If there’s one more integral dish of the Indian street food culture, it is the Aloo Tikki. Made with aloo (potatoes), spices and herbs these crispy, crusty and oh-so-good tikki (patties) are loved just as it is or as part of other preparations like a chaat, etc. This post has the basic Aloo Tikki recipe, plus I have perked it up with a savory green peas stuffing (that can be easily given a miss). These perfectly spiced and herby potato patties are delicious, but the addition of green peas only makes them better.
Table of Contents
What is Aloo ki Tikki
Aloo Tikki are crispy, spiced, savory patties made from mashed potatoes, ground spices, herbs, together with a binding ingredient like bread crumbs or cornstarch. They can be pan-fried, shallow fried or deep fried.
An Aloo Tikki is usually popular in North India where it is sold on street carts and enjoyed by all as a scrumptious street food.
The street style Aloo Tikki recipe usually has a savory stuffing of green peas or Paneer or chana dal, and is served with Chana Masala or a spicy chickpea curry or chole.
All of this is finally topped generously with chopped onions, sweet tamarind chutney and fiery green coriander chutney. Sometimes, even curd/dahi (Indian yogurt) is also added to result in a dish, bursting with flavors and textures.
While you are trying this Aloo Tikki recipe at home, you can obviously skip on the stuffing and go ahead with the plain Aloo Tikki. These potato patties made without the green peas stuffing also tastes spectacular.
The Aloo Tikki gets a makeover in the form of Aloo Pattice in Western India, where the potato patties are typically made without any filling. However, the method of preparing these patties are similar with slight variations in the spices added.
You can find the crispy Aloo Pattice on the streets of Mumbai served with Ragda or a white peas curry. This common dish is also known as the Ragda Pattice.
How to make Aloo Tikki Recipe
Cook Potatoes and Green Peas
1. The potatoes and green peas have to be cooked together first. You can opt to not cook the green peas.
In this case, only cook the potatoes using either of the method listed below or you can cook potatoes in a pan or pot adding water as needed.
a) Cooking in pressure cooker on stovetop: In a 3 or 4 liter pressure cooker, take 4 to 5 large potatoes and 2.5 cups water. Place a small trivet and keep a bowl containing ½ cup green peas in it. Pressure cook for 5 to 6 whistles on medium to medium-high heat.
b) Cooking in Instant Pot: Place 4 to 5 large potatoes in the steel insert of a 6 quart Instant Pot. Add 2.5 cups water. Place a small trivet. On top of the trivet, keep a small bowl containing ½ cup green peas. Pressure cook on high for 20 to 25 minutes.
You can also place the trivet that comes with your Instant Pot. First add 2.5 cups water. Keep the potatoes and the bowl filled with green peas on the trivet.
2. For the pressure cooker, remove the lid only after the pressure settles naturally.
For Instant Pot, do a quick pressure release after 5 to 7 minutes.
3. Check with a knife or fork to see if the potatoes are cooked well and tender. The knife or fork should be able to slid easily if the potatoes are cooked properly.
If the potatoes are undercooked, then cook them for some more minutes.
Make Green Peas Stuffing
4. Drain the water from the steamed green peas using a small strainer or colander. Take the peas in a bowl and mash them.
5. Mash to a coarse texture.
6. To the peas, add the following ingredients:
- ¼ teaspoon red chili powder or cayenne pepper
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon fennel powder (ground fennel)
- ½ teaspoon dried mango powder or ¼ to ½ teaspoon lemon juice
- 2 teaspoons finely chopped ginger
- 1 teaspoon finely chopped green chilies
- 2 tablespoons finely chopped coriander leaves (cilantro)
- 2 pinches black salt and regular salt as per taste
7. Mix very well. Check taste and add more salt if needed.
Make Potato Tikki Mixture
8. When you drain the green peas, drain the water from the potatoes as well and let them become warm.
Do not keep them in the hot water as the potatoes may end up soaking the water and become soggy. Make sure all the water is completely drained.
9. When the potatoes are warm, peel them and grate. I find it easier to grate the potatoes and then mash them. However, you can also chop them and mash with a potato masher.
Let the grated or mashed potatoes cool completely to room temperature. You can even keep the potatoes in the refrigerator for 30 minutes.
