Aloo ki tikki recipe with step by step photos and video is a popular snack all over Asia. The perfect Tikki is crisp outside and soft inside.
Potato is such a versatile dish that you can make a lot of dishes with it. There are so many recipes on my blog already that have the potato in it like the aloo methi sabji, aloo ki tahari, aloo gosht etc.
Both adults and kids love the potato alike. Everyone relishes this vegetable in different forms, different cuisines, different countries.
How can you make the perfect aloo tikki at home
The trick to a perfect Aloo ki Tikki is that you have to remove the Potato from the boiling water as soon as it is cooked. If you overcook the potatoes, Aloo Tikkis will become soggy and will absorb a lot of water.
Water is not good while frying as it absorbs the moisture and the aloo tikki won’t turn out to be crispy.
Why is it important to refrigerate the aloo masala
After boiling and mixing all the ingredients with the mashed potato, always refrigerate it. This helps you to make the perfect shape to the tikkis without disintegrating them. You will be able to hold the tikki together easily when you refrigerate.
How do you fry the aloo ki tikki
Always shallow fry them and never deep fry. The tikkis will fall apart if you deep fry most of the time. So always shallow fry them in just enough oil.
You can also just place them on the pan and drizzle some oil around it if you wish.
Variations of the aalu ki tikiya
You can make vegetable tikkis or the vegetable cutlets by adding carrot and corn to the below ingredients too. Check out the aloo paneer tikki on my blog too.
Pro Tips / Important things to remember while making this dish.
- Never overboil the potatoes. Cook until they are just about done.
- Remove from water as soon as they are done.
- Mash the potatoes while they are still hot.
- Refrigerate for half an hour before making the tikki shape.
- Always shallow fry the aloo ki tikki and never deep fry them.
Step by step pictorial of the aloo ki tikki recipe
- Boil and mash the potatoes. Check notes for perfect boiling method. Mix in all the spices, coriander leaves, salt and mix well.
2. Mix all the spices well and set aside this potato masala in the refrigerator for at least half an hour. Do not skip this step.
3. Once you have let the potato masala rest in the fridge, take it out and make the desired shape of your choice. Here I have made the traditional round discs.
4. Mix all purpose flour or the maida with water to make a thick paste. Dip the tikkis in the maida paste.
5. Coat the aloo tikki with breadcrumbs on both sides thoroughly.
6. Heat oil in a pan and add the coated tikkis. Shallow fry them.
7. Fry them on both the sides until they are golden brown in color. Serve hot with mint chutney, ketchup or as it is.
Serve the aloo ki tikki hot out of the stove.
You can serve it with mint chutney, tamarind chutney, ketchup as a side. It can even be relished as it is without any sauce or chutney.
Let’s get started with the aloo tikki recipe
Aloo ki Tikki, Aloo Tikki
- 2 large potatoes boiled , peeled and mashed (about 300 g each)
- 1 tbsp coriander leaves hara dhania, finely chopped
- 1 tsp chaat masala
- 1/4 tsp garam masala powder
- 1/2 tsp chili powder lal mirch
- 4 tbsp all purpose flour maida
- 1/2 cup breadcrumbs
- 1/2 tsp salt (or to taste)
- 1/2 cup oil
- Combine potatoes, coriander leaves, chaat masala, chili powder, garam masala, salt in a bowl and mix well.
- Refrigerate for half an hour.
- Divide the mixture into equal portions and shape each portion into a nice round tikki.
- Mix water with the all purpose flour to make a smooth paste.
- Dip the prepared tikkis in the paste.
- Coat with breadcrumbs on all sides by rolling it in breadcrumbs filled plate.
- Heat oil in a non-stick tava (griddle) on a medium flame and shallow fry the tikkis, till both sides are golden brown in colour.
- Serve hot with tomato ketchup or green chutney.
- I have not added the boiling time of the potato. You can add in 30 more minutes of boiling and mashing the potato to the total time.
- You can pressure cook the potatoes as well. But for best results, you can boil them in the water on stove top.
- Remember to remove the potatoes from the water after they done. Do not let them sit in the hot water as that will make your aloo ki tikki to be soggy.
- Remove the skin and mash them immediately when they are hot. This will make the mashing easier and you will not be left with any hard pieces of the potato.
- Always refrigerate for holding the shape of your tikki.
Signing off until next time,
This recipe was originally published in April 2015. Step by step photos and video have been added. The recipe has been made printable in October 2018.
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