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4.7 from 9 votes

Aloo Tikki Recipe Pakistani Style

Aloo Tikki is a potato cutlet with a well-balanced aroma of spices and herbs. Enjoy it as is or as a filling in pita bread, flatbread or tortilla wrap and have it for your packed lunch and a picnic.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
3 mins
Total Time
53 mins
Servings: 20 pieces
Calories: 80 kcal
Course: Snacks
Cuisine: Pakistani

Ingredients

  • 3 medium-sized waxy potatoes I use red potatoes.
  • 4 scallions/ spring onions sliced.
  • 1 teaspoon garlic powder.
  • ½ teaspoon garam masala.
  • 1 teaspoon cumin powder.
  • ½ teaspoon coriander powder.
  • 1 teaspoon cayenne pepper powder, Kashmiri red chili powder.
  • ½ teaspoon red chilli flakes see the note.
  • ½ teaspoon ground black pepper.
  • 1 teaspoon salt or to taste.
  • 1 egg lightly beaten (optional).
  • ½ cup gram flour/ besan flour/ chickpea flour.
  • ½ cup water.
  • Cooking oil for frying.

Instructions

    Cup of Yum
  1. Steam or boil the potatoes with the skin on until they are cooked through. Take care not to overcook as they can be too soft and mushy. Drain and let the potatoes cool down. Room temperature is the best as the potatoes won’t be too wet.
  2. Peel the potatoes (I don’t) and place them in a mixing bowl and mash them lightly. Make sure it is not too smooth. You want a bit of potato chunks in the mash.
  3. Put the sliced scallions/ spring onions, garlic powder, garam masala, paprika powder, chilli flakes, beaten egg (if using), black pepper and salt in the potatoes. Mix everything well. Take about one tablespoon of the mixture and shape it into a small round disc. Try to aim the thickness of 5 mm/ 0.2 inch. Work it through until the potato mix is finished. 
  4. Put the gram flour in a small bowl and mix it with the water. Use a small hand whisk or a fork, whisk the flour until you get a smooth batter.
  5. Then heat the oil in a frying pan/ wok about ½ inch high. 
  6. Dip the potato disc in the chickpea flour batter and carefully slide it into the hot oil. Leave a little space between the discs. Fry until the Aloo Tikkis are lightly golden. 

Notes

  • Boiling the potatoes with the skin on can prevent the potatoes from going too soft. And take care, not to over boil. Otherwise, the potatoes will be too soft due to the water content. 
  • For the vegan option, you can omit the egg and replace it with two tablespoons of gram flour. 
  • You can substitute the red chilli flakes with Kashmiri red chilli powder, cayenne powder, or chopped fresh chillies. You can also omit the chilli if you don’t want your Aloo Tikki to be spicy. 

Nutrition Information

Serving 1g Calories 80kcal (4%) Carbohydrates 13g (4%) Protein 4g (8%) Fat 2g (3%) Polyunsaturated Fat 1g Cholesterol 9mg (3%) Sodium 131mg (5%) Fiber 2g (8%) Sugar 2g (4%)

Nutrition Facts

Serving: 20pieces

Amount Per Serving

Calories 80

% Daily Value*

Serving 1g
Calories 80kcal 4%
Carbohydrates 13g 4%
Protein 4g 8%
Fat 2g 3%
Polyunsaturated Fat 1g 6%
Cholesterol 9mg 3%
Sodium 131mg 5%
Fiber 2g 8%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.