Aloo Tikki (Potato Patties)
Crispy, golden Aloo Tikki (Indian potato patties) are a beloved street food snack made with spiced mashed potatoes. Perfect on their own or turned into chaat, this easy recipe makes the ultimate vegetarian appetizer for tea-time, parties, or Diwali.
Servings: 15 patties
Calories: 81kcal
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.
