Aloo Tikki Recipe (Crispy Potato Tikki)
Learn how to make crispy aloo tikki at home, the perfect Indian-style potato patty that’s crunchy outside and soft inside. You can enjoy it as a street-style snack, use it to prepare aloo tikki chaat, or even make a delicious aloo tikki burger.
Aloo Tikki is a crispy and flavorful Indian street food snack made from mashed potatoes, green peas, and aromatic Indian spices. These golden-brown potato patties are shallow-fried to perfection, giving them a crunchy outer layer and a soft, spicy inside. Popular across North India, Aloo Tikki is often served as part of chaat recipes topped with sweet tamarind chutney, spicy green chutney, and yogurt, creating a burst of flavors in every bite.
For a healthier twist, you can bake aloo tikkis instead of frying. Brush them lightly with oil on top and bake at medium-high heat until golden and crispy. Baking gives a low-fat, crunchy version that’s perfect for guilt-free snacking or for use in aloo tikki burgers. Whether you enjoy it as a tea-time snack, a party appetizer, or a street-style evening treat, this homemade aloo tikki recipe is easy to make, delicious, and loved by all ages.
Ingredients and Substitutes
- Potatoes: Use boiled and mashed potatoes as the base of the tikki. They give structure and a soft interior. Starchy potatoes like russet or Indian aloo work best for crispiness.
- Green Peas: Add boiled or mashed peas for a slightly sweet flavor and extra texture. You can skip them or replace them with finely chopped carrots or corn for variation.
- Bread Crumbs: Help bind the mixture and make the tikki crispier. You can substitute with crushed cornflakes, poha (flattened rice), or rice flour for a similar texture.
- Cornflour: Helps absorb moisture and adds crispness to the outer layer. If unavailable, use rice flour or arrowroot powder.
- Ginger-Garlic Paste: Adds aroma and depth of flavor. You can use freshly grated ginger and garlic if you prefer a more natural taste.
- Green Chili: Brings a light heat and authentic Indian flavor. Substitute with red chili flakes or skip for a milder version.
- Coriander Leaves: Freshly chopped coriander adds freshness and a herby aroma. You can use parsley if coriander is not available.
- Cumin Powder: Adds a warm, earthy flavor typical of Indian street snacks. Roasted cumin powder gives a deeper aroma.
- Garam Masala: Brings a blend of spices that enhances the Indian flavor profile. You can replace it with chaat masala for a tangier taste.
- Salt: Balances all the flavors and enhances the taste. Use black salt for an extra street-style tang.
- Oil: Used for shallow frying the tikkis to a golden, crispy finish. You can use ghee for richer flavor or olive oil for a lighter version.
How to Make Aloo Tikki
- Boil Potatoes. Boil and mash potatoes until smooth and lump-free.
- Prepare Peas. Boil and lightly mash green peas for texture.
- Mix Ingredients. Combine mashed potatoes, peas, bread crumbs for crunch, cornflour, spices, and herbs in a bowl.
- Prepare Tikki Dough. Mix everything well to form a firm, non-sticky dough.
- Shape Tikkis. Shape the mixture into small round patties or slightly larger ones for burgers.
- Heat Oil. Heat oil on a tawa or non-stick pan over medium flame.
- Shallow Fry. Shallow fry the tikkis until golden brown and crispy on both sides.
- Drain Excess Oil. Place fried tikkis on paper towels to absorb extra oil.
- Serve Hot. Serve crispy aloo tikkis with chutney or use them in homemade aloo tikki burgers.
Cooking Tips for Perfect Crispy Aloo Tikki
To get crispy aloo tikkis, it’s important to use starchy potatoes like russet or Indian aloo. Over-boiled or watery potatoes make the tikki soft and soggy, so drain excess water properly before mashing. Shallow frying on medium heat ensures the tikkis cook evenly and develop a golden-brown crust. Avoid high heat, which may burn the outside while leaving the inside uncooked. Using bread crumbs or cornflour in the mixture helps create a crunchy exterior.
How to Get the Right Dough
Dough should be firm, so that it can hold shape. If the dough feels too soft, add a small amount of bread crumbs or cornflour gradually until it binds well. Avoid adding water directly to the dough; moisture from boiled potatoes is usually sufficient. Over-wetting the dough leads to tikkis falling apart while frying.
