Aloo Tikki for SnackShots, The Potato & The Potato Fe(a)st
Aloo Tikki or Potato Cutlets is one of the most popular snack dishes in India. Aloo Tikki comes under a collective group of snack items called ‘Chaat’ . In India, street vendors cook hot, spicy and yummy chaat on hot griddles fresh to order. The aroma of the spices invites all on goers whether they are hungry or not. The distinctive, tangible touch of flavor sensed with every spoonful makes one feel blissful. People stand in line and wait for their turn to be served; and when it arrives you have to see them finish it in no time. It’s an art.
6 – 8 medium size potatoes – red or white
1/2 cup thawed and crushed peas
1 tbsp grated or finely chopped ginger
1 green chili finely chopped
some freshly chopped cilantro
1 – 2 tsp red chili powder or as per taste
salt to taste
3 – 4 tbsp bread crumbs
1 – 2 tsp garam masala
Oil for cooking
Cook the potatoes and mash them well. Mix all the above ingredients in the list. Make small balls of the mixture by placing in between your palms, then press it to flatten a bit.
Aloo Tikki ready to be cooked
Heat a non-sick pan or iron skillet and drizzle some oil. Place the patti and cook it on medium flame. Once golden brown, flip it to cook on the other side. Add some oil if needed. You can cook many patties at a time on the pan depending on the surface area. You can eat hot and fresh tikki just plain or with chole, drizzle of dahi(yogurt), tamarind date chutney, cilantro chutney. It could also be used as a burger in between bread. It tastes heavenly eaten any way of your choice.
Aloo Tikki served with chole (recipe here)
I am always amazed at the beautiful pictures of everyday food you post on your blog, its not like the decorations of a restaurants, which are only for show. Your pictures look normal, like everyday dishes, and are too beautiful. I admire you for that, you are a wonderful food photographer Priya, Keep it up!
I have seen that you havent enrolled at Tastes Of India Portal for Indian Food Bloggers Do that, it will give a lot of exposure.
I love Aloo Tikkis, we call them Aloo Cutlets, they are our regular snacks.
Hmm very yummy and one of my all time favs..
This entry looks fantastic. Thanks for participating in SnackShots, check out the roundup soon and don’t forget to vote!
Lovely blog! I’m taking a vegan Indian cooking class next week and can’t wait. I’ve dabble in cooking Indian style foods but don’t come close to achieving the wonderful flavors I enjoy at my favorite Indian recipes. Hopefully between the class and you blog I will pick up some pointers 🙂
Lovely snaps..and my fav snack
These look lovely and they would make fantastic party finger food (without the chole, perhaps).
I’ve posted the round up here!
Fantastic photos — you’ve got some vibrant colors that make me feel I can reach into the screen and help myself to a snack! Delicious ideas, too, for different ways to enjoy these. Will have to try these soon, thanks for the inspiration.
Looks awesome, am going to make it for the weekend. Hope it looks just the same.
hey, I made these aloo tikkis and they turned out to be delicious! Thanks for a great recipe
hi priya…i tried these tikkis and they came out reallllly good..i have posted it in my blog chk it out:)..thanks u so much..
I made potato cutlets, a few changes. Tasted really good. I just posted my version with a link to yours as well. Thanks a bunch.
Stumbled upon your site while searching for this recipe!
Tried it just now, turned out just awesome! M & D were all praise-thanks to you!
Keep up the great work and count upon another regular reader!
Cheers of the festive season!
looks amazing – i’ll be cooking this up this weekend and let you know how it turned out. thanks for posting!
Looks great!! Can’t wait to try
I stumbled upon ur blog when searching for aloo tikki recipe …. tried it out n it turned out quite awesome …. Hubby lvd it ….. thanx a ton
Thanks Mamata. I am glad it turned out well and most importantly, your hubby liked it 🙂
Just had these at the Aagra restuarant in Shipley cant wait to make them myself will try this recipe
Thanks Keith. Glad you know what this recipe is all about. I am sure when you try it out, its gonna come out fantastic and delicious!
While browsing I came across this website using your picture:
Looks super yummy! Great pics.
Thanks so much Shveta. I am glad you like the recipe/pics.
