Aloo Tikki (also known as Aloo Pattice) is a popular Indian street food made with boiled potatoes and a mix of spices. It is typically served with coriander mint chutney or as part of various Indian chaat dishes. In this recipe, I have shared both the shallow-fried and Air Fryer methods to make this crispy and delicious snack.
Indian cuisine has a variety of diverse and fascinating street foods. It's no surprise that it has become a favourite of people worldwide, given its bold flavors and unique combinations. From gobi manchurian, pav bhaji, spicy vada pav, to the tangy pani puri, Indian street cuisine has something for everyone. In India, aloo tikki is one of the most well-liked street dishes.
When we visited Delhi, I had the best aloo tikki, crispy on the outside and soft on the inside. It is very easy to make at home with few ingredients. I have shared both shallow fry and air fryer methods. Don’t worry! The taste is as delicious as deep-fried.
If you liked this recipe, you may also like my beetroot tikki, vegetable rice cutlet, and sabudana vada recipes.
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What Is Aloo Tikki?
Aloo tikki is a famous Indian street cuisine snack made from boiled and mashed potatoes and other spices. The mixture is made into little patties, which are fried until the outsides are crispy. The term "aloo" means "potatoes", and "tikki" means a "patty" or "cutlet". It is a popular and delectable snack that is frequently served with coriander mint chutney or as part of Indian chaat.
Aloo Tikki Recipe Ingredients
- Potatoes: I used white potatoes to make aloo tikki.
- Rice Flour: Is used for binding. You can also substitute it with powdered poha.
- Ginger: Use freshly grated ginger.
- Spices: I used red chili powder, roasted cumin powder, chaat masala, garam masala, amchur powder, and salt.
- Coriander: Use freshly chopped coriander leaves. It enhances the flavor of the dish.
How to Make Aloo Tikki
Boil 4 medium-sized potatoes in a pressure cooker (or Instant Pot) or a regular pot until they are soft and tender. Once done, drain the water and allow the potatoes to cool. Here is the detailed recipe how to boil potatoes in Instant Pot..
Peel the skin and, using a box grater, grate the potatoes or mash them using potato masher until there are no lumps.
In a mixing bowl, add grated potatoes, 1 green chilies, 1 teaspoon grated ginger, 2 tablespoons coriander leaves, ½ teaspoon red chili powder, ½ teaspoon roasted cumin powder, ½ teaspoon chaat masala, ½ teaspoon garam masala, ½ teaspoon amchur powder, salt, and 4-5 tablespoons rice flour (or cornstarch). Mix well until you get a smooth dough-like mixture.
Divide the dough into equal sizes of balls (around 8-10). Grease your palms with a little oil, take one lemon-sized ball, and flatten it to form round patties, about ½ inch thick. Keep aside.
This recipe will yield about 8-9 medium-sized aloo tikkis.
Heat a non-stick pan with some oil. Place the 4-5 patties over the oil and cook on medium heat till they turn golden brown on both sides. Drain on a paper towel.
Serve crispy hot aloo tikkis with green chutney or tomato ketchup.
Air Fryer Aloo Tikki
Preheat your air fryer to 375°F (190°C).
Spray or brush the air fryer basket with some oil, so the tikkis don’t stick. Now place the aloo tikkis into a single layer. Brush some oil on top of the tikkis.
Air fry at 375°F (190°C) for 12-15 minutes or until the tikkis start browning and turn crispy. Flip the tikkis, halfway through and brush some oil on the top.
Once tikkis are crispy and golden brown, take them onto the plate and serve air fryer alu tikkis hot with ketchup or green chutney. They should be eaten right away, or else they can turn soggy.
Serving Suggestions
Aloo tikki can be offered in a variety of ways, depending on your taste preference. Serve it with green chutney, sweet tamarind chutney, or chili garlic chutney, along with a cup of masala chai for the perfect party snack.
Use it to make aloo tikki chaat, ragda patties, and stuffing for burgers, sandwiches, and wraps are a few common serving choices. Additionally, you might serve it with hot chole masala.
Storing Suggestions
- Refrigerator: Store the leftover aloo tikki in an air-tight container in the refrigerator for up to 2-3 days.
- Freeze: You may store aloo tikki in the freezer for later use. After frying, allow them to cool to room temperature before placing them in a single layer on a baking sheet and freezing them for about 2 hours.
Once they are frozen, move them to an airtight container or freezer bag and keep them there for up to two months. - Reheating: You can heat them up in the air fryer, tawa, or oven until they crisp up. If frozen, You can easily reheat them in the oven, air fryer, or on the tawa after defrosting them for a few hours when you're ready to eat.
Tips to Make the Best Aloo Tikki
- Type of Potato to use: Use starchy potatoes like russet or Yukon Gold for best results. I used the Yukon Gold variety in this recipe.
- Boil the potatoes 1 day ahead: Boil the potatoes until they are tender, that are easy enough to mash. Do not overcook the potatoes, as they will affect the texture of the tikki. If possible, boil or steam the potatoes a day ahead or 4-5 hours before and store them in the refrigerator. The chilled boiled potatoes help to dry a bit and make crispy tikkis.
