Aloo tikki recipe| Aloo ki tikki | Aloo patty recipe | How to make aloo tikki

What is Aloo tikki?

Aloo tikki, the name itself tells the story where ‘aloo’ means ‘potato’ and ‘tikki’ means ‘patty’. In short, aloo tikki is a spicy Indian potato patty recipe. In many places in south India, it is famous as aloo patty too. It is a very popular street food of India, especially in north where it is sold by the street food vendors. Adding different types of stuffing in the Aloo tikki is their speciality.

Aloo tikki recipe is usually prepared in two different ways. The regular one is prepared without using any stuffing and the other one is prepared using different types of stuffing. Different types of components are used for stuffing like peas, chana dal, paneer or keema etc. Both the types of preparation taste outstanding.

Chaat recipes with Aloo tikki

Aloo tikki or aloo ki tikki is one of the most versatile Indian street foods. It is simply served as a snack with tea, but it is also used as a primary component to prepare different types of chaat recipes too. In Aloo tikki chaat, it is served with dollop of yogurt, chutneys for chaat and onions, coriander leaves as topping. Other than these, it is used to prepare famous Ragda pattice, Aloo tikki chole etc. Now-a-days popularity of aloo tikki has increased so much that even Aloo tikki burger, aloo tikki sandwich, aloo tikki frankie is also prepared with the aloo ki tikki.

Indian street food has always been an inimitable and most delicious part of Indian cuisine. Especially, recipe for chaat and pakodas have unforgettable contribution in it. Any Indian street food is known for its unbeatable flavours, multiple layers of texture and irresistible taste which dominates all the senses of a person. Aloo ki tikki is one of them. Though it is easily available in every small towns, cities, villages of India but people never feel enough of it.

I used to eat varieties of Indian street food from the street venders when I was in India, but after coming to London, I started missing those delish badly. Though there are many Indian street food stalls in London, but they are not so conveniently available as in India. So, I started preparing deep fried stuffs, chaat recipes, chutneys at home. I have already tried plenty of chaat recipes with different combinations at home.

I started preparing deep fried stuffs like pakodas, samosa, tikki, chop etc. at home quite frequently after the COVID 19 lockdown state. Under these circumstances, we have all started craving for outside food, especially evening snacks item, ‘isn’t it’?? This period has made me realize that It is much healthier to prepare snacks item at home. Though these are deep fried items, but still you can maintain much more hygiene at home than a street stall. I serve my handmade Indian street food to the elders and kids of my family without a pinch of hesitation. A homemade snack is always an ideal treat for each member of the family.

Today, I am going to share the simple version of Aloo tikki recipe without using any stuffing. Aloo tikki without stuffing is a perfect snack for evening which tastes outstanding with a cup of tea. It gets prepared effortlessly without using much ingredients. Whenever I have surprised guest at home, I frequently prepare these pieces of delight and serve then with green chutney.

Aloo tikki recipe or aloo ki tikki is very simple and easy to make. It gets prepared very quickly and can be prepared in big batches which makes it a perfect starter for any get together, kitty parties and small birthday parties. If the aloo tikkis are halfway fried, then it’s a matter of minutes to make a plate of appetizer in front of guests. You just need to deep fry the potatoes till crispy brown and serve it with chutneys.

Aloo tikki recipe with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. If you follow each step of my recipe precisely then you will get the perfect aloo ki tikki with outer crisp. But before directly jumping into the recipe, let me share few interesting things about the recipe.

How to make Aloo Chaat?

To prepare the aloo tikki, first I have washed the potatoes and pressure cooked them in enough water till two whistles in medium flame and allowed the pressure to settle down. Then I have peeled the skin of the potatoes. You can boil the potatoes in a pan too with lid till al dente. You can peel the skin too before boiling. It’s completely your own choice how you are going to boil the potatoes. The main concern is to cook them perfectly.

It is very important part of the aloo tikki recipe to boil the potatoes perfectly. If you overcook the potatoes, then the potatoes will get filled with too much moisture and your tikkis may break or cracks may occur during the time of frying. On the other hand, if you undercook the potatoes then lumps may get formed while mashing the potatoes which can spoil the texture of the whole dish.

To get the perfect outer crisp it is very important to add a binding agent into the boiled potatoes. Many people use different binding agents according to their own preferences like corn flour, all-purpose flour, breadcrumbs, poha or flattened rice, rice flour etc.