I just made aloo Tikki…It turned out superb..Thank you.
Thans so much Sharanjit. I am so very glad that it turned out well for you.
Looks super yummy! Great pics.
hi i m Raj frm UP i m also like it
cell – 9616176206
Thanks so much Raj. Glad you like the recipe. We love it too.
WOW..aloo tikki..mm..made me nostalgic…feel like grabbing the last plate and finish it in no time…super yummy…slurpppp!
Yes, aloo tikki does makes us do the slurrrppp. I am glad you like the recipe.
Well……. tikki is so tasty just now i prepare it !
Thanks so much Me. I am so glad that it was tasty.
I Have a Question:- How to Make choola batora Plzz reply
I have chole puri recipe on my blog. Batura is made of maida/all purpose flour so I dont make it. You can check out my puri chole recipe – https://365daysveg.wordpress.com/2007/12/31/puri-chole/
Hi , isn’t this your picture of aloo Tikki. I found online for a restaurant promoting themselves.
My husband and I make this about once a month – we love it! A question, though: I want to make it for my mom when she visits, but it would be easier to make up the mix ahead of time, then just fry it when we need it. Do you think it would be okay to mix it all up and leave it overnight in the fridge, take it out maybe half an hour before we use it, then fry it up? Thanks!
Sure Chelsea. Why not? You can make it ahead of time and put it in the fridge. Just try to bring it to room temperature before you make it that way the tikki will be heated through and cook properly. If you make it right out of fridge the outer layer might be crispy and hot but inside it might be cold.
Thanks so much for your prompt response. 🙂 I’ll let you know how it goes!
I just tried making this and mine fell apart. Maybe I missed out something obvious, but I followed the recipe to a tee and mine didn’t turn out well.
Can someone tell me what I did wrong? I would greatly appreciate it.
Isha, first check these –
-Did you enough bread crumbs?
-Are you able to make the patties like the picture?
Then, heat the non-stick pan to a medium high, place the tikki and drizzle oil around it and leave it for a few minutes until it is brown. Flip it and repeat the same. I hope this helps. Several have got it, but still if it did not come out correct for you, post your steps, and I can help you as much as i can.
And one more thing, make sure you don’t add any water to the mixture. It has to be stiff. Do not use russet potatoes, use red or yellow skin potatoes. Russet potatoes crumble when cooked.
Thanks so much for your reply.
I deliberately added a bit more breadcrumbs than it said on the recipe. I used hard potatoes for roasting. I’m in Germany so when I’m buying potatoes, they don’t really specify what type they are lol. This one is basically for roasting.
On the bag, it says Frühkartoffeln Klasse 1 but I’m not sure what that means lol. What kind of potato would you recommend for me to use?
Isha, try google search “red skin potatoes pictures” or “yellow skin potatoes pictures” this will give you a lot of images.
Definitely do not touch the tikki after you have put them on the tava for a few minutes and drizzled oil around until the bottom crisps and flips without sticking.
Isha Do not roast the potatoes, but pressure cook them or microwave them.
365DaysVeg – Thanks so much for your quick response. I didn’t realise that they were potatoes for roasting as my boyfriend had bought them. I had boiled the potatoes.
I put oil in the pan first and then added the tikki. I added more oil but as I tried to flip the tikki, the “skin” was dark and crispy but the inside was still raw.
The OH and I have agreed that I probably used the wrong potato.
Isha, Since you had boiled the potatoes, how is the inside raw? The inside will not be crispy as outside layer. The inside will be spiced with all the ingredients. The out layer gives you a crunch but it is soft. If you still want to see how an inside will look, I might make it this weekend and click a pic and send it across to you 🙂
You dont have to put oil first in the non-stick pan, just drizzling around will suffice.
Ok thanks! That would be helpful.
What I noticed is that the whole thing fell apart on me. I waited a good few minutes until I knew that the underside would be brown enough to flip over. The “skin” was dark and crunchy but it came off the patti and then the whole thing fell apart. I didn’t want to wait too long because I knew then that it would start burning.
thank you for the recipe. my daughter made these wonderful tikkis with little changes, she added onion to potato, and the shallow fried the tikkis by applying rawa. tasted very good with tomato sauce.