Learn how to make my aloo tikki recipe and get crispy, savory potato patties in under 30 minutes! It’s the perfect snack, appetizer, or main course. Stovetop AND oven methods included.
If you’re as obsessed with Indian street food as I am, try my Indian spinach fritters or samosas next!
Vegan food and Indian cuisine go hand in hand, and I can’t think of a better example of this than my crispy aloo tikki!
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Made with a handful of pantry staples, the results are tender, crispy, golden brown potato cakes layered with aromatics and fresh Indian flavors. If I wasn’t hungry before, I am now!
What is aloo tikki?
Aloo Tikki is a popular street food in North India. It’s made of boiled and mashed potatoes mixed with Indian spices and then shaped into small patties. They’re typically pan-fried and served as ‘aloo tikki chaat’ with chutneys and yogurt.
Why you’ll love this recipe
- Easy. From prep to plate, the recipe just takes 30 minutes.
- Naturally vegan. No substitutions are needed to veganize this recipe–it’s naturally plant-based!
- You can bake them instead. While I prefer the traditional pan-fried version, I also tested baking them in the oven–just in case.
- Perfect texture. The added flour helps the potatoes bind to make a cakey texture, and the pinch of sugar helps them crisp up even more.
Key ingredients
- Potatoes. Peeled and boiled. I used Russet potatoes because they’re higher in starch, which helps yield smooth, cakey patties, but Yukon gold potatoes would also work.
- Vegetable oil. For frying. Use any neutral flavored oil.
- Onion. For aroma and sweet flavor.
- Spices. I used coriander powder, cumin powder, turmeric, and chilli powder.
- Garam masala powder. An Indian spice blend composed of various Indian spices. I’m able to find it at any mainstream grocery store, but you could also order it online.
- Green chilli. Chopped into small pieces. For less heat, remove the seeds before dicing.
- Garlic and ginger. For aroma. Freshly minced is best, though I will use the bottled version in a pinch.
- Coconut sugar. Adds a sweetness to balance the spices.
- Salt. To taste.
- Green peas. Optional, for color and sweetness.
- Cilantro. Chopped. Alternatively, you can use mint.
- Flour. Acts as a binding agent. Some recipes call for breadcrumbs, but I prefer the smooth texture you get from flour or starch.
How to make aloo tikki
Step 1- Mash potatoes. Peel and boil the potatoes, then add the mashed potatoes to a large bowl and mash until smooth.
Step 2- Sauté. Sauté the onion in an oiled skillet, then add the spices, green chili, garlic, and ginger. Cook briefly. Add the sugar, salt, and pepper, stir to combine, then turn off the heat.
Step 3- Combine. Add the onion mixture to the mashed potatoes and stir to combine. Then add the peas, cilantro, and flour. Adjust seasonings to taste.
Step 4- Prep. Heat oil in a deep skillet, then shape the potato mixture into patties.
Step 5- Fry. Fry each patty for several minutes on both sides until golden. Once finished, transfer them to a paper towel lined plate and repeat with the remaining batter.
Step 6- Serve. Serve the patties warm with preferred chutney and sauces, then enjoy!
Can I bake these instead?
Yes, if you’d rather not fry the patties, I also tested how to bake them in the oven instead.
Start by making the potato mixture, then shaping the patties as directed. Place them on a lined baking sheet and bake them at 360F/180C for 25-30 minutes, flipping them midway through.
Tips to make the best recipe
- Cook the potatoes in the Instant Pot. When time is of the essence, I’ll cook my potatoes in the pressure cooker. To do this, peel the potatoes, stick them with a fork, place them on a rack, and pressure cook for 6-7 minutes, then let the pressure release naturally.
- Par-boil the potatoes. We want them to be fully cooked but slightly firm. I’ve found that overcooked potatoes will quickly become mushy and not hold their shape when frying.
- Fry in batches. Too many patties in the oil will make the temperature drop, resulting in uneven frying, and the patties will soak up too much oil.
- Don’t disturb them. To get the best golden color, leave the patties alone for the first few minutes of frying. If they don’t easily release from the pan, it means they’re not fully cooked on the bottom.
Variations
- Gluten-free. Use rice flour or corn flour to keep this recipe gluten-free.
- Extra crunch. If you prefer your aloo tikki extra crunchy, add ¼ cup of bread crumbs to the potato mixture.
- Dipping sauces. Try my tahini sauce, ketchup, green chutney, or vegan coconut yogurt.
Storage instructions
To store: Let the leftovers cool completely, then store them in an airtight container in the fridge for 3-5 days.
To freeze: Place the patties in a freezer-safe container and freeze them for up to 3 months.
Reheating: Reheat them in the oven at 325F/160C for 8-10 minutes or in a non-stick pan over medium heat until warm.
Frequently asked questions
If the patties fell apart, it was likely because of excess moisture in the potato mixture. Next time, add enough flour to the mix so you can easily shape the patties, and test-fry a small patty before to make sure it keeps its shape.
If the potato mixture is too wet due to improper boiling and mashing, it will make these soggy and not crispy. Another reason for making the tikki soft is when it’s cooked for too long, which causes it to absorb too much oil and become soggy.
More potato recipes
- Potato waffles
- Hasselback potatoes
- Vegan lemon garlic herb roasted potatoes
- Baked sweet potato fries
Aloo Tikki
Ingredients
- 3 medium Potatoes peeled and boiled till soft
- 1 teaspoon Vegetable Oil
- 1 large Onion chopped into a fine dice
- 1/2 teaspoon Ground Coriander
- 3/4 teaspoon Ground Cumin
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Chilli Powder
- 1/2 green Chilli chopped into small pieces
- 1 teaspoon Garlic Minced
- 1 teaspoon Ginger Minced
- 1/2 teaspoon Coconut Sugar
- 1 teaspoon Salt to taste
- 1 cup Green Peas
- 1/2 cup cilantro chopped
- 2 tablespoons flour
Instructions
- In a large bowl, mash your peeled and cooked Potatoes. Set aside.
- In a frying pan, heat up 1 teaspoon of Vegetable Oil. Add Onion to pan and sauté on medium heat until Onion is translucent.
- Add ground Coriander, Cumin, Garam Masala, Turmeric, Chilli Powder, Chopped Green Chilli, Garlic and Ginger to the pan and cook for another 1 minute.
- Add Coconut Sugar to the pan along with Salt and Pepper, and then remove from heat.
- Add spiced Onion mixture to your pre-mashed potatoes. Stir well with a wooden spoon and then add Green Peas, Fresh Cilantro and Rice Flour to the mixure.
- Stir again and taste for seasoning. Adjust accordingly.
- In a clean pan, heat up some Vegetable Oil (you want about 1/2 an inch of oil on the bottom of the pan).
- Divide your Potato mixture into patty shapes and fry patties for a few minutes on each side or until golden brown. Be gentle with the patties and leave them to do their thing – no messing about!
- Once fried, drain on paper towels and serve warm with Coriander Chutney and Tomato Sauce.
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