Aloo Tikki means Potato Patties. famous vegetarian snack, easy to craft, packed with boiled potatoes, onions, spices, and herbs. Perfect round shaped like patties, shallow or pan fried until crispy and golden-brown from the outside and soft on the inside. Gluten-free, Vegan snack. Serve with chutneys. Also, an integral part of Aloo Tikki Chaat.
What is Aloo Tikki – Plain Aloo ki Tikki
Aloo Tikki is a vegan (North Indian and Pakistani) crispy snack, is made with fork-tender boiled potatoes, diced onion, and spices. Some people also add onion and green peas. Later on, these mashed potatoes mixed with various staple spices like salt cumin, coriander, and chili powder. Shaped them into small patties and shallow fried until golden brown.
Aloo ki Tikki – Potato Cutlets are usually served with tamarind or mint chutney and it is a delicious and satisfying snack that can be enjoyed anytime, especially on summer rainy days and winter cold nights.
Potato Cutlets is another alternative name for Aloo tikki recipe. A simple and plain aloo ki tikki is a perfect for a speedy meal and a convenient on-the-go snack. This dish appeals to everyone. Once you taste it, and you’ll be hooked 🙂 Soft, crispy potato patties mix with flavorful herbs and spices. So yummy. You can also check the Easy onion raita recipe, Quick Chicken pakora recipe and crispy aloo pakora recipe.
How to Serve Aloo ki Tikki
Aloo Tikki has numerous serving options available. This delicious treat is guaranteed to be a crowd-pleaser at any gathering. You can serve them with the following.
- Chutney – Aloo Ki Tikki is usually served with coriander chutney, mint chutney, or tamarind chutney, ketchup and these accompaniments add a burst of fresh flavor to the dish.
- Chola Masala – Serve aloo tikki with chola masala and it makes an outstanding addition to elevate the flavors of Tikki aloo.
- Beverages – I always love to enjoy Aloo tikki with a hot cup of karaka Chai or with a chilled beverage.
- Naan & roti – You can also enjoy it with simple naan, roti, and rice as a side dish. In my home town a famous meal on the road side cart is (Naan and aloo Tikki).
- Burger Patty – we can also use it inside a burger instead of Shami kabab and chicken patty.
- Toppings Options – You can garnish the Aloo Ki Tikki with yogurt, chutney, spices, cilantro, or pomegranate for added taste and visual appeal.
Stuffed Aloo Ki Tikki Recipe
Another version of aloo ki tikki called as stuffed Aloo ki tikki. Filling is prepared by boiling Chana dal (split chickpea) and green peas accompanied by spices and herbs like mint leaves and fresh coriander. You can also add the paneer, dried coconut, meat, and any other type of dry stuffing.
In my home country Pakistan, tikki aloo is a plain potato patty. During my visit to Dubai, it was quite interesting and wondering when I tried an aloo tikki with hot cup of tea from Indian Café. This was not an ordinary Tikki, it was filled with boiled Chana Dal (split chickpea) and Matar (green peas).
At that time a came to know about that, this is a stuffed aloo ki tikki. A new fusion for me. It was shocking for me because i have never tasted something like this.
Aloo Tikki Ingredients
Your pantry likely already includes most of these ingredients, as they are all common pantry essentials.
- Potatoes – Wash them properly. Boil the potatoes until they are tender (80 to 85 percent boiled). then peel and grate them in a bowl. You can also Peel them first and then boil them.
- Spices – We only need some essential seasoning. These are cumin seed, coriander seeds, garam masala Powder, red chili powder/Chili flakes. These spices will use in the tikki mixture. Optional: Chaat Masala and Amchur powder are additional add-inns.
- Onion – Finely chop the onion to add to the mashed potato mixture.
- Green Chilies – wash and chop the green chilies and add them to the mashed potatoes bowl, if desired.
- Mint & Coriander Leaves: Wash and finely chop the coriander leaves to be mixed with the potatoes.
- Rice Flour: I will use it as a thicken agent. It will help to combine the potato mixture and also provide a crispy and crunchy texture.
- Bread Crumbs – To enhance the binding and add a delightful crispiness.
- Oil – Any type of fresh oil. Don’t use black and old oil. They are not good for your health you can also cook them in the air fryer.
- Eggs – Some families love to coat the aloo tikki with egg before to pan frying.
How to Make Aloo Tikki
- First of all, boil the potatoes after washing them properly in a pot. Use instant pot or pressure cooker. If you have any of them, boil the potatoes until they are fork-tender. After boiling, peel the skin and mash them with hand. Always mash them after cooling them.
- Boil the potatoes until they are just tender. It’s crucial not to overcook them; they should remain firm to the touch, avoiding any mushiness or sogginess
- In a large mixing bowl, combine mashed potatoes, chopped green chilies, onions, salt, red chili powder, cumin, coriander, chaat masala, amchur powder and a pinch of garam masala. To bind the mixture well, don’t forget to add rice flour.
