Aloo Tikki Recipe (Shallow Fry, Air Fry)

aloo tikkis served on a plate with green and tamarind chutney on the side

4.67 from 3 votes

Aloo Tikki Recipe (Shallow Fry, Air Fry)

Aloo Tikki (aka Aloo Pattice) is a popular Indian street food snack recipe made with boiled potatoes, spices. It is typically served with coriander mint chutney or part of Indian chaat food.

Course Appetizer, Snack

Cuisine Indian

Keyword aloo tikki, indian potato patties

Diet Vegan

Method Air Fryer, Stovetop

Prep Time 10

Cook Time 20

Total Time 30

Servings tikkis

Calories 100kcal

Author Bhavana Patil

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