Aloo Tikki
Crispy Indian potato patties — spiced mashed potato bound with chickpea flour, pan-fried until golden. Street food classic from North India. Best served as chaat — topped with chutneys, yogurt, and pomegranate.
Prep Time
15 min
Cook Time
12 min
Servings
2
Calories
294 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Potato1 medium
- Turmeric¼ tsp
- Cumin Seeds½
- Coriander Powder½
- Oil1 tbsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Potato1 medium
- Turmeric0.25 tsp
- Cumin Seeds0.5
- Coriander Powder0.5
- Oil1 tbsp
Instructions
- 1
Boil 4 medium potatoes whole until tender (about 20 min). Cool, peel, mash with a fork until smooth (about 3 cups mashed).
- 2
Add to the mashed potato: 1 finely chopped onion, 1 chopped green chili, 2 minced garlic cloves, 1 inch grated ginger, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder, ½ teaspoon garam masala, 1 teaspoon amchur (dried mango powder, traditional), 1.5 teaspoons salt, ¼ cup chopped cilantro.
- 3
Add 3 tablespoons of chickpea flour (besan) and 2 tablespoons of cornstarch as binders. Mix thoroughly. The mixture should hold together when squeezed.
- 4
Wet your hands lightly. Shape into 10-12 round patties about ½ inch thick. Refrigerate 15-30 minutes to firm up — helps them hold shape during frying.
- 5
Heat 3 tablespoons of oil in a non-stick skillet over medium-high. Cook the patties 3-4 minutes per side until deep golden brown and crispy. Don't move them while cooking the first side — let the crust form.
- 6
Serve as chaat: top each tikki with green chutney, tamarind chutney, whisked sweetened yogurt, sliced onion, pomegranate seeds, chopped cilantro, a sprinkle of chaat masala. Or eat plain with ketchup.
Watch how to make Aloo Tikki
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💡 Expert Tips
- 1.Mash potato while warm. Cold potato is gluey and hard to mash.
- 2.Chickpea flour for binding. Don't substitute regular flour — different texture and flavor.
- 3.Chill before cooking. Patties hold their shape better when chilled.
- 4.Don't move while cooking. The crispy crust forms when undisturbed.
🔬 Why It Works
Aloo tikki succeeds when the mashed potato is properly seasoned and bound (chickpea flour + cornstarch), and pan-fried with enough heat for the crispy crust. The chaat topping (chutneys, yogurt) transforms simple potato patties into the complex flavor experience that defines Indian street food.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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