Easy 25-minute recipe for crispy Aloo Tikki, an extremely popular North Indian street food. Mashed potatoes, green peas, herbs, and seasonings are combined and formed into patties, then pan-fried or air-fried (not deep-fried!) until golden brown and crisp. Enjoy them with cilantro and tamarind chutney, with a cup of chai, or combine with spiced yogurt for classic Aloo Tikki Chaat!
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Whenever I'm in the mood for something crispy and 'chatpatta' (sweet and spicy) with my chai, Indian snacks always hit the spot. They offer a satisfying combination of salty, sweet, and tangy flavors, just like this delicious Aloo Tikki.
In Hindi, Aloo = Potato, and Tikki = Patty, so Aloo Tikki = Potato Patty.
Aloo Tikki is an Indian spiced potato patty that is soft and fluffy in the middle and fried to golden, crispy deliciousness. Think of it as a spicier cousin of hash browns.
This recipe is my easier and healthier, no-fry take on an authentic street-side Aloo Tikki that comes together in less than 30 minutes. I've also included two tips for crispy tikkis every single time without deep frying. Let's get started!
Ingredients - Notes & Substitutions
This aloo tikki recipe is made with a potato and green pea base and an incredible blend of fresh herbs and seasonings. Let's take a look at what we need:
- Potatoes: You will need 4 medium Yukon Gold potatoes or 3 medium Russet potatoes to make the 2 cups of grated potato needed for this recipe. I prefer these two starchy varieties for their fluffy interior and crisp exterior.
- Green Peas: frozen or fresh work great. If using frozen, thaw them first.
- Onion: Use white or red onion, depending on your preferences. Be sure to chop it pretty small so that it incorporates well into the patties.
- Grated Ginger: I recommend using freshly grated ginger for the best flavor.
- Serrano Chili: finely chopped. You can leave the seeds if you love spice, or remove them for milder heat.
- Cilantro: Freshly chopped cilantro adds delicious freshness to these flavorful patties.
- Spices: a blend of Himalayan salt, dried mango powder, chaat masala, coriander powder, cumin powder, and red chili powder/cayenne pepper creates an incredible sweet-and-spicy flavor. Adjust the amount of red chili powder/cayenne pepper depending on your spice preferences.
- Cornstarch: This helps make firm patties and absorbs moisture to create that crispy exterior. Rice flour or breadcrumbs will work as well.
- Oil: I use avocado or vegetable oil for its neutral flavor, but any clear oil will work for frying.
- For Serving: serve your tikki with cilantro chutney, tamarind chutney, or seasoned yogurt.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Aloo Tikki
Here are step-by-step directions for making street-style crispy aloo tikki:
- Prepare the potatoes: Boil them on the stove, in the Instant Pot (my preferred method, or in the microwave using the "potatoes" preset. Once they are fork-tender, cool, then grate them to make 2 cups. (pic 1)
- Steam the peas: Add ½ cup of water to a frying pan, bring to a simmer, then add the peas. Cover and cook for 5 minutes. To steam in the microwave, sprinkle water over the peas and microwave for 30 seconds at a time until thawed.
Pro tip for potatoes
Steam Potatoes: I prefer using the Instant Pot to steam potatoes rather than boiling them in water. Steaming prevents water-logging, which is the #1 reason tikkis fail.
Cool potatoes: Cool them completely before making patties to prevent mushy results. You can steam and refrigerate them a day before.
- Assemble: In the same mixing bowl, add peas, chopped onion, cilantro, grated ginger, and all of the spices. Mix well, then add in the cornstarch (or rice flour). Mix until fully combined. (pic 2, 3 & 4)
- Form the patties: Divide the potato mixture into 8 portions. Apply a little oil to your palms, then use your hands to shape each portion into a round patty. The patties should be about ½-inch thick. (Pic 5, 6 & 7)
- Optional Step: Rub 1 teaspoon of rice flour or cornstarch in your hands, then lightly dust each patty with it. Wipe off any excess using a kitchen towel. Dusting is optional, but it dries up any excess moisture on the surface and seals the patties, resulting in a crispier tikki. Feel free to skip. (pic 8)
- Fry: In a frying pan, heat oil on medium-high heat. Once hot, add in the tikkis without overcrowding the pan. Cook until golden brown, for about 4 minutes, then flip and brown on the other side. (pic 9 & 10)
Pro tip for pan-frying
Frying tip: Check the oil temperature by dropping in a small crumb. If it starts sizzling and floats to the top, the oil is ready.
