Crispy Indian Potato Pancakes (Aloo Tikki)
15 minutes
1332 reads
About Crispy Indian Potato Pancakes (Aloo Tikki)
These crispy Indian potato pancakes, or Aloo Tikki, are a delightful blend of grated potatoes, aromatic spices, and a touch of gram flour for extra texture. A simple yet satisfying recipe perfect for breakfast, brunch, or a delicious snack, these golden-brown delights are sure to become a family favorite.The addition of green chilies provides a subtle kick, balancing the earthy potatoes and warming spices. Each bite offers a delightful contrast of crispy exterior and soft, flavorful interior. Serve hot with your favorite chutney or yogurt for a truly unforgettable culinary experience.This recipe is easy to follow, even for beginner cooks, and requires minimal ingredients. Get ready to impress your family and friends with these authentic Indian-inspired potato pancakes!
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Recipe Time & More
Prep5 minutes
Cook10 minutes
Total15 minutes
Ingredients
For the Potato Pancakes
- 2 Potato large sized, peeled and grated
- 1/2 cup Gram Flour also known as besan
- 1 Onion finely chopped, medium size
- 1/4 tsp Chili Paste green
- 1 1/2 tsp Salt or to taste
- 1/4 tsp Chili Powder red
- 1/4 tsp Turmeric also known as haldi
- 2 tbsp Oil for shallow frying
Instructions
Prepare the Potato
- Grate the potatoes and squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth. This step is crucial for achieving crispy pancakes.
Combine Ingredients
- In a large bowl, combine the grated potatoes, chopped onion, gram flour, green chili paste, salt, red chili powder, and turmeric powder. Mix thoroughly. If the mixture seems too dry, add a tablespoon or two of water at a time until it holds its shape but is not overly wet.
Cook the Pancakes
- Heat the oil in a non-stick pan over medium heat. Drop spoonfuls of the potato mixture into the hot oil, flattening each slightly to form a patty. Cook for 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.
Serve
- Transfer the cooked potato pancakes to a paper towel-lined plate to drain excess oil. Serve hot with yogurt and your favorite chutney.
Recipe Notes
Expert Tips for Perfect Potato Pancakes
- For extra crispy pancakes, let the grated potatoes sit for 10-15 minutes after squeezing out the moisture. This allows the starch to settle.
- Don't overcrowd the pan when frying. Working in batches ensures even cooking and prevents the pancakes from becoming soggy.
- Adjust the amount of green chili paste to your preferred spice level.
- Experiment with different chutneys and toppings! Tamarind chutney, mint chutney, and even a dollop of raita (yogurt with cucumber and spices) make delicious accompaniments.
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Recipe Nutrition
Calories: 359kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 2gSugar: 1g
Saba Shaikh
Articles: 176
4 Comments
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This is awesome! Can’t wait to cook it.
This is so inspiring! Can’t wait to cook it.
Such a great recipe! Can’t wait to try it.
Absolutely scrumptious! Thanks for the recipe.