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Aloo tikki's on a metal platter and garnished with tomatoes, onions, yogurt, mint chutney and cilantro.
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5 from 1 vote

Aloo Tikki|Indian Potato Patties

These crispy on the outside and creamy on the inside potato patties make french fries pale in comparison! Delicious as a side dish or served with a salad for a light meal, Aloo Tikki is a dish you'll want to make again and again. 
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Side Dish
Cuisine: Indian
Servings: 6
Calories: 197kcal


  • 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

Toppings: (optional)

  • 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. 


I used two large russet potatoes which yielded about 12 patties. 
To keep the patties warm, heat your oven to 200 degrees.  Place a greased rack over a sheet pan in the oven and transfer the patties to the rack to keep warm. 
Since chiles can vary quite a bit in terms of heat, I always taste a bit of the potato mixture before forming into patties. If the patties need more spice, I add more minced chile. 
You can top these patties with any combination of toppings! I topped these with both a mint chutney and a date chutney - both of which can be found at an Indian market. 


Calories: 197kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 874mg | Potassium: 562mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 14.4mg | Calcium: 28mg | Iron: 1.2mg