Aloo Tikki or spicy potato patty is a popular, delicious, crisp, and flavourful North Indian street food.
It makes a delightful evening snack, party appetizer, or starter when paired with chutneys. It can also be served as a chaat.
‘Aloo Tikki’ name itself is enough to make someone drool. Aloo Tikki — spicy Indian snack where mashed potatoes are mixed with herbs and spices, and then shallow fried. Aloo Tikki can either be stuffed or non stuffed.
I am sharing ‘Moong Dal Stuffed Aloo Tikki’ which is super crispy, crusty, and spicy. This Aloo Tikki hails straight from North Indian Streets into the cosiness of your homes.
On this page, I am sharing both (stuffed and non-stuffed) ways of making a fail-proof Crispy Aloo Tikki. This version of aloo tikki produces super crispy and delicious street style aloo tikki each time.
What is Aloo Tikki?
Aloo Tikki is an Indian version of Potato Patties which is one the most popular chaat items. In the Hindi Language Aloo = Potato & Tikki = Patties.
Aloo Tikki is the true love of North Indians.
Aloo Tikki might be one of the most sought-after snacks or chaats sold on Indian streets. Here, boiled and spiced potato mixture is shaped into a patty and then shallow fried.
If you ever visit North India, you will witness that most of the street carts have Aloo Tikki on top of their menu. This is because Aloo Tikki is super simple and easy to make, so delicious, and loved by all.
There are many famous street vendors throughout India who sell Aloo Tikkis only for a couple of hours everyday. And there is a huge queue to get their special Aloo Tikki. Every vendor and every household has its own version of the aloo tikki recipe.
This Aloo Tikki:
✔︎ is easy and simple to make
✔︎ can be made with or without stuffing
✔︎ makes a great party snack
✔︎ is vegan and vegetarian
✔︎ can easily be customized
✔︎ tastes so delicious
✔︎ is ready in under 30 minutes
✔︎ can be served as a snack, chaat, or starter
Aloo Tikki Stuffing:
Aloo Tikki can be made with or without stuffing. They taste great both ways.
Tikki Stuffing options are limitless!
More delicious Tikki recipes:
How to make Aloo Tikki?
The Aloo Tikki recipe has many variations depending upon the ingredients used for binding, spices, and stuffing.
With every variation, you get a different taste and texture of Aloo Tikki.
This aloo tikki recipe I am sharing today is perfectly spiced. It has a nice crispy outer layer and is soft from inside. Just follow these 5 simple steps to make your own crispy Aloo Tikki recipe at home:
Step 1: Make dal filling.
Step 2: Make a spicy potato mixture.
Step 3: Shape spicy potato mixture into circles and stuff with filling.
Step 4: Shallow fry tikkis in oil or ghee.
You can get the detailed aloo tikki recipe and aloo tikki recipe video tutorial in the recipe box on this page.
How to serve Aloo Tikki?
There are numerous ways you can serve and eat a simple aloo tikki:
You can accompany it along with chutneys or even ketchup and serve it as a tea time snack or starter.
What else would you want in a snack? No wonder this simple aloo tikki has been one of the most loved comfort street foods across the country.
Can I make Aloo Tikki ahead of time?
Yes, you can do that. In fact, this is a wonderful option if you are making them for a party or a get together. Shape the patties and arrange tikkis in a single layer in a tray. Cover the tray with plastic wrap and refrigerate.
Next day, leave them at the kitchen counter for 1 hour and then shallow fry right before serving.
Raw aloo tikkis can be refrigerated for up to 2 days.
How to store fried Aloo Tikki?
To store, line an airtight container with some parchment paper and store fried tikkis in them. When you want to eat, simply reheat them in a pan or bake them in an oven at 160°C for 10 minutes.
Can I freeze Aloo Tikki?
Definitely, you can also freeze aloo tikkis.
