Aloo Tikki is a classic North Indian snack made with boiled potatoes, spices, and minimal ingredients. These golden, crispy patties are popular street food and are loved for their simple flavor and crunchy texture. You can enjoy them as-is or use them in chaats and burgers.
Ingredients:
- 4 medium-sized potatoes
- ½ teaspoon red chili powder
- 1 teaspoon corn starch (or corn flour)
- Salt – as per taste
- Oil – for frying
Optional:
- ½ teaspoon chaat masala
- ½ teaspoon garam masala
- Finely chopped coriander leaves – 1 tablespoon
Finely chopped green chili – 1 (optional, for spice)
Instructions:
- Wash and boil the potatoes until soft (about 3–4 whistles in a pressure cooker).
- Once cooled, peel and mash the potatoes.
- Add corn starch, salt, red chili powder, and optional spices/herbs.
- Mix well until the mixture is smooth and lump-free.
- Divide into equal portions and shape into round flat tikkis.
- Heat oil in a non-stick pan or tawa.
- Fry the tikkis on medium flame until golden and crisp on both sides.
- Remove and place on kitchen paper to absorb excess oil.
- Serve hot with chutney, ketchup, or use them in burgers or chaat.
Nutritional Information (General):
- Calories: 110 kcal
- Carbohydrates: 15g
- Protein: 2g
- Fat: 5g
- Fiber: 2g
- Sodium: Variable (as per salt used)
- Gluten-Free: Yes (if corn starch is certified gluten-free)
Cooking Tips & Variations:
- Add grated beetroot or carrots for a healthier twist.
- Use sweet potatoes instead of regular potatoes for a different flavor.
- Add dry mango powder (amchur) or lemon juice for tanginess.
- Shallow fry for a low-oil version.
- For stuffed tikki, place a spicy paneer or peas filling in the center.
Common Mistakes & Fixes:
- Mistake: Tikki breaks while frying.
Fix: Add more corn starch to bind or refrigerate the tikkis for 15 minutes before frying. - Mistake: Tikki not crispy.
Fix: Cook on medium flame and avoid overcrowding the pan. - Mistake: Mixture is sticky.
Fix: Apply a little oil on your palms while shaping tikkis.
Chef’s Tips & Tricks:
- Use starchy potatoes like Maris Piper or King Edward for best texture.
- Cooling the potatoes completely before mashing prevents a sticky texture.
- Lightly pressing the tikki while frying helps get an even golden crust.
Brand Suggestions:
- Potatoes: Albert Bartlett or Tesco Maris Piper Potatoes
- Corn Starch: Doves Farm Cornflour
- Red Chili Powder: TRS or Natco
- Oil: KTC Sunflower Oil or Crisp ‘n Dry
- Salt: Saxa or Himalayan Pink Salt (any local brand works)
Equipment & Tools:
- Pressure cooker or saucepan
- Potato masher or fork
- Non-stick pan or tawa
- Mixing bowl
- Spatula
- Kitchen paper for draining
Pairing Suggestions:
- Serve with mint chutney, tamarind chutney, or ketchup.
- Add inside burger buns with lettuce, onion, and sauces.
- Use as a base for Aloo Tikki Chaat topped with curd, chutneys, and sev.
Allergen Information:
- Gluten-Free: Yes (ensure corn starch is certified GF)
- Nut-Free: Yes
- Vegan: Yes
- Dairy-Free: Yes
- Allergens: None in the base recipe; check brands for possible traces.
Recipe Instructions Step by Step:
Step 1: Boil the Potatoes
Wash 4 medium-sized potatoes and boil them until soft. Let them cool completely.
Step 2: Mash & Mix
Peel and mash the boiled potatoes. Add 1 tsp corn starch, ½ tsp red chili powder, and salt as per taste. Mix well.
Step 3: Shape Tikkis
Take a small portion of the mixture, roll it into a ball, and flatten into a tikki (patty) shape.
Step 4: Fry the Tikkis
Heat oil in a non-stick pan. Place the tikkis and fry them on medium flame. Flip after one side turns golden and cook the other side till crisp.
Step 5: Serve Hot
Remove onto tissue paper. Serve hot with sauces, or use in burgers or chaats.