Crispy Aloo Tikki Recipe Easy Homemade Indian Potato Patties Guide
A quick and easy recipe for crispy Indian potato patties with a perfect blend of spices and a golden crunchy crust. Perfect as a snack or side dish, these tikkis are flavorful and comforting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 tikkis (serves 4) 1x
- Category: Snack
- Cuisine: Indian
Ingredients
Scale
- 4 medium-sized potatoes (about 600g / 1.3 lbs), boiled and mashed (Yukon Gold or Russet recommended)
- 1–2 green chilies, finely chopped (adjust to taste)
- ¼ cup fresh coriander leaves, finely chopped
- 1 tsp ginger paste or freshly grated ginger
- 1 tsp chaat masala
- ½ tsp red chili powder
- 1 tsp roasted cumin powder
- ½ tsp garam masala (optional)
- Salt to taste
- 3 tbsp gram flour (besan)
- Oil for shallow frying (mustard oil or vegetable oil)
Instructions
- Boil the potatoes with skin on in a pot of water for 15-20 minutes until fork-tender. Drain and let cool completely.
- Peel and mash the potatoes thoroughly using a potato masher or ricer until smooth and fluffy.
- In a large mixing bowl, combine mashed potatoes with green chilies, coriander leaves, ginger paste, chaat masala, red chili powder, roasted cumin powder, garam masala (if using), salt, and gram flour.
- Mix everything well until the mixture binds nicely. Add more gram flour if too loose.
- Divide the mixture into 8 equal portions. Roll each into a ball and gently flatten into a round patty about ¾ inch (2 cm) thick.
- Heat about ¼ inch (0.6 cm) of oil in a frying pan over medium heat until shimmering but not smoking.
- Place 2-3 tikkis in the pan without overcrowding. Fry for 3-4 minutes on each side until golden brown and crispy, flipping gently.
- Transfer cooked tikkis to a plate lined with paper towels to drain excess oil.
- Serve warm with tamarind chutney, mint chutney, or plain yogurt.
Notes
If the mixture feels sticky, refrigerate for 10-15 minutes before shaping to help binding. Use medium heat to avoid burning and ensure crispiness. Avoid flipping too often to prevent breakage. For gluten-free, use chickpea flour instead of gram flour. Baking option: brush patties with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
Nutrition
- Serving Size: 1 tikki (approx. 80g
- Calories: 165
- Sugar: 1
- Sodium: 250
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 23
- Fiber: 3
- Protein: 3
Keywords: aloo tikki, potato patties, Indian snack, crispy tikkis, easy aloo tikki recipe, vegetarian snack, Indian street food