Aloo Tikki Recipe (Indian Potato Patties)
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4.8
150 reviews
Excellent
Aloo Tikki Recipe (Indian Potato Patties)
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Aloo Tikki is a popular North Indian street food snack of savory, spiced and crispy potato patties. A basic Aloo Tikki Recipe is made with potatoes, spices, herbs, breadcrumbs or a binding flour and can be stuffed with a filling of mashed cooked green peas or cooked chana dal or paneer.
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Ingredients
For cooking potatoes and green peas
- 500 grams potatoes or 4 to 5 large potatoes
- ½ cup green peas - 100 grams, fresh or frozen
- 2.5 cups water
Other ingredients for stuffing
- ¼ teaspoon red chilli powder or cayenne pepper
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon fennel powder (ground fennel seeds) - optional
- ½ teaspoon dry mango powder or ¼ to ½ teaspoon lemon juice
- 2 teaspoons finely chopped ginger or or 1.5 to 2 inches, ginger or ¼ teaspoon ground ginger powder - can reduce the quantity of chopped ginger
- 1 teaspoon finely chopped green chillies or 1 to 2 green chillies, finely chopped
- 2 tablespoons finely chopped coriander leaves (cilantro)
- 2 pinches black salt
- salt as required
Ingredients for potato patties
- ½ teaspoon red chilli powder or cayenne pepper
- ½ teaspoon garam masala or curry powder
- 1 teaspoon coriander powder (ground coriander)
- 1 teaspoon dry mango powder or ½ to 1 teaspoon lemon juice
- ½ teaspoon cumin powder (ground cumin) - optional
- ½ teaspoon black salt
- salt as required
- ¼ cup bread crumbs or add as required
- ¼ cup arrow root flour or add as required
- 2 tablespoons chopped coriander leaves (cilantro)
- 4 to 5 tablespoons oil for frying the tikki or add as required
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Instructions
- The potatoes and green peas have to be cooked together first. You can choose to leave out cooking green peas if you do not want to stuff the patties.
Cooking in Stovetop Pressure Cooker
- In a 3 or 4 litre stovetop pressure cooker take 4 to 5 large potatoes and 2.5 cups water. Place a small trivet and keep a bowl containing ½ cup green peas in it. Pressure cook for 5 to 6 whistles on medium to medium-high flame.Remove the cooker's lid after all the pressure falls naturally in the cooker.
Cooking in Instant Pot
- Take the trivet that comes with the Instant pot package. Place this trivet in the steel insert of a 6 quart IP. Add 2.5 cups of water. On top of the trivet, Place 4 to 5 large potatoes and also keep a small bowl containing ½ cup green peas. Pressure cook on high for 20 to 25 minutes in the Instant Pot. Do a quick pressure release after 5 to 7 minutes after the cooking is complete.
- Check with a knife or fork to see if the potatoes are tender and cooked well. The fork or knife should be able to slid easily if the potatoes are cooked properly.
Making green peas stuffing
- Drain the water from the steamed green peas using a small strainer or colander. Take the peas in a bowl and mash them.
- Mash to a coarse texture.
- To the peas, add red chilli powder or cayenne pepper, coriander powder, fennel powder, dry mango powder, finely chopped ginger, green chillies, coriander leaves, black salt and regular salt as per taste.
- Mix very well. Check taste and add more salt or the ground spice powders if required.
Making potato patty mixture
- Meanwhile drain the water from the potatoes as well and let them become warm.
- When the potatoes are warm, then peel them and grate. I find it easier to grate the potatoes and then mash them. However, you can chop them first and mash with a potato masher. Let the grated or mashed potatoes cool completely.
- After the mashed potatoes have cooled completely, add the following ingredients: red chilli powder or cayenne pepper, garam masala powder or curry powder, coriander powder, dry mango powder, black salt and regular salt as per taste.
- Next add bread crumbs and arrowroot flour. Instead of arrowroot flour, you can also add rice flour, corn flour (corn starch) or tapioca starch or roasted besan (roasted chickpea flour or roasted gram flour).
- Mix everything thoroughly.
Stuffing and Shaping Aloo Tikki
- Divide the mixture into small or medium shaped patties with a hollow center or cup shaped discs. Choose to apply some oil on your palms as it is easier to shape and stuff them.
- Place the green peas filling in the center.
- Bring the mashed potato edges on the top and seal them.
- Roll gently between your palms and gently flatten. Make all aloo tikki this way.
Frying Aloo Tikki
- Heat 2 tablespoons oil till on a skillet or tawa or frying pan till it is medium hot. Gently place the tikki and begin to pan-fry them.
- When the base is crispy and golden, gently flip each tikki with a spatula.
- Fry the second side till crispy and golden. You can gently flip once or twice more till the aloo tikki are golden and crisp evenly.
- Remove and place in a strainer kept on top of a bowl. You can even drain them on paper towels. In batches fry all of the potato patties this way. Add 2 tablespoons more oil when frying the second batch.
- Serve Aloo Tikki plain with coriander chutney and tamarind chutney. You can also serve these potato patties with sweet yogurt raita or tomato ketchup.
Notes
- Potatoes: Try to use starchy potatoes like russet potatoes. Do not use new potatoes.
- If making aloo tikki for fasting - Add arrowroot flour or buckwheat flour or water chestnut flour or sago flour. Use edible rock salt, instead of regular salt.
- Spices & Herbs: You can reduce or increase the ground spices and herbs. A variation is to add fresh mint leaves to the patties. You can even add chaat masala.
- Crispiness: You can twice fry the tikki. First fry till pale golden. Then again fry till crispy and golden.
- Stuffing: The spiced green peas stuffing can be given a skip. You can also swap green peas with steamed sweet corn, grated paneer and cooked chana dal (split chickpeas).
- Binding Ingredients: Add the binding ingredients which you have in your pantry. So in place of arrowroot flour you can add cornstarch, rice flour, roasted besan (roasted chickpea flour), tapioca starch, potato starch or soaked bread slices. But do not skip on breadcrumbs as they help in making a nice crispy crust on the aloo tikki.
- Servings: Recipe makes 6 large tikki. You can make then medium sized or large. Choose to halve or double the recipe easily.
Nutrition Information
Show Details
Calories
202kcal
(10%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
573mg
(24%)
Potassium
431mg
(12%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
514IU
(10%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
0.3mg
Vitamin B12
0.01µg
Vitamin C
23mg
(26%)
Vitamin E
4mg
Vitamin K
22µg
Calcium
35mg
(4%)
Vitamin B9 (Folate)
30µg
Iron
1mg
(6%)
Magnesium
30mg
Phosphorus
73mg
Zinc
1mg
Nutrition Facts
Serving: 6Aloo Tikki
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 573mg | 24% |
| Potassium | 431mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 514IU | 10% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin B12 | 0.01µg | 0% |
| Vitamin C | 23mg | 26% |
| Vitamin E | 4mg | |
| Vitamin K | 22µg | |
| Calcium | 35mg | 4% |
| Vitamin B9 (Folate) | 30µg | |
| Iron | 1mg | 6% |
| Magnesium | 30mg | 8% |
| Phosphorus | 73mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
4.8
150 reviews
Excellent
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