aloo tikki

aloo tikki recipe

Aloo Tikki Chaat is a tasty Indian street snack that consists of crisp potato tikki topped with curd, chutney, and spices. Aloo Tikki is a delicious patty made from mashed potatoes, ground spices, herbs, and a binding material such as bread crumbs or cornflour. They can be deep-fried, shallow-fried, or pan-fried. It is a crunchy crisp mixture of potato, peas, and other masalas usually served with mint, coriander chutney, or tomato ketchup. It’s the ideal quick snack for a kid’s tiffin box or a get-together! Finally, generously top with chopped onions, sweet tamarind chutney, and hot green coriander chutney. Curd/dahi (Indian yogurt) is sometimes combined to create a dish bursting with tastes and textures.

Ingredients For Aloo Tikki recipe

  • 3 Potato, mashed
  • 1 cup Boiled Peas
  • 1 teaspoon Ginger Paste
  • 1 teaspoon salt
  • tbsp cornflour
  • ¼ teaspoon turmeric
  • ½ teaspoon Kashmiri red chili powder
  • ½ teaspoon cumin powder
  • ½ teaspoon mango powder
  • ½ teaspoon chaat masala
  • ½ teaspoon salt
  • ½ teaspoon black salt
  • tablespoons coriander leaves
  • oilfor frying

Instruction for Aloo tikki recipe

  1. Cook the potatoes in a pressure cooker for 3 whistles, then take them from the water as soon as the pressure is released.
  2. in a large mixing bowl take boiled and grated potatoes and boiled peas
  3. and add 1 chili, 1 teaspoon ginger garlic paste, ¼teaspoon turmeric, and ½teaspoon chili powder.
  4. Add 1/2 teaspoon cumin powder, 1/2 teaspoon mango powder, 1/2 teaspoon chaat masala, 1/2 teaspoon black salt, and 1/2 salt. add 2 tablespoons of coriander leaves.
  5. Mash them all together with your hands and add cornflour. Mix well to make a soft dough
  6. Grease your hands with oil and form tikkis into balls.
  7. Heat 2 tablespoons oil in a  tawa, or frying pan over medium heat. Place the tikki gently in the pan and begin to pan-fry them.
  8. In small batches, shallow fried the potato tikki over low-medium heat. While shallow frying, gently presses the tikki to ensure equal cooking on all sides.
  9. Do not keep flipping the tikki. Allow it to crisp on one side before flipping and cooking on the other. Once cooked, strain the mixture through a metal colander or sieve.
  10. Serve with tomato ketchup or dhaniya chutney, if desired.

Tips and variation

  • Make sure to grate the potatoes rather than mash them. This is to ensure that the potato dough is smooth and free of lumps.
  • Always fry potato tikki over low-medium heat to get the perfect color and crisp texture
  • aloo tikki recipe tastes great when served hot and crispy.
  • When making aloo tikki for a fast, use buckwheat flour or water chestnut flour. Instead of normal salt, use rock salt.


Calories 202kcal
Fat 10g
Carbohydrates 26g
Protein 3g
Vitamin A
iron 1mg
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