Crispy & Crunchy Aloo Tikki is a popular Indian street food that is basically fried spicy potato patty. It is one of the most popular chaat items and can be made easily at home too.
If you are a chaat lover, do not forget to check out my post about the best Indian Chaat Recipes.
Here are some more similar recipes, that you can make at home – Farali Pattice, Aloo Paneer Tikki, Veg Hara Bhara Kabab, and Chicken Cheese Balls.
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About This Recipe
Aloo Tikki is a popular shallow fried North Indian snack (Chaat) made with boiled potatoes and spices and stuffed with a Dal and Potato mixture.
It is basically a spicy potato patty which is the most popular chaat item.
Sometimes it is 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 it too.
Ingredients
For the Tikki – For the outer layer of the Tikki, we will need Potatoes, Poha, Coriander, Ginger, Green Chillies, Red Chilli Flakes, Dry Mango Powder, Anardana Powder, Salt, Black Salt, Rice Flour and Oil.
You can always skip Poha and make the Tikkis just with Aloo, but Poha adds a crispt texture to the Tikkis. Rice flour is used to bind the tikkis and the other ingredients, to add flavor to the Aloo and Poha Tikkis.
You can even add soaked white part of the bread with Aloo, to get crispy Tikkis.
For the Filling – These Tikkis are filled with a spicy Masala, which is made with lentils. Here I have used Chana Dal and Green Peas. Many people even add dry fruits such as cashew, raisins and almonds in their stuffing.
Other than these, for the stuffing, you will need oil, hing, cumin seeds, garam masala powder, chaat masala powder, ginger, green chilli, red chilli powder, coriander seeds, salt, black salt, and coriander leaves.
Step by Step Recipe
Soak the poha in 2 tbsp water for 10-15 minutes.
Add grated potatoes, soaked poha and all the other tikki ingredients in a bowl and mix well.
For the filling, heat oil in a pan.
Once the oil is hot, add hing and cumin seeds and cook for a few seconds.
Add ginger and green chilli and fry for a minute.
Add cooked chana dal and peas and slightly mash them.
Add red chilli powder, coriander powder, mango powder, garam masala powder, black salt and regular salt and cook for 2-3 minutes.
Add coriander and mix well. Remove the pan from heat and let the filling cool down.
Grease your hands with oil and divide the potato mixture into 6 equal parts. Make each part into a ball and then press gently to make a tikki.
If making the tikki with stuffing, press the ball with your fingers to make a 4 inch circle. Keep 1 tbsp filling in the centre and bring the ends together.
Roll into a round and then gently press to make a flat tikki.
Make all the tikki in the same manner.
Refrigerate the tikki for 30 minutes. Heat oil for frying the tikki in a pan.
When the oil is hot, add the tikki and fry on medium heat until tikki are browned and crisp from all the sides. Remove the tikki for the pan and serve hot with coriander mint chutney.
Frequently Asked Questions
Of course, you can. To make it without the filling, just shape the potato mixture into a patty and deep fry it until crispy and golden brown.
Make sure oil is hot enough, before adding the Tikkis. Adding Tikkis in cold oil might break them and make them oily and soggy.
Adding a binding agent like rice flour or cornflour makes sure the Tikki doesn’t beak while frying.
If making it for fasting days, then skip adding poha and rice flour. Add arrowroot flour, buckwheat flour, water chestnut flour, or tapioca flour instead.
Instead of regular salt, you can use rock salt.
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 of them in the same manner.
I add a little Poha in the potato mixture, which makes them very crispy. You can even deep fry them twice, to get nicely crisped Tikkis.
Also, make sure that your potatoes are boiled correctly and cooled well, they play an important role in making your Tikkis crispy.
Serving Suggestions
This classic recipe is enjoyed with dollops of Yogurt, Coriander Mint Chutney and Sweet 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.
You can also serve them as a tea time snack along with a hot cup of Masala Chai or Filter Coffee.
You can use these to make Wrap/Roll.
Storage Suggestions
You can prepare the Tikkis and freeze them for an hour on a tray. After an hour, you can store them in the zip lock freezer bags and freeze them. Deep fry them, when you want to serve it again. Make sure you thaw them before frying it in hot oil.
To bake the tikki, thaw them completely and then place them on a baking sheet, and bake them for about 10 to 15 minutes.
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Recipe Card
Aloo Tikki Recipe
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
- Grate the potatoes in a bowl.
- Soak the poha in 2 tbsp water for 10-15 minutes.
- Add grated potatoes, soaked poha and all the other tikki ingredients in a bowl and mix well.
For the filling
- Heat oil in a pan.
- Once the oil is hot, add hing and cumin seeds and cook for a few seconds.
- Add ginger and green chilli and fry for a minute.
- Add cooked chana dal and peas and slightly mash them.
- Add red chilli powder, coriander powder, mango powder, garam masala powder, black salt and regular salt and cook for 2-3 minutes.
- Add coriander and mix well.
- Remove the pan from heat and let the filling cool down.
Assembly
- Grease your hands with oil and divide the potato mixture into 6 equal parts.
- Make each part into a ball and then press gently to make a tikki.
- If making the tikki with stuffing, press the ball with your fingers to make a 4 inch circle.
- Keep 1 tbsp filling in the centre and bring the ends together.
- Roll into a round and then gently press to make a flat tikki.
- Make all the tikki in the same manner.
- Refrigerate the tikki for 30 minutes.
- Heat oil for frying the tikki in a pan.
- When the oil is hot, add the tikki and fry on medium heat until tikki are browned and crisp from all the sides.
- Remove the tikki for the pan and serve hot with coriander mint chutney.
Harsha Sanghrajka
Amazing recipe. Made it in airfryer and turned out awesome. Thank you so much. Your blog has awesome recipes. I am going to try more. Thanks again
Neha Mathur
Thanks for trying 🙂
Deeksha
I never use Matar in Tikki stuffing but after reading you’re blog recipe I will definitely use Matar in the Tikki stuffing. Thank you so much for the delicious Tikki recipe.
Neha Mathur
Do try!