Shaping and Cooking Tips
Shape the tikkis evenly into flat discs, pressing gently so they cook uniformly. For burgers, make slightly thicker patties. Preheat the pan properly and use enough oil to cover the bottom, allowing the tikkis to shallow fry evenly. Flip carefully with a spatula and fry both sides until crispy and golden brown. Let them rest on a paper towel to remove excess oil before serving to maintain crunchiness.
Serving Suggestions for Aloo Tikki
Serve crispy aloo tikkis hot with tangy tamarind chutney, spicy green chutney, and a dollop of yogurt for a classic Indian aloo tikki chaat recipe. They are perfect as a North Indian street food snack at home, or enjoy them as a tea-time snack with ketchup or mustard. For a fusion twist, use them as a homemade aloo tikki burger patty layered with lettuce, tomato, onions, and sauces. Garnish with fresh coriander leaves, sev, or crunchy toppings for an authentic crispy aloo tikki recipe experience.
Frequently asked questions
Aloo Tikki can be moderately healthy if prepared mindfully. You can make it healthier by baking instead of frying, using less oil, or choosing whole-grain bread crumbs for binding. Pairing it with fresh chutneys, yogurt, or salad can add nutrients and balance the meal.
Use starchy potatoes, add bread crumbs or cornflour to the mixture, and shallow fry on medium heat until golden brown. Avoid high heat which burns the outside but leaves the inside undercooked.
Yes, brush the tikkis with oil and bake at 200°C (400°F) for 15–20 minutes, flipping halfway. Baking gives a healthier, moderately crispy version.
Shape slightly larger and thicker patties so they fit the buns. Shallow fry until golden and let them rest on a paper towel to avoid sogginess.
Recipe Card
Crispy Aloo Tikki Recipe
Equipment
- 1 Mixing bowl
- 1 Non-stick pan
- 1 Spatula
- 1 Potato masher
- 2 Paper towels
- 1 Plate
Ingredients
- 2 cups Potatoes boiled and mashed
- ½ cup Green peas boiled and lightly mashed
- 3 tbsp Bread crumbs
- 1 tbsp Cornflour
- 1 tsp Ginger-garlic paste
- 1 Green chili finely chopped
- 2 tbsp Coriander leaves chopped
- ½ tsp Cumin powder
- ½ tsp Garam masala
- Salt to taste
- Oil for shallow frying
Instructions
- Boil the potatoes until soft, peel them, and mash them well so no lumps remain. Smooth mashed potatoes help the tikki hold together better and fry evenly.
- Boil or steam green peas until soft, then mash them lightly. If you like texture, keep some peas whole for a nice bite.
- In a large bowl, add mashed potatoes, mashed peas, bread crumbs, cornflour, ginger-garlic paste, chopped green chili, coriander leaves, cumin powder, garam masala, and salt.
- Mix everything well until the spices and binders blend evenly. The mixture should be firm but not sticky. If it feels wet, add a little more bread crumbs or cornflour.
- Take small portions of the mixture and roll them to shape into balls. Flatten them gently into round patties. For burgers, shape them slightly larger and thicker to fit the bun.
- Heat oil in a non-stick pan or tawa over medium flame. Make sure the oil is hot but not smoking, this ensures the tikkis become crispy and not greasy.
- Place the tikkis on the pan and cook until golden brown on one side. Flip carefully and cook the other side until evenly crisp. Press lightly with a spatula for even browning.
- Remove the tikkis onto a paper towel to absorb excess oil. Let them rest for a minute to keep the outer layer crunchy.
- Serve your crispy aloo tikkis with green chutney, tamarind chutney, or ketchup. For a fusion twist, place them between burger buns with lettuce, tomato, and sauce to make an Indian-style aloo tikki burger.
Notes
- Use starchy potatoes for best crispy aloo tikki results.
- Add bread crumbs or cornflour if dough feels too soft.
- Shallow fry on medium heat for crispiness; avoid high flame.
- For a healthier option, bake tikkis at 200°C (400°F) until golden.
