Name: Aloo Tikki Recipe: Crispy Indian Spiced Potato Patties Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Indian
Ingredients: 4 medium-sized potatoes (boiled and mashed); 1/2 teaspoon Kashmiri red chilli powder; 1/2 teaspoon coriander powder; 1/2 teaspoon cumin powder; 1/4 cup chopped fresh coriander; 1 small green chilli, chopped; 1 small red onion, finely chopped; Salt, to taste; 1 egg; 1 tablespoon water (for egg wash); 2-3 tablespoons oil (for frying)

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Introduction

Aloo Tikki is a popular Indian street food made from spiced mashed potatoes, crisped to golden perfection. This simple yet flavorful snack is perfect for enjoying with chutneys or as a side dish during family meals.

Two golden-brown patties with a slightly crispy outside and visible green herb bits are stacked on a white plate with colorful, intricate blue, red, and white patterns. Fresh green cilantro leaves are placed around and under the patties. The background has a white marbled texture with blurred hints of yellow lemon halves and more green herbs. The patties have a rough, uneven surface showing a homemade texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium sized potatoes (boiled and mashed)
1/2 teaspoon Kashmiri red chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 cup chopped coriander
1 small green chilli (chopped)
1 small red onion (chopped finely)
Salt (to taste)
1 egg + 1 tablespoon water (for egg wash for frying the tikkis)
2-3 tablespoons oil for frying

Instructions

Step 1: In a medium bowl, combine the boiled and mashed potatoes with the Kashmiri red chilli powder, coriander powder, cumin powder, chopped coriander, chopped green chilli, finely chopped red onion, and salt. Mix thoroughly until all ingredients are well incorporated.
Step 2: Cover the mixture and refrigerate for at least 30 minutes, or up to 24 hours to allow the flavors to meld.
Step 3: Shape the chilled mixture into small tikkis, using about 1 1/2 tablespoons of the mixture for each one. Flatten them slightly into patties.
Step 4: Beat the egg with 1 tablespoon of water to make an egg wash. Dip each tikki into the egg wash to lightly coat its surface.
Step 5: Heat 2-3 tablespoons of oil in a frying pan over medium heat. Fry the tikkis for 3-4 minutes on each side or until they turn golden brown and crisp. Remove and drain on paper towels before serving.

Tips & Variations

For a vegan option, substitute the egg wash with a mixture of chickpea flour and water to help the tikkis hold their shape during frying.
Add finely chopped ginger or garam masala for extra warmth and depth of flavor.
Serve with mint-coriander chutney or tamarind sauce for authentic taste.

Storage

Store any leftover aloo tikkis in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a lightly oiled pan over medium heat until crispy again. Avoid microwaving to maintain their texture.

How to Serve

Three golden-brown patties with small green herb pieces are stacked slightly overlapping on a white plate decorated with colorful red, blue, and green floral patterns. The patties have a crispy textured surface with some charred spots, showing a moist and tender inside. Fresh green cilantro leaves are placed around the patties on the plate. In the background, there is a half lemon and a blurry green object on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make aloo tikkis in advance?

Yes, you can prepare and shape the tikkis ahead of time and refrigerate them for up to 24 hours before frying. This helps the flavors develop and saves time on the day you want to serve them.

What can I serve aloo tikkis with?

Aloo tikkis pair well with a variety of chutneys such as mint-coriander, tamarind, or yogurt-based raita. They also make a great snack when enjoyed with hot tea or as part of a chaat platter.