Crispy Golden Aloo Tikki: A Delicious Indian Potato Snack
30 minutes
1281 reads
About Crispy Golden Aloo Tikki: A Delicious Indian Potato Snack
Craving crispy, savory goodness? Dive into the vibrant world of Indian street food with this easy Aloo Tikki recipe. Imagine biting into golden-brown potato patties, bursting with aromatic spices and fresh vegetables.These flavorful delights are shallow-fried to perfection, achieving that irresistible crunch. Enjoy them with tangy coriander chutney or creamy yogurt sprinkled with chaat masala for an authentic taste explosion.Perfect as a snack, appetizer, or even a light meal, Aloo Tikki is a versatile dish that will tantalize your taste buds and leave you wanting more.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Aloo Tikki
- 1 bowl Potatoes mashed
- 1 cup Vegetables finely chopped, mixed
- 1 tbsp Coriander Powder roasted
- 1 tsp Garam Masala
- 1 1/2 tsp Salt or to taste
For Shallow Frying
For Serving (Optional)
Instructions
- In a large bowl, combine the mashed potatoes, finely chopped mixed vegetables, roasted coriander powder, garam masala, and salt.
- Mix all the ingredients thoroughly until well combined. This ensures even distribution of flavors throughout the Aloo Tikki.
- Take a small portion of the potato mixture and shape it into a patty. Repeat this process with the remaining mixture.
- Heat oil in a large skillet over medium heat. Ensure the oil is hot enough to prevent the tikkis from absorbing too much oil.
- Carefully place the potato patties in the hot oil. Do not overcrowd the skillet. This allows for even cooking and browning.
- Shallow fry the tikkis for about 3-4 minutes per side, or until they turn golden brown and crispy. Flipping ensures even cooking on both sides.
- Remove the cooked Aloo Tikki from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the crispy Aloo Tikki hot with your choice of coriander chutney, yogurt or curd, tomato sauce or ketchup, and a sprinkle of chaat masala.
Recipe Notes
Good To Know
- For extra crispiness, dust each tikki lightly with rice flour or fine semolina before frying—this creates a thin, crunchy exterior while keeping the inside soft.
- If you want a stuffed variation, place a small amount of spiced peas or paneer mixture in the center of the potato mash before shaping each tikki.
- To prep ahead, shape the tikkis and refrigerate them on a tray for up to 24 hours; this helps them firm up and hold their shape better during frying.
- For a gluten-free snack, ensure any added breadcrumbs or binding agents are gluten-free, or substitute with crushed poha (flattened rice) for binding and texture.
Expert Tips
- Don't overmix the potato mixture, as this can make the tikkis dense. Gently combine the ingredients until just mixed.
- For even cooking, ensure the oil is hot enough before adding the tikkis. Test by dropping a small piece of the mixture into the oil – it should sizzle gently.
- Serve the tikkis hot with your favorite chutneys and a side of yogurt for a complete and satisfying meal.
Storage Instructions
- Store leftover tikkis in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven until heated through.
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Recipe Nutrition
Calories: 367kcalCarbohydrates: 9gProtein: 10gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 8.4gMonounsaturated Fat: 16.8gSodium: 1710mgFiber: 1gSugar: 1g
Geeta Biswas
Articles: 919
5 Comments
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This is so tempting! Can’t wait to cook it.
I’m excited to make this at home!
This looks delightful! Thanks for the recipe.
This is so inspiring! Can’t wait to cook it.
Looks so appetizing! Thank you for posting.