March 14, 2024

Crispy Aloo Tikki – Indian Potato Patty

Name: Crispy Aloo Tikki - Indian Potato Patty
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 500 gram Potatoes (I used Russet potatoes); 1/2 inch Ginger (finely chopped); 3 Green chillies (crushed); 2 tbsp Coriander leaves (chopped); 2 tbsp Rice Flour; 1/2 tsp Cumin powder; 1/2 tsp Red chili powder; 1/2 tsp Chaat masala; 1/4 tsp Black pepper powder (freshly ground); 1/8 tsp Dry mango powder (or 1/2 tsp lime juice); 1/4 tsp Black salt; 1 tsp Salt or as required; 1/4 cup Oil (for shallow frying)

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When you are craving for some mouth tempting snack, Aloo Tikki is a quick recipe to try. This snack is so crispy from the outside and soft from the inside. Perfectly spiced, flavorful, and delicious Indian potato patty is served with tomato ketchup or green chutney for an incredible experience.

Aloo Tikki is made by using boiled potatoes, spices, and some binding agent like breadcrumbs, rice flour, or corn flour. It is a very versatile snack and you can adapt your own style by adding the ingredients of your choice.

You can play around with the ingredients by adding some veggies, cheese, or paneer to make the patties for kids. Experiment with some other flours like oat flour, almond flour, or wheat flour for a healthier version.

This aloo tikki recipe is completely gluten free and vegan friendly. I have used rice flour as it is the most available pantry staple ingredient in many households. Rice flour gives the tikki a crispy and crunchy texture. It also helps to absorb moisture from the boiled potatoes.

Make a big batch of these flavorful patties to feed your guests for the upcoming Holi festival. You can serve the tikki with some ketchup, add them as a slider in sandwiches or burgers, or make some aloo tikki chaat.

What Is Aloo Tikki?

Aloo Tikki is an Indian potato patty. It is a delicious Indian street food snack recipe which is very crispy and flavorful. The patty is made with boiled potatoes and some exotic Indian spices. The authentic recipe is made by deep frying the tikkis but it can be made by shallow frying, baking, pan frying, or air frying them.

What Makes Aloo Tikki Crispy?

There are various factors involved while making the aloo tikki recipe. Cooking the potatoes not very soft and mushy is a main key factor. The potato variety should be non sticky like russet potatoes or idaho potatoes which contain large amounts of starch and less moisture in them. After cooking the potatoes, they should be completely cooled and moisture free.

The binding agent like rice flour, tapioca flour, corn flour, or breadcrumbs gives the crispy texture to the aloo tikki. It will also absorb the moisture from the potatoes to make perfectly crispy tikki.

Ingredients

Potatoes
Ginger
Green chillies
Coriander leaves
Rice flour
Cumin powder
Red chili powder
Chaat masala
Black pepper powder
Dry mango powder
Black salt
Salt
Oil

Crispy Aloo Tikki Step By Step Recipe

Boiled Potatoes

Wash the potatoes very well and slightly cut them in the middle if they are very large.

Add 1.5 cups of water to the bottom of a pressure cooker, place the potatoes in a steamer basket or steel container, close the lid of the pressure cooker, and cook the potatoes for 2 whistles on high. You can boil some water in a large pot, place the potatoes, and cook them until tender for about 10-12 minutes. Add enough water to cover the potatoes completely.

Once the potatoes are completely cool, store them into the refrigerator for 1-2 hours. Remove the peels and grate them with a box grater in a large mixing bowl.

Making The Mix

Transfer the crushed green chillies, ginger, and coriander leaves to the shredded potatoes.

Add the rest of the ingredients except the oil to the mixture.

Mix everything well and form a smooth dough by adding a few drops of oil.

Grease your hands with some oil and shape the mixture into the size of a golf ball.

Gently press the ball in the middle and roll the sides of the ball on a flat surface to give a perfect shape to the tikki. Shape 12 balls in the same manner and store them in the refrigerator for 20-30 minutes.

Frying

Line a paper towel to a plate and set aside.

Heat some oil in the pan for shallow frying the tikkis on medium heat.

Slowly lift the tikki and place it in the heated oil. Fry 5-6 tikkis at a time without overcrowding the pan.

With a long and regular spoon, flip the tikki one at a time once it turns golden brown after about 4 minutes. Do not disturb them in between and let them cook until golden brown or they might fall apart.

Slowly flip the tikki one at a time and cook the other side for about 2 minutes. Flip it one more time and cook the first side for about 30-40 seconds.

Transfer the tikkis to a lined plate using a slotted spatula to drain off the excess oil.

Repeat the same process until all the balls are finished.

Tips For Making Crispy Aloo Tikki

I will highly recommend not cooking the potatoes completely for the best texture and crispiness in the tikkis.
Do not grate the warm potatoes and shape them into tikkis. The mixture might turn mushy and tikkis will fall apart.
Boil the potatoes and let them cool completely or the potato mixture will turn mushy. Store the cooked potatoes for 1-2 hours in the refrigerator to make them completely dry.
Do not mash the potatoes, grating them gives the best texture to tikkis.
If the mixture is not binding well and feels mushy then add some more rice flour 1 tsp at a time.
Keeping the tikkis in the refrigerator before frying them for 20-30 minutes makes them firm.

Variations

Boil the potatoes in a pot of water or in an instant pot for 10 minutes.
Add ½ tsp lime juice to the potato mix if the dry mango powder is not available.
Add some corn flour or tapioca flour instead of rice flour in the potato mixture for binding the patties. You can use ¼ cup breadcrumbs as a binding agent as well.
Oat flour, wheat flour, or almond flour can make a good binding option but aloo tikki won’t be that crispy.
You can pan fry or air fry the tikkis by using less amount of oil in the recipe for healthier versions. Cook them in a preheated oven to 400℉/200℃ for about 15-18 minutes by brushing some oil from both sides.

How To Store Aloo Tikki?

Uncooked tikkis can be stored in an airtight container for 2 days in the refrigerator.

Store the leftover patties in an airtight container for 4 days in a refrigerator.

You can store them in a freezer safe container or bag for 2 months.

Reheat them in the oven to 380℉ (190℃) for 6-8 minutes before serving.

How To Serve Aloo Tikki?

Serve them hot with some tomato ketchup and coriander mint chutney along with some tea or coffee.

You can serve them as a tikki chaat with mint chutney, tamarind date chutney, some flavored yogurt, chopped red onions, cilantro, and thin sev. You can combine some hot ragda or chole for a fulfilling meal option.

Combine the aloo tikki sliders for the best tasting burgers or sandwiches.

Incorporate them into wraps by adding some hummus, salad, hot sauce as a great lunch box meal.

Other Snack Recipes:

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Recipe Card

Crispy Aloo Tikki – Indian Potato Patty

Mayura

Aloo Tikki is so crispy from the outside and soft from the inside. Perfectly spiced, flavorful, and delicious Indian snack is served with tomato ketchup or green chutney for an incredible experience.

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine Indian, North Indian

Servings 12

Calories 80 kcal

Ingredients

500 gram Potatoes I used Russet potatoes
1/2 inch Ginger finely chopped
3 Green chillies crushed
2 tbsp Coriander leaves chopped
2 tbsp Rice Flour
1/2 tsp Cumin powder
1/2 tsp Red chili powder
1/2 tsp Chaat masala
1/4 tsp Black pepper powder freshly ground
1/8 tsp Dry mango powder or 1/2 tsp lime juice
1/4 tsp Black salt
1 tsp Salt or as required
1/4 cup Oil for shallow frying