Learn how to prepare aloo tikki; delicious, quick, and healthy. Ready in less than 30 minutes, it’s perfect for serving as a snack, side dish, or main course.
From crispy fries to creamy mashed potatoes, the options are endless when you experiment with potatoes. If you loved our mashed potatoes, give this aloo tikki recipe a try.
Made using traditional Asian spices, it’s a filling meal that everyone will love!
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What is aloo tikki?
Aloo Tikki is a popular street food in India and Pakistan. It is made from boiled and mashed potatoes, mixed with various spices and herbs, and then shaped into small patties. These patties or aloo tikkis are then shallow-fried and served with chutney, yogurt, or sauce.
Why this recipe works
- Easy. From prep to plate, the recipe just takes 30 minutes.
- Delicious. It’s made with a blend of traditional Indian spices that give it an irresistible and mouth-watering flavor and texture.
- Nutritious. Packed with vegetables and baked instead of fried, it makes a healthier option.
- Budget-friendly. You can make it with easy-to-find and affordable ingredients.
What I love the most about this delicious recipe is that you can serve it as an appetizer, side dish, or main course. It’s so versatile that you can serve it any time of the day with your favorite chutneys or sauces!
This aloo tikki recipe uses simple pantry staples. Here is everything you’ll need:
- Potatoes. Peeled and boiled.
- Vegetable oil. Or any other neutral flavored oil.
- Onion. Chopped.
- Coriander. Ground.
- Cumin. Ground.
- Garam masala. To taste.
- Turmeric. Adds color.
- Chilli powder. Adds a spicy flavor.
- Green chilli. Chopped into small pieces.
- Garlic. Minced.
- Ginger. Minced.
- Coconut sugar. Adds a sweetness to balance the spices.
- Salt. To taste.
- Green peas. Optional.
- Cilantro. Chopped.
- Flour. Acts as a binding agent.
How to make aloo tikki
No hard-to-follow or lengthy instructions here! In just 5 simple steps, you can make these perfectly yourself:
Step 1: Mash the potatoes
In a bowl, mash the peeled and cooked potatoes. Set aside.
Step 2: Prepare spiced onion mixture
In a frying pan, heat some oil, add onion to it, and saute it. Now, add turmeric, coriander, cumin, green chili, red chili, garam masala, cumin, garlic, and ginger to the pan and cook for another 1 minute. Add some coconut sugar, salt, and pepper to the mixture and remove the pan from heat.
Step 3: Mix spiced onion mixture and mashed potatoes
Mix the spiced onion mixture and mashed potatoes. Mix well and then add green peas, rice flour, and fresh cilantro. Stir and taste for seasoning to adjust as per your taste.
Step 4: Cook potato patties
Add some oil to a pan and heat it. Once warm, add mashed potatoes in the form of patties and cook until they are golden brown.
Step 5: Serve
Once cooked, transfer them to the serving plate and serve with coriander, chutney, and tomato sauce.
Tips to make the best recipe
- Use starchy potatoes for the best texture. Russet and Yukon gold potatoes are good options for the best texture and flavor.
- Boil the potatoes until they are fully cooked, but still firm. Overcooked potatoes will become mushy and won’t hold their shape when frying.
- Make sure to use fresh ingredients and don’t overcook the tikki to avoid dryness and to have a soft and fluffy inside.
- Use a non-stick pan and shallow fry the tikkis on medium heat. This will prevent them from burning and ensure that they cook through evenly.
To store. You can refrigerate leftovers in an airtight container, covered for 3-5 days.
To freeze. Put in an airtight container or freezer-safe bag and freeze for up to 3 months.
Reheating. Reheat in the microwave or non-stick pan until thoroughly warm to serve.
More potato recipes to try
Frequently asked questions
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.
If you swap out the flour for gluten-free flour, this recipe is suitable for celiacs.
- 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
- 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.