Aloo Tikkiआलू टिक्की

Name: Aloo Tikki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Uttar Pradesh
Ingredients: 4 large, about 700g potatoes, boiled and cooled; 1/3 cup green peas, boiled, optional; 2 green chillies, finely minced; 1 tsp fresh ginger, finely grated; 3 tbsp fresh coriander, finely chopped; 1 tsp cumin powder; 1/2 tsp coriander powder; 1 tsp, plus extra to finish chaat masala; 1/2 tsp amchur, dry mango powder; 4-5 tbsp rice flour or fine bread crumbs, for coating; to taste salt; 3-4 tbsp oil, for pan frying

⏱ Prep 20m🍳 Cook 20m🍽 Serves 6🌿 Vegan

Video: CookingShooking (YouTube)

Aloo Tikki is the supreme street snack of Delhi and Uttar Pradesh — crispy-golden potato patties that shatter with the first bite to reveal a spiced, fluffy interior. They are sold at every chaat stall piled with green chutney, sweet tamarind, and chickpeas, but at home they are just as wonderful plain with a cup of chai. The secret is cold mashed potato and patience at the pan.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪potatoes, boiled and cooled4 large, about 700g
▪green peas, boiled, optional1/3 cup
▪green chillies, finely minced2
▪fresh ginger, finely grated1 tsp
▪fresh coriander, finely chopped3 tbsp
▪cumin powder1 tsp
▪coriander powder1/2 tsp
▪chaat masala1 tsp, plus extra to finish
▪amchur, dry mango powder1/2 tsp
▪rice flour or fine bread crumbs, for coating4-5 tbsp
▪saltto taste
▪oil, for pan frying3-4 tbsp

🌍 Cooking abroad? Substitutions

Rice flour gives the crispiest shell and is available at any Asian grocery. Cornflour or fine bread crumbs are close substitutes. Regular wheat flour works but gives a softer coating.
Chaat masala is the soul of the dish — source it from any Indian grocery or online. In a pinch, approximate it with a pinch each of black salt, amchur, and ground cumin.
Frozen peas work perfectly for the filling — no need to fully thaw, just cook briefly in salted water and drain well before mashing.

Method

1Boil potatoes until completely cooked through. Drain, cool, peel, and mash until completely smooth — lumps will cause cracks. The dryer and colder the mash, the crisper the tikki. Refrigerating overnight is ideal.
2Add cumin powder, coriander powder, chaat masala, amchur, grated ginger, minced green chillies, fresh coriander, and salt to the mashed potato. If including peas, roughly mash them separately then fold in. Mix thoroughly.
3Divide into 12 equal portions. Roll each into a ball, then flatten gently into a round patty about 1.5cm thick and 6cm across. Lightly coat both sides in rice flour or bread crumbs.
4Heat a flat tawa or non-stick pan on medium heat. Drizzle 2 tbsp oil to coat the surface evenly. When the oil shimmers, place tikkis in the pan without crowding.
5Pan-fry undisturbed for 4-5 minutes on the first side — resist pressing or moving them, or they will not form a crust. When the bottom is deeply golden-brown, flip carefully.
6Fry the second side for another 4 minutes until equally golden and crisp. Drain briefly on paper and repeat with remaining tikkis, adding more oil as needed.
7Serve immediately with green chutney and sweet tamarind chutney. Dust with a little extra chaat masala just before serving.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.