There are 2 ways to freeze aloo tikki:
- Freeze raw Aloo Tikki:
To freeze raw aloo tikkis, line a freezer-safe tray with parchment paper. Then arrange tikkis in a single layer in a freezer safe tray and freeze for 2-4 hours or until frozen. Transfer them in a ziplock bag and freeze for up to 2-3 months. When you want to eat, simply thaw them at room temperature and shallow fry.
- Freeze fried Aloo Tikki:
Line a freezer-safe tray with a parchment paper. After that arrange fried aloo tikkis in a single layer and freeze for 3-4 hours. Once frozen, transfer them to a freezer-safe container or a ziplock bag. Freeze for up to 2 months.
Thaw them at room temperature and bake at 150°C for 12-15 minutes.
What are the ingredients used in the Aloo Tikki recipe?
This North Indian Style Aloo Tikki recipe is made with some simple ingredients.
We can divide the ingredients into two sections — one for the outer layer of Tikki and the other for the stuffing.
Ingredients for Aloo Tikki:
Amchur (dried mango) powder
Besan (chickpea flour)
Black pepper powder
Black salt & regular salt
Chaat masala powder
Chopped green chilies
Chopped mint and coriander leaves
Garam masala powder
Red chili powder
Roasted cumin powder
Ingredients for moong Dal Stuffing:
Boiled green peas
Cashew nut and raisins
Coriander seeds, cumin seeds, fennel seeds
Soaked yellow moong dal
Spices: coriander powder, red chili powder, garam masala powder, turmeric powder, Amchur powder, and chaat masala powder
Is Aloo Tikki vegan?
Yes, this Aloo Tikki recipe is completely vegan.
What are the different binding ingredients for Aloo Tikki?
If you don’t have cornstarch, then you can use any of the following ingredients as a binder substitute:
Roasted gram flour (besan)
In this recipe, I have used a mix of besan (gram flour) and cornstarch as the binder. They perfectly bind the tikkis and produce exactly street style crusty aloo tikkis.
Love tikkis? The you would also love these Kebabs recipes:
Important tips, tricks, and variations for making your best Crispy Aloo Tikki at home:
The best type of potatoes:
Flour potatoes are best for making aloo tikki.
Do not use silky potatoes for making tikkis, or they will need a lot of binders.
For Aloo Tikki Recipe, do not over boil potatoes, or the potatoes would turn mushy or pasty. For this recipe, you just need to boil potatoes until they are just tender.
For boiling, you can either use a pan, a pressure cooker, or a steamer. Make sure to cool the potatoes completely before peeling and grating them.
Grate potatoes instead of mashing with a potato masher. This step will ensure that you will get the perfect texture of potato mixture.
Adding any type of binder is a must for aloo tikki. It helps them retain their shape and texture, and they don’t break apart while frying.
If you think your potatoes are sticky after adding a binder, then you can add about 1-2 tablespoons of cornstarch. But don’t add too much binder, adding too much binder would ruin the taste of aloo tikki.
Make sure the prepared potato mixture is soft yet non-sticky. If the mixture is sticky, then the tikkis might break apart or stick to the pan while frying.
I used a combination of besan and cornstarch for binding here. But you can also use any of the binding ingredients such as bread crumbs, soaked poha, rice flour, roasted gram flour (besan), arrowroot powder, or rice flour.
Aloo tikkis taste best when they are shallow or deep-fried. But you can also air-fry them or bake in an oven. When shallow frying, oil in the pan should cover half the height of the aloo tikki.
Instead of oil, you can also use ghee for frying aloo tikki.
For frying aloo tikki, use a cast iron or a non-stick pan. Otherwise the tikkis might get stuck at the bottom.
Ensure that the oil is hot enough, before adding aloo tikkis.
To get a crispy aloo tikki, always shallow fry them at medium-low heat.
If you are planning to serve aloo tikkis later, then frying twice would give you the crispy tikkis. First fry them until they are light golden, and then fry again until golden.
- If you don’t want to add stuffing, then simply omit the stuffing part and follow the rest of the recipe.
