Aloo Tikki (Crispy & North Indian Style)

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An Aloo Tikki recipe that is crispy, crusty and so good. In Hindi language, aloo are potatoes and tikki are patties. So these are potato patties made the Indian way – spiced, herby and delicious.

Three aloo tikki kept vertically on a white plate with a spoon and a splash of cilantro dip on the plate placed on a light grey fabric

I have updated this recipe post to a better version of stuffed Aloo Tikki made with green peas. Yes, stuffing aloo tikki with a spiced mixture of green peas or chana dal (split chickpeas) or paneer makes the aloo tikki taste only better.

Aloo Tikki vs Aloo Patties

The aloo tikki made in the streets carts of North India are usually stuffed with a spiced filling of peas and paneer or chana dal and served with chana masala or chole (spicy chickpea curry).

This platter is then topped with onions, sweet tamarind-jaggery chutney and hot green chutney (cilantro+green chillies dip). Sometimes curd (yogurt) is also added.

Of course, you can always skip the stuffing and make plain potato patties. Aloo Tikki made without stuffing also tastes nice.

In Western India, aloo tikki is known as aloo pattice or aloo patties and usually made without any stuffing. The method of making them is the similar with some variations in the spices added.

A popular street food In Mumbai are these crisp aloo patties served with Ragda (white peas curry) and is also known as Ragda pattice.

Three aloo tikki on a white plate kept in a triangular position dotted with cilantro dip on the top of the tikki with a splash of cilantro dip around.

Tips for making Crispy Aloo Tikki

  1. Binding Ingredients: I always add a binding agent while preparing aloo tikki. It helps to keep the tikki in shape and they do not crumble while frying. They also help in crisping up the patties while frying. Breadcrumbs work very well and make for a truly crispy aloo tikki. I prefer to have a combination of both arrowroot flour and breadcrumbs. You can use either. In place of arrowroot flour, you can even use corn starch, rice flour, gram flour, roasted besan (roasted chickpea flour), potato starch or tapioca starch. But do not skip on the breadcrumbs as they make the aloo tikki nicely crispy and crusty.
  2. Types of Binding Ingredients: Since making aloo tikki for decades, I have had the opportunity to use various types of flours like corn starch, rice flour, bread crumbs, soaked bread slices, arrowroot flour as a binding agent on various occasions. All of them work well in binding the potatoes. Just remember that when you add any thickener, the potato has to be cooled down completely. Otherwise the mixture becomes sticky, if the thickener is added in hot or warm potatoes.
  3. Leftover Bread Slices: 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.
  4. Crumb Coating: If you prefer, you can crumb coat the tikki before frying. Traditionally it is not done in India.
  5. For fasting: If making aloo tikki for Hindu fasting days, then only add arrowroot flour or buckwheat flour or water chestnut flour or tapioca flour. Also add rock salt, instead of regular salt.
  6. Skipping Stuffing: You can easily skip the green peas stuffing. In place of green peas stuffing, you can even use cooked chana dal (split chickpeas), but they should be cooked well and remain separate without being pasty or mushy.
  7. Frying Twice: You can fry aloo tikki twice for more crispiness. Initially fry till pale golden. Then fry for the second time till crispy and golden.
  8. Freezing: You can even freeze these Indian potato patties after shaping them and keep them stored in a sealed container or a ziplock bag. Before frying these frozen aloo tikki, thaw them first.

Serving Suggestions

Aloo Tikki is served as an evening snack with some green chutney (cilantro dip) and tamarind chutney. You can even serve with tomato ketchup. If you have made chana masala, then serve with chana masala.

Here are a few recipe ideas with Aloo Tikki

  • Aloo Tikki Chaat – Fried potato patties topped with a tangy-sweet chutney and curd.
  • Aloo tikki burger – Crisp aloo tikki sandwiched in burger buns and then topped with veggies and spiced with chutneys.
  • Dahi Aloo Tikki – Potato patties topped with yogurt, sweet chutney, green chutney and spice blends.
  • Aloo tikki chole – Potato patties served with a spicy North Indian chickpea curry along with various chutneys.
  • Frankie recipe – A delicious frankie made with thin wheat rotis stuffed with crisp aloo cutlet, veggies and yogurt raita.

