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Ingredients

Ingredients for Crispy Aloo Tikki (To make about 8–10 medium tikkis):

For the Tikki Base:

  • 4 large potatoes boiled and mashed
  • 2 tbsp rice flour or cornflour for crispiness
  • 1 tsp roasted cumin powder
  • 1 tsp garam masala
  • ½ tsp red chili powder adjust to taste
  • 1 tsp chaat masala
  • 1 green chili finely chopped (optional)
  • 1 tbsp fresh coriander chopped
  • Salt to taste

For the Stuffing (Optional):

  • ½ cup green peas (boiled and mashed)
  • ½ tsp cumin seeds
  • 1 tsp oil
  • ¼ tsp turmeric
  • ½ tsp amchur dry mango powder
  • Salt to taste

For Frying:

  • Oil for shallow or deep frying

Instructions

Step-by-Step Method: How to Make Crispy Aloo Tikki

  • Boil and Mash the Potatoes. Begin by washing and boiling the potatoes until soft (use a pressure cooker or pot). Once cooled, peel and mash them thoroughly to remove lumps. Avoid over-mashing, which can make the mixture sticky.
  • Prepare the Filling (Optional) for a flavorful surprise inside your tikki.
  • Heat 1 tsp oil in a pan.
  • Add cumin seeds, let them crackle.
  • Add boiled green peas, turmeric, amchur, and salt.
  • ⁠Mash lightly and cook for 3–4 minutes. Let it cool.
  • Mix the Potato Dough. To the mashed potatoes, add rice flour/cornflour, spices, chopped coriander, and salt. Mix well until it forms a dough-like consistency. If the mixture feels too moist, add a little more flour for binding.
    Potato Dough Mixture
  • Shape the Tikkis
  • Grease your hands with oil.
  • Divide the potato dough into equal portions.
  • Flatten each into a patty.
  • If using stuffing, make a dent, fill with 1 tsp pea mixture, and seal well.
  • Fry the Tikkis. Heat oil in a non-stick pan or tawa.
  • Place tikkis in batches without overcrowding.
  • Fry on medium heat until golden brown on both sides.
  • Drain on paper towels.

Notes

Tips for the Crispiest Aloo Tikki :
  • 1.⁠ ⁠Use rice flour or cornflour – These help achieve the golden crunch.
  • 2.⁠ ⁠Dry potatoes completely – Excess moisture can make the tikki soggy.
  • 3.⁠ ⁠Chill before frying – Refrigerating the patties for 15–20 minutes helps hold their shape and crisp better.
  • 4.⁠ ⁠Don’t fry on high heat – Medium flame ensures even browning and crispiness.
  • 5.⁠ ⁠Avoid over-mixing – Overworked potatoes may turn gummy due to starch release.