Aloo Tikki Recipe from Scratch

Aloo Tikki, also called Potato Patties, comes from South Asia. They’re made by mixing potatoes with onions, chilis, herbs, and spices. Aloo Tikki recipe is simple if you follow my instructions to make sure your Tikki is crispy, tasty, and just the right amount of spicy.

My favorite snack for evenings is Aloo Tikki. It’s served with yogurt and tamarind sauce, and I like to add a sprinkle of ‘Bhujia’ on top. Bhujia is a crispy snack made with moth bean flour, gram flour, and spices.

When I was little, my grandma used to make Aloo Tikki every Sunday. The whole house would smell so good. We’d all gather in the kitchen, excited to eat the crispy, tasty patties. Those times brought us closer as a family.

Even though I moved far from home as I got older, I still remember the delicious taste of my grandma’s Aloo Tikki. Whenever I miss home, I make her recipe. It brings me comfort and reminds me of the flavors I grew up with.

Every bite takes me back to those special Sundays, making me feel warm and happy. Aloo Tikki isn’t just a snack to me; it’s a link to my past, a reminder of the love we shared as a family around the dinner table. That’s why, for me, Aloo Tikki is more than just food; it’s a taste of home.

What is Aloo Tikki 

Aloo Tikki or Potato Patties is a popular snack from the South Asian Cuisine. In India, Pakistan, and Bangladesh, they make Aloo Tikki by boiling potatoes and adding peas as a stuffing and different aromatic spices. 

Aloo means potato in Hindi Urdu, and Tikki is a small cutlet or croquette. Around the Indian subcontinent, Aloo Tikki’s name changes from state to state. Thus, it is also called Aloo Ki Tikki, Aloo Ki Tikkia, or Alu Tikki.

This snack is usually served hot with saunth, a tamarind sauce, coriander-mint sauce, and sometimes yogurt or chickpeas on the side. 

Aloo Tikki Recipe is a vegetarian dish and often compared to hash browns in other cuisines.

Locations where it is made differently

Because Indian people live all over the world, there are lots of different versions of Aloo Tikki.

Aloo Tikkis of North India have stuffing made of peas, paneer, or chickpeas whereas the Western Indian Aloo Tikkis are plain.

In Mumbai, they serve a popular type called Ragda patties. It’s Aloo Tikki served with a spicy curry and different chutneys. You can find it at chaat stalls all over the city, especially at Chowpatti Beach. They use a lot of locally grown spices like turmeric to make it. But in Bangalore, they use more coriander.

In the United Kingdom, you can find vegetable tikki at some shops.

In some North Indian dhabas or café-style eateries, they put the Aloo Tikki between slices of bread.

Ingredients

Potatoes – You can use any kind of potatoes you like. I’m using Russet Potatoes because they make fluffy mashed potatoes. But don’t use sweet potatoes because Aloo Tikki needs salty and tangy flavors, and sweet potatoes are too sweet for it. 

Green Peas – For green peas use garden peas because they cook quickly and mash easily.

Oil – Use any neutral-flavored oil like vegetable or canola oil for frying the tikkis.

Cashew – Cashew nuts add a creamy texture and nutty flavor.

Grated Ginger – Ginger adds a zesty kick and aromatic flavor to the tikkis.

Green Chili – Green chilies provide a spicy heat to the tikkis. Adjust the quantity according to your taste preference.

Coriander leaves – Fresh cilantro adds a burst of freshness and vibrant color to the tikkis.

Spices – Whole cumin seeds, powdered turmeric, red chili powder, and ground coriander add layers of flavor and warmth to the tikkis.

Asafoetida – A pinch of asafoetida enhances the flavor of the tikkis and aids in digestion.

Corn Flour – Corn flour helps bind the ingredients together, ensuring that the tikki holds its shape during frying.

Chaat Masala- Chaat Masala is used in Aloo Tikki to add a tangy and savory flavor to the dish. It contains a mix of spices like dried mango powder, cumin, coriander, black salt, and red chili powder, which contribute to its unique taste.

Salt to taste

Method

Boil Potatoes 

Put 5-6 potatoes in a pressure cooker. Add enough water so the potatoes are half covered. Pressure cook until you hear 3-4 whistles. They should be soft when you poke them with a fork, but not too soft or mushy.