How to make Crispy Aloo Tikki

Cooking potatoes and green peas

1. The potatoes and green peas have to be cooked together first.

a) Cooking in Stove top Pressure Cooker:
In a 3 or 4 litre pressure cooker take 4 to 5 large potatoes and 2.5 cups water. Place a small trivet and keep a bowl containing ½ cup green peas in it. Pressure cook for 5 to 6 whistles on medium to medium-high flame.

b) Cooking in Instant Pot: Place 4 to 5 large potatoes in the steel insert of a 6 quart IP. Add 2.5 cups water. Place a trivet. On top of the trivet, keep a bowl containing ½ cup green peas. Pressure cook on high for 20 to 25 minutes in the Instant Pot.

a bowl of green peas placed on trivet in the instant pot

4. For the stovetop pressure cooker, remove the lid after all the pressure falls in the cooker. For Instant Pot, do a quick pressure release after 5 to 7 minutes.

potatoes and green peas after being pressure cooker

5. Check with a knife or fork to see if the potatoes are cooked well. The knife should be able to slid easily if the potatoes are cooked properly. If the potatoes are undercooked, then cook them for some more minutes.

checking the doneness of potatoes with a knife

Making green peas stuffing

6. Drain the water from the steamed green peas using a small strainer or colander. Take the peas in a bowl and mash them.

drained steamed peas being mashed in a bowl

7. Mash to a coarse texture.

coarsely mashed green peas

8. To the peas, add the following ingredients: ¼ teaspoon red chilli powder or cayenne pepper, ½ teaspoon coriander powder, ½ teaspoon fennel powder, ½ teaspoon dry mango powder or ¼ to ½ teaspoon lemon juice, 2 teaspoons finely chopped ginger, 1 teaspoon finely chopped green chillies, 2 tablespoons finely chopped coriander leaves,  2 pinches black salt and regular salt as per taste.

spices, herbs and salt added to green peas

9. Mix very well. Check taste and add more salt if required.

green pea mixture after mixing

Making potato mixture

10. When you drain the green peas, also drain the water from the potatoes as well and let them become warm. Do not keep them in the hot water as then the potatoes may end up soaking the water and become soggy. Make sure all the water is completely drained.

boiled potatoes drained of all the water

11. When the potatoes are warm, then peel them and grate. 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 at room temperature. You can even keep the potatoes in the fridge for 30 minutes.

warm potatoes peeled and then being grated

12. After the mashed potatoes have cooled completely, add the following ingredients: ½ teaspoon red chilli powder or cayenne pepper, ½ teaspoon garam masala powder or curry powder, 1 teaspoon coriander powder, 1 teaspoon dry mango powder or ½ to 1 teaspoon lemon juice, ½ teaspoon black salt and regular salt as per taste.

spices, herbs and salt added to mashed potatoes

13. Next add ¼ cup bread crumbs  and ¼ cup arrowroot flour. Instead of arrowroot flour, you can also add rice flour, corn flour (corn starch) or tapioca starch or roasted gram flour (roasted besan).

arrowroot flour and bread crumbs added

14. Mix everything very well.

potato mixture mixed very well

Stuffing and Shaping Aloo Tikki

15. Divide the mixture into small or medium shaped patties with a hollow center or cup shaped discs. You can apply some oil on your palms when making the patties or tikki.

two small cup like discs made from portion of the mixture

16. Place the green peas filling in the center.

green peas filling placed in the center

17. Bring the mashed potato edges on the top and seal them.

edges of the potatoes brought to the center and sealed at the top

18. Roll gently between your palms and gently flatten. Make all tikki this way.

gently rolled and flattened potato patties

Frying Aloo Tikki

19. Heat 2 tablespoons oil till on a skillet or tawa or frying pan till it is medium hot. Gently place the tikki and begin to pan-fry them.

