Aloo Tikki

My plant based aloo tikki is a great snack that is so easy to make. It is served with a side of chutneys and chickpea (chana) curry. In our house, they are a popular snack for rainy summer or cold winter days. Try my recipe and you will love the spicy, crisp from the outside, and soft from the inside snack, just as much as we do.

Ingredients for Allo Tikki

Potatoes, aromatic Indian spices, garlic, ginger, onion, and lime. Put all these together and you have yourself a delicious snack you will come back to over and over.

Ingredients List for Aloo Tikki

• 2 baking potato
• 1 red onion
• 2 garlic cloves
• 1 inch ginger
• 1 red chili
• 1 teaspoon coriander powder
• 1 tablespoon garam masala
• 1 teaspoon cumin powder
• 1/3 teaspoon red chili powder
• salt to taste
• juice of 1 lime
• oil for pan frying

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The Potatoes

The first step to making delicious aloo tikki is the potatoes.

• Boil two baking potatoes for 7 – 9 minutes. The potatoes should be soft, but not so soft that they crumble as you peel them.
• I boil them whole and with the skin on.
• Once boiled, drain the water and allow the potatoes to cool down completely.
• After they are cooled down completely, peel them and set aside.

The Aromatics

Let’s prepare the aromatics while the potatoes are cooling down.

• Finely chop 1 small red onion.
• Finely chop 2 garlic cloves.
• Grate 1 inch of ginger.
• And finely chop 1 red chili. I seed mine before I chop.
• Set them aside.

Mixing the Potatoes and Spices

Let’s get the potato mixture going.

• Let’s add both the peeled potatoes to a large bowl.
• Then add the chopped onion, garlic, chili, and grated ginger to the bowl.

Now we can add the spices too.

• Add 1 tablespoon of garam masala, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1 teaspoon of red chili powder. Replace the chili powder with paprika for a milder version.
• Then, add the juice of 1/2 a lime.
• And finally, add salt to taste.
• Using a potato masher, mash the potatoes.
• Once done, using your hands, mix everything well so that the spices are evenly distributed into the potatoes.

Frying the Aloo Tikki

Now that our mixture is ready, we can get the aloo tikki fried and ready to enjoy.

• Add 4 tablespoons of oil to a skillet or nonstick pan.
• Heat the skillet until it’s quite hot.
• Using your hands pick up about 1/4 cup of mixture and make a 2-3 inch tikki with it.
• Compact the potato mixture as much as possible, so that the tikki don’t fall apart.
• Place them one at a time onto the heated skillet.

• Allow the tikki to cook on one side for 4-5 minutes or until they are browned from one side.
• Gently lift and flip them over.
• Allow them to cook for another 4-5 minutes on the other side.
• Add another 2 tablespoons of oil onto the skillet to allow for even frying.
• Once done, gently lift and place them on a plate.

Serving Suggestions

We enjoy the aloo tikki warm. I serve them with:

• a side of mint chutney.
• or with my mango and coriander chutney.
• tamarind chutney.
• and my favourite chana masala.

Storing Suggestions

We love to enjoy the aloo tikki as soon as they are ready, but from time to time, I make a double batch and save them for the next day.

• Place them in an air tight container in the fridge.
• To reheat, place them in a toaster oven or oven on high heat to zap them back to freshness.

Tried and Liked the Recipe?

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