10. After the mashed potatoes have cooled completely, add the following ingredients to it:
- ½ teaspoon red chili powder or cayenne pepper
- ½ teaspoon garam masala powder or curry powder
- 1 teaspoon coriander powder
- 1 teaspoon dried mango powder or ½ to 1 teaspoon lemon juice
- ½ teaspoon black salt and regular salt as per taste
11. Next, add ¼ cup breadcrumbs and ¼ cup arrowroot flour.
Instead of arrowroot flour, you can opt to add rice flour, cornflour (cornstarch), tapioca starch or roasted gram flour (roasted besan).
12. Mix everything very well.
Assemble and Make Potato Patties
13. Divide the potato mixture into small or medium shaped patties with a hollow center or cup shaped discs. You can apply some oil on your palms when making the patties or tikki.
14. Place the green peas stuffing in the center.
15. Bring the mashed potato edges on the top and seal them.
16. Roll gently between your palms and flatten. Make all tikkis this way.
Fry Aloo Tikki
17. Heat 2 tablespoons oil on a skillet, tawa or frying pan till it is medium hot. Gently place the tikkis and begin to pan-fry them.
18. When the base is crispy and golden, gently flip each tikki with a spatula.
19. Fry the second side till crispy and golden. You can gently flip once or twice more till the tikkis are golden and crisp evenly.
20. Remove and place in a strainer kept on top of a bowl. You can even drain them on paper towels. Fry in batches all tikkis this way.
Add 2 tablespoons more oil when frying the second batch.
21. Serve hot Aloo Tikki with coriander chutney and tamarind chutney. You can also serve these potato patties with sweet yogurt raita.
Serving Suggestions
Aloo Tikki can be served as an evening snack with some green Cilantro Chutney, Tamarind Chutney, tomato ketchup or even chana masala.
This recipe will yield 6 large potato tikki. You can choose to make medium or large-sized tikki according to your preferences.
The recipe is easily scaleable to make for small or large servings. If you double the recipe, then use a large skillet to pan fry the patties or you could use two skillets or tawa for frying.
When doubling the recipe, keep in mind to add more of the binding ingredients if needed. These will vary with the type and quality of potatoes.
What more with Aloo Tikki
Besides serving this Aloo Tikki with yogurt, chutneys and spice blends, the way it is traditionally served in cities in Northern India, here are a few fun and equally tasty ideas that this Aloo Tikki recipe can be transformed to.
- Aloo Tikki Chaat – This a mouth-watering mélange of spicy, sweet, sour and tangy flavors as is always in a chaat. Somewhat similar to how an Aloo Tikki is regularly served on North Indian streets.
- Aloo Tikki Chole – A double bonanza for all those who love their potato tikkis as well as can’t ever get enough of the uber essential Punjabi Chole or chana masala. Fried tikkis topped with spicy chickpea curry, chutneys, crunchy onions, chaat masala and sev; there’s nothing that you will not like in this dish!
- Aloo Tikki Burger – So, this one dives straight into the fusion world. With potato tikkis between burger buns, this very Indianized burger will be a hit with your kids. Try it!
- Frankie – A Frankie is quite a delectable version of a roll, quite frankly! Use the Aloo Tikki recipe to make the main stuffing in this recipe and you’re all set. This also gets made with whole wheat flour wrap. So, there’s a nutritious angle to it as well.
Expert Tips for Best Aloo ki Tikki
- Potatoes: Try to use potatoes that are not very gluey or sticky. Starchy potatoes are your best bet. Preferably make the patties with older potatoes or russet potatoes. Do not use new potatoes.
- Stuffing: The spiced green peas stuffing can be given a skip. You can even use steamed sweet corn, grated cottage cheese or paneer and cooked split chickpeas/chana dal in place of the green peas. Make sure that the corn or chana dal are cooked well and remain separate without being pasty or mushy.
- Binding: Adding a binding agent is always a good idea, as it helps to keep the tikkis in shape, crisp them up and not crumble while frying. For a truly crispy Aloo Tikki, using breadcrumbs is a great idea. So, I prefer a combination of breadcrumbs and arrowroot flour in my Aloo Tikki recipe. You can use either.
Also, cool the potatoes completely before adding any thickener. Or else, the mixture will turn into a sticky mass of potatoes. - Binding ingredients: Instead of arrowroot flour, you can even use cornstarch, rice flour, roasted besan (chickpea flour or gram flour), tapioca starch and potato starch. But don’t miss on the breadcrumbs as they help in getting a nice crunchy crust on the patties.
