Crispy on the outside, soft and spiced on the inside, Aloo Tikki is a beloved Indian street snack made from mashed potatoes, peas, and spices. Pan-fried until golden brown, these potato cutlets are enjoyed on their own with chutneys, stuffed into burgers, or turned into chaat with yogurt, chutneys, and sev.
Growing up, Aloo Tikki could be a go-to snack or dinner. Sometimes we'd eat them straight off the tawa with green chutney and a cup of chai. Other times, mom would make bigger patties to make a burger or she'd serve them as a quick chaat, topped with dahi, tamarind chutney, onions, and crispy sev.
It was our version of fast food at home - quick, comforting, and endlessly customizable. It's one of the most versatile Indian snacks - equally at home on a Diwali appetizer spread, as a quick tea-time bite, or even as a vegetarian burger patty.
I've brought it to potlucks with a big bowl of Chole, and I love serving it as part of a chaat bar during Diwali. The crisp golden crust and soft center always make it a crowd-pleaser.
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Why You'll love this Recipe
- Crispy & flavorful - Perfectly golden-brown crust with a soft, spiced filling.
- Versatile - Serve as-is with chutney, turn into chaat, or use as a veggie burger patty.
- Easy to make - Just mash, mix, shape, and shallow pan-fry.
- Naturally vegan, vegetarian & gluten-free - A great snack or lunch for everyone.
This is also a super easy way to transform leftover mashed potatoes into something crispy and comforting.
Ingredients - Notes and Substitutions
- Potatoes - Starchy potatoes like russet or Yukon Gold work best; avoid waxy potatoes.
- Ginger + green chili - For spice and warmth. Adjust chili to taste.
- Spices - Chaat masala, garam masala, and Kashmiri chili powder; amchur (dry mango powder) or lemon juice adds tang.
- Oil / ghee - For shallow frying. Neutral oil works, ghee adds flavor.
- Chutneys - Green chutney, tamarind chutney, or ketchup for dipping.
A popular addition are green peas which is optional, but add sweetness and texture. Frozen peas are fine. If the potatoes are hard to press into a patty, you can also add breadcrumbs, cornstarch, or rice flour to help bind the patty and makes them crispier.
How to make Crispy Aloo Tikkis
- Step 1: Boil the potatoes until tender. Peel and mash them while warm. Add ginger, green chili, cilantro, chaat masala, red chili powder, garam masala, aamchur, and salt.
- Step 2: Knead the potatoes until it's smooth and fully combined. Taste the mixture, it should be absolutely delicious! Otherwise, adjust with more salt and chaat masala.
- Step 3: Divide the mixture into portions of about 2 tablespoons and squeeze them into balls.
- Step 4: Press into about ½-inch thick patties and smooth out the edges.
Shallow fry in a wide pan with the bottom just barely covered in neutral oil or ghee. Alternatively, brush a griddle with oil. Be sure not to use too much oil and make sure it's hot so that the cutlets don't absorb a ton of oil and fall apart.
- Step 5: Heat oil on medium-high. Fry patties on one side until lightly browned, then flip.
- Step 6: Continue to fry until the patties are completely golden brown on both sides (as seen on the left).
Enjoy with chutneys, or turn into Aloo Tikki Chaat with yogurt, tamarind chutney, onions, sev, and cilantro.
Serving Suggestions
We seriously love aloo tikkis in our house! I mean, who can hate on crispy potatoes?? They are delicious plain but are so versatile.
- As a tea-time snack with masala chai.
- On a chaat platter for Diwali or Holi celebrations.
- As a burger patty in a bun with chutneys, lettuce, and onions.
- With rice and dal as a simple, homestyle meal.
Expert Tips and Tricks
- Boil potatoes just right - Don't overcook or they'll turn mushy and dry. They should be fork-tender but still firm enough to grate or mash without becoming watery.
- Perfect texture - If you cook the potatoes just right and knead the mashed potatoes a bit, you won't need a binder. If your mixture feels sticky, use rice flour, cornstarch, or bread crumbs to help the tikkis hold their shape.
- Shape evenly - Make uniform patties so they cook at the same rate. Keep them slightly thick to get a crisp outside and soft inside.
- Shallow fry, don't deep fry - Cook on medium heat with just enough oil to cover the base of the pan. This ensures golden, crisp crusts without them getting soggy and falling apart.
Storage Instructions
- Fridge - Store leftovers in an airtight container for 3 days. Reheat in a skillet until crisp.
- Freeze - Freeze shaped patties on a tray, then store in freezer bags for up to 1 month. Pan-fry directly from frozen.
More Indian Snacks to try
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Aloo Tikki (Potato Patties)
Equipment
Ingredients
- 5 medium potatoes, boiled, peeled, and mashed
- 1 tablespoon ginger, grated
- 1 green chili, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon chaat masala
- 1 teaspoon garam masala
- ½ teaspoon Kashmiri chili powder, or paprika
- 1 teaspoon aamchur, juice of ½ lemon
- 2 teaspoons salt, adjust to taste
- Oil or ghee, for shallow frying
- ½ cup green peas, boiled (optional)
Instructions
- Boil the potatoes until tender, peel them, then mash them while still warm.
- In a mixing bowl, combine the mashed potatoes, peas (optional), ginger, green chili, cilantro, chaat masala, garam masala, Kashmiri chili powder, aamchur, and salt. Knead the potatoes until the mixture binds together.
- Divide into 12-15 equal portions and shape into round patties about ½-inch thick.
- Heat 2-3 tablespoons of oil in a nonstick skillet over medium heat. Fry 3-4 patties at a time until golden brown and crisp, about 3-4 minutes per side.
- Transfer to a paper towel-lined plate to remove excess oil.
- Serve hot with green chutney, tamarind chutney, or ketchup.
Notes
- Fridge - Store leftovers in an airtight container for 3 days. Reheat in a skillet until crisp.
- Freeze - Freeze shaped patties on a tray, then store in freezer bags for up to 1 month. Pan-fry directly from frozen.
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