Aloo tikki, or potato patties, are popular North Indian chaat recipes made with mashed, spiced potatoes that are shallow-fried and served with assorted chutneys. Learn how to make aloo tikki my way with detailed step-by-step pictures.
Aloo means potato, and tikki refers to cutlets or patties. These crispy aloo tikkis are perfect as a standalone chaat served with ketchup or sweet and green chutney, or as a base for other popular chaat recipes such as ragda pattice. You can also replace samosas with aloo tikki to make aloo tikki chole chaat, and the possibilities are endless.
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There are many different ways to make aloo tikki, including stuffed versions that are quite popular. This recipe, however, is a simple, no-stuffing aloo tikki. I have also tested this recipe without onion, and it still tastes great.
My version with breadcrumbs
Growing up in Tamil Nadu, I ate crispy cutlets rather than chaats. I especially love cutlets coated with breadcrumbs and deep-fried. While I didn’t deep-fry these potato patties, I did coat them with breadcrumbs. Many North Indian aloo tikki chaat recipes don’t call for breadcrumbs, so you can skip them entirely. I have tested this recipe without breadcrumbs as well, and it works perfectly.
Ingredients required
Potatoes – I have used the regular Indian potato variety commonly available in Indian stores.
Corn starch – A binding agent is required, and corn starch works well for this recipe.
Spices – Red chili powder, chaat masala, and a small amount of amchur powder are used. You can also substitute pani puri masala or jal jeera masala for the amchur powder.
Onion and cilantro – Finely chopped onion and cilantro add flavor. While onion powder can be used in place of fresh onion, I highly recommend using fresh cilantro for the best flavor.
Oil – Any neutral oil or oil of your choice can be used for shallow-frying.
To serve – Sweet chutney and green chutney are needed, either homemade or store-bought. You can also garnish with finely chopped onion, sev, and pomegranate arils.
Apart from these ingredients, water and salt are also required. Please refer to the recipe card for exact measurements.
Dietary specifications and storing suggestions
These aloo tikkis are naturally vegan, gluten-free, and nut-free. While I haven’t refrigerated cooked potato tikkis, you can steam the potatoes ahead of time and, when needed, mash them, add the spices, and quickly prepare the chaat. You can also refrigerate or freeze the uncooked potato patties. When ready to use, coat them with breadcrumbs if using and shallow-fry.
How to make aloo tikki
- Steam the potatoes using your preferred method. I usually pressure-cook them in a steamer basket for two whistles. You can also steam them in an Instant Pot for 5 minutes. Please read the note about steaming potatoes.
- Allow the pressure to release naturally, then peel the potatoes, cut them into large chunks, and let them cool slightly.
- Mash the potatoes well with your hands or a masher, then add the cornstarch, spices, cilantro, salt, and onion.
- Mix everything thoroughly and adjust the salt and spices if needed.
- Pinch small lemon-sized portions, shape them into balls, and flatten them into tikkis.
- If using breadcrumbs, roll each tikki evenly in the breadcrumbs.
- Heat a wide skillet or tava and add 2 tablespoons of oil. Reduce the heat to medium.
- Place 5 to 7 tikkis in the pan, depending on the pan size, and shallow-fry until golden brown on both sides, flipping halfway through for even browning. Repeat with the remaining tikkis, adding the remaining oil if needed.
Serving aloo tikki
Place 2 aloo tikkis on a plate and drizzle 1 to 2 teaspoons of each sweet chutney and green chutney. Sprinkle chopped onion, cilantro, sev, and pomegranate arils if using. You can also serve aloo tikki with ketchup or just with sweet chutney, like how I did here.
Recipe notes
- Note about cooking potatoes. Cook the potatoes using your preferred method and allow them to cool before mashing. I usually microwave the potatoes on the potato setting or steam them, as both methods result in lower moisture content. When using stovetop methods, remove the potatoes from the water immediately after cooking to prevent excess moisture. Potatoes with higher water content require more corn starch for binding and tend to absorb more oil during pan-frying, which can affect the final texture.
- Adjust salt and spices to suit your taste.
- Grated carrots, cauliflower, or cabbage can be added to make a vegetable tikki.
- The quantities for green chutney and sweet chutney are approximate and can be adjusted as needed.
- Breadcrumbs and onions are optional. You can skip them entirely or substitute onion powder if preferred.
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📖 Recipe
Aloo Tikki
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 550 grams potatoes about 7 medium-sized potatoes
- 2 tbsp corn starch
- 2 tbsp onions finely chopped
- 2 tbsp cilantro chopped
- 1 tsp red chili powder
- 1 tsp chaat masala
- ¼ tsp amchur powder
- 1.5 tsp salt or to taste
- ⅓ cup breadcrumbs plain, unflavored
- 4 tbsp oil
Instructions
- Steam the potatoes using your preferred method. I usually pressure-cook them in a steamer basket for two whistles. You can also steam them in an Instant Pot for 5 minutes. Please read the note about steaming potatoes.
- Allow the pressure to release naturally, then peel the potatoes, cut them into large chunks, and let them cool slightly.
- Mash the potatoes well with your hands or a masher, then add the cornstarch, spices, cilantro, salt, and onion.
- Mix everything thoroughly and adjust the salt and spices if needed.
- Pinch small lemon-sized portions, shape them into balls, and flatten them into tikkis.
- If using breadcrumbs, roll each tikki evenly in the breadcrumbs.
- Heat a wide skillet or tava and add 2 tablespoons of oil. Reduce the heat to medium.
- Place 5 to 7 tikkis in the pan, depending on the pan size, and shallow-fry until golden brown on both sides, flipping halfway through for even browning. Repeat with the remaining tikkis, adding the remaining oil if needed.
Notes
- Note about cooking potatoes. Cook the potatoes using your preferred method and allow them to cool before mashing. I usually microwave the potatoes on the potato setting or steam them, as both methods result in lower moisture content. When using stovetop methods, remove the potatoes from the water immediately after cooking to prevent excess moisture. Potatoes with higher water content require more corn starch for binding and tend to absorb more oil during pan-frying, which can affect the final texture.
- Adjust salt and spices to suit your taste.
- Grated carrots, cauliflower, or cabbage can be added to make a vegetable tikki.
- The quantities for green chutney and sweet chutney are approximate and can be adjusted as needed.
- Breadcrumbs and onions are optional. You can skip them entirely or substitute onion powder if preferred.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: This recipe was originally posted in 2016 but now updated with new photos and step-wise pictures.
Tried this aloo tikki recipe today and it was amazing, perfectly crisp and tasty!
Thanks much.