Make Stuffing 

1. Heat 3 tablespoons of oil in a small pan. When the oil is hot, add grated ginger and cook for 30 seconds to release its flavor.

2. Now add chopped green chilies and cashews to the pan. Saute them for 1 minute.

3. Next, add all the spices mentioned in the recipe and cook them on low heat.

4. Add the green peas and salt to taste. Let it cook until the peas are tender. If needed, you can add 3-4 tablespoons of water in this step.

5. Once the peas are cooked, mash the mixture using a tool called a potato masher. This helps to blend everything smoothly.

6. Finally, add paneer to the mixture. Mix everything well and cook for another couple of minutes. Then, set it aside until you’re ready to use it.

Prepare Tikki

Grate the potatoes when they’ve cooled down to room temperature. Make sure they’re not hot, or else it can be difficult to handle. Also, ensure that there are no big pieces left in the grated potatoes.

• Now add the following:

Coriander leaves

Chopped Green Chili

Chopped cashews

Garam masala

Chat masala

Red chili flakes

Black salt

Normal salt 

Lemon Juice

To help the tikki stick together well, add corn flour. You can also use bread crumbs or rice flour for this. In this recipe, I’m using corn flour. If needed, you can add more corn flour.

• Mix everything thoroughly and then let it sit for 15 minutes. This helps the ingredients blend and makes it easier to shape the tikkis later on.

Shape into Tikkis

To prevent the tikki mixture from sticking to your hands, you can use either oil or water to coat them. 

• Shape the mixture into round, flattened patties about the size of your palm, just like shown in the picture. 

• With the amount of potato mentioned, you should be able to make 6-7 Aloo Tikkis. 

• Fill each patty with the peas mixture and seal it tightly to ensure it holds its shape well during cooking.

Fry the Tikkis

1. Heat some oil in a pan so that it covers about half of the pan. Shallow frying makes the Aloo Tikki extra crispy.

2. Gently add the tikki to the hot oil and let it cook for about 3 minutes on one side. Don’t flip them too quickly, as they need time to get crispy.

3. Fry the tikkis on low to medium heat, not on high flame.

4. Once one side is golden and crisp, flip the tikkis to cook the other side.

5. Repeat the process for all your tikkis until they are golden and crispy on both sides.

6. Serve your Aloo Tikki with mint raita or any chutney you like, such as tamarind or green chutney, and Enjoy.

Top Tips to Keep in Mind

Boiling Ideas

1. Pressure Cooker – Using a pressure cooker is quick and efficient. It takes about 10-12 minutes to cook the potatoes until they’re fork-tender but not mushy. Be careful not to overcook them, as this can make the tikkis fall apart.

2. Microwave – Boiling potatoes in the microwave is a fast method that prevents them from getting soggy. It’s also quicker than other methods. Simply place the potatoes in a microwave-safe dish with a little water and cook until they’re tender.

3. Air Fryer – You can also boil potatoes in an air fryer, but keep in mind that a regular air fryer can only fit 3-4 potatoes at a time, so you may need to cook them in batches. This method produces crispy potatoes with less oil compared to frying.

For Perfect Potato mixture 

For the perfect potato mixture, it’s important not to mash the potatoes when they’re hot because they can become soggy. Wait until they cool down to room temperature before mashing them. 

Instead of using a grater, you can use a potato masher to mash the boiled potatoes. This helps in achieving a smoother texture without making the mixture too wet. 

The potato mixture needs to be dry and not soggy. If you find that the mixture is slightly soggy, you can add extra corn flour or bread crumbs to absorb the excess moisture. This ensures that your aloo tikki holds its shape well and cooks up crispy on the outside while remaining soft and fluffy on the inside.

Frying Ideas

Shallow Fry – Heat a small amount of oil in a pan and place the tikkis in a single layer. Cook on medium heat until golden brown on both sides, flipping them halfway through. Shallow frying gives the tikkis a crispy exterior while using less oil.

Pan Fry – Similar to shallow frying, pan frying involves cooking the tikkis in a pan with a bit more oil. This method also yields crispy tikkis but allows for more even cooking due to the increased oil coverage.

