Aloo Tikki
Crispy aloo tikki recipe made with spiced potatoes and shallow-fried to perfection. Learn how to make street-style potato tikki at home.
Servings: 6 yields 12 tikkis
Calories: 191kcal
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
Calories: 191kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 637mg | Potassium: 410mg | Fiber: 3g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 18mg | Calcium: 24mg | Iron: 1mg