- Cool and serve: Once the tikkis are golden brown and crispy on both sides, transfer them to a paper towel-lined plate and let cool for 5 minutes. Serve with chutney or as desired.
Alternative Method: Air Fryer Aloo Tikki
Here is my tried and tested air fryer method of making super crisp Aloo tikki:
- Follow steps 1-6 for form patties. Preheat the air fryer to 375ºF and spray the air fryer basket with cooking spray.
- Preheat the air fryer to 375ºF and spray the air fryer basket with cooking spray. Place the patties in a single layer in the basket, brush them with oil, then air-fry for 4 minutes. Flip, brush with oil, and air-fry for another 4 minutes, or until crispy.
Serving Suggestions
There are a few different ways that you can serve aloo tikki fry.
Snack/appetizer: Serve your aloo tikki patties with a side of cilantro chutney and tamarind chutney for the ultimate dipping combo.
Aloo Tikki Chaat: Another popular way to serve aloo tikki is with seasoned yogurt, cilantro, tamarind chutney, and sometimes chana masala or ragda. Here is the optimal layering order for the best results: Tikki → Chana/Ragda → Chutneys → Sev
For spiced yogurt, combine ½ cup plain yogurt with ¼ teaspoon salt, ¼ teaspoon roasted cumin powder, ¼ teaspoon chaat masala, ¼ teaspoon red chili powder, and 2 tablespoons cold water. Drizzle this yogurt over aloo tikki and top with both chutneys.
Burger: Turn your potato patties into aloo tikki burgers, topped with lettuce, tomato, and sliced onion. Here's a detailed recipe for Aloo Tikki Burger.
How to Store, Freeze & Reheat
These aloo tikki patties are best served right away, but leftovers will last in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat, thaw overnight in the fridge if frozen, then warm on the stove with a little oil to heat and re-crisp.
How To Prepare These Ahead of Parties
After testing multiple batches, I found this to be the best way to prep these tikkis ahead of time without them losing their structural integrity.
- The optimal method is to freeze them after shaping but before cooking. Flash-freeze the shaped tikkis on a parchment-lined baking sheet for 1 to 2 hours until solid, then transfer them to a freezer-safe bag.
- Crucial Step: Do not thaw before cooking. Whether you are air-frying or pan-frying, cook them straight from the freezer. Thawing allows the condensation to break down the starch binder, resulting in a mushy patty. Frying them frozen keeps the interior steam locked in while the exterior crisps up immediately. Add 2 minutes to the total cooking time.
Testing Notes & Recipe Tips
- Steam vs. Boil: Steaming potatoes in the Instant Pot prevents water-logging as compared to boiling them in water.
- Don't overcook the potatoes: Cook the potatoes only until fork-tender. Over-cooked potatoes can become mushy, and you won't get that crispy texture you want for these patties.
- Let the potatoes cool. I tested these tikkis with freshly boiled and completely cooled potatoes, and the result was crispier with cooled potatoes. The reason: Excess moisture evaporates while cooling, and the starch molecules realign, resulting in crispier results.
- Grease your hands. This makes the potato mixture much easier to work with.
- Patty thickness: I make my aloo tikki patties about ½-inch thick. This is the perfect thickness for a balanced, crispy-creamy bite.
- Make sure the oil is hot. The oil should be hot before you add the patties. If it's too cold, you'll just end up with soggy tikki. To check the oil temperature, drop a small crumb into the pan. If it starts sizzling right away and quickly floats to the top, then the oil is good to go.
Troubleshooting & FAQ
If your aloo tikki is falling apart, chances are there is too much moisture or not enough binding agent present in the mixture. To prevent this, be careful not to overcook the potatoes. Additionally, let the cooked potatoes cool slightly before combining them with the rest of the ingredients - this helps evaporate the moisture.
To prevent sticking, chill the shaped patties for 20 minutes before frying. Alternatively, dab them lightly with cornstarch, shake off the excess, then add them to the pan.