For the aloo ki tikki, I personally recommend using rice flour because it gives perfect outer crisp and it remains crispy for a longer time. Rice flour is a super handy and perfect binding agent for alu tikki. It is used lesser in quantity and does not reduce the density of potato from the aloo patty.

Aloo Patty is spicy flavoured Indian patty recipe in which generous amount of spices and herbs are used. I have added chopped coriander leaves, ginger paste, red chilli powder, chaat masala, rock salt, garam masala powder, black pepper powder for flavouring of aloo tikkis.

I have added freshly squeezed lemon juice too with the seasoning for a perfect refreshing taste.

Then I have combined all the ingredients nicely and prepared a smooth lumps free dough. After this, I divided them in equal portions and made flat round disc shapes with the help of my palms.

To make the healthier version of aloo ki tikki, I have taken a wide heavy bottom non-stick pan and shallow fried the tikkis over medium flame. In this way the tikkis absorb less oil without compromising its taste. Usually in street stalls, vendors deep fry the tikkis for the sake of saving time and to get an extra crisp.

Why aloo tikki breaks while frying

The main reason behind the aloo tikkis breaking while frying is the moisture in the potatoes. If the potatoes get over cooked and addition of binding agent is not enough then the tikkis may break or cracks may occur on the edges of Aloo ki tikki.

If you are planning to deep fry the potatoes, then make sure the oil is hot before adding the tikkis into the oil for frying. If the oil is not hot enough then the tikkis may break too.

Aloo tikki for fast

Many people in north india prepare aloo tikki for fast. During fast you can use buckwheat flour, tapioca flour or arrowroot as binding agent instead of rice flour and use rock salt instead of regular salt for the recipe.

Aloo tikki frozen

After shaping the aloo tikki, place them on a plate and refrigerate them for an hour. Then transfer them in zip lock packets and freeze them. In this way, you can store the aloo tikkis for a couple of months. But make sure to thaw them completely before frying.

Ingredients:

• 5 Potatoes
• 4-5 tablespoons Coriander, chopped
• 1 teaspoon Ginger paste
• ½ Lemon, squeeze out fresh juice
• 4-5 tablespoons Rice flour
• ½ teaspoon Chilli powder
• ½ teaspoon Chaat masala powder
• ¼ teaspoon Garam masala powder
• ½ teaspoon black Pepper powder
• ½ teaspoon black Salt
• Salt to taste
• Oil for shallow frying

1. Wash the potatoes thoroughly and put them in a pressure cooker. Add enough water to pressure cook the potatoes.
   

2. Close the lid of the cooker and cook it in medium flame till 2 whistles. Allow the pressure cooker to settle the pressure down. The potatoes must be cooked till firm and not soggy.
   

3. Transfer the potatoes on a large plate and wait for them to cool down a bit.
   

4. Peel off the skin of the potatoes.
   

5. Mash the potatoes with the help of a potato masher. Make sure there are no lumps. Allow the potatoes to cool down completely.
   
   

6. Add chopped coriander leaves, ginger paste, red chilli powder, chaat masala, rock salt, garam masala powder, black pepper powder and salt one by one into the mashed potato.
   
   

7. Squeeze half lemon into the mashed potato.
   

8. Add rice flour into the mixture and knead it properly. Knead it till smooth and non-sticky. Add more flour if needed.
   
   

   Note: If the mixture is sticky, it would mean that there is more moisture than required and hence more flour would need to be added, or else cracks may occur on the tikkis.
   

9. Divide the mixture into 10 equal portions and make balls with them. Flatten them into small discs with the help of your palm. Try to make crack free disc. Don’t make them too thick or else it will take longer to get cooked towards the centre.
   

10. Take a wide heavy bottom non-stick pan on flame and let it become completely dry.
    

11. Add 2-3 tablespoons oil into the pan and wait until the oil is hot.
    

12. Gently put the potato patty on the pan. Keep distance between the tikkis and don’t overcrowd the pan.
    

13. Cook it in medium flame for 3-4 minutes till the base side turns golden. Don’t flip the tikkis frequently or else the tikkis may break.
14. Flip the tikkis delicately and cook the other side for another 3-4 minutes in medium flame.
    

15. Cook the tikkis from both the sides till golden brown and crisp.
16. Transfer the aloo tikkis on a tissue lined plate.
17. Serve them immediately to enjoy its best taste.

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