Aloo Tikki, aka Indian Potato Patties, is extremely addicting, and one of my favorite Indian potato recipes! Creamy, with just hint-of-spice mashed potatoes surrounded with a golden, crunchy exterior is enough to make my heart go pitter-patter.
Add a flavor bomb’s worth of toppings that combine sweet, sour and a little spicy, and… game over. Truly one of the BEST potato concoctions ever!
From One Pan Coconut Chicken Curry to Chicken Korma Indian dishes never fail to fascinate my tastebuds. There is something about the combination of sweet, salty, crunchy and spicy that gets me every time.
Aloo Tikki, or Indian potato patties, take that to a whole new level and make french fries with ketchup/mustard/mayonnaise seem downright boring!
What you need to make Aloo Tikki:
Although you can find most of these ingredients in your local grocery store, it’s a great excuse to visit your local Indian Market with my handy Indian Cooking: Market Guide and Ingredients!
- russet potatoes
- jalepeno or fresno chile
- ground coriander
- ground cumin
- fresh ginger or ginger paste
- garam masala
- minced cilantro
- plain yogurt (optional)
- fresh tomatoes (optional)
- red onion (optional)
- mint and/or cilantro chutney (optional)
- date/tamarind chutney (optional)
- tomato chutney (optional)
Aloo Tikki FAQ’s
Made from boiled mashed potatoes, spices and/or chiles and peas and then pan fried to get a crispy crust, this street snack is popular throughout India, Pakistan and Bangladesh.
Like many Indian potato recipes, there are many variations! From the toppings, which can include plain yogurt, various chutneys, and tomatoes to whether the potato patties are stuffed or not, Aloo Tikki is open to interpretation!
The potato patties can definitely be made but not cooked a day or two in advance. Just assemble and shape and then refrigerate.
How to Serve these lovely little Potato Patties!
- These little potato patties work as a fabulous side dish and would be “delish” with Chicken Tikka.
- Serve them for lunch or a light dinner with this Indian Spiced Coleslaw.
- As part of buffet dinner with Chicken Madras.
- As an appetizer/snack – just about anytime is the right time for Aloo Tikki!
How to make this Aloo Tikki Recipe:
- Boil the potatoes – don’t cut the potatoes up into chunks since they will absorb too much water making the patties harder to assemble.
- Add the spices – After adding all the spices taste the mixture! Since peppers vary in heat, testing at this stage lets you add more if you want a spicier patty.
- Form the patties- form the patties and heat the oil.
- Dust the patties – dust the patties making sure it’s a light coating.
- Fry the patties – to test if the oil is hot enough, drop a small bit of the potato mixture into the hot oil and cook – if the potato mixture begins to sizzle, the oil is hot enough. TIP: the key to crispy potato patties is having the oil hot enough to cook and not to burn.
- Garnish – use any and all of the suggested garnishes!
Other Indian Recipes you should definitely try!!!
- Spiced Potato Hash
- Bombay Potatoes
- Chicken Tikka
- Chicken Madras
- Coconut Chicken Curry Recipe
- Chicken Korma
I hope you enjoyed this recipe for Aloo Tikki and would be so happy if you’d leave me and comment and rate the recipe!
Thank you so much for stopping by!
Aloo Tikki|Indian Potato Patties
- 2 large russet potatoes
- ½ jalapeno or fresno chile minced
- 2 teaspoons salt
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon minced ginger or ginger paste
- ¼ teaspoon garam masala
- ¼ cup all purpose flour or cornstarch
- 2 cups vegetable oil
- ¼ cup plain yogurt optional
- ¼ red onion sliced
- ¼ cup tomato chopped
- 2 Tablespoons chutney
- 1 Tablespoon cilantro minced
For the Aloo Tikki’s
- Boil the potatoes with the skin on until easily pierced with a fork. Remove from the pan and immerse in ice water to stop the cooking.
- When cool enough to handle, peel and place in a medium bowl. Mash.
- Add the chile, salt, spices, ginger paste and cilantro and mix thoroughly.
- Scoop approximately ¼ cup of the mixture into a ball and flatten into a disk about ½ inch thick. Repeat with the remaining mixture.
- Add the oil to a 10-inch skillet and heat over medium-high heat until the oil shimmers. Lightly dust the potato patties with flour or cornstarch. Add 3 or 4 patties to the hot oil, being careful not to crowd the pan. Cook for 2 – 3 minutes until the bottom is golden brown. Carefully flip the patty over and cook on the remaining side for another 2 – 3 minutes.
- Remove the patties from the oil and drain on a paper towel lined sheet pan.
- Repeat until all the patties are cooked.