Crispy from the outside and soft and fluffy from the inside, these Indian potato patties are a treat to your tastebuds. Aloo tikki has a burst of flavors and is perfect with masala chai. Vegan and ready in less than 30 minutes.
Aloo pattice is very versatile and can be served as a chaat or turned into a sandwich, burger, or wrap. They are great make-ahead party appetizers and can be mixed, shaped, and fried a day before gatherings.
My aloo patties recipe here is very simple, and I make them by adding spices and herbs to the potatoes. This is a no-onion, no-garlic recipe.
Why you will love this recipe?
- Aloo tikki is a crispy, flavorful, and satisfying snack. The potatoes are perfectly spiced, and the chutneys and yogurt add a delicious tanginess and creaminess.
- Aloo tikki can be enjoyed on its own, or it can be used to make other dishes such as aloo tikki chaat or aloo tikki burger. It can also be served as part of a larger thali meal.
- This recipe for aloo tikki is easy to follow and can be made with common ingredients.
Potatoes: Waxy or semi-waxy potatoes work best to make these patties. Avoid starchy potatoes.
Spices: I use garam masala, chaat masala, amchur, and chili powder.
See the recipe card for full information on ingredients and quantities.
Step 1: Boil the potatoes until they are just done, taking care not to overboil them. Drain the water immediately and let it cool down before peeling. Mash them using a potato masher (images 1 and 2).
Step 2: To this, add ginger, green chili, cilantro, mint leaves, garam masala, chili powder, chaat masala, amchur, and salt. Mix well (image 3 and 4).
Step 3: Add the cornstarch and bread crumbs. Bring the mixture together to form a firm and non-sticky dough (images 5 and 6).
Step 4: Pinch out a small portion of the mixture and make a ball. Gently flatten it with your palms, making sure there are no cracks at the ends (image 7). Repeat with the rest of the mixture (image 8).
Step 5: Heat oil in a
Use waxy or semi-waxy potatoes to make tikki. Avoid starchy potatoes as they will not hold the shape and may fall apart when frying.
The potatoes should be just done and not mushy. Make sure they are fork-tender. Once the potatoes are done, drain the hot water immediately. If the cooked potatoes sit in water, they will turn very moist and will not bind together.
Cool the boiled potatoes completely before peeling and mashing them. Do not add breadcrumbs to hot potatoes, as this will make the mixture sticky. The tikki mixture should be non-sticky and have no moisture content. If it is too sticky, add one tablespoon of breadcrumb at a time and mix well.
Make sure the oil for shallow frying is hot. Fry the tikkis on medium heat. Frying them on low heat will make them too oily, and high heat can burn them.
Do not disturb them for the first 4-5 minutes when frying. This will help the crust to form. You will need to fry them for 5-7 minutes on one side and another 3-4 minutes after carefully flipping them.
Transform them into aloo tikki chaat by topping two tikkis with chole masala or ragda, chopped onions, yogurt, green chutney, sweet chutney, and seasonings. Alternatively, use them to craft delicious aloo tikki burger by placing a patty on a sliced burger bun with ketchup, tomato, onion, lettuce, and condiments.
If the tikki mixture has a lot of moisture or if you fry the tikki on low heat, it will turn oily. If the potato mixture is sticky, add more bread crumbs and mix well before shaping. Also, fry on medium heat to prevent the tikkis from absorbing too much oil.
Absolutely. Aloo tikki is a great make-ahead snack and can be frozen for up to three months. Place the patties on a tray and freeze them for a few hours. Transfer them to a ziplock pouch and store them in the freezer. You can reheat them in an
Lightly brush the
Yes. Preheat the oven to 390 F (200 C). Place the patties on a lined baking tray and lightly brush them with oil. Place them in the preheated oven for 10-12 minutes or until they are golden and crispy.
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Aloo Tikki / Indian Potato Patties
- 1 lb potatoes (waxy)
- ½ inch ginger grated
- 1-2 green chili (or serreno pepper) finely chopped
- 1 teaspoon garam masala (use store-bought or homemade garam masala)
- ½ teaspoon chili powder or cayenne
- ½ teaspoon chaat masala
- 1 teaspoon amchur
- 2 tablespoon cilantro finely chopped
- 2 tablespoon mint leaves finely chopped
- ½-1 teaspoon salt depending on taste
- 2 tablespoon cornstarch
- ¼ cup bread crumbs (or more as needed)
- 2-3 tablespoon oil for shallow frying
Prep the potatoes:
- Boil the potatoes until they are just done (take care not to overboil them).
- Drain the water immediately and let them cool down.
- Peel them once they are cool. Mash them using a potato masher.
Mix and shape:
- In a large bowl, combine boiled and mashed potatoes, ginger, green chili, cilantro, mint leaves, garam masala, chili powder, chaat masala, amchur, and salt.
- Add the cornstarch and bread crumbs.
- Bring the mixture together to form a firm and non-sticky dough.
- If the dough is too soft and has moisture, add more breadcrumbs and mix.
- Pinch out a small portion of the mixture and make a ball. Gently flatten it with your palms making sure there are no cracks at the ends.
- Repeat with the rest of the mixture.
Shallow Frying the tikkis:
- Heat oil in a frying pan.
- Carefully place the cutlets in a single layer and shallow fry on medium heat for 5-6 minutes.
- Carefully flip the cutlet and fry on the other side.
- Drain on a paper towel.
- Serve hot with tomato ketchup or dip of your choice.