- Leftover bread slices: If you have leftover bread, then you can do this. After soaking the slices in water, squeeze well and add to the aloo. The bread becomes the binding agent in this case.
- Herbs and spices: Depending on your palate, lessen or add more of the herbs and spice powders. Fresh mint leaves and chaat masala powder also enhance the flavors of the tikki.
- Crumbing: You can crumb coat the patties prior to frying them. Traditionally, we do not crumb coat aloo tikki.
- Crispiness: You can twice fry the patties for more crispiness. Begin by frying the patties till a pale golden color on them is achieved. Remove and set aside to become warm or cool. Finish by frying again till golden and crisp.
- For fasting: In case you decide to make these aloo tikki for Hindu vrat (fasting) days, use only arrowroot flour, water chestnut flour, tapioca flour or buckwheat flour. Also, in place of regular salt, add edible rock salt.
- Freezing: After shaping these Indian potato patties, you can store them in a sealed container or zip lock bag and freeze them. Thaw the frozen patties before frying them.
More Aloo Snacks Recipes To Try!
Snacks Recipes
Indian Street Food Recipes
Indian Street Food Recipes
Snacks Recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Aloo Tikki Recipe (Indian Potato Patties)
Ingredients
For cooking potatoes and green peas
- 500 grams potatoes or 4 to 5 large potatoes
- ½ cup green peas – 100 grams, fresh or frozen
- 2.5 cups water
Other ingredients for stuffing
- ¼ teaspoon red chilli powder or cayenne pepper
- ½ teaspoon Coriander Powder (ground coriander)
- ½ teaspoon fennel powder (ground fennel seeds) – optional
- ½ teaspoon dry mango powder or ¼ to ½ teaspoon lemon juice
- 2 teaspoons finely chopped ginger or or 1.5 to 2 inches, ginger or ¼ teaspoon ground ginger powder – can reduce the quantity of chopped ginger
- 1 teaspoon finely chopped green chillies or 1 to 2 green chillies, finely chopped
- 2 tablespoons finely chopped coriander leaves (cilantro)
- 2 pinches black salt
- salt as required
Ingredients for potato patties
- ½ teaspoon red chilli powder or cayenne pepper
- ½ teaspoon Garam Masala or curry powder
- 1 teaspoon Coriander Powder (ground coriander)
- 1 teaspoon dry mango powder or ½ to 1 teaspoon lemon juice
- ½ teaspoon cumin powder (ground cumin) – optional
- ½ teaspoon black salt
- salt as required
- ¼ cup bread crumbs or add as required
- ¼ cup arrow root flour or add as required
- 2 tablespoons chopped coriander leaves (cilantro)
- 4 to 5 tablespoons oil for frying the tikki or add as required
Instructions
- The potatoes and green peas have to be cooked together first. You can choose to leave out cooking green peas if you do not want to stuff the patties.
Cooking in Stovetop Pressure Cooker
- In a 3 or 4 litre stovetop pressure cooker take 4 to 5 large potatoes and 2.5 cups water. Place a small trivet and keep a bowl containing ½ cup green peas in it. Pressure cook for 5 to 6 whistles on medium to medium-high flame.Remove the cooker's lid after all the pressure falls naturally in the cooker.
Cooking in Instant Pot
- Take the trivet that comes with the Instant pot package. Place this trivet in the steel insert of a 6 quart IP. Add 2.5 cups of water. On top of the trivet, Place 4 to 5 large potatoes and also keep a small bowl containing ½ cup green peas. Pressure cook on high for 20 to 25 minutes in the Instant Pot. Do a quick pressure release after 5 to 7 minutes after the cooking is complete.
- Check with a knife or fork to see if the potatoes are tender and cooked well. The fork or knife should be able to slid easily if the potatoes are cooked properly.
Making green peas stuffing
- Drain the water from the steamed green peas using a small strainer or colander. Take the peas in a bowl and mash them.
- Mash to a coarse texture.
- To the peas, add red chilli powder or cayenne pepper, coriander powder, fennel powder, dry mango powder, finely chopped ginger, green chillies, coriander leaves, black salt and regular salt as per taste.
- Mix very well. Check taste and add more salt or the ground spice powders if required.
Making potato patty mixture
- Meanwhile drain the water from the potatoes as well and let them become warm.
