Easy and Authentic Indian Aloo Tikki Recipe
Aloo tikki, which translates to ‘potato patties,’ are a beloved street food staple in India. While there are countless variations, this recipe aims to capture the essence of the classic version, with a perfect balance of spices and textures that will transport your taste buds to the bustling streets of Delhi.
The secret to achieving the ideal texture lies in the preparation of the potatoes. By boiling them in salted, acidulated water, we ensure that the potatoes are well-seasoned and have a firmer texture, which is crucial for forming sturdy patties that won’t fall apart during frying.
These aloo tikki are versatile and can be customized to suit your taste preferences. Feel free to experiment with different spices or add-ins like mashed chickpeas or peas for extra flavor and nutrition. Serve them hot with mint chutney and tamarind chutney for an authentic street food experience, or get creative and use them as a base for chaat or as a unique burger patty.
Ingredients
- 4 russet potatoes (2.2 pounds; 1kg), peeled, halved, and cut into about 1-inch pieces
- 3 tablespoons plus 1 teaspoon Diamond Crystal kosher salt, divided
- 2 tablespoons distilled white vinegar
- 1/2 cup panko breadcrumbs
- 1/4 cup potato starch
- 1 tablespoon chaat masala
- 2 teaspoons garam masala
- 1 teaspoon ground Kashmiri chile powder
- 1/2 teaspoon ground turmeric
- One 1-inch knob fresh ginger, peeled and grated
- 8 to 10 sprigs cilantro, finely chopped
- 1 hot green chile, minced (optional)
- 1 cup plus 1 tablespoon neutral oil, like vegetable or canola, divided, for frying
- Mint chutney, for serving (optional)
- Tamarind chutney, for serving (optional)
Directions
- In a large pot, combine potatoes, 3 tablespoons salt, vinegar, and 2 quarts cold water. Bring to a boil over high heat, then reduce heat to maintain a steady simmer. Cook until potatoes are completely tender and offer little resistance when pierced with a paring knife, about 15 minutes. Strain potatoes and let drain for 1 to 2 minutes. Transfer to a medium mixing bowl and set aside.
- In a small mixing bowl, combine breadcrumbs, potato starch, chaat masala, garam masala, Kashmiri chile powder, turmeric, and remaining 1 teaspoon salt. Stir until thoroughly combined.
- Sprinkle the spiced breadcrumb mixture and ginger evenly over the still-hot drained potatoes. Using a potato masher or fork, mash the potatoes roughly, breaking up any large pieces. Be careful not to overmash, as some smaller unmashed potato bits will add texture to the final mix.
- Add cilantro and green chile (if using) to the potato mixture. Gently stir to distribute the seasoning evenly. The mixture should still be warm, above 140°F (60°C), after mixing.
- With clean hands, form the potato mixture into patties. Take about 3 tablespoons of the mixture and roll it into a ball, then flatten it between your palms to create a puck shape. Ensure there are no cracks around the edges, smoothing them with your fingers if necessary. Repeat with the remaining mixture to make about 15 patties.
- Allow the patties to cool to room temperature, which should take about 15 minutes. This cooling step is crucial for the structural integrity of the patties and for achieving a crispy crust when frying.
- Set up a wire rack inside a rimmed baking sheet and line it with paper towels. Heat 1 cup of oil in a 10-inch skillet over medium heat until shimmering.
- Carefully add 8 potato patties to the hot oil and cook, swirling the pan occasionally, until golden brown on the bottom, about 2 minutes. Flip the patties using an offset or thin metal spatula and continue cooking until golden brown on the second side, about 2 more minutes.
- Transfer the fried patties to the prepared wire rack. Add the remaining 1 tablespoon of oil to the skillet and repeat the frying process with the remaining potato patties.
- Allow the patties to cool slightly before serving, about 5 minutes. This will help them set and become easier to handle.
- Serve the aloo tikki on a platter with mint and tamarind chutneys on the side for dipping. Enjoy the crispy exterior and flavorful, spiced interior of these delightful potato patties!
Notes
For best results, serve the aloo tikki immediately while they’re still warm and crispy. If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and crisp.
Experiment with different toppings and accompaniments to create your own unique aloo tikki experience. Try topping them with yogurt, chopped onions, and fresh cilantro for a refreshing twist, or serve them alongside a tangy chickpea curry for a heartier meal.
Spice It Up
Don’t be afraid to play with the spice levels in your aloo tikki. If you’re a fan of heat, increase the amount of green chile or add a pinch of cayenne pepper to the spice mix. For a milder version, omit the green chile altogether and reduce the Kashmiri chile powder.
Make-Ahead Tips
You can prepare the potato mixture in advance and shape the patties up to 24 hours before cooking. Store them in the refrigerator, covered with plastic wrap. When ready to cook, let them come to room temperature for about 30 minutes before frying for the best texture and even cooking.
Serving Suggestions
While aloo tikki are delicious on their own, they truly shine when paired with complementary flavors and textures. Here are some serving ideas to elevate your aloo tikki experience:
- Chaat-style: Top the tikki with spiced yogurt, tamarind chutney, mint chutney, and sev (crispy chickpea noodles) for a delightful street food-inspired treat.
- Slider base: Use smaller aloo tikki as a vegetarian alternative to burger patties. Top with sliced tomatoes, onions, and a dollop of raita for a fusion-style slider.
- Breakfast twist: Serve aloo tikki with a fried egg on top and a side of spicy ketchup for a hearty breakfast or brunch option.
- Party platter: Arrange aloo tikki on a large platter with various chutneys, pickled onions, and fresh herbs for a crowd-pleasing appetizer spread.
Remember, the key to perfect aloo tikki lies in achieving the right balance of flavors and textures. Don’t rush the process – take your time to properly cook and season the potatoes, form even patties, and fry them to golden perfection. Your patience will be rewarded with crispy, flavorful aloo tikki that will transport you straight to the vibrant streets of India with every bite.
Nutrition Facts (per serving)
175 | Calories |
10g | Fat |
19g | Carbs |
2g | Protein |
Servings: 15 | |
---|---|
Amount per serving | |
Calories | 175 |
% Daily Value* | |
Total Fat 10g | 13% |
Saturated Fat 1g | 4% |
Cholesterol 0mg | 0% |
Sodium 184mg | 8% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 2g | 7% |
Total Sugars 1g | |
Protein 2g | |
Vitamin C 6mg | 29% |
Calcium 25mg | 2% |
Iron 1mg | 7% |
Potassium 406mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |