Aloo Tikki is one of those snacks that just hits the spot. Crispy on the outside, soft and flavorful on the inside—this potato patty is a favorite street food across India. It’s simple, comforting, and packed with flavor. Whether you eat it as-is or jazz it up with chutneys and toppings to make Aloo Tikki Chaat, it’s always a winner.
Feeling hungry already? Let’s dive into an easy step-by-step recipe to make perfect Aloo Tikki right at home.
Quick Recipe Overview
Here’s what you need to know before starting:
- Time: 40–50 minutes
- Servings: Makes 8–10 tikkis
- Skill Level: Easy-peasy
- Gear You’ll Need:
- A mixing bowl
- Potato masher
- Frying pan (or air fryer)
- Spatula
- Paper towels (to drain oil)
- Prep Tip: You can make the potato mixture ahead of time and keep it in the fridge for up to a day. Super convenient.
Ingredients You’ll Need
The Basics:
- 4 cups potatoes (boiled and mashed)
- 6 tbsp rice flour (or cornflour as a sub)
- 4 tbsp coriander leaves (chopped)
- 2 tbsp mint leaves (chopped)
- 1.5 tsp ginger (grated)
- 1 tsp green chilies (chopped; optional, for heat)
- ½ tsp red chili flakes (or chili powder)
- 1 tsp dry mango powder (amchur; swap with lemon juice if you don’t have it)
- ½ tsp rock salt
- Salt to taste
- Oil (for frying)
Pro Tips & Substitutions:
- Use Russet potatoes or other starchy varieties; they help hold the shape better.
- Make sure the boiled potatoes are fully cooled before mashing. No one likes a mushy mess!
- Want more crunch? Toss in a handful of grated carrots or peas.
How to Make Aloo Tikki
Step 1: Prep the Potatoes
- Boil them: Cook until fork-tender.
- Cool them down: Peel the skin and mash. Stop when you get a coarse texture—tiny potato chunks add character!
Step 2: Mix It All Up
- In a large bowl, combine the mashed potatoes, rice flour, coriander, mint, ginger, green chilies, chili flakes, amchur, rock salt, and regular salt.
- Mix everything together until it forms a dough that’s smooth but not sticky.
Step 3: Shape Your Tikkis
- Roll the mixture into small balls, then flatten into patties—about ½ inch thick.
- For best results, chill them in the fridge for 10–15 minutes before cooking. This helps them hold their shape nicely.
Step 4: Cook to Perfection
Option 1: Shallow Frying
- Heat some oil in a frying pan over medium heat.
- Place the patties gently into the hot oil. Let them sit undisturbed for 3–4 minutes until golden and crispy on one side.
- Flip carefully and repeat for the other side.
- Remove onto a paper towel to soak up extra oil.
Option 2: Air Fryer
- Brush the tikkis with a little oil.
- Preheat your air fryer to 400°F (200°C). Cook for 8–10 minutes per side or until golden and crisp.
Tweak It Your Way
For Spice Lovers:
Amp up the heat with extra chili flakes or a sprinkle of garam masala.
A Little Extra Fancy?
Stuff the tikkis with spiced lentils, paneer, or even a soft cheese like mozzarella for a gooey center.
Gluten-Free or Vegan?
Good news—this recipe already checks both boxes! Just double-check any store-bought spice blends for hidden gluten.
How to Serve Aloo Tikki
The Classic Way:
- Pair it with green chutney (mint-coriander) and sweet tamarind chutney for a fantastic flavor combo.
- Add a dollop of yogurt, some chaat masala, chopped onions, and sev (fried gram noodles) for Aloo Tikki Chaat.
Need Ideas for Pairing?
- Serve it alongside a steaming cup of masala chai for the ultimate snack session.
- Add it to burger buns for a fun Indian-style veggie burger.
Storing and Reheating
Leftovers?
Pop cooked tikkis in an airtight container and refrigerate for up to 2 days.
To Reheat:
Warm them in an oven or air fryer at 350°F (175°C) for 5–7 minutes. They’ll crisp right up again!
And there you have it—Aloo Tikki, homemade and absolutely delicious. Whether you’re treating yourself to a quick snack or wowing guests with a street food spread, this recipe has you covered.
PrintAloo Tikki Recipe
Aloo Tikki is a crispy, golden potato patty loaded with bold Indian spices. Perfect as a snack, appetizer, or a base for chaat, this simple recipe will help you recreate the magic of Indian street food in your own kitchen.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8–10 tikkis 1x
- Category: Snack, Appetizer
- Cuisine: Indian
Ingredients
For the Tikki Mixture:
- 4 cups potatoes (boiled, peeled, mashed)
- 6 tbsp rice flour (or cornflour)
- 4 tbsp coriander leaves (finely chopped)
- 2 tbsp mint leaves (finely chopped)
- 1.5 tsp ginger (grated)
- 1 tsp green chilies (finely chopped, optional for heat)
- ½ tsp red chili flakes or chili powder
- 1 tsp dry mango powder (amchur; or 1 tsp lemon juice as a substitute)
- ½ tsp rock salt
- Salt to taste
For Frying:
- Oil for shallow frying or air frying
Instructions
Step 1: Prepare the Potatoes
- Boil and Cool: Boil potatoes until fork-tender. Cool completely to prevent excess moisture.
- Mash: Peel and mash the potatoes into a coarse texture. Avoid over-mashing—they should hold some structure for better texture.
Pro Tip: Use starchy potatoes, like Russets, for easier binding.
Step 2: Mix the Dough
- Combine Ingredients: In a large bowl, mix mashed potatoes, rice flour, coriander, mint, ginger, green chilies, chili flakes, amchur, rock salt, and plain salt.
- Form Dough: Knead until the mixture forms a smooth, non-sticky dough.
Common Mistake: Ensure the mixture isn’t too wet. Add an extra tablespoon of rice flour if it feels sticky.
Step 3: Shape the Tikkis
- Portion: Divide the mixture into equal portions and roll into balls.
- Flatten: Shape each ball into a round patty about ½ inch thick.
- Chill: Refrigerate for 10–15 minutes to firm up the tikkis for frying.
Step 4: Cook the Tikkis
Option 1: Shallow Frying
- Heat oil in a skillet over medium heat.
- Place 3–4 tikkis in the pan (don’t overcrowd). Fry one side undisturbed for 3–4 minutes, until golden and crisp.
- Flip gently and fry the other side for another 3–4 minutes.
- Place fried tikkis on paper towels to drain excess oil.
Option 2: Air Frying
- Preheat air fryer to 400°F (200°C).
- Lightly brush both sides of the tikkis with oil.
- Air fry for 10 minutes, flip, and cook another 8–10 minutes until crisp and golden.
Pro Tip: Use medium heat for frying—too high, and the tikkis may burn without cooking through.
Notes
Serving Suggestions
- Serve hot with mint-coriander chutney, tamarind chutney, or yogurt for dipping.
- For a chaat version, top with yogurt, onions, sev (crispy fried noodles), and chaat masala.
Storage & Reheating
- Fridge: Store cooked tikkis in an airtight container for up to 2 days.
- Reheat: Place in a preheated oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispiness.
Tips & Tricks
- To make gluten-free, stick to rice flour or cornflour as a binding agent.
- For extra crunch, mix in 1–2 tbsp of breadcrumbs into the potato mixture.
- Add grated carrots or peas for a veggie twist.
