Aloo Tikki Recipe Indian Potato Patties

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 pepper½ teaspoon coriander powder (ground coriander)½ teaspoon fennel powder (ground fennel)½ teaspoon dried mango powder or ¼ to ½ teaspoon lemon juice2 teaspoons finely chopped ginger1 teaspoon finely chopped green chilies2 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 pepper½ teaspoon garam masala powder or curry powder1 teaspoon coriander powder1 teaspoon dried mango powder or ½ to 1 teaspoon lemon juice½ 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.

Expert Tips for Best Aloo ki Tikki

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. Tandoori Aloo | Aloo Tikka Aloo Chana Chaat Aloo Bonda Recipe | Potato Bonda Potato Wedges Recipe – Fried & Baked This Aloo Tikki recipe post from the archives first published in August 2009 has been republished and updated on July 2022.

title: “Aloo Tikki Recipe Indian Potato Patties " ShowToc: true date: “2024-09-03” author: “Herbert Snead”

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 pepper½ teaspoon coriander powder (ground coriander)½ teaspoon fennel powder (ground fennel)½ teaspoon dried mango powder or ¼ to ½ teaspoon lemon juice2 teaspoons finely chopped ginger1 teaspoon finely chopped green chilies2 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 pepper½ teaspoon garam masala powder or curry powder1 teaspoon coriander powder1 teaspoon dried mango powder or ½ to 1 teaspoon lemon juice½ 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.

Expert Tips for Best Aloo ki Tikki

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. Tandoori Aloo | Aloo Tikka Aloo Chana Chaat Aloo Bonda Recipe | Potato Bonda Potato Wedges Recipe – Fried & Baked This Aloo Tikki recipe post from the archives first published in August 2009 has been republished and updated on July 2022.