Aloo Tikki

Name: Aloo Tikki
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2-3 servings
Ingredients: 3 medium Potato, peeled and cubed; 1 cup Green Pea; 1 teaspoon Cumin, seeds; 1 teaspoon red chili powder; 1 teaspoon garam masala; 1 teaspoon Amchur Powder; 1 tablespoon Ginger, grated; 2 tablespoons Cilantro, chopped; 1 cup Bread Crumb; 2 tablespoons cornflour; 1 tablespoon lemon juice; salt, to taste; oil, for shallow frying

Veg Vegan

Crispy spiced potato patties — boiled potatoes mashed with ginger, green chilli, cumin, coriander, and chaat masala, shaped into flat rounds, and pan-fried on a well-oiled tawa with steady pressure until a deep crust forms on both sides. Served with hari chutney, imli chutney, and beaten yogurt, or dressed up with chickpea curry and sev as aloo tikki chaat. The most elemental Delhi street food — faster and cheaper than golgappa, more satisfying than papdi chaat.

Cuisines

Malwi Haryanvi Awadhi Banarasi Punjabi Delhi Indian

Best for

Snacks Breakfast

Build a full meal around Aloo Tikki

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

	3 medium	Potato , peeled and cubed
	1 cup	Green Pea
	1 teaspoon	Cumin , seeds
	1 teaspoon	Red chili powder
	1 teaspoon	Garam masala
	1 teaspoon	Amchur Powder
	1 tablespoon	Ginger , grated
	2 tablespoons	Cilantro , chopped
	1 cup	Bread Crumb
	2 tablespoons	Cornflour
	1 tablespoon	Lemon juice
	—	Salt , to taste
	—	Oil , for shallow frying

Instructions

1 Boil the potatoes until tender, then peel and mash them in a large bowl.
2 Blanch the green peas in boiling water for 2-3 minutes, then drain and mash them lightly.
3 Add the mashed peas to the mashed potatoes.
4 Mix in cumin seeds, red chili powder, garam masala, amchur, grated ginger, chopped coriander leaves, and salt.
5 Add lemon juice and mix everything well to form a dough-like consistency.
6 Divide the mixture into equal portions and shape each into a flat, round patty or tikki.
7 In a shallow dish, mix bread crumbs with cornflour.
8 Coat each tikki with the bread crumb mixture, pressing lightly to ensure the coating sticks.
9 Heat oil in a pan over medium heat.
10 Shallow fry the tikkis until they are golden brown and crisp on both sides.
11 Remove the tikkis from the pan and place them on paper towels to drain excess oil.
12 Serve hot with mint chutney or tamarind chutney.

Tips

For a spicier version, add finely chopped green chilies to the potato mixture.