- Grate the Potatoes: Grating the boiled potatoes helps to achieve a smooth and lump-free mixture.
- Adding Binders: I used rice flour as a binding agent. You may use breadcrumbs, corn flour, or poha.
- Shaping the Tikki: Grease your hands with a little oil; it prevents it from sticking to the hand.
- Refrigerate for 30 minutes: If possible, rest the shaped aloo tikkis in the refrigerator for at least 30 minutes before shallow or air frying. This step helps in firming up the tikkis and shaping them better during frying.
Variations
- Add Veggies: You can add some boiled veggies like carrots, sweet corn, and green peas to the aloo tikki mixture to make vegetable tikkis.
- Paneer: You can add a little shredded paneer (Indian Cottage cheese) along with mashed potatoes to make Paneer aloo tikki.
- Coating the Patties: If desired, you can coat the aloo tikkis with corn flour slurry, and bread crumbs before shallow frying.
- Sweet Potatoes: You can substitute boiled potatoes with boiled sweet potatoes to make sweet potato tikkies.
Frequently Asked Questions
Your aloo tikki may be sticky for a number of reasons.
1. Overboiling the potatoes: This can result in potatoes becoming waterlogged and overly starchy, which might be one of the causes.
2. Insufficient Binding Agent: If the aloo tikki mixture lacks a binding agent, sometimes it can turn sticky. Add some extra rice flour, bread crumbs, or cornstarch.
More Potato Snack Recipes
Aloo Tikki Recipe (Shallow Fry, Air Fry)
Ingredients
- 4 medium potatoes boiled (about 500 grams)
- 1 green chili finely chopped
- 1 teaspoon ginger grated
- 2 tablespoons coriander leaves finely chopped
- ½ teaspoon red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon chaat masala
- ½ teaspoon garam masala
- ½ teaspoon amchur powder
- salt to taste
- 4-5 tablespoons rice flour (or cornstarch)
- oil for frying
Instructions
- Boil potatoes in the pressure cooker (Instant Pot) or in a pot until soft and tender. Drain the water and cool the potatoes.
- Peel the skin and using a box grater, grate the potatoes or mash them using potato masher until there are no lumps.
- In a mixing bowl, add grated potatoes, green chilies, grated ginger, coriander leaves, red chili powder, roasted cumin powder, chaat masala, garam masala, amchur powder, salt, and rice flour. Mix well until you get a smooth dough like mixture.
- Divide the dough into equal sizes of balls (around 8-10). Grease your palms with little oil and take one lemon-sized ball and flatten them to form a round pattise, about ½ inch thick. Keep aside.
Shallow Fry Method
- Heat a non-stick pan with some oil.
- Place the 4-5 patties over the oil and cook on medium heat till they turn golden brown on both sides. Drain on a paper towel.
- Serve crispy hot aloo tikkis with green chutney or tomato ketchup.
Air Fryer Aloo Tikki
- Preheat your air fryer to 375°F (190°C).
- Spray or brush the air fryer basket with some oil, so the tikkis doesn’t stick. Now place the aloo tikkis into a single layer. Brush some oil on top of the tikkis.
- Air fry at 375°F (190°C) for 12-15 minutes or until the tikkis start browning and turn crispy. Flip the tikkis, halfway through and brush some oil on the top.
- Once tikkis are crispy and golden brown, take them onto the plate and serve air fryer alu tikkis hot with ketchup or green chutney. They should be eaten right away, or else they can turn soggy.
Notes
Tips
- Type of Potato to use: Use starchy potatoes like russet or Yukon Gold for best results. I used the Yukon Gold variety in this recipe.
- Boil the potatoes 1 day ahead: Boil the potatoes until they are tender, that are easy enough to mash. Do not overcook the potatoes, as they will affect the texture of the tikki. If possible, boil or steam the potatoes a day ahead or 4-5 hours before and store them in the refrigerator. The chilled boiled potatoes help to dry a bit and make crispy tikkis.
- Grate the Potatoes: Grating the boiled potatoes helps to achieve a smooth and lump-free mixture.
- Adding Binders: I used rice flour as a binding agent. You may use breadcrumbs, corn flour, or poha.
- Shaping the Tikki: Grease your hands with a little oil; it prevents it from sticking to the hand.
- Refrigerate for 30 minutes: If possible, rest the shaped aloo tikkis in the refrigerator for at least 30 minutes before shallow or air frying. This step helps in firming up the tikkis and shaping them better during frying.
Variations
- Add Veggies: You can add some boiled veggies like carrots, sweet corn, and green peas to the aloo tikki mixture to make vegetable tikkis.
- Paneer: You can add a little shredded paneer (Indian Cottage cheese) along with mashed potatoes to make Paneer aloo tikki.
- Coating the Patties: If desired, you can coat the aloo tikkis with corn flour slurry, and bread crumbs before shallow frying.
- Sweet Potatoes: You can substitute boiled potatoes with boiled sweet potatoes to make sweet potato tikkies.
Nutrition
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vidya
when you say preheat the air fryer..? what is the time to be given for preheating..?
Bhavana Patil
I generally try to mention the preheat temperature in the recipes, if i have not, the timing will be same as the air frying time. Hope this helps