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Aloo Tikki

Aloo Tikki

Linda M. Harris
Aloo Tikki is a flavorful Indian street food made with mashed potatoes, mixed with a variety of aromatic spices and herbs, and then shaped into patties and fried until crispy.
It’s a delicious and satisfying snack or appetizer, served with chutneys or yogurt.
Aloo Tikki can be enjoyed on its own or transformed into a chaat with yogurt, tamarind chutney, and sev for a tangy, spicy treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine Indian, Street Food
Servings 6 Servings
Calories 150 kcal

Equipment

  • 1 large pot (for boiling potatoes)
  • 1 large mixing bowl for preparing the mixture
  • 1 frying pan (preferably non-stick) for frying
  • 1 spatula for flipping the tikkis
  • 1 spoon for measuring spices
  • 1 tray or plate for shaping the tikkis
  • 1 slotted spoon for removing the tikkis from oil
  • Paper towels (for draining excess oil)

Ingredients
  

  • 3 medium-sized potatoes about 450g, boiled and mashed
  • 1/2 cup breadcrumbs about 50g, for binding
  • 1 tablespoon fresh cilantro about 10g, chopped
  • 1 tablespoon fresh mint leaves about 5g, chopped (optional)
  • 1 teaspoon cumin powder about 2g
  • 1 teaspoon coriander powder about 2g
  • 1/2 teaspoon garam masala about 1g
  • 1/2 teaspoon red chili powder about 1g
  • 1/2 teaspoon turmeric powder about 1g
  • Salt to taste (about 1/2 teaspoon or 2-3g)
  • Black pepper to taste (about 1/4 teaspoon or 1g)
  • 2 tablespoons oil for frying, about 30mL

Instructions
 

  • Boil the Potatoes: Begin by boiling the potatoes until they are tender but not too soft.
    Peel the potatoes once they cool down, and mash them thoroughly in a large mixing bowl, ensuring there are no lumps.
  • Mix Spices and Herbs: Add cumin powder, coriander powder, garam masala, red chili powder, turmeric powder, salt, and black pepper to the mashed potatoes.
    Stir in the fresh chopped cilantro and mint (if using).
    Adjust the spices to taste, adding more chili powder or salt if desired.
  • Bind the Mixture: To bind the potato mixture, add the breadcrumbs.
    If the mixture feels too sticky or soft, add more breadcrumbs until the mixture can be shaped into patties easily.
  • Shape the Tikkis: Divide the mixture into equal portions and roll each into a ball. Then flatten each ball gently into a round or oval-shaped patty.
  • Fry the Tikkis: Heat 2 tablespoons of oil in a frying pan over medium heat.
    Once hot, place the tikkis in the pan, being careful not to overcrowd them. Fry for 3-4 minutes on each side, or until golden brown and crispy.
    Use a slotted spoon to remove them from the oil and place them on a paper towel to drain excess oil.
  • Serve: Serve your Aloo Tikki hot with tamarind chutney, mint chutney, or yogurt on the side.
    You can also serve them as part of a chaat by adding yogurt, chutneys, and sev.

Notes

  • Spice Adjustments: Feel free to adjust the spice levels based on your preference. If you prefer a milder version, reduce the amount of chili powder and garam masala.
  • Make-Ahead Option: You can prepare the potato mixture in advance, refrigerate it for up to 2 hours, and then shape and fry the tikkis when ready to serve.
  • Healthier Version: For a healthier option, consider baking the tikkis at 375°F (190°C) for 20-25 minutes or air frying them for a crispy result with less oil.
  • Freezing: If you have leftovers, you can freeze uncooked tikkis. Place them on a tray to freeze, then store them in a zip-lock bag. When ready, fry or bake them directly from frozen.
Keyword Aloo Tikki