Crispiest Aloo Tikki

Aloo Tikki is a popular Indian street food that 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 Tikki recipe at home.

If you are a chaat lover, do not forget to check out my post about the best Indian Chaat Recipes.

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, 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. 

From a last few years, I have been trying my hands on different types of Chaats and I am really amazed to see how easy they are to make at home. And my recent try was this Aloo Tikki.

The best Aloo ki Tikki is 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. That ingredient is POHA!

It absorbs the extra moisture from the potato mixture which makes these extra crispy.

I have also mentioned some tips which are very important to follow while making it at home. So let’s waste no time and head straight to the recipe.

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. 

About This Recipe

It 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 is 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.

What is the difference with Aloo Patties?

Aloo Tikki is usually stuffed with the stuffing of peas, chana dal or even paneer and is topped with chole, yogurt and chutneys.

Whereas on the other hand Aloo Pattice is also called as Aloo ki  Tikki in some parts of India, but it is made usually made without any stuffing.

There are also a varieties of spices added in Aloo Pattice as compared to Aloo Tikki.

Can you make it without the filling?

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.

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.

Pro Tips by Neha

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 this tikki makes them extra crunchy.

You can also add bread soaked in water with potatoes to make the outer layersing, it works as a binding agent.

You can make these without the filling too.

Fry it in ghee instead of oil for extra indulgence.

How to make it for fasting days?

If making it for fasting days, then only add arrowroot flour or buckwheat flour or water chestnut flour or tapioca flour. Instead of regular salt, you can use rock salt.

How to make these equal in size?

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.

Can you freeze them?

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. 

You might also like:

Homemade Chaat Masala

Sindhi Aloo Tuk

Palak Pakoda

Step by Step Recipe

4.58 from 7 votes

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Aloo Tikki Recipe

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 it 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 Recipe

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.