Crispiest Aloo Tikki + Video

Aloo Tikki is a popular Indian street food which is basically crispy and spicy potato patty. It is one of the most popular chaat items and can be made easily at home too. Here is how to make the crispiest Aloo Tikki recipe at home.

Who doesn’t love chaat? Spicy, tangy Indian snacks that are an integral part of Indian culture, chaat are sold mostly as the street food in India. Ranging from Dahi Puri, Golgappa, Aloo Tikki, Bhel Puri to Ragda Pattice, Samosa Chaat etc, there is a whole variety of chaat available to feast upon. 

How much ever I like to eat Chaat on roadside stalls, there is always a slight fear of getting food contamination since these chaat are not always made under hygienic conditions and hence I try to make my own at home. 

I have already shared many Chaat Recipes on the blog so do check them out.

For today, sharing this super crispy Aloo Tikki  recipe for you all. The best aloo Tikki are crispy from the outside and soft from inside and to get that perfectly crisp outer layer, I have used a secret ingredient in my recipe. And that ingredient is POHA.

It absorbs the extra moisture from the potato mixture which makes the tikki extra crispy. I have also mentioned some tips which are very important to follow while making aloo tikki at home. So let’s waste no time and head straight to the recipe.

What is Aloo Tikki?

Aloo Tikki is a popular shallow fried North Indian snack (Chaat) made with boiled potatoes and spices. It is basically a spicy potato patty which is the most popular chaat item.

 Sometimes the tikkis are also stuffed with stuff like spicy lentil mix or nuts etc.  I have always had stuffed tikki while my stay in various cities of UP and so I have shared the stuffed version of these Aloo Tikki too.

Can you make Aloo Tikki without the filling?

Of course, you can. To make Aloo Tikki without the filling, just shape the potato mixture into a patty and deep fry it until crispy and golden brown.

What to serve with Aloo Tikki?

This classic recipe is enjoyed with dollops of yoghurt, coriander mint chutney and tamarind chutney! You can also serve these with Chole or with Ragda.

You can use this tikki to make Aloo Tikki Burger or use while making Ragda Pattice or Aloo Tikki Chaat.

Tips to make best Aloo Tikki

Never use freshly boiled potatoes to make Aloo Tikki. Boil them and refrigerate for 3-4 hours before using. This will make sure any extra moisture in them is evaporated resulting in crispy tikki.

Using some poha and rice flour to make aloo tikki makes them extra crunchy.

You can make these Tikki without the filling too.

Fry the tikki in ghee instead of oil for extra indulgence.

How to make equal size tikki?

To make equal size tikki, take a round cookie cutter or a measuring cup of 1/3rd cup measure. Grease it with oil and transfer the potato ball in the cup or the cookie cutter.

Press so that the mixture takes the shape of the cup or the cutter. Remove the tikki from the cup or the cutter. Make all the tikki in the same manner.

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Aloo Tikki Recipe

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Aloo Tikki

Aloo Tikki is a popular Indian street food which is basically crispy and spicy potato patty. It is one of the most popular chaat items and can be made easily at home too. Here is how to make Aloo Tikki recipe at home.

Course chaat

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Servings 3 people

Calories 356 kcal

Author Neha Mathur

Ingredients

For the Tikki

• 2 cups Boiled Potato Refrigerated with 4-5 hours
• 1/4 cup Poha
• 1 tbsp Fresh Coriander Chopped
• 1 tsp Ginger Grated
• 2 tsp Green Chilli Chopped
• 1 tsp Red Chilli Flakes
• 1 tsp Black Salt
• Salt to taste
• 1 tsp Dry Mango Powder
• 1 tsp Anardana Powder
• 3 tbsp Rice Flour
• Oil for frying

For the filling

• 1 tbsp Oil
• 1/4 tsp Hing
• 1 tsp Cumin Seeds
• 1 tsp Ginger
• 2 tsp Green Chilli Chopped
• 1/2 cup Chana Dal Cooked
• 1/4 cup Peas Boiled
• 1/2 tsp Red Chilli Powder
• 1 tbsp Coriander Seeds Coarsely Crushed
• 1 tsp Dry Mango Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Black Salt
• Salt to taste
• 2 tbsp Fresh Coriander Chopped

Instructions

For the tikki

1. Grate the potatoes in a bowl.

2. Soak the poha in 2 tbsp water for 10-15 minutes.

3. Add grated potatoes, soaked poha and all the other tikki ingredients in a bowl and mix well.

For the filling

1. Heat oil in a pan.

2. Once the oil is hot, add hing and cumin seeds and cook for a few seconds.

3. Add ginger and green chilli and fry for a minute.

4. Add cooked chana dal and peas and slightly mash them.

5. Add red chilli powder, coriander powder, mango powder, garam masala powder, black salt and regular salt and cook for 2-3 minutes.

6. Add coriander and mix well.

7. Remove the pan from heat and let the filling cool down.

Assembly

1. Grease your hands with oil and divide the potato mixture into 6 equal parts.

2. Make each part into a ball and then press gently to make a tikki.

3. If making the tikki with stuffing, press the ball with your fingers to make a 4 inch circle.

4. Keep 1 tbsp filling in the centre and bring the ends together.

5. Roll into a round and then gently press to make a flat tikki.

6. Make all the tikki in the same manner.

7. Refrigerate the tikki for 30 minutes.

8. Heat oil for frying the tikki in a pan.

9. When the oil is hot, add the tikki and fry on medium heat until tikki are browned and crisp from all the sides.

10. Remove the tikki for the pan and serve hot with coriander mint chutney.

Recipe Notes

Never use freshly boiled potatoes to make Aloo Tikki. Boil them and refrigerate for 3-4 hours before using. This will make sure any extra moisture in them is evaporated resulting in crispy tikki.

Using some poha and rice flour to make aloo tikki makes them extra crunchy.

You can make these Tikki without the filling too.

Fry the tikki in ghee instead of oil for extra indulgence.

Nutrition Facts

Aloo Tikki

Amount Per Serving

Calories 356 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 1245mg54%

Potassium 978mg28%

Carbohydrates 63g21%

Fiber 16g67%

Sugar 3g3%

Protein 15g30%

Vitamin A 442IU9%

Vitamin C 24mg29%

Calcium 83mg8%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

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