📝 About This Recipe
A staple of the bustling streets of Delhi and Mumbai, Aloo Tikki is a beloved potato patty that strikes the perfect balance between a shatteringly crisp exterior and a melt-in-your-mouth spiced interior. These golden discs are infused with aromatic ginger, green chilies, and tangy chaat masala, offering a nostalgic explosion of flavors in every bite. Whether served plain with spicy chutneys or crumbled into a decadent chaat, this recipe brings the authentic soul of Indian street food right into your kitchen.
🥗 Ingredients
The Potato Base
- 500 grams Potatoes (boiled, peeled, and completely cooled (preferably refrigerated))
- 3-4 tablespoons Cornstarch (for binding and crunch)
- 2 tablespoons Rice Flour (for extra crispiness)
- 1 teaspoon Salt (or to taste)
Aromatics & Spices
- 2-3 pieces Green Chilies (finely chopped)
- 1 inch Ginger (finely grated)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 teaspoon Red Chili Powder (Kashmiri variety for color)
- 1 teaspoon Chaat Masala (for that signature tang)
- 1/2 teaspoon Roasted Cumin Powder (earthy flavor)
For Frying
- 1/2 cup Vegetable Oil (for shallow frying; use ghee for richer flavor)
For Serving (Optional Chaat Style)
- 1/2 cup Sweet Tamarind Chutney (store-bought or homemade)
- 1/2 cup Spicy Green Chutney (made with cilantro and mint)
- 1 cup Whisked Yogurt (sweetened with a pinch of sugar)
- 1/2 cup Sev (crunchy gram flour noodles)
- 2 tablespoons Pomegranate Seeds (for a pop of color and sweetness)
👨🍳 Instructions
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1
Boil the potatoes in salted water until just tender but not mushy. Drain them immediately and let them cool completely at room temperature, then refrigerate for at least 2 hours to remove excess moisture.
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2
Once chilled, peel the potatoes and grate them using a medium-sized grater into a large mixing bowl. Grating ensures a smooth, lump-free texture for the tikkis.
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3
Add the finely chopped green chilies, grated ginger, and fresh cilantro to the grated potatoes.
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4
Sprinkle in the salt, red chili powder, chaat masala, and roasted cumin powder. Mix gently with your hands to distribute the spices.
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5
Add the cornstarch and rice flour. These are the secret ingredients that bind the potato and provide that incredible street-style crunch.
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6
Mix everything together to form a dough-like consistency. Do not overwork the mixture or the potatoes will become sticky.
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7
Grease your palms with a little oil. Divide the mixture into 8-10 equal portions and roll them into smooth balls.
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8
Gently flatten each ball between your palms to create a disc about 1/2 inch thick. Ensure there are no cracks on the edges for even frying.
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9
Heat the vegetable oil (or ghee) in a wide non-stick skillet or tawa over medium heat.
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10
Once the oil is hot, carefully place 3-4 tikkis in the pan. Do not overcrowd the pan as this will drop the oil temperature and make them greasy.
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11
Shallow fry the tikkis for 4-5 minutes on the first side until they are deep golden brown and crisp.
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12
Carefully flip the tikkis using a spatula and fry the other side for another 4-5 minutes, pressing down gently to ensure the center cooks through.
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13
Once both sides are beautifully browned and crunchy, remove them and drain on a plate lined with paper towels.
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14
Serve immediately while hot to maintain the crisp texture.
💡 Chef's Tips
Always use cold, refrigerated potatoes; warm potatoes release starch and become gummy, ruining the texture. Grating the potatoes is superior to mashing because it creates a uniform texture that prevents the tikkis from breaking apart. If the mixture feels too soft or sticky, add an extra tablespoon of breadcrumbs or poha (flattened rice) powder. For the ultimate crunch, double-fry the tikkis: fry them halfway, press them flat, and fry again just before serving. To make them gluten-free, ensure your chaat masala is certified gluten-free and use only cornstarch or rice flour.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney and Sweet Tamarind Chutney for dipping. Transform them into 'Aloo Tikki Chaat' by topping with whisked yogurt, chutneys, sev, and a sprinkle of pomegranate seeds. Stuff them inside a toasted burger bun with onion rings and masala mayo for an Indian-style Aloo Tikki Burger. Pair with a steaming cup of Masala Chai for the quintessential afternoon tea experience. Serve as an appetizer alongside a cool Cucumber Raita to balance the spices.