Aloo Tikki

Aloo Tikki

Hello guys! Happy Weekend! If you are in US, then this is a long weekend yay! I’m sure everyone is busy travelling or doing some fun stuff. As for us, we are staying at home. First because hubby has injured his elbow so it’s kind of difficult for him to drive and second we decided to do some packing because we move into our house in 2 weeks. Eeeks, I am excited! 😀

No weekend is complete without some mouth-watering food and so today I bring you one of my all time favorites – Aloo Tikki [Aloo=Potato, Tikki=Patties]. Indian street food is huge, it really is. Small carts selling roadside food is one thing which you will see all across India, in every city/town whether big or small. And ask any non-resident Indian what they miss most about home, I think chaat (chaat is a common term used for roadside food in India] would come only 2nd to family, no kidding! Street food is totally unhygienic and totally delicious. I swear I have tried eating chaat at fancy restaurants where they serve it in most awesome cutlery but it can never match to the taste that you get from street side carts. When I go home I go crazy eating chaat from my favorite stalls. My mom then has to ask me to stop or I might fall ill. But seriously who cares? I cannot resist eating chaat, we don’t get the same taste here plus till now I have never fallen sick. So yay for more chaat!

Aloo Tikki Chaat

Like most countries in the world, India is also obsessed with potatoes. Aloo tikki is one of the most popular chaat items in India, it’s like there can’t be a chaat stall without aloo tikki on the menu. It’s basically boiled potatoes mixed with spices and then fried. Sometimes the tikkis are also stuffed with stuff like spicy lentil mix or nuts etc. In this recipe, I have stuffed the tikkis with paneer.

I like my aloo tikki really crisp from outside. Now I always had a complain with homemade aloo tikki, they never turned out crispy like the outside ones but not anymore! You can make really crispy aloo tikki at home by following these 3 simple steps.

By the way I made these big tikkis using a cookie cutter.

Aloo Tikki Recipe

And then I also made some regular ones, where I used my hands to shape them.

Crispy Aloo Tikki

Anyway back to crispy aloo tikki. Here’s what you need to do.

1. Do not add salt to the potato mix. When you add salt, the potatoes release moisture and that not only makes it difficult to handle the mixture but also effects the crispiness.

2. Use a combination of flattened rice flakes (poha) and corn starch in the potato mix. They act as the perfect binder and make the tikki crispy.

3. Fry the tikki twice. I noticed this at my favorite chaat stall during my last trip to India. You first fry the tikki at a lower temperature. The first frying softens the potatoes and forms a crust. You don’t want it get any color at this stage. Let the tikkis cool down then increase the temperature of the oil and fry them again till brown and crisp from outside.

Aloo Tikki Chaat Indian Street Food

You can eat the aloo tikki as such with tomato ketchup or some hot & sweet sauce. But the most common way Indians eat aloo tikki is by topping it with lots of yogurt, cilantro mint chutney, some sweet chutney, onions and some spices. Like this.

Crispy Aloo Tikki Recipe

 

Method

* In a bowl add flattened rice flakes and then add little water to it. Leave for 5 minutes.

Boil the potatoes, let cool completely and then mash them using a potato masher.

Add chopped green chili, ginger, corn starch and the flattened rice flake which we had soaked in little water.

Mix everything together till well combined. Set aside for 15 minutes and in the meanwhile make the stuffing.

Aloo Tikki Recipe-Step-1

For the stuffing, heat oil in a pan on medium heat. Once hot add fennel seed, cumin seeds. Let them sizzle and then add chopped ginger. Saute for few seconds.

Add the crumbled paneer and all the dry spices – red chili powder, amchur powder, garam masala powder, chaat masala and black salt. Also add the salt at mix.

Cook for 2 minutes and then add chopped cilantro, raisins, cashews. Give a final mix and set aside.

Aloo Tikki Recipe-Step-2

Divide the mixture into equal parts and make balls out of it. I used cookie cutter to make few tikkis. I made the next batch without using any cookie cutter so you can do it either way.

Press the potato balls in the center to make a dent. Take the mixture [around 2 tablespoons for the big tikkis and 1 tablespoon for the smaller ones] and press inside the potato mix using a spoon.

Pinch and seal the edges to form your aloo tikkis. The stuffing should be completely sealed inside. Repeat till the entire potato mixture is finished.

Aloo Tikki Recipe-Step-3

Heat oil on medium heat in a pan. I didn’t have a thermometer so I just set it to medium. If you have one, the temperature should be around 275 F degrees. Once the oil is hot, carefully drop the aloo tikki in it.

Fry the tikki for 4-5 minutes till it forms a crust but doesn’t have any color. Once all tikkis are fried, let them cool down.

Once the tikkis have cooled down, heat the oil again, this time on high [around 350 F degrees]. Fry for 2-3 minutes or till the tikki becomes nice golden brown and crisp from the outside.

Aloo Tikki Recipe-Step-4

Like this. Eat as such with tomato ketchup or top with yogurt, chutney, onions and enjoy! See all the panner in the center, yum!

Aloo Tikkis

* I used a store bought dates tamarind chutney here.

* The recipe for the cilantro mint chutney can be found here.

* I made big tikki using a cookie cutter and the regular ones free hand. You can do either way.

* I have not mentioned the amount of yogurt, chutney etc. to serve the tikkis. Everyone has a different preference. Some like lots of yogurt, some like less. Some people want only the cilantro mint chutney while others can’t have enough of the sweet chutney so adjust to taste.

