Aloo tikki step-by-step recipe with video and photos.
About this recipe
Crispy from the outside, and fluffy inside, these Indian-style potato patties are packed with flavors and so easy to make. Aloo tikki is a popular Indian street food made with potatoes that are seasoned with spices and herbs, shaped, and pan-fried until crispy.
Aloo pattice is a delicious snack that goes well with masala chai. Serve it with green chutney, sweet chutney, or any dip of your choice. They are 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.
There are so many versions of making these Indian potato cakes. The spices used vary, some recipes add a stuffing of peas, lentils, nuts, or paneer. 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.
The key step to make these patties is to cook the potatoes perfectly. They must be well cooked but not mushy. It is also important to drain the water immediately after the potatoes are cooked as this could add moisture to the potatoes.
Read on for ingredients, different cooking methods, instructions, and useful tips to make these Indian hashbrowns, along with some unique serving ideas.
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.
Binding: I use cornstarch and breadcrumbs for binding.
Herbs: I use cilantro and mint leaves. I also use root ginger and green chili.
Boil the potatoes until they are just done, taking care not to overboil them. Drain the water immediately and let them cool down before peeling. Mash them using a potato masher (steps 1,2).
To this, add ginger, green chili, cilantro, mint leaves, garam masala, chili powder, chaat masala, amchur, and salt. Mix well (steps 3,4).
Add the cornstarch and bread crumbs. Bring the mixture together to form a firm and non-sticky dough (steps 5,6).
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 (step 7). Repeat with the rest of the mixture (step 8).
Heat oil in a frying pan. Carefully place the cutlets in a single layer and shallow fry on medium heat for 5-6 minutes (step 9).
Carefully flip the cutlet and fry on the other side for 3-4 minutes (step 10).
Alternate cooking methods
Typically, they are shallow-fried with minimal oil. However, you can also bake or air fry them.
Oven: 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.
Air fryer: Lightly brush the air fryer basket with oil and place the patties. Brush some oil on top of the patties. Air fry them at 390 F (200 C) for 5-6 minutes, or until they are golden and crispy.
Also, check out this recipe to make air fryer chickpeas.
This recipe gives 12 patties. You can half or double the recipe as needed.
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.
You can adjust the spices as per your preference.
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.
Always serve these patties hot or warm. They can be paired with ketchup, green chutney, sweet chutney, yogurt dip, or any dip of your choice. These patties taste great with a cup of masala chai. They are great as a snack or appetizer, and here are some ideas to turn them into a meal.
Turn them into aloo tikki chaat:
- Break two tikkis on a plate.
- Top it with chole masala or ragda.
- Add some finely chopped onions (red or pink).
- Drizzle whisked yogurt, green chutney, and sweet chutney.
- Sprinkle salt, chaat masala, and chili powder.
- Top with sev and cilantro.
- Serve immediately.
Use these potato patties to make a delicious burger. To make potato patties burgers:
- Slice the burger bun.
- Spread ketchup on the top.
- Place the patty.
- Top with tomato, onion, and lettuce.
- Spread some mustard or mayonnaise.
- Place the other part of the bun on top.
You can also use them in your wraps. To make potato patties wrap:
- Spread mayonnaise or Greek yogurt on the flatbread (tortilla, lavash, or pita).
- Place some shredded lettuce.
- Break two patties and place them on the lettuce.
- Add toppings of your choice (tomato, onion, avocado, cheese, etc.).
- Fold the sides and roll the flatbread.
- Cut in the center and serve.
If the tikki mixture has a lot of moisture or if you fry the tikki on low heat, they will turn oily. If the potato mixture is sticky, add more bread crumbs and mix well before shaping. Also, fry on medium heat to avoid 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 air fryer or oven.
This aloo tikki is:
- very easy to make,
- very versatile and can be served in so many ways,
- great make-ahead snack and freezer-friendly.
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
- 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.