📝 About This Recipe
A quintessential North Indian street food staple, Aloo Tikki is a masterclass in texture—boasting a shattering, golden-brown crust and a melt-in-your-mouth spiced potato interior. These savory cakes are infused with aromatic cumin, zesty ginger, and fresh cilantro, offering a comforting warmth in every bite. Whether served as a standalone snack or transformed into a decadent 'chaat,' they represent the vibrant, soul-satisfying spirit of Indian culinary heritage.
🥗 Ingredients
The Potato Base
- 500 grams Russet or Yukon Gold Potatoes (boiled, peeled, and completely cooled)
- 3-4 tablespoons Cornstarch (Cornflour) (for binding and extreme crunch)
- 2 tablespoons Rice Flour (optional, for extra crispness)
- 1 inch Fresh Ginger (finely grated)
- 2-3 pieces Green Chilies (finely minced)
- 1/4 cup Fresh Cilantro (finely chopped)
Spices & Seasoning
- 1 teaspoon Roasted Cumin Powder
- 1/2 teaspoon Kashmiri Red Chili Powder (for mild heat and color)
- 1 teaspoon Amchur (Dry Mango Powder) (for a tangy punch)
- 1/2 teaspoon Chaat Masala
- 1 teaspoon Salt (or to taste)
For Frying
- 1/2 cup Neutral Oil (for shallow frying; use Ghee for a richer flavor)
👨🍳 Instructions
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1
Boil the potatoes until just tender. Crucially, drain them immediately and let them cool completely at room temperature or in the fridge for 2 hours to reduce moisture.
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2
Once cooled, grate the potatoes using the fine side of a box grater into a large mixing bowl. Grating ensures a smooth, lump-free texture compared to mashing.
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3
Add the finely minced green chilies, grated ginger, and chopped cilantro to the potato mound.
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4
Sprinkle in the roasted cumin powder, red chili powder, amchur, chaat masala, and salt. Toss lightly to distribute the spices.
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5
Add the cornstarch and rice flour. These act as the binding agents that prevent the tikkis from breaking in the oil and create that signature crunch.
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6
Gently mix the ingredients using your hands. Avoid over-kneading; you want to combine them until a soft, non-sticky dough forms.
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7
Grease your palms with a little oil. Divide the mixture into 10-12 equal portions, rolling each into a smooth ball.
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8
Gently flatten each ball between your palms to form a patty about 1/2 inch thick. Ensure there are no cracks on the edges by smoothing them with your fingers.
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9
Heat a heavy-bottomed skillet or tawa over medium heat and add enough oil to generously coat the bottom (about 3-4 tablespoons).
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10
Once the oil is shimmering (test with a small piece of potato; it should sizzle immediately), carefully place 4-5 tikkis in the pan. Do not overcrowd.
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11
Shallow fry on medium-low heat for 4-5 minutes on the first side. Resist the urge to flip them too early; wait until a deep golden crust forms.
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12
Flip the tikkis carefully using a flat spatula. Fry the other side for another 4-5 minutes until equally golden and crispy.
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13
For an extra crispy 'street-style' finish, press the tikkis slightly with the spatula during the last minute of frying to increase surface contact.
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14
Drain the tikkis on a wire rack rather than paper towels to keep the bottom from getting soggy. Serve immediately while piping hot.
💡 Chef's Tips
Always use cold, refrigerated potatoes to ensure the starch has set; warm potatoes will make the dough sticky and oily. Grate the potatoes instead of mashing them to avoid lumps and ensure even cooking. If the dough feels too soft, add an extra tablespoon of breadcrumbs or cornstarch to help with the binding. Fry on medium-low heat. High heat will brown the outside too quickly while leaving the inside mushy. For a gourmet touch, stuff the center of each patty with a mixture of boiled green peas and crumbled paneer before frying.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney and sweet Tamarind Chutney. Make 'Aloo Tikki Chaat' by topping the patties with whisked yogurt, sev, pomegranate seeds, and a dash of cumin powder. Pair with a steaming cup of Masala Chai for the perfect afternoon tea experience. Use them as a flavorful, crispy patty for an Indian-fusion veggie burger with pickled onions. Serve alongside a bowl of spicy Chole (chickpea curry) for a hearty, traditional meal.