Aloo Tikki is one of India’s most iconic street foods, loved everywhere for its crisp exterior and soft, flavorful interior. From roadside stalls to home kitchens, this simple dish brings comfort and satisfaction in every bite. Whether served with chutney, stuffed in burgers, or used in chaats like Aloo Tikki Chole, this versatile snack never fails to impress. The best part? You can easily make restaurant-style crispy Aloo Tikki at home with basic ingredients and simple techniques.
This recipe is perfect for beginners and experienced cooks alike. With the right balance of spices and frying method, you can achieve Tikkis that stay crunchy for long and have a beautifully spiced potato filling.
Why Aloo Tikki is a Favorite Snack
Aloo Tikki stands out because of its unique combination of taste and texture. The outside becomes golden and crisp as it cooks, while the inside stays warm, soft, and full of flavor. It’s also a flexible dish—you can keep it plain, add peas or paneer for more richness, or even use it as a base for exciting snack recipes. It is quick to prepare, budget-friendly, and perfect for evening tea, parties, kids’ lunch boxes, and festive gatherings.
Ingredients You Will Need
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4–5 boiled potatoes
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2 tbsp rice flour or cornflour
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1–2 green chillies (finely chopped)
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1 tsp red chilli powder
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1 tsp roasted cumin powder
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½ tsp garam masala
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1 tsp chaat masala
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Fresh coriander (chopped)
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Salt as per taste
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Oil for shallow frying
(Optional: ½ cup boiled peas, grated paneer, or a small piece of butter for stuffing)
Step-by-Step Method
1. Make the Potato Mixture
Start by mashing the boiled potatoes while they are slightly warm. This helps prevent the mixture from becoming lumpy. Add rice flour or cornflour for binding and crispiness. Mix in green chillies, cumin powder, red chilli powder, garam masala, chaat masala, coriander, and salt. Combine everything until you get a smooth, non-sticky dough.
2. Shape the Tikkis
Grease your palms lightly. Divide the mixture into equal portions and shape each one into a flat, round patty. Make sure the Tikkis are not too thick—medium thickness helps them cook evenly and turn crispy.
3. Fry the Tikkis
Heat a pan on medium flame and add 2–3 tablespoons oil. Lay the Tikkis gently and cook them without disturbing for a few minutes. Once the bottom becomes golden and crisp, flip them slowly. Fry both sides until they turn evenly brown and crunchy.
4. Serve Deliciously
Serve hot Aloo Tikkis with mint chutney, tamarind chutney, ketchup, or curd. You can also assemble them into burgers or make Aloo Tikki chaat for an indulgent snack.
Pro Tips for Extra Crispiness
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Use rice flour instead of bread crumbs for a natural, long-lasting crisp.
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Refrigerate shaped Tikkis for 10–20 minutes before frying.
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Always cook on medium flame to avoid burning.
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Avoid over-mashing potatoes; they should remain slightly firm.
