Aloo Tikki / Indian Potato Patties

5 from 61 votes

Crispy from the outside, 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. They can also be used to build a burger or as a filling in wraps. Made without onion and garlic, they can be made ahead of time and are great for parties and gatherings. Vegan and ready in less than 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Snack

Cuisine: Indian

Diet: Hindu, Vegan, Vegetarian

Servings: tikkis

Calories: 69kcal

Author: Shilpa Kerur

Ingredients

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

Instructions

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.

Notes

Getting the potatoes right is the key step. Cook them until they are fork tender. It is really important to drain the water from the potatoes once they are cooked. If the cooked potatoes sit in hot water, they will absorb moisture and the tikkis will not bind together.

See the tips section above for more useful tips to make this dish.

Nutrition