beginning to pan fry aloo tikki

20. When the base is crispy and golden, gently flip each tikki with a spatula.

aloo tikki flipped and frying the second side

21. Fry the second side till crispy and golden. You can gently flip once or twice more till the aloo tikki are golden and crisp evenly.

flipped again and the second side is crisp and golden

22. Remove and place in a strainer kept on top of a bowl. You can even drain them on paper towels. Fry all tikki this way. Add 2 tablespoons more oil when frying the second batch.

fried aloo tikki placed in a strainer kept on top of a bowl

23. Serve Aloo Tikki plain with coriander chutney & tamarind chutney. You can also serve these potato patties with sweet yogurt raita.

Three aloo tikki kept vertically on a white plate with a spoon and a splash of cilantro dip on the plate placed on a light grey fabric

Note: This recipe post from the archives has been republished and updated on 7 May 2020.

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Aloo Tikki (Crispy & North Indian Style Recipe)

4.71 from 34 votes
Aloo tikki is a popular North Indian snack of spiced, crisp potato patties.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Cuisine Indian, North Indian
Course: Snacks

Servings 6 large tikki
Units

Ingredients

For cooking potatoes and green peas

  • 500 grams potatoes or 4 to 5 large potatoes
  • ½ cup green peas 100 grams - fresh or frozen
  • 2.5 cups water

Other ingredients for stuffing

  • ¼ teaspoon red chilli powder or cayenne pepper
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon fennel powder (ground fennel seeds) - optional
  • ½ teaspoon dry mango powder or ¼ to ½ teaspoon lemon juice
  • 2 teaspoon finely chopped ginger or or 1.5 to 2 inches, ginger or ¼ teaspoon ground ginger powder - can reduce the quantity of chopped ginger
  • 1 teaspoon finely chopped green chillies or 1 to 2 green chillies, finely chopped
  • 2  tablespoons finely chopped coriander leaves (cilantro)
  • 2 pinches black salt
  • salt as required

Ingredients for potato mixture

  • ½ teaspoon red chilli powder or cayenne pepper
  • ½ teaspoon garam masala powder or curry powder
  • 1 teaspoon coriander powder (ground coriander)
  • 1 teaspoon dry mango powder or ½ to 1 teaspoon lemon juice
  • ½ teaspoon cumin powder (ground cumin) - optional
  • ½ teaspoon black salt
  • salt as required
  • ¼ cup bread crumbs or add as required 
  • ¼ cup arrow root flour or add as required 
  • 2 tablespoons chopped coriander leaves (cilantro)
  • 4 to 5 tablespoons oil for frying the tikki or as required

Instructions

  • The potatoes and green peas have to be cooked together first.

Cooking in Stovetop Pressure Cooker

  • In a 3 or 4 litre pressure cooker take 4 to 5 large potatoes and 2.5 cups water. Place a small trivet and keep a bowl containing ½ cup green peas in it. Pressure cook for 5 to 6 whistles on medium to medium-high flame.

Cooking in Instant Pot

  • Place 4 to 5 large potatoes in the steel insert of a 6 quart IP. Add 2.5 cups water. Place a trivet. On top of the trivet, keep a bowl containing ½ cup green peas. Pressure cook on high for 20 to 25 minutes in the Instant Pot
  • For the stovetop pressure cooker, remove the lid after all the pressure falls in the cooker. For Instant Pot, do a quick pressure release after 5 to 7 minutes.
  • Check with a knife or fork to see if the potatoes are cooked well. The knife should be able to slid easily if the potatoes are cooked properly.

Making green peas stuffing

  • Drain the water from the steamed green peas using a small strainer or colander. Take the peas in a bowl and mash them.
  • Mash to a coarse texture.
  • To the peas, add red chilli powder or cayenne pepper, coriander powder, fennel powder, dry mango powder, finely chopped ginger, green chillies, coriander leaves, black salt and regular salt as per taste.
  • Mix very well. Check taste and add more salt or spice powders if required.

