📝 About This Recipe
Transport your taste buds to the bustling streets of Delhi with these impeccably spiced potato patties. Traditionally deep-fried, this air-fried version achieves that signature shatteringly crisp exterior and melt-in-your-mouth center with just a fraction of the oil. Infused with aromatic ginger, fresh chilies, and tangy amchur, these tikkis are a masterclass in balancing heat, heartiness, and crunch.
🥗 Ingredients
The Potato Base
- 4 medium Russet or Yukon Gold Potatoes (boiled, peeled, and completely cooled)
- 1/2 cup Green Peas (steamed and lightly mashed)
- 3 tablespoons Cornstarch (for binding and extra crunch)
- 2 tablespoons Rice Flour (helps create a crispy shell)
Aromatics and Spices
- 1 inch piece Ginger (finely grated)
- 2 Green Chilies (Thai or Serrano, finely minced)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 teaspoon Kala Namak (Black Salt) (provides authentic sulfurous tang)
- 1 teaspoon Amchur (Dried Mango Powder) (for essential sour notes)
- 1 teaspoon Roasted Cumin Powder (freshly toasted for best aroma)
- 1/2 teaspoon Garam Masala (warm spice blend)
- to taste Salt
Coating and Cooking
- 2 tablespoons Vegetable Oil (for brushing or spraying)
- 1/4 cup Breadcrumbs (optional, for extra exterior texture)
👨🍳 Instructions
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1
Begin by grating the boiled and cooled potatoes into a large mixing bowl. Grating ensures a smooth, lump-free texture which is key for a uniform tikki.
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2
Add the lightly mashed green peas to the potatoes. The peas should be coarse, not a paste, to provide nice pops of texture.
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3
Incorporate the ginger, green chilies, and fresh cilantro. The freshness of these aromatics is what defines a great Aloo Tikki.
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4
Sprinkle in the cornstarch, rice flour, amchur, roasted cumin powder, garam masala, black salt, and regular salt.
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5
Using your hands, gently mix all ingredients until a dough-like consistency forms. Avoid overworking the potatoes or they may become gummy.
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6
Divide the mixture into 8-10 equal portions. Roll each into a smooth ball and then flatten gently into a disc about 3/4-inch thick.
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7
Optional: Lightly press each side of the tikki into breadcrumbs for an ultra-crunchy crust.
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8
Preheat your air fryer to 390°F (200°C) for 5 minutes. A hot start is essential for immediate crisping.
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9
Lightly grease the air fryer basket with oil or a non-stick spray. Arrange the tikkis in a single layer, ensuring they do not touch.
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10
Brush the tops of the tikkis generously with oil. This helps conduct heat and creates that 'fried' golden color.
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11
Air fry for 10 minutes. Open the basket and carefully flip each tikki using a flat spatula.
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12
Brush the flipped side with a little more oil and air fry for an additional 8-10 minutes until both sides are deep golden brown and crispy.
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13
Remove the tikkis from the air fryer and let them rest for 2 minutes on a wire rack to allow the exterior to firm up further.
💡 Chef's Tips
Always use cold, refrigerated potatoes; warm potatoes release too much moisture and will result in soggy tikkis. Don't skip the rice flour or cornstarch as they act as moisture absorbents and provide the structural integrity needed for air frying. If the mixture feels too sticky, add an extra tablespoon of breadcrumbs or rice flour to the dough. For a gourmet twist, stuff the center of each tikki with a teaspoon of crumbled paneer or soaked chana dal before shaping. Avoid overcrowding the air fryer basket; cook in batches if necessary to ensure proper air circulation for maximum crunch.
🍽️ Serving Suggestions
Serve hot with a duo of spicy Mint-Coriander Chutney and sweet-tangy Tamarind Chutney. Construct an 'Aloo Tikki Chaat' by topping the patties with whisked yogurt, sev, pomegranate seeds, and a dash of chaat masala. Place a tikki inside a toasted brioche bun with pickled onions and masala mayo for an Indian-style veggie slider. Pair with a hot cup of Masala Chai for the quintessential afternoon snack experience. Serve alongside a fresh kachumber salad (cucumber, tomato, onion) for a lighter meal.