Aloo Tikki

Crispy Aloo Tikki stuffed with paneer. Popular Indian Street Food.
Servings: 5
Calories: 352 kcal
Author: Manali
5 from 1 vote
Print

Ingredients

For the tikki

  • 3 potatoes [around 500 gms]
  • 1 teaspoon chopped ginger
  • 1-2 green chili, finely chopped
  • 1.5 tablespoons corn starch
  • ¾ cup poha, soaked in 2-3 tablespoons of water

For the filling

Oil, for deep frying [I used canola oil]

    To serve

    • yogurt, to taste
    • cilantro mint chutney, to taste
    • tamarind sweet chutney, to taste
    • chaat masala, to sprinkle
    • red chili powder, to sprinkle
    • chopped onion, to garnish
    • chopped cilantro, to garnish

    Instructions

    1. In a bowl add flattened rice flakes and then add little water to it. Leave for 5 minutes.
    2. Boil the potatoes, let cool completely and then mash them using a potato masher.
    3. Add chopped green chili, ginger, corn starch and the flattened rice flake which we had soaked in little water.
    4. Mix everything together till well combined. Set aside for 15 minutes and in the meanwhile make the stuffing.
    5. For the stuffing heat oil in a pan on medium heat. Once hot add fennel seed, cumin seeds. Let them sizzle and then add chopped ginger. Saute for few seconds.
    6. Add the crumbled paneer and all the dry spices - red chili powder, amchur powder, garam masala powder, chaat masala and black salt. Also add the salt at mix.
    7. Cook for 2 minutes and then add chopped cilantro, raisins, cashews. Give a final mix and set aside. Stuffing is now ready.
    8. Divide the mixture into equal parts and make balls out of it. I used cookie cutter to make few tikkis. I made the next batch without using any cookie cutter so you can do it either way.
    9. Press the potato balls in the center to make a dent.
    10. Take the mixture [around 2 tablespoons for the big tikkis and 1 tablespoon for the smaller ones] and press inside the potato mix using a spoon.
    11. Pinch and seal the edges to form your aloo tikkis. The stuffing should be completely sealed inside. Repeat till the entire potato mixture is finished.
    12. Heat oil on medium heat in a pan.[around 275 F degrees]. Once the oil is hot, carefully drop the aloo tikki in it.
    13. Fry the tikki for 4-5 minutes till it forms a crust but doesn't have any color. Once all tikkis are fried, let them cool down.
    14. Once the tikkis have cooled down, heat the oil again, this time on high [around 350 F degrees]. Fry for 2-3 minutes or till the tikki becomes nice golden brown and crisp from the outside.
    15. Drain on a kitchen towel.
    16. To serve arrange the aloo tikki on plate and top it with some yogurt, cilantro chutney and some sweet chutney. Sprinkle some chaat masala , red chili powder on top.
    17. Garnish with chopped cilantro and onions and serve immediately.
    Nutrition Facts
    Aloo Tikki
    Amount Per Serving
    Calories 352 Calories from Fat 126
    % Daily Value*
    Total Fat 14g 22%
    Saturated Fat 7g 35%
    Cholesterol 29mg 10%
    Sodium 175mg 7%
    Potassium 589mg 17%
    Total Carbohydrates 44g 15%
    Dietary Fiber 4g 16%
    Protein 12g 24%
    Vitamin A 0.8%
    Vitamin C 19%
    Calcium 26.2%
    Iron 25.6%
    * Percent Daily Values are based on a 2000 calorie diet.

     Aloo Tikki

    Aloo Tikki Collage-nocwm

    29 thoughts on “Aloo Tikki

    1. I totally know what you mean, Manali! Some of the best food I’ve ever eaten was off of street-side carts or cooked in a parking lot at a sporting event. No fancy silverware needed! But this aloo tikki looks amazing…I swear I can smell it right now. 🙂 I hope you guys have an awesome long weekend!!

    2. Yum, yum, yum. I definitely have a potato obsession! I’ve never heard of aloo tikki before now, but this sounds incredible. What a beautiful, delicious recipe – I can’t wait to try them!

    3. Manali these tikkis remind me of back home when every other day we would go to that one particular shop and have the guy make fresh crispy aloo tikkis slathered with yogurt and chutneys!! Looks so yumm!

    4. I love all your recipes Manalie and get SO excited when you share Indian recipes with us! 🙂 These look so delicious – I wish I could reach into my screen and grab one to munch on right now 🙂 Pinning!!

    5. Wow, these sound and look beautiful (great job on the photos), I love Indian Food but have never come across Kala Namak before… What is it and are there any substitutes? I live a 320km round trip away from my nearest Indian supplier so don’t get to replenish my store cupboards as often as I would like 🙂

      1. Thanks Brian! Kala namak is called Black Salt in English. It’s most commonly used in Indian street food, gives it a distinct flavor. It’s okay if you can’t find it, just skip it altogether!

    6. Great recipe ! I tried these out and they turned out really well 🙂 Used rice flour instead of corn starch as I did not have any , but really great recipe for a perfect crispy aloo tikki .
      Came to know about your blog through a common friend and looking forward to trying out lot more Indian and non indian recipes from here !
      Awesome blog!

    Leave a Reply

    Your email address will not be published. Required fields are marked *