Aloo Tikki (Potato Patties)

Aloo tikki is a popular Indian street food (chaat) made from potatoes, herbs, and spices and pan-fried until crispy and golden. 

Aloo tikki can vary by region in India, with some plain and some with a stuffing in the middle. They can be served with different chutneys or sauces too. 

They are also sometimes served in a bun, just like a burger. 

These are crispy on the outside and creamy on the inside. They are so delicious hot and straight from the frying pan!

If you have leftovers, no worries, they are easy to reheat in the toaster oven or air fryer. 

Ingredients in these aloo tikki:

I love the unexpected flavors in these potato cakes. Spice-wise, they are similar to aloo paratha, an Indian spicy potato stuffed flatbread, or aloo samosas, delicious little fried dumplings filled with a potato and pea mixture. 

The ingredients can vary from region to region. Spices I used include:

Garam masala, which is a combination of many spices, incuding ground coriander, cumin, cardamom, black pepper, cloves, fennel, cinnamon, star anise, and nutmeg (I was able to find it at Ralph's). Just like curry powder, combinations can vary and you can also make your own. 

Fresh ginger (or you can use ginger paste). 

Cayenne pepper. 

Ground turmeric. 

For the herbs I used fresh cilantro. I also included half of a minced green jalapeño and a minced shallot. You could use a small red pequin pepper or a serrano pepper, and for the shallot you could use minced onion. I also added a little fresh lemon juice. 

I also added green peas to the mixture along with some panko bread crumbs and potato flour to help hold the patties together. 

Tips for Making These Aloo Tikki:

For the potatoes, I used russets, which are super starchy. If you prefer, you can use yellow or red potatoes, all of which are available in India. It really depends on taste. 

Peel and cook the potatoes in heavily salted water. Once the potatoes are fork tender, drain them and then return the pan to the stove and cook them for another minute or two to remove any excess liquid. If the potatoes are too wet, they will fall apart when frying. 

Because these aloo tikki do not include eggs to hold them together, frying them can be kind of a high wire act. I added some potato flour, but it wasn't quite as effective as if I had added some potato starch (which I just learned is different from potato flour), corn starch, or rice flour. I also added some panko bread crumbs, which definitely helped. 

It's also helpful to chill the patties in the freezer for about 20 minutes before frying. 

If you are adding peas to your potato patties, watch out for the occasional pea that may break off and explode! Be sure to use a high sided pan and glasses (well.... it only happened once). 

If this sounds a little crazy, don't worry, the resulting potato patties were amazing. Just fantasize that you are a street vendor selling a popular chaat by a train station and every time the train stops you are flooded with customers, because everyone you serve these to will be demanding more. 

What to Serve With Aloo Tikki:

I served these with mango chutney and a cilantro chutney. I've also seen them presented with a yogurt sauce and pomegranate. 

I've also seen them presented topped with onions and herbs or even in hamburger buns! It's up to you. 

Truth be told, I love them on their own without any sauces. The crispy crust and the creamy potatoes are enough for me. 

Helpful Tools:

I used a box grater for the potatoes rather than mashing them. 

You will also need a frying thermometer for monitoring the temperature of the oil. 

You can either use a large skillet or a high sided Dutch oven for frying the potato patties. Even though you are using just a half inch of oil, the Dutch oven will help with keeping your kitchen clean from spatters. 

Store any leftovers in the refrigerator on a plate covered in plastic wrap or foil. Reheat them in the toaster oven or an air fryer. 

More Potato Patty Recipes You May Also Like:

Colcannon Cakes

Irish Potato Cakes

Leftover Thanksgiving Dinner Potato Pancakes

Cuban Potato Balls

Salmon and Potato Croquettes

Shrimp Stuffed Cuban Potato Balls

This month, the Sunday Funday group was invited by Mayuri of Mayuri's Jikoni to celebrate Diwali by sharing Indian recipes. 

Be sure to check out everyone's recipes! 

• Karen’s Kitchen Stories: Aloo Tikki
• Sneha’s Recipe: Atta Ladoo / Whole Wheat Flour Ladoo
• Palatable Pastime: Chicken Tikka Nan Pizza 
• Mayuri’s Jikoni: Chocolate Kalakand 
• Cook with Renu: Condensed Milk Instant Kalakand 
• A Day in the Life on the Farm: Crunchy Chickpeas Masala
• Amy’s Cooking Adventures: Vegetable Pulao (Indian Rice Pilaf)

Aloo Tikki

Yield: 7 servings

Author: Karen's Kitchen Stories

Prep time: 1 HourCook time: 15 MinInactive time: 2 HourTotal time: 3 H & 15 M

Aloo tikki is a popular Indian street food (chaat) made from potatoes, herbs, and spices and pan-fried until crispy and golden.

Ingredients

• 1 1/2 pounds russet potatoes, peeled and cut into 1 inch slices
• 1 tablespoon salt
• 2 tablespoons panko bread crumbs
• 4 tablespoons potato starch, cornstarch, or rice flour
• 2 teaspoons garam masala
• 1/2 teaspoon cayenne powder
• 1/4 teaspoon ground turmeric
• leaves from 4 to 5 sprigs of cilantro, minced
• 1 shallot, peeled and minced
• 1 teaspoon freshly grated ginger
• 1 serrano or 1/2 jalapeño chile, seeded and minced
• 1/2 cup green peas (frozen is fine)
• 2 teaspoons lemon juice
• Salt to taste
• Oil or ghee for frying

Instructions

1. Fill a 3 quart sauce pan with water and bring to a boil. Add the potatoes and salt and simmer for 20 minutes, until barely fork tender. Drain the potatoes and return them to the pan over the heat and cook for a minute or two until most of the water has evaporated.
2. Grate the potatoes into the pan and add the panko and potato starch.
3. Add the garam masala, cayenne and turmeric, and mix.
4. Stir in the cilantro, shallots, ginger, chiles, peas, and lemon juice. Taste and add any salt as necessary.
5. Pack some of the mixture into a 1/2 cup measuring cup and then press into a 1/2 inch thick disk. Repeat with the rest of the potato mixture. Place the disks onto a plate and cover with plastic wrap. Refrigerate up to a day until ready to fry.
6. When ready to fry, freeze the patties for about 15 minutes.
7. Bring about 1/2 inch of oil to 350 degrees F in a Dutch oven. Fry the patties in batches until golden on both sides and drain on a paper towel lined plate.
8. Serve.

Nutrition Facts

Calories

120.48

Fat (grams)

0.55

Sat. Fat (grams)

0.16

Carbs (grams)

26.05

Fiber (grams)

2.54

Net carbs

23.5

Sugar (grams)

1.86

Protein (grams)

3.64

Sodium (milligrams)

1056.93

Cholesterol (grams)

0.45

https://www.karenskitchenstories.com/2022/10/aloo-tikki-potato-patties.html

Karen's Kitchen Stories

aloo, chaat, tikki

street food

Indian

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This recipe represents a combination of various sources, including Serious Eats, Spice Cravings, and Indian Healthy Recipes. 

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