Making potato mixture

  • Meanwhile drain the water from the potatoes as well and let them become warm.
  • When the potatoes are warm, then peel them and grate. 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.
  • After the mashed potatoes have cooled completely, add the following ingredients: red chilli powder or cayenne pepper, garam masala powder or curry powder, coriander powder, dry mango powder, black salt and regular salt as per taste.
  • Next add bread crumbs and arrowroot flour. Instead of arrowroot flour, you can also add rice flour, corn flour (corn starch) or tapioca starch or roasted besan (roasted chickpea flour or roasted gram flour).
  • Mix everything very well.

Stuffing and Shaping Aloo Tikki

  • Divide the mixture into small or medium shaped patties with a hollow center or cup shaped discs. You can apply some oil on your palms when making the patties or tikki.
  • Place the green peas filling in the center.
  • Bring the mashed potato edges on the top and seal them.
  • Roll gently between your palms and gently flatten. Make all aloo tikki this way.

Frying Aloo Tikki

  • Heat 2 tablespoons oil till on a skillet or tawa or frying pan till it is medium hot. Gently place the tikki and begin to pan-fry them.
  • When the base is crispy and golden, gently flip each tikki with a spatula.
  • Fry the second side till crispy and golden. You can gently flip once or twice more till the aloo tikki are golden and crisp evenly.
  • Remove and place in a strainer kept on top of a bowl. You can even drain them on paper towels. Fry all tikkis this way. Add 2 tablespoons more oil when frying the second batch.
  • Serve Aloo Tikki plain with coriander chutney & tamarind chutney. You can also serve these potato patties with sweet yogurt raita.

Notes

  • If making aloo tikki for fasting - Add arrowroot flour or buckwheat flour or water chestnut flour or sago flour. Use rock salt, instead of regular salt.
  • Servings: Recipe makes 6 large tikki. You can make then medium sized or large. 
  • Spices & Herbs: You can reduce or increase the spice powder and herbs. A variation is to add fresh mint leaves to the tikki. You can even add chaat masala powder. 
  • Crispiness: You can twice fry the tikki. First fry till pale golden. Then again fry till crispy and golden. 
  • Stuffing: The spiced green peas stuffing can be given a skip. You can even substitute green peas with steamed sweet corn, grated paneer (cottage cheese) and cooked chana dal (split chickpeas). 
  • Binding Ingredients: Add the binding ingredients which you have in your pantry. So in place of arrowroot flour you can add corn starch, rice flour, roasted besan (roasted chickpea flour), tapioca starch, potato starch or soaked bread slices. But do not skip on breadcrumbs as they aid in getting a nice crispy crust on the tikki. 

Nutrition Info Approximate values

Calories: 138kcalCarbohydrates: 11gProtein: 2gFat: 10gSaturated Fat: 1gSodium: 374mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 508IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 1mgVitamin B6: 1mgVitamin B12: 1µgVitamin C: 6mgVitamin E: 4mgVitamin K: 20µgCalcium: 22mgVitamin B9 (Folate): 16µgIron: 1mgMagnesium: 8mgPhosphorus: 23mgZinc: 1mg

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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65 Comments

  1. Wow lovely recipes and easy prepration methods.I am really proud.God bless you.
    Retired Chef and Hospitality Consultant,New Delhi,India.

  2. Hi, can we make patties the previous night, refrigerate them and then fry in the morning for lunch box?
    Thanks,
    Vani

      1. Tried the recipe and they came out good. Thank you Dassana Amit. The only extra ingredient I added was cinnamon powder and that gave nice flavor to the tikkis and with your permission I would like to post this recipe in my blog.

        Thanks5 stars

        1. Welcome Sri Vani. Thanks for your positive feedback. Yes you can post this aloo tikki recipe in your blog in your own words. You can give a credit link back to this tikki recipe post.

    1. thanks pradipta. for the street style crunchiness use breadcrumbs to coat the tikki..

  3. Hi, can we preserve home made aloo tikki in freezer, the way we get ready made tikki of McCain.

    1. yes you can freeze them. before frying let the aloo tikkis come to room temp and then fry them.

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