- When the potatoes are warm, then peel them and grate. I find it easier to grate the potatoes and then mash them. However, you can chop them first and mash with a potato masher. Let the grated or mashed potatoes cool completely.
- After the mashed potatoes have cooled completely, add the following ingredients: red chilli powder or cayenne pepper, garam masala powder or curry powder, coriander powder, dry mango powder, black salt and regular salt as per taste.
- Next add bread crumbs and arrowroot flour. Instead of arrowroot flour, you can also add rice flour, corn flour (corn starch) or tapioca starch or roasted besan (roasted chickpea flour or roasted gram flour).
- Mix everything thoroughly.
Stuffing and Shaping Aloo Tikki
- Divide the mixture into small or medium shaped patties with a hollow center or cup shaped discs. Choose to apply some oil on your palms as it is easier to shape and stuff them.
- Place the green peas filling in the center.
- Bring the mashed potato edges on the top and seal them.
- Roll gently between your palms and gently flatten. Make all aloo tikki this way.
Frying Aloo Tikki
- Heat 2 tablespoons oil till on a skillet or tawa or frying pan till it is medium hot. Gently place the tikki and begin to pan-fry them.
- When the base is crispy and golden, gently flip each tikki with a spatula.
- Fry the second side till crispy and golden. You can gently flip once or twice more till the aloo tikki are golden and crisp evenly.
- Remove and place in a strainer kept on top of a bowl. You can even drain them on paper towels. In batches fry all of the potato patties this way. Add 2 tablespoons more oil when frying the second batch.
- Serve Aloo Tikki plain with coriander chutney and tamarind chutney. You can also serve these potato patties with sweet yogurt raita or tomato ketchup.
Notes
- Potatoes: Try to use starchy potatoes like russet potatoes. Do not use new potatoes.
- If making aloo tikki for fasting – Add arrowroot flour or buckwheat flour or water chestnut flour or sago flour. Use edible rock salt, instead of regular salt.
- Spices & Herbs: You can reduce or increase the ground spices and herbs. A variation is to add fresh mint leaves to the patties. You can even add chaat masala.
- Crispiness: You can twice fry the tikki. First fry till pale golden. Then again fry till crispy and golden.
- Stuffing: The spiced green peas stuffing can be given a skip. You can also swap green peas with steamed sweet corn, grated paneer and cooked chana dal (split chickpeas).
- Binding Ingredients: Add the binding ingredients which you have in your pantry. So in place of arrowroot flour you can add cornstarch, rice flour, roasted besan (roasted chickpea flour), tapioca starch, potato starch or soaked bread slices. But do not skip on breadcrumbs as they help in making a nice crispy crust on the aloo tikki.
- Servings: Recipe makes 6 large tikki. You can make then medium sized or large. Choose to halve or double the recipe easily.
Nutrition Info (Approximate Values)
This Aloo Tikki recipe post from the archives first published in August 2009 has been republished and updated on July 2022.
I love your website and recipes. You are truly a genius and an extremely good chef! Thank you so much for teaching me how to cook all these delicious dishes.
Thank a lot for your kind words. Humbled!
i have forgotten this wonderful menu ( perfect for picnic lunch box ) when i used to travel across the india this was the best sanck to keep aside ! im going to make right away !
This is a very nice snack that everybody likes!
Can we freeze the aloo tikki and use it again for roll?
You can freeze the prepared tikki or round patties. Then later fry them.
Wow lovely recipes and easy prepration methods.I am really proud.God bless you.
Retired Chef and Hospitality Consultant,New Delhi,India.
thank you much.
Hi, can we make patties the previous night, refrigerate them and then fry in the morning for lunch box?
Thanks,
Vani
yes you can do this way.
Tried the recipe and they came out good. Thank you Dassana Amit. The only extra ingredient I added was cinnamon powder and that gave nice flavor to the tikkis and with your permission I would like to post this recipe in my blog.
Thanks
Welcome Sri Vani. Thanks for your positive feedback. Yes you can post this aloo tikki recipe in your blog in your own words. You can give a credit link back to this tikki recipe post.
It was good but the taste and crunchiness deferred from the street vendors.
thanks pradipta. for the street style crunchiness use breadcrumbs to coat the tikki..
Hi, can we preserve home made aloo tikki in freezer, the way we get ready made tikki of McCain.
yes you can freeze them. before frying let the aloo tikkis come to room temp and then fry them.