Aloo Tikki is a very popular Indian and Pakistani street food snack. It’s made with mashed potatoes, a few spices and dipped into an egg wash before being fried. Follow my step by step photos to make it perfectly every time.
This is a delicious snack to have with your afternoon tea. May I suggest some Karak Chai (Middle Eastern Tea)?
Btw did you know that babies can serve as really good alarm clocks? My 8 month old son is going through sleep regression, and so we’re up at 4 am every single morning.
While he parties, I lie on the sofa thinking of what it must it feel like to sleep through the night. It’s been a few years since I slept through the night, so I don’t know what that fun stuff is like. Sigh.
Anyway, while the little one is sleeping after an exciting session of playing and putting every random thing in his mouth, I’m wide awake and writing this Aloo Tikki recipe for you! 🙂
Aloo Tikki is a great versatile snack and is super easy to make too. It can be eaten on its own, or served as a side dish with mains such as this Daal chawal (lentil curry and rice) and it can also be used to make burgers, or just served at tea time. All the yumminess that’s possible with this simple appetizer.
How to Make It
There are three steps to making Aloo Tikki.
1.) Boiling the Potatoes: Duh, Wajeeha, we all know how to boil potatoes don’t we? Well, yes I hope so. But don’t over boil the potatoes, or else the aloo tikki will never bind and will fall apart all over the skillet while frying and that’s no fun. So boil the potatoes until fork tender but no more than that. Says the girl who once forgot the potatoes boiling on the stove and then was left with really sad watery mashed potatoes. 😛 Once the potatoes have been boiled, mash those bad boys.
2.) The Spices: You can pretty much add whatever spices you want, but since this is a desi style recipe we add a few desi spices. Kashmiri red chilli powder, cumin powder, coriander powder, lots of chopped coriander and a chopped red onion all make an appearance in this delicious recipe. You may also add a chopped green chilli if you want. And then shape the patties into rounds, or squares or triangles or whatever takes your fancy. 😉
3.) While no binding agent such as bread crumbs is added to the potato mash for these patties, we do dip each potato patty into an egg wash to make sure they don’t fall apart. And then fry these babies up until they’re golden.
Can It Be Prepared in Advance?
Yes, it can be prepared and stored in the refrigerator for upto 2 days. When ready to fry, just dip the patties into the egg wash and fry.
Can It Be Frozen?
I don’t recommend freezing aloo tikki, because potato has a lot of moisture so when you thaw the patties it would likely release a lot of water which would affect the texture and taste.
How to Make Them Crispy?
Aloo Tikki is made a lot of different ways, and this particular recipe doesn’t make very crispy patties, but they’re still super delicious. If you’re looking for a really crispy Aloo Tikki though then check out these Crispy Golden Potato Cutlets.
More Delicious Snacks
What’s your favourite street snack? Let me know in the comment section below!
- 4 medium sized potatoes boiled and mashed
- 1/2 teaspoon kashmiri red chilli powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 cup chopped coriander
- 1 small green chilli chopped
- 1 small red onion chopped finely
- Salt to taste
- 1 egg + 1 tablespoon water for egg wash for frying the tikkis
- 2-3 tablespoons oil for frying
- Mix all ingredients (except for the egg and oil) in a medium bowl until fully incorporated.
- Place in refrigerator for 30 minutes or upto 24 hours.
- Shape the aloo tikkis (about 1 1/2 tablespoons for each tikki)
- Dip the tikki into the egg wash and fry for 3-4 minutes on each side until golden brown.