Aloo Tikki Recipe: Guide to Cook Aloo Tikkis

Street foods in India are known for their delicious taste and spices, and aloo tikki is a perfect example of that. It tastes crispier from the outside and soft and flavourful on the inside; these potato patties are a must-have for evening snacks, chaat platters, or even burger fillings.
It's commonly known by names like "aalu tikki" and "potato tikki." This snack is comforting and incredibly easy to make at home with multiple variations. In this blog, we’ll walk you through the recipe of aloo tikki in a step-by-step guide by using everyday ingredients. Also, you’ll learn how to cook it in multiple styles, like shallow fry, deep fry, or air fry.

What is Aloo Tikki?

Aloo tikki is a popular snack in the Indian subcontinent, made with mashed and boiled potatoes, spices, and herbs. These spiced patties are shaped into flat discs and then shallow-fried until golden and crispy. It also includes several different types of chillies. Usually served with chutneys or turned into a chaat with curd, chutneys, and sev, aloo tikkis are popular in Indian households and roadside stalls.

Ingredients for Aloo Tikki

Here's what you need for the recipe:

Main Ingredients:

• 4 medium-sized potatoes (boiled and mashed)
• 2 tbsp cornflour or arrowroot powder (for crispiness)
• 2 green chillies (finely chopped)
• 1-inch ginger (grated)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp amchur powder (dry mango powder) or lemon juice
• Salt, to taste.
• Chopped fresh coriander

Optional Add-ons:

• 1 tsp garam masala or chaat masala
• 1 finely chopped onion
• Grated paneer or green peas for stuffing

For Cooking:

• Oil for shallow or deep frying

How to Cook Aloo Tikki: Step-by-Step Guide

Step 1: Boil and Mash the Potatoes

• Boil the potatoes until fork-tender. Make sure they are not overcooked or mushy.
• Peel and mash them well, ensuring there are no lumps.

Step 2: Prepare the Mixture

• Add green chillies, ginger, cumin powder, coriander powder, amchur, salt, and chopped coriander to the mashed potatoes.
• Add cornflour and mix well to form a dough-like mixture. This helps in binding and makes the tikki crispy.

Step 3: Shape the Tikkis

• Divide the mixture into equal portions and roll into balls.
• Flatten each ball slightly to form round patties.
• You can stuff the centre with a little grated paneer or cooked peas for a twist.
  

Step 4: Shallow Fry

• Heat 2–3 tbsp oil on a non-stick pan or tawa.
• Place the tikkis and cook on medium flame until both of the sides are golden brown and crispy.
• Flip them gently without breaking them.

Alternative Cooking Methods:

Deep Fry:

For extra crispiness, deep fry the tikkis in hot oil until golden.

Air Fry:

Brush with a little oil and air-fry at 180°C for 10–12 minutes, flipping halfway.

Serving Recommendations:

Classic Style:

Serve with green chutney and tamarind chutney.

Chaat Style: 

Place 2 tikkis on a plate, and top with sweet curd, chutneys, chopped onions, and sev.

Tikki Burger: 

Sandwich one tikki in a bun with lettuce, tomato, cheese, and sauces.

Wraps: 

Use aloo tikki with veggies and sauces in a roti or tortilla wrap.

Tips for the Best Aalu Tikki

• Use non-starchy potatoes like red potatoes, or boil them a few hours in advance and refrigerate. It helps with crispiness.
• Don't overboil the potatoes. Soggy potatoes make the tikki sticky and hard to shape.
• Always mash the potatoes when they are slightly warm and spread them on a plate to cool before mixing spices.
• Add a binding agent like cornflour, rice flour, or breadcrumbs.
• Let the tikkis rest for 10-15 minutes before frying for better shape retention.

Variations to Try:

Stuffed Aloo Tikki:

Fill with green peas, paneer, or even dry fruits.

Spicy Tikki:

Add red chilli flakes, black pepper, or finely chopped green chillies.

Healthy Tikki:

Mix in grated carrots, beetroot, or oats for added fiber.

Final Thoughts

There’s a reason why aloo tikki is such a beloved snack across India: it’s simple, satisfying, and easily adaptable. Whether you enjoy it as a chaat, in a burger, or just on its own, this crispy potato tikki always remains mouth watering. Now that you’ve learnt how to cook potato tikki the right way, it’s time to put on your apron and enjoy some home-style comfort food.
The beauty of this aalu tikki recipe lies in its flexibility. With just a few ingredients and some easy steps, you can enjoy a snack that rivals your favourite street vendor’s creation but with full control over hygiene and taste. Powders like cumin powder, coriander powder, and amchur enhance the taste of this tikki.
So go ahead and try this easy and tasty recipe today. And make your tea time extra special!

Disclaimer : The information provided in this blog is just for general awareness and informational purposes, gathered from various sources. ZOFF Foods do not assure or guarantee any healthy or nutritional results. We strictly recommend you consult a qualified health professional for personalised dietary advice.

FAQs

Q1. Can I make aalu tikki ahead of time?

A1. Yes. Shape them and refrigerate for up to 24 hours and fry just before serving.

Q2. Why does my tikki break while frying?

A2. Too much moisture or not enough binding. Add more cornflour or breadcrumbs.

Q3. How to make aalu tikki without cornflour?

A3. Use rice flour, besan (gram flour), or breadcrumbs instead.

Q4. Are aalu tikkis free from gluten?

A4. Yes, if you use cornflour or rice flour. Avoid breadcrumbs unless gluten-free.