Air Fry – Preheat your air fryer and lightly spray the tikkis with oil. Arrange them in the air fryer basket in a single layer and cook at the recommended temperature until they are golden and crispy. Air frying reduces the amount of oil used while still achieving a crispy texture.

Grill in an Oven – If you prefer a healthier option, you can grill the tikkas in the oven. Preheat your oven and place the tikkas on a baking sheet lined with parchment paper. Brush them lightly with oil and bake until they are golden and crispy, flipping them halfway through. Grilling in the oven gives the tikkis a delicious smoky flavor while keeping them low in fat.

Notes about the spices

The Aloo Tikki Recipe uses small amounts of spices. It falls under the chaat category, so salt and chaat masala are used generously for flavor. These spices add a tangy and savory taste to the dish, making it a delicious snack enjoyed by many.

Serving Suggestions

Aloo Tikki Chaat with Yogurt – Turn your Aloo Tikkis into a tasty chaat by adding creamy yogurt, tangy tamarind sauce, spicy green chutney, and crunchy sev on top. It’s a mix of different flavors and textures in every bite!

Aloo Tikki Burger – Make a special burger by putting Aloo Tikkis between burger buns along with lettuce, tomatoes, onions, and your favorite sauce. It’s like having Indian and Western food together.

Tamarind Sauce – Pour some tangy tamarind sauce over your Aloo Tikkis to give them an extra yummy taste. The sweet and sour flavor of tamarind goes perfectly with the tasty tikkis.

Mint Raita – Enjoy your Aloo Tikkis with a side of cool mint raita. It’s made with yogurt, fresh mint leaves, and spices, giving a refreshing contrast to the spicy tikkis.

Green Chutney – Add some spicy green chutney to your Aloo Tikkis for an extra kick. This chutney, made with coriander, mint, green chilies, and lemon juice, makes the tikkis tastier and gives them a nice green color. I have used green chutney in this recipe so I will share the Green Chutney recipe as well: –

Variations

Use Egg for Coating – Dip the Aloo Tikkis in a beaten egg before frying for a richer, crispier coating. It gives them a golden color and a different texture.

Make it Plain Tikki – Keep it simple by making plain Aloo Tikkis with just mashed potatoes and spices. They have a basic flavor, perfect for traditional taste lovers.

Make Aloo Tikki Burger – Turn your Aloo Tikki into a burger! Put it between burger buns with lettuce, tomato, onion, and your favorite sauces like ketchup or mayo. It’s a tasty meal for lunch or dinner.

Making them ahead

To prepare ahead, you can make the stuffing for the Aloo Tikki and store it in a container in the refrigerator. 

However, it’s best not to prepare the potato mixture too far in advance, as potatoes tend to lose their texture and flavor when stored for too long.

It’s not recommended to reheat fried Aloo Tikki by frying them again, as they may become overly oily. Instead, you can reheat them in an air fryer or microwave. This will help maintain their crispy exterior while ensuring they are heated through. 

Simply place the tikkis in the air fryer or microwave and heat them until they are warmed to your liking.

FAQ’S

1. Can I use different types of potatoes for making Aloo Tikki?

Yes, you can use different types of potatoes based on your preference. While Russet potatoes are commonly used for their light and fluffy texture, other varieties like Yukon Gold or red potatoes can also work well.

2. Are there any alternatives to cashew nuts in the Aloo Tikki recipe?

Yes, if you have nut allergies or prefer not to use cashews, you can omit them from the recipe or substitute them with other nuts such as almonds or peanuts.

3. Can I make Aloo Tikki ahead of time and freeze them?

Yes, you can prepare Aloo Tikki ahead of time and freeze them for later use. After shaping the patties, place them on a baking sheet and freeze until solid, then transfer to a freezer bag or container. When ready to use, thaw in the refrigerator overnight and then cook as usual.

4. Can I make Aloo Tikki without using oil?

While traditional Aloo Tikki is fried for a crispy texture, you can make a healthier version by baking or air frying them. These methods reduce the amount of oil used while still achieving a tasty result.

5. How long can I store leftover Aloo Tikki in the refrigerator?

Leftover Aloo Tikki can be stored in an airtight container in the refrigerator for up to 2-3 days. Make sure to reheat them properly before serving.

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