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Aloo tikki recipe served with chutneys

Aloo Tikki Recipe

Crisp pan-fried aloo tikki with balanced spice, good binding, and soft center texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Tikki mixture
  • 5 medium boiled potatoes, cooled and grated
  • 3 tbsp cornflour
  • 1 tbsp rice flour
  • 1 tsp grated ginger
  • 1 green chili, finely chopped
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp chaat masala
  • 1/4 tsp red chili powder
  • 2 tbsp coriander leaves, chopped
  • salt to taste
For frying and serving
  • 3 tbsp oil for shallow frying
  • green chutney and tamarind chutney
  • curd and sev (optional for chaat style)

Method
 

Step by step
  1. Boil potatoes just until tender, cool completely, then grate or mash without lumps.
  2. Add cornflour, rice flour, ginger, green chili, spices, coriander, and salt.
  3. Mix gently until the dough is firm enough to shape and not sticky.
  4. Divide into equal portions and shape thick discs.
  5. Heat a tawa, add oil, and place tikkis without crowding.
  6. Cook on medium heat until the base turns deep golden.
  7. Flip carefully and cook the second side until evenly crisp.
  8. Rest on rack for 1 minute before plating.

Notes

Tested draft with expanded details for editorial review before publish.