You can serve aloo tikki as a snack along with some ketchup or chutney.
You can use aloo tikki it as a burger patty, or sandwich stuffing.
You can also make tortilla or chapati roll with aloo tikki.
Make tikki chaat with this aloo tikki.
Crispy Aloo Tikki - Spicy Potato Patty (Step-by-step photo instructions)
Make Moong Dal Stuffing:
- Rinse 1/4 cup yellow moong dal and soak it for about 3-4 hours.
- After 4 hours, discard the water from the dal and rinse it again.
- In a saucepan add soaked dal, 1 1/4 cups of water, 1/2 teaspoon of salt, and stir well.
- Cover the pan with the lid and cook over medium heat for 7-8 minutes or until tender.
- Once the dal is softened, turn off the heat. Drain, if there is too much water. Keep it aside.
- In a pan heat 2 tablespoons oil. Once hot, add asafoetida, coriander seeds, fennel seeds, cumin seeds and let them splutter for a minute.
- Now add cashews and raisins and sauté for 1 minute over medium-low heat.
- After that, add grated ginger, chopped chilies, and sauté for another 1 minute.
- Add green peas and cook for 1 minute.
- After that, add cooked dal and sauté 1 minute over medium-low heat.
- Now add salt, coriander powder, red chili powder, turmeric powder, garam masala powder, amchur powder, and chaat masala powder.
- Stir well to combine and cook for another 3-4 minutes or until dal is dried and nicely coated with spices.
- Add coriander leaves and mix everything well.
- Cook for 1 minute or until mixture comes together like a dough.
- Stuffing is ready. Transfer stuffing to a bowl and keep it aside to cool completely.
Make Aloo Tikki Mixture:
- Fill a pan with the water, and add whole potatoes. Cover the pan with the lid and boil for 10 minutes or until they are tender. You can also pressure cook potatoes for 2 whistles on high heat. To check doneness, insert a knife and fork, if it slides gently then the potatoes are cooked.
- Drain the water and let them cool completely before peeling the skin. Once cooled, peel the potato skin. On a plate, grate boiled potatoes.
- Add roasted besan (chickpea flour), corn starch, black salt, red chili powder, roasted cumin powder, black pepper powder, amchur powder, chaat masala powder, garam masala powder, chopped green chilies, and chopped mint coriander leaves. Now mix everything together.
- Now, add salt to taste and keep mixing until everything binds well.
- You should get a smooth non-sticky ball. If for some reason your mixture is still sticky, then add 1-2 tablespoons of more corn starch. Aloo Tikki mixture is ready.
Make Aloo Tikki Without Stuffing:
- Grease your palms and take a small portion of aloo tikki mixture and roll it into a smooth ball. Now gently flatten the ball to give is a smooth patty shape.
- Roll the patty like a wheel on the plate or work surface to stick up the cracked edges. Aloo Tikki is ready for frying. Make the rest of the tikkis.
Make Stuffed Aloo Tikki:
- Grease your palms and take a small portion of aloo tikki mixture and roll it into a smooth ball. Flatten the ball with your palm to make a disc and press.
- Now add 1-2 tablespoons of dal stuffing to the center.
- Gather all the edges to the center and seal the potato mixture.
- Roll into a ball and then flatten it gently to make a patty. And roll it like a wheel to get the smooth finish.
- Make the rest of the tikkis in the same manner.
Shallow Fry Aloo Tikki:
- Heat oil in a broad non-stick or cast iron pan.
- Once the oil is hot, switch the heat to medium-low and slide tikkis gently into the hot oil.
- Shallow fry tikkis from the bottom, until they are lightly golden. Now gently flip the tikkis using a spatula and fry from both sides until they are golden and crispy.
- Drain, fried tikkis on a kitchen towel-lined plate. Shallow fry the rest of the tikkis.
- Garnish and serve hot with green coriander chutney and tamarind chutney.