Easy Aloo Tikki Recipe – Indian Potato Patties

Indian spices perfectly flavor the most delicious crispy aloo tikki, potato patties that are an ideal tasty snack. When we visited India, we’d often stop and buy an aloo tikki from a street vendor; they taste fantastic and are so easy to make; this recipe is inspired by the many, many tikki’s that we ate!

Why you’ll love this easy aloo tikki recipe

• They are seriously tasty and make a great change from a burger.

• They are perfectly spiced but are not spicy, which means the kids love them.

• You can make them ahead and freeze them.

• They are 100% vegetarian and vegan.

What is aloo tikki chaat?

Aloo chaat is boiled potato cubes, aloo tikki chaat is boiled potatoes that are mashed to form potato patties.

Biting into the perfect aloo tikki is pure joy, perfect potato patties, with delicious Indian flavors, we often get asked where we’ve bought them from.

How to make aloo tikki with step-by-step instructions

Making aloo tikki is easy if you follow our simple instructions.

First, mash or grate your boiled potatoes, until they are smooth.

Place the mashed potatoes in a bowl and add cilantro (coriander) leaves, peas, green chilies, ginger paste, chaat masala powder, garam masala powder, Kashmiri red chili powder, dry mango powder, cumin powder, cashew nuts, and salt, stir to combine.

Next, add corn starch or rice flour, and bread crumbs, mix them into the potato mixture.

Then, using your hands shape the mixture into even-sized balls, if the potato mixture is sticky, then add more bread crumbs, a little at a time until it is the right consistency.

Now, press the potato balls in between the palms of your hands to make a patty shape, then place them on a baking tray and set them aside.

In a medium-sized pan on medium-high heat, heat your oil, place a tiny piece of the tikki mixture in the pan to ensure that the oil is hot enough.

When the vegetable oil is hot, add the tikki and shallow fry the tikki for 3 minutes each side, you want each side to be firm before flipping it.

When they are cooked they should be crispy and golden brown.

Place the crispy aloo tikki on kitchen paper to absorb excess oil.

Serve immediately and enjoy!

Is aloo tikki vegan?

Yes, our recipe is.

There is no need for eggs to bind them together, the potato mixture holds together very well on its own.

We don’t use any butter in the mashed potato either, so it’s 100% vegan.

What potatoes should I use?

We’ve used Maris Piper potatoes, but you can use your favorite potato for mashed potatoes, Russets, Yukon Golds, Maris Piper, or King Edwards.

Do I have to peel the potatoes?

Yes, as you will be making mashed potatoes, you don’t want to leave the skins on.

We peel our potatoes before boiling them, but some people prefer to boil them in their skins and then remove them.

Is aloo tikki gluten free?

We use corn flour which is gluten-free, but we would always advise checking the labels on the packet you buy to guarantee that it is gluten-free.

You will also need to ensure that you use gluten-free bread.

Make it a aloo tikki burger

One of favorite ways to serve aloo tikki is as an aloo tikki burger, we love it!

Place your potato patties in burger buns, add lashings of sweet tamarind chutney, green chutney, mango chutney, or tomato ketchup, add a little lettuce, red onion, and tomato, and you have a magnificent Indian street food burger!

What do I serve it with?

Aloo tikki is traditionally Indian street food, so it’s eaten with chutneys or bread.

We’ve served them in burger buns, along with chili potatoes (recipe coming soon), and we must confess to eating them without anything else – they are so good!

How do I store them?

Our aloo tikki’s will store well in the fridge in an airtight container for up to 3 days.

You can also freeze them for up to 3 months.

Recipe notes and expert tips

• Don’t have a potato masher?
  Grate your boiled potatoes instead.
• Substitute
  Instead of peas, why not try sweetcorn, cooked chana dal, or just leave the peas out, you can even use a spicy lentil mix.
• Are your tikki’s falling apart?
  There’s probably too much moisture in the boiled potatoes, you’ll need to add more bread crumbs, little by little to hold them together.
• Hold your nerve
  Don’t be tempted to flip your tikki’s when you shallow fry them or they could fall apart, hold your nerve and make sure they have crisped up before flipping.
• Batch cook
  Our aloo tikkis store very well, so make a double batch and freeze them, use squares of parchment paper in between each of them so that they don’t freeze together.

More Indian potato recipes for you to try

If you like our stuffed aloo tikki recipe, then you should give these delicious potato recipes a try; aloo gobi, saag aloo, dum aloo, aloo palak, and jeera aloo.

We hope you enjoy making and eating our crispy aloo tikki recipe and would love to hear how you got on with making it.

Please leave a comment below and feel free to ask any questions you may have.

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