More Indian Potato Snacks Recipes
Looking for more potato-based Indian snack recipes? Here are a few of my favorites:
📖 Recipe
Crispy Aloo Tikki Recipe (Indian Potato Patties) - Pan-Fry & Air Fryer
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Video
Equipment
- Frypan
Ingredients
Aloo Tikki Base
- 3-4 boiled gold potatoes 2 cups grated potato
- ½ cup green peas
- ½ cup chopped onion 1 small white or red onion
- 1 teaspoon grated ginger
- 1 serrano chili finely chopped (remove seeds for mild heat)
- 2 tablespoons chopped cilantro leaves
Spices
- 1 teaspoon Himalayan salt or ¾ teaspoon regular salt
- ½ teaspoon dry mango powder
- ½ teaspoon chaat masala
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon red chili powder or cayenne adjust to taste
- 2 tablespoons cornstarch + 2 teaspoons for dusting or rice flour
- ½ cup avocado oil for frying or any clear oil
For serving:
- Cilantro chutney
- tamarind chutney
- seasoned yogurt
Instructions
- Prepare Potatoes: Boil them on the stove, in the Instant Pot (my preferred method, or in the microwave using the "potatoes" preset. Once they are fork-tender, cool completely, then grate them to make 2 cups.
- Steam Peas: If frozen, thaw the peas overnight in the fridge, or in the microwave. Add ½ cup water to a frypan and bring it to a simmer. Add peas, cover, and cook for 5 minutes, or until the peas are steamed. Alternatively, sprinkle some water over them and microwave in 30-second increments, until thawed.
- Assemble: In a large mixing bowl, add grated potatoes, peas, chopped onion, cilantro, grated ginger, and all the spices. Mix well.
- Add cornstarch: Now add 2 tablespoons cornstarch (or rice flour) and mix again until fully integrated.
- Form Patties: Divide the mixture into 8 portions. Apply a little oil on your palms and shape each portion into a round patty, about ½-inch thick. Repeat this process to form all the tikkis.
- Dust Patties (optional step): Rub 1 teaspoon rice flour or cornstarch in your hands and lightly dust each patty with it. Wipe off any excess using a kitchen towel. Dusting dries up any excess moisture on the surface and seals the patties, resulting in a crispier tikki. This step is optional though.
- Shallow Fry: Add oil to a large frypan and heat it on medium-high heat. Check the temperature of oil by dropping a small crumb. If it starts sizzling, the oil is ready. Discard the crumb and add the tikkis without overcrowding the pan.
- Cook till Golden Brown: Cook till the base of the aloo tikki turns golden brown, takes about 4 minutes. Carefully flip the patties and cook on this side until golden brown. Flip them again if needed to brown them evenly.
- Cool and serve: Remove fried aloo tikkis on a kitchen towel-lined plate. Cool for 5 minutes, then serve with cilantro chutney and tamarind chutney. You can also make Aloo Tikki Chaat by adding seasoned yogurt.
Alternative Method: Air Fryer Aloo Tikki
- Follow steps 1-6 for form patties. Preheat the air fryer to 375ºF and spray the air fryer basket with cooking spray.
- Place the patties in a single layer in the basket, brush them with oil, then air-fry for 4 minutes. Flip, brush with oil, and air-fry for another 4 minutes, or until golden brown and crispy.
Notes
- Steam vs. Boil: Steaming potatoes in the Instant Pot prevents water-logging as compared to boiling them in water.
- Don't overcook the potatoes: Cook the potatoes only until fork-tender. Over-cooked potatoes can become mushy, and you won't get that crispy texture you want for these patties.
- Let the potatoes cool. I tested these tikkis with freshly boiled and completely cooled potatoes, and the result was crispier with cooled potatoes. The reason: Excess moisture evaporates while cooling, and the starch molecules realign, resulting in crispier results.
- Grease your hands. This makes the potato mixture much easier to work with.
- Patty thickness: I make my aloo tikki patties about ½-inch thick. This is the perfect thickness for a balanced, crispy-creamy bite.
- Make sure the oil is hot. The oil should be hot before you add the patties. If it's too cold, you'll just end up with soggy tikki. To check the oil temperature, drop a small crumb into the pan. If it starts sizzling right away and quickly floats to the top, then the oil is good to go.
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