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Crispy aloo tikki potato patties on a white rectangular serving dish.
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Aloo Tikki (Indian Potato Patties)

Aloo Tikki is a popular Indian street food snack consisting of mashed potato combined with fragrant spices, formed into patties, and pan-fried until crisp. These delightful bites are especially delicious served with various chutneys for dipping!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Appetizer, Snack
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 8 patties
Calories: 115kcal
Author: Victoria

Ingredients

  • 500 to 600 grams russet potatoes (about 2)
  • ¼ cup dried breadcrumbs
  • 2 tablespoons cornstarch or potato starch
  • 1 green chile minced (optional)
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon garam masala
  • ½ teaspoon chaat masala
  • ½ teaspoon ground Kashmiri chile powder or cayenne pepper
  • Vegetable or canola oil for frying
  • Mint chutney, cilantro chutney and/or tamarind chutney, for serving (optional)

Instructions

  • Place the potatoes in a large pot and cover with fresh water. Salt generously and bring to a boil. Lower the heat and simmer until the potatoes are easily pierced with a paring knife, about 25 to 40 min, depending on the size of your potatoes.
  • Drain the potatoes. When they’re cool enough to handle, peel them, then transfer to a medium mixing bowl. Grate or mash the potatoes until relatively smooth (a few chunks are totally fine and will add some texture to the patties).
  • Add the breadcrumbs, cornstarch, green chile if using, cilantro, ginger, salt, garam masala, chaat masala, and Kashmiri chile powder and mix to combine. Use your hands if it’s not too hot. It should become a smooth, dough-like mixture. If it’s too sticky, add more breadcrumbs or cornstarch, as needed.
  • Divide the mixture into 8 equal-sized balls (roughly 75 grams each) and pack the mixture tightly like a snowball. Carefully flatten each ball into a flat disc about ½-inch thick, and use your hands to pat the edges inward so the thickness is even (not thinner at the edges) and the shapes are round. This should also smooth any cracks along the edges. Set aside and cool to room temperature before cooking. You can leave them at room temperature until ready to cook, up to 2 hours.
  • Set a small wire rack over a baking sheet lined with foil for easy cleanup or line a small tray or large plate with paper towels to soak up extra grease.
  • Add a thin layer of oil to a nonstick pan (it doesn’t have to be very deep, but enough to just cover the base of the pan–you can add more later too as needed). Heat over medium heat until shimmering. Add the aloo tikki patties and cook until golden brown on the bottom, about 3 to 4 minutes, then flip and cook another 3 to 4 minutes on the second time until evenly browned.
  • Transfer to the wire rack or paper towel-lined plate to cool slightly before serving with chutney on the side, if desired.

Notes

  • Aloo tikki is best served immediately. Store leftovers wrapped in foil or in an airtight container in the refrigerator for up to 1 week. Reheat in a nonstick skillet, in the oven, or an air fryer until heated through and crisped back up.
  • Freeze uncooked or cooked and fully cooled aloo tikki in a single layer on a baking sheet or cafeteria tray until frozen solid, then transfer to a freezer bag and freeze for up to 2 months. Defrost in the refrigerator before cooking or reheating to serve.
  • If desired, you can add some defrosted frozen peas to your potato mixture before forming into patties and frying.
  • Don’t overcrowd your pan while cooking. If your pan is on the smaller side, cook the aloo tikki in batches as necessary.

Nutrition

Serving: 1patty | Calories: 115kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 311mg | Potassium: 259mg | Fiber: 1g | Sugar: 1g