Aloo Tikki
Aloo Tikki is a popular Indian street food snack made from spiced mashed potatoes, perfect for a delicious appetizer or snack. This crispy delight is sure to impress your family and friends!
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Peel and boil the 3 medium potatoes until tender, then mash them in a large bowl.
- 2
In a pan, dry roast 1 teaspoon of cumin seeds on low heat until fragrant, then add them to the mashed potatoes.
- 3
Sprinkle in the 1 teaspoon garam masala, 1 teaspoon red chili powder, and 1/2 teaspoon salt, mixing well to combine all the spices evenly.
- 4
Chop and add 1 tablespoon of fresh cilantro to the potato mixture for added flavor. Mix thoroughly.
- 5
Once the mixture is well combined, divide it into small portions and shape them into flat, round patties (tikkis).
- 6
Dust each tikki lightly with 2 tablespoons of all-purpose flour on both sides to help them crisp up while frying.
- 7
Heat 1 tablespoon of oil in a frying pan over medium heat. Add the tikkis, cooking them for about 4-5 minutes on each side or until they are golden brown and crispy.
- 8
Once cooked, remove the tikkis from the pan and let them drain on paper towels. Season with 1/4 teaspoon black pepper before serving.
Cook notes
Tips
Ensure the potatoes are completely cooled and dry before mashing to avoid a sticky mixture.
Feel free to adjust the spice levels by adding more or less red chili powder based on your preference.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Keep leftover tikkis in an airtight container in the refrigerator for up to 2 days.
- Reheat tikkis in a skillet with a little oil for a crispy finish.
Substitutions
- For a gluten-free option, substitute all-purpose flour with rice flour.
- Instead of fresh cilantro, you can use dried mint for a different flavor profile.
What to Serve With
- Mint chutney
- Tamarind chutney
- Yogurt dip
Common Mistakes
- Not allowing the potatoes to cool completely before mashing, which can lead to a sticky texture.
- Overcrowding the pan while frying, which can lower the oil temperature and result in soggy tikkis.
Recipe FAQ
Can I bake Aloo Tikki instead of frying them?
Yes, you can bake the tikkis at 400°F (200°C) for about 20-25 minutes, flipping halfway through for even crispiness.
What can I serve with Aloo Tikki?
Aloo Tikki is delicious served with mint chutney or tamarind chutney.
How do I store leftover Aloo Tikki?
Store leftover tikkis in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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