Name: Crispy Aloo Tikki Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Indian
Ingredients: 4 medium sized potatoes (boiled and mashed); 1/2 teaspoon Kashmiri red chilli powder; 1/2 teaspoon coriander powder; 1/2 teaspoon cumin powder; 1/4 cup chopped coriander; 1 small green chilli (chopped); 1 small red onion (finely chopped); Salt (to taste); 1 egg; 1 tablespoon water; 2-3 tablespoons oil

Jump to Recipe

Introduction

Aloo Tikki is a delicious and crispy Indian snack made from spiced mashed potatoes. Perfect as a starter or street food, these golden patties are flavorful and easy to prepare at home.

Two thick, golden-brown patties with a slightly crispy crust are stacked on a white plate with colorful blue, red, and green patterns. The patties have green herb pieces visible inside, giving specks of fresh green on the warm orange-yellow surface. Fresh cilantro leaves are arranged around the patties, adding a bright green touch. The plate rests on a white marbled surface, and a blurred lemon and more cilantro are in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium sized potatoes (boiled and mashed)
1/2 teaspoon kashmiri red chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 cup chopped coriander
1 small green chilli (chopped)
1 small red onion (chopped finely)
Salt (to taste)
1 egg + 1 tablespoon water (for egg wash for frying the tikkis)
2-3 tablespoons oil for frying

Instructions

Step 1: In a medium bowl, combine the mashed potatoes, kashmiri red chilli powder, coriander powder, cumin powder, chopped coriander, green chilli, red onion, and salt. Mix everything thoroughly until well incorporated.
Step 2: Cover the mixture and refrigerate for at least 30 minutes, or up to 24 hours to allow the flavors to develop and the mixture to firm up.
Step 3: Remove the mixture from the refrigerator. Shape it into small patties, about 1 1/2 tablespoons of mixture for each aloo tikki.
Step 4: Prepare the egg wash by beating the egg with 1 tablespoon of water. Dip each tikki into the egg wash to coat lightly.
Step 5: Heat 2-3 tablespoons of oil in a frying pan over medium heat. Fry the tikkis for 3-4 minutes on each side, or until they turn golden brown and crispy.
Step 6: Remove the tikkis from the pan and drain excess oil on paper towels. Serve hot with chutney or ketchup.

Tips & Variations

For a vegan version, skip the egg wash and lightly dust the tikkis with chickpea flour or cornstarch before frying to help them crisp up.
Add finely chopped ginger or garam masala to the potato mixture for extra warmth and flavor.
Serve with mint-coriander chutney or tamarind sauce for authentic taste.

Storage

Store any leftover aloo tikkis in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to maintain crispiness, or in an oven at 350°F (175°C) for 5-7 minutes. Avoid microwaving as it can make them soggy.

How to Serve

Three golden brown patties with a crispy texture and green herb pieces are stacked on a white patterned plate with red, blue, and green designs. The patties are round and thick, showing a slightly uneven surface with herbs and small vegetable bits visible throughout. Some fresh green herb sprigs lie beside the patties on the plate. In the background, a green cup and half a yellow lemon are slightly blurred. The whole setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make aloo tikkis ahead of time?

Yes, you can prepare the spiced potato mixture and shape the tikkis ahead of time. Keep them refrigerated for up to 24 hours before frying for best freshness.

What can I serve with aloo tikkis?

Aloo tikkis pair wonderfully with green chutney, tamarind chutney, yogurt, or even ketchup. They also work well as a snack alongside chai or as a part of chaat dishes.