Indian cuisine has a variety of dynamic and fascinating street foods. It’s no surprise that it has become a favourite of people worldwide, given its solid flavors and distinctive combinations. From the fiery vada pav to the tangy golgappa, Indian street cuisine has something for everyone. In India, aloo tikki is one of the most well-liked street dishes.
What Is Aloo Tikki?
Aloo tikki is a famous Indian street cuisine snack made from boiled and mashed potatoes and other spices. The mixture is made into little patties, which are fried until the outsides are crispy. The term “aloo” means “potatoes”, and “tikki” means a “patty” or “cutlet”. It is a popular and delectable snack that is frequently served with chutney or as part of chaat. Besides frying, you can also make this dish by air frying method. Don’t worry! The taste is as delicious as deep-fried.
Aloo Tikki Recipe Ingredients
Here are the ingredients to make an aloo tikki recipe.
Potatoes: I used white potatoes to make aloo tikki. Rice Flour: Is used for binding. You can also substitute it with powdered poha. Ginger: Use freshly grated ginger. Green Chilies: Are used for the heat. You can adjust the quantity according to your preference. Spices: I used red chili powder, roasted cumin powder, chaat masala, garam masala, amchur powder, and salt. Coriander: Use freshly chopped coriander leaves. It enhances the flavor of the dish.
How to Make Aloo Tikki
Boil potatoes in the pressure cooker (Instant Pot) or in a pot until soft and tender. Drain the water and cool the potatoes. Peel the skin and, using a box grater, grate the potatoes or mash them using potato masher until there are no lumps. In a mixing bowl, add grated potatoes, green chilies, grated ginger, coriander leaves, red chili powder, roasted cumin powder, chaat masala, garam masala, amchur powder, salt, and rice flour. Mix well until you get a smooth dough-like mixture. Divide the dough into equal sizes of balls (around 8-10). Grease your palms with a little oil, take one lemon-sized ball, and flatten it to form round patties, about ½ inch thick. Keep aside. Heat a non-stick pan with some oil. Place the 4-5 patties over the oil and cook on medium heat till they turn golden brown on both sides. Drain on a paper towel. Serve crispy hot aloo tikkis with green chutney or tomato ketchup.
Air Fryer Aloo Tikki
Preheat your air fryer to 375°F (190°C). Spray or brush the air fryer basket with some oil, so the tikkis don’t stick. Now place the aloo tikkis into a single layer. Brush some oil on top of the tikkis. Air fry at 375°F (190°C) for 12-15 minutes or until the tikkis start browning and turn crispy. Flip the tikkis, halfway through and brush some oil on the top. Once tikkis are crispy and golden brown, take them onto the plate and serve air fryer alu tikkis hot with ketchup or green chutney. They should be eaten right away, or else they can turn soggy.
Serving Suggestions
Aloo tikki can be offered in a variety of ways, depending on your taste preference. Serve it with green chutney, sweet tamarind chutney, or garlic chutney, along with a cup of Masala chai for the perfect party snack. Use it to make aloo tikki chaat, ragda patties, and stuffing for burgers, sandwiches, and wraps are a few common serving choices. Additionally, you might serve it with hot chole gravy.
Storing Suggestions
Refrigerator: Store the leftover aloo tikki in an air-tight container in the refrigerator for up to 2-3 days. Freeze: You may store aloo tikki in the freezer for later use. After frying, allow them to cool to room temperature before placing them in a single layer on a baking sheet and freezing for about 2 hours.Once they are frozen, move them to an airtight container or freezer bag and keep them there for up to two months. Reheating: You can heat them up in the air fryer, tawa, or oven until they crisp up. If frozen, You can easily reheat them in the oven, air fryer, or on the tawa after defrosting them for a few hours when you’re ready to eat.
Tips to Make the Best Aloo Tikki
Type of Potato to use: Use starchy potatoes like russet or Yukon Gold for best results. I used the Yukon Gold variety in this recipe. Boil the potatoes 1 day ahead: Boil the potatoes until they are tender, that are easy enough to mash. Do not overcook the potatoes, as they will affect the texture of the tikki. If possible, boil or steam the potatoes a day ahead or 4-5 hours before and store them in the refrigerator. The chilled boiled potatoes help to dry a bit and make crispy tikkis. Grate the Potatoes: Grating the boiled potatoes helps to achieve a smooth and lump-free mixture. Adding Binders: I used rice flour as a binding agent. You may use bread crumbs, corn flour, or poha. Shaping the Tikki: Grease your hands with a little oil; it prevents it from sticking to the hand. Refrigerate for 30 minutes: If possible, rest the shaped aloo tikkis in the refrigerator for at least 30 minutes before shallow or air frying. This step helps in firming up the tikkis and shape better during frying.
Variations
Add Veggies: You can add some boiled veggies like carrots, sweet corn, and green peas to the aloo tikki mixture to make vegetable tikkis. Paneer: You can add a little shredded paneer (Indian Cottage cheese) along with mashed potatoes to make Paneer aloo tikki. Coating the Patties: If desired, you can coat the aloo tikkis with corn flour, and bread crumbs before shallow frying. Sweet Potatoes: You can substitute boiled potatoes with boiled sweet potatoes to make sweet potato tikkies.
More Potato Snack Recipes
Potato Bajji Potato Fries Potato Wedges Tandoori Potato Tikka Cajun Potatoes Spicy Bombay Potatoes
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