- Mix all the ingredients well. If you want to use your hands to combine them evenly, don’t be afraid to use your hands.
- Now, make patties or cutlets. Begin by greasing your hands with oil. Take a handful of the mixture and form it into a ball. Slowly press down on the ball to flatten it until a round patty. Size and thickness depend on your preference.
- Now it’s a time to fry them. This is the most asked question how cook aloo tikki? The answer is quite simple you can bake it oven, air fry or in a preheated pan.
- Heat some oil in pan or skillet. Place 3 to 4 patties in the skillet and cook it on medium heat. Don’t overcrowd the pan. Flip the side of the tikki after one or two minutes of cooking. Remove them until both sides are golden brown.
- Drain them on a paper towel to remove the extra oil, and serve them hot with chutneys.
How to Cook Aloo Tikki in Air Fryer
Please, prepare the potato patties first, by follow the recipe of aloo tikki. Then follow these instructions.
- Set the temperature at 180C to 190C (375 F) and preheat the air-fryer.
- To avoid the sticking, brush or spray the air fryer basket with oil. Introduce the aloo tikki in basket in a single layer. Also, brush the tikki as well. Please, don’t overcrowd the basket.
- Cook them for 15 minutes or until the tikkis start browning on the top. Flip the tikkis, halfway through and brush some oil on the top.
- Once both sides are brown and crispy, remove them from the air fryer and cook the rest of the others. Serve them hot with chutney, ketchup, and chola masala and enjoy this Punjabi style Aloo Tikki.
Store and Reheating Pakistani Aloo Tikki
Storing Uncooked Aloo Tikki -If you have made a big batch of aloo tikki in once and you want to use it later. Kindly freeze them on a baking sheet until firm, then transfer tikkis to an airtight container or freezer bag with parchment paper between layers. Store them in a freezer for 2 to 3 months.
Store Cooked Tikki – Aloo tikki are best to enjoy immediately after cooking, if you want to store leftover, let the leftover tikki cool at room temperature, put them in an airtight box and place them in the fridge for at least two to three days.
Reheat the Alu Tikki – You can quickly reheat them on a pan or you can also use a preheated air fryer or oven. If you have time, please, thaw the frozen tikkis in the fridge over the night.
Variations
- Add Cheese: You can add a small amount of cheese and mashed potatoes to make cheese aloo tikki.
- Add Chicken: Add boiled shredded chicken and mix well to form Chicken Aloo Tikki
- Add Veggies: Add a variety of boiled veggies like green peas, sweet corn, carrots, and your favorite veggies.
- Sweet Potatoes: Replace the rusty red potato with sweet potatoes for a better twist and change.
- Breadcrumb Coating: You can also use different types of bread crumbs: regular, homemade lays bread crumbs, and others. Before pan-frying tikkis.
Tips For Simple & Best Aloo Tikki
- Boiling Potatoes: Cook the potatoes until they are just tender. It’s crucial not to overcook them; they should remain firm to the touch, avoiding any mushiness or sogginess. And cool them before you start making the tikkis or cutlets. This helps to get the right consistency.
- Spices: Test the potato mixture and adjust the spice level after mixing all ingredients. Don’t shy away from using the right amount of spices.
- Binding: Use rice flour or corn flour to bind the mixture well and prevent it from breaking while frying.
- Shaping: While shaping, ensure tikkis are not too thick or too thin. Being too thick may result in undercooked from inside, and being too thin might break while frying.
- 30 Minutes Rest: Please keep these aloo ki tikki after shaping them in the refrigerator for at least 20 to 30 minutes. After 30 minutes of rest, you can fry them. It gives the best texture and taste.
- Frying: Always fry the tikkis on medium heat. High heat can burn the tikkis and low heat can cause them to absorb excess oil.
- Freeze the Tikkis: Put tikkis on a tray in a single layer. Once frozen, store them in an airtight zip log bag for future use.
How To Make Extra Crispy Aloo Ki Tikki?
- Don’t add onion to the potato mixture if you are not adding corn flour or bread crumbs. Onion releases moisture that destroys the crispiness. If you want to add onion, please drain the onion water first or add corn flour or bread crumbs. They absorb all moisture of onion.
- Add cornstarch or rice flour to the mixture, which helps to absorb the moisture and act like a binder. That gives the crispy texture.
- Always fry the tikki twice (double fry method) to achieve extra crispiness.
Troubleshooting Tips and Tricks
| Issue | Solution |
| Too Crumbly | Add more binding agent (like Rice Flour or Cornstarch) and mix well. |
| Too Sticky | If the mixture is too wet and sticks to hands, add a bit of oil. |
| Breaking in oil | Ensure oil is hot enough and do not flip the tikkis too soon. |
| Not crispy | Increase the heat slightly and fry for longer until golden brown. |
| Lack of flavor | Add more spices like cumin, coriander, garam masala, or adjust the salt level. |
Frequently Asked Question
What Is Aloo Tikki?
Aloo tikki is a delicious Indian snack made with spiced boiled potatoes. After frying potato patty is served with chutney and other condiments.
