin powder, 1/2 teaspoon garam masala powder, 1/2 teaspoon dry mango powder or amchur, 1/4 teaspoon chaat masala powder, 1/2 teaspoon anardana or crushed pomegranate arils, 1 teaspoon red chili powder and 1 teaspoon black salt.
- Mix very well and form the potato dough. If the dough is very loose you can add the remaining poha powder or 2 tablespoons bread crumbs or chickpea flour or corn flour too.
- Heat oil in a pan or large cast iron skillet or tawa. While the oil is getting heated we will shape the aloo tikki from potato dough. Divide the prepared potato mixture or potato dough into 12 equal balls and press them slightly to give cutlet shape. Do not make them very thin.
- Once the oil is hot add 4-5 tikkis depending on the size of your skillet to the hot oil. Cook in medium flame for 2 minutes.
- Gently flip and cook the other side for 2 minutes. Continue to cook until the aloo tikki turns crispy and golden brown. Flip and cook as required.
- Remove the fried tikkis to a plate lined with kitchen towel to absorb excess oil. Serve aloo tikki hot with chutney or sauce. See serving suggestions for more ideas.
2. You can double the recipe.