Why You’ll Love Aloo Tikki (Spiced Indian Potato Croquettes) Recipe
Because Aloo Tikki offers the perfect balance of textures and flavors. The mashed potatoes become fragrant with spices, herbs, and onion, while frying gives a satisfying crisp crust. It’s simple to make with common ingredients and versatile — you can enjoy it plain, with chutneys, yogurt, or turn it into a sandwich or chaat (street‑food mix). Whether you want a cozy snack or a flavorful side, Aloo Tikki delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Four to five medium potatoes
One small onion, cut into very fine slices
7–8 sprigs fresh coriander, chopped
Two teaspoons grated ginger (or ginger paste)
One finely chopped green chilli (optional)
Salt to taste
Breadcrumbs
One egg
Cooking oil for frying
Spices:
One teaspoon ground cumin
Half teaspoon garam masala
Half teaspoon ground black pepper
One teaspoon chat masala
Directions
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Boil the potatoes until tender, then let them cool. Peel and mash them thoroughly.
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In a frying pan, heat a small amount of oil and fry the sliced onion until golden brown. Remove and set aside.
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In a large bowl, combine the mashed potatoes, fried onion, ginger, green chilli (if using), chopped coriander, cumin, garam masala, black pepper, chat masala, and salt. Mix well.
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Divide the mixture into portions and shape each into flattened round patties.
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Dip each patty into beaten egg, then coat with breadcrumbs.
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Heat sufficient oil in a heavy pan (fried until hot). Gently place the patties into the oil — avoid crowding to prevent breaking. Fry until they turn golden brown on the first side, then carefully flip and fry the other side until evenly golden and crisp.
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Drain the fried tikkis on kitchen paper to absorb excess oil. Serve hot, optionally with sauces like chutney or ketchup.
Servings and timing
Serves: 4 people
Prep time: ~35 minutes
Cook time: ~20 minutes
Total time: ~55 minutes
Variations
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Skip the egg and use a mixture of chickpea flour (besan) or a batter for a vegan version.
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Substitute breadcrumbs with rice flour, corn flour, or gluten‑free crumbs to adapt for dietary needs.
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Add finely cooked green peas, sweet corn, grated paneer (or cottage cheese), or cooked chickpeas for extra texture and flavor.
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Instead of deep‑frying, you can shallow-fry or even grill the patties for a lighter version.
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Serve as-is, or use the patties as a base for a sandwich/burger, or transform into a “chaat” topped with yogurt, chutneys, chopped onions, and sev.
Storage/Reheating
Let any leftover tikkis cool completely, then store in an airtight container in the refrigerator for up to 2 days. To reheat, place on a baking sheet and bake or reheat in a skillet over medium heat until warmed through and crispy again. Avoid microwaving if you want to maintain crispness.
FAQs
How can I make Aloo Tikki without eggs?
You can skip the egg and instead use a thick batter made from chickpea flour (besan) or a mix of corn/rice flour with a little water. The batter helps the breadcrumbs stick and gives a similar coating after frying.
Can I make Aloo Tikki gluten‑free?
Yes. Instead of wheat breadcrumbs, use rice flour, corn flour, or gluten‑free bread crumbs. You may also use flours like chickpea or tapioca for binding, but ensure the patties hold together before frying.
Which potatoes are best for Aloo Tikki?
Starchy potatoes (like russet or old potatoes) are best. They mash well and lead to a soft, cohesive interior. Waxy or very moist potatoes may yield a soggy or crumbly texture.
Can I bake Aloo Tikki instead of frying?
Yes — shaping the patties and then baking (or lightly pan-frying) can work for a lighter version. The texture will be less crispy than deep-frying but still tasty.
How do I prevent the patties from falling apart while frying?
Ensure potatoes are well mashed and cooled — hot potatoes can make the mixture sticky. Also, press the patties firmly when shaping, and avoid overcrowding the pan during frying.
What sauces or dips pair well with Aloo Tikki?
Traditional accompaniments include mint‑coriander chutney, tamarind chutney, yogurt (or “dahi”), or even ketchup. They can also be topped with chopped onions, sev, and spices if you prefer a “chaat” style snack.
Can I add vegetables or other fillings inside Aloo Tikki?
Yes — you can mix in cooked peas, corn, paneer, or chickpeas to the mashed‑potato mixture, or make stuffed versions with fillings like spiced green peas.
How long can I store leftover Aloo Tikki?
In the refrigerator: up to 2 days in an airtight container. For longer storage, you can freeze them — but crispness may be affected.
What’s the ideal size for making patties?
Use portions slightly larger than a golf ball, then flatten them gently. That size balances crispiness on the outside and softness inside.
Is Aloo Tikki vegan-friendly?
Yes — by replacing the egg and using a plant-based binder (e.g. chickpea flour) and plant-based oil, you can make a vegan version.
Conclusion
Aloo Tikki is a delightfully simple yet flavorful snack that brings together the comfort of potatoes with aromatic spices and a satisfying crunch. Its versatility — from plain croquettes to street‑food style chaat or a burger — makes it a wonderful addition to any meal plan. Whether you prepare it for a cozy evening snack or to impress guests, Aloo Tikki is a delicious treat worth making.
