Aloo tikki recipe With video and step by step photos. Aloo tikki is a popular North Indian snack of spiced, crisp and tasty potato patties.
In north India, aloo tikki is usually served with chole (spicy chickpea curry), garnished with onions, sweet tamarind-jaggery chutney and hot green chutney made from green chillies and coriander leaves. The aloo tikki of north India is usually stuffed with a spiced filling of peas and paneer or chana dal. This recipe does not have any stuffing.
In western India, aloo tikki is known as aloo pattice or aloo patties. the method of making them is the same but the spices and the stuffing added in them differ, according to the region. Alu pattice is usually not stuffed with any filling.
Few tips for making aloo tikki
- I always add a binding agent while preparing aloo tikki. it helps to keep the tikkis in shape and they do not crumble while frying.
- I have used corn starch, rice flour, bread and even arrow root flour as a binding agent on various occasions. All of them work well. Just remember that when you add corn starch, the potato has to be cooled down completely. Otherwise the mixture becomes sticky, if corn starch is added to hot or warm potatoes.
- If you have leftover bread, then you soak the bread in water. Squeeze out the water completely and then add this bread to the potatoes. Here bread is added as a binding agent.
- You can also coat the tikkis with breadcrumbs before frying. This makes the tikki more crisp. As a variation you can also add cooked green peas to the tikkis.
- If making aloo tikki for fasting, then add arrowroot flour or buckwheat flour or water chestnut flour or sago flour. Also add rock salt, instead of regular salt.
I usually prepare aloo tikki, if I plan to serve them with Punjabi chana masala or make a chaat from them. On occasions, I just serve them plain with raita or a chutney. Aloo tikki makes for a good evening tea time snack. Its best to serve them hot.
How to make aloo tikki
1. First rinse and then steam or pressure cook the potatoes till they are completely cooked. They have to thoroughly cooked.
2. Now grate the potatoes. I find it easier to grate the potatoes and then mash them. However, you can also chop them and mash with a potato masher. Let the grated or mashed potatoes cool completely.
3. Add the spice powders, salt, corn flour and coriander leaves. You can also add rice flour instead of corn flour (corn starch).
4. Just mix everything very well.
5. Divide the mixture into small or medium shaped patties. You can apply some oil on your palms when making the patties or tikkis.
Making aloo tikki
6. Heat 2 tbsp oil till its medium hot in a tava or a shallow frying pan. Gently place the tikki and pan-fry them.
7. When one side of tikki becomes golden and crisp, turn over and fry the other side of tikki.
8. Gently flip for a couple of times till the aloo tikki are golden and crisp evenly.
9. Once done, then drain them on paper towels to remove excess oil.
9. Serve aloo tikki plain with coriander chutney & tamarind chutney. You can also serve these potato patties with sweet yogurt raita. Or make a frankie or wrap.
Few more tasty snacks recipes !
- Aloo chaat – this is one of the easiest chaat recipes that one can make with potatoes.
- Aloo tikki chole – potato patties served with a spicy North Indian chickpea curry along with various chutneys.
- Aloo tikki burger – crisp aloo cutlet sandwiched in burger buns and then topped with veggies and spiced with chutneys.
- Frankie recipe – a delicious frankie made with thin wheat rotis stuffed with crisp aloo cutlet, veggies and yogurt raita.
- 300 grams potatoes or 3 medium sized potatoes
- ½ teaspoon kashmiri red chilli powder or 1 to 2 green chilies, finely chopped
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon cumin powder
- ¼ teaspoon dry ginger powder (saunth powder) or ½ tsp minced ginger
- ¼ teaspoon chaat masala powder
- 1.5 to 2 tablespoon corn flour (corn starch) or rice flour or arrowroot flour, add as required
- 2 to 3 teaspoons chopped coriander leaves
- 2 tablespoons oil for frying the tikkis or as required
- salt as required
- First rinse and then steam or pressure cook the potatoes till they are falling apart. They have to thoroughly cooked. Once they are cooked, drain them completely, if you have used a pressure cooker or a pot for cooking the potatoes.
- Now grate the potaoes. I find it easier to grate the potatoes and then mash them.
- However, you can also chop them and mash with a potato masher. Let the grated or mashed potatoes cool completely.
- Add the spice powders, salt, corn starch and coriander leaves.
- Just mix everything very well.
making aloo tikki
- Divide the mixture into small or medium shaped patties. You can apply some oil on your palms when making the patties or tikkis.
- Heat oil till its medium hot in a tava or griddle or a shallow frying pan. Gently place the aloo tikki and pan fry them.
- When one side of tikki becomes golden and crisp, turn over and fry the other side of tikki.
- Gently flip for a couple of times till the aloo tikki are golden and crisp evenly.
- Once done, then drain them on paper towels to remove excess oil.
- Serve aloo tikki plain with coriander chutney & tamarind chutney. You can also serve them with a sweet yogurt raita or make wraps or rolls with them.
- Add arrowroot flour or buckwheat flour or water chestnut flour or sago flour.
- Use rock salt, instead of regular salt.
- Recipe makes 5 to 6 tikki.