How do you make Aloo Tikki?
Aloo Tikki is a spiced patty crafted from boiled, mashed potatoes and spices like cumin and coriander. These patties are then shallow-fried to a golden-brown color.
What is the difference between Aloo Tikki and Aloo Tikki Chaat?
Aloo Tikki is a spiced potato patty often enjoyed as a snack, while Aloo Tikki Chaat is a popular street food dish served with various toppings like yogurt, chutneys, and chickpeas for added flavor and texture.
What is the difference between tikki and cutlet?
Tikki, originating from the Indian subcontinent, is typically a spiced patty made primarily from potatoes. Cutlet, on the other hand, is a broader term often used in Western cuisine to describe a thin slice of meat or a croquette made from vegetables, meat, or fish.
Does Aloo Tikki contain onion?
Typically, no. Because onion has moisture, which destroys the shape and binding. If you want to add, drain all the moisture from the onion and then add the onion to Tikki. Or add corn flour and bread crumb with onion.
Why Aloo Tikki isn’t browning and crisping up?
It could happen for two reasons. The first one is that the pan may not be hot enough. The second reason could be less oil in the pan. Frying in oil always helps with appearance. Excess oil can be drained with a paper towel.
Can we freeze Aloo ki Tikki?
Shape the mixture into cutlets; line them up on greaseproof parchment between each tikki to prevent them from sticking. Store them at least one month.
Conclusion:
To summarize, making an Aloo Tikki is quite straightforward. It’s all about mastering a few steps to achieve that crispy exterior and fluffy interior. I’ve included key tips to help you succeed in this recipe. Give it a try and share your experience. I’m eager to hear your feedback!
Recipe Card
Aloo Tikki Recipe – Authentic Potato Cutlets
Equipment
- 1 lager bowl for Mixing
- 1 skillet or pan for shallow frying
Materials
- 500 grams Boiled Potatoes
- 1 piece Large Onion
- 2 Table spoon Coriander or Mint leaves
- 4 Pieces Green Chili Chopped
- 3 Table Spoon Rice or Corn Flour (add If required more)
- 4 Table Spoon Bread Crumbs (add If required more)
- 1 Tea spoon Salt or according to your Taste
- 1 Tea spoon Red chili or chili flakes
- 1 Tea spoon Cumin Seeds
- 1 Tea spoon Coriander Seeds
- 1 Tea Spoon Chaat Masala
- 1/2 Tea Spoon Amchur Powder (Dry Mango Powder)
- 10 Tbsp Oil for frying or according to your pan
Instructions
- First of all, Boil potatoes after washing them properly in a pot. Use instant pot or pressure cooker, if you have any of them and boil the potatoes until they are fork-tender. After boiling, peel the skin and grate them. You can also mash them after cooling them.
- Cook the potatoes until they are just tender. It’s crucial not to overcook them; they should remain firm to the touch, avoiding any mushiness or sogginess
- In a large mixing bowl, combine mashed potatoes, chopped green chilies, onions, salt, red chili powder, cumin, coriander, Chaat masala, amchur powder, and a pinch of garam masala. To bind the mixture well, don’t forget to add rice flour.
- Mix all the ingredients well. and if you want to use your hands to combine them evenly, don’t be afraid to use your hands.
- Now, Make patties or cutlets. Begin by greasing your hands with oil. Take a handful of the mixture and form it into a ball. Slowly press down on the ball to flatten it until a round patty. Size and thickness depend on your preference.
- Now it’s a time to fry them. This is the most asked question how cook aloo tikki? The answer is quite simple you can bake it oven, air fry or in a preheated pan.
- Heat some oil in pan or skillet. Place 3 to 4 patties in the skillet and cook it on medium heat. Don’t overcrowd the pan. Flip the side of the tikki after one or two minutes of cooking. Remove them until both sides are golden brown.
- Drain them on a paper towel to remove the extra oil, and serve them hot with chutneys.
Notes
- Boiling Potatoes: Cook the potatoes until they are just tender. It’s crucial not to overcook them; they should remain firm to the touch, avoiding any mushiness or sogginess. And cool them before you start making the tikkis or cutlets. This helps to get the right consistency.
- Spices: Test the potato mixture and adjust the spice level after mixing all ingredients. Don’t shy away from using the right amount of spices.
- Binding: Use rice flour or corn flour to bind the mixture well and prevent it from breaking while frying.
- Shaping: While shaping, ensure tikkis are not too thick or too thin. Being too thick may result in undercooked from inside, and being too thin might break while frying.
- 30 Minutes Rest: Please keep these aloo ki tikki after shaping them in the refrigerator for at least 20 to 30 minutes. After 30 minutes of rest, you can fry them, and it gives the best texture and taste.
- Frying: Always fry the tikkis on medium heat. High heat can burn the tikkis, and low heat can cause them to absorb excess oil.
- Freeze the Tikkis: Put tikkis on a tray in a single layer. Once frozen, store them in an airtight zip log bag for future use.
