Aloo tikki is Indian Potato Cutlets, making aloo tikki is the easiest thing if you have a recipe in hand. Why? Because the steps are super simple the only trick is getting the right taste and proper proportions to get that crispy texture without breaking. Yes, this simple, naive cutlets can get on your nerves if they break apart while frying. But, not to worry, this recipe is tested and I’m also sharing all the tricks to keep it hassle-free.
What do you eat with Aloo Tikki!
Honestly, I should tell you how to not eat a lot of these! Whether a tea time snack; or a side dish along with curries; in a kid’s lunch box or in a sandwich; Aloo Tikki is so forgiving and humble, they adjust in any meal.
Traditionally they are paired with green chutney or imli chutney. But ketchup and mayo-based sauces also taste great with this tikki.
Aloo tikki is popularly eaten in Pakistan with Bun (similar to dinner roll) and is called aloo bun kabab. It is similar to a small burger but has chutneys, coleslaw, tomatoes, and onions slices. And trust me it tastes amazing. Here, a recipe for bun kabab.
What is Aloo Tikki made of?
As aloo tikki is commonly made in Indian cooking. It is made with many variations. Below is the list of ingredients and its substitute if needed.
- Potato, Aka aloo
- Onion (substitute with green onions)
- Ginger and garlic (paste or powder both can be used)
- Cumin and other Indian spices (any basic Indian curry powder can be used to bring similar taste, but not same)
- Any binding agent like bread crumbs and any flour (oat flour, arrowroot powder or gram flour)
- Herbs (fresh coriander, dill, curry leaves, parsley)
Trouble-shooting: Why does it fell apart?
Aloo tikki can fall apart for two reason. Either too much moisture in boiled potato or lack of any binding agent. Here are a few tips to help.
- Add more bread crumbs to soak excess moisture and this will also help to roll the Tikki.
- Always fry on tikki in hot oil on the medium-high flame to make it crisp and avoid breaking of tikki.
- If breaking continues dip each Tikki in an egg wash before frying. You can also coat Tikki with bread crumb after dipping in egg wash. But then it is more like aloo ka kabab than aloo ki tikki which is signature crispy Indian potato Cutlets.
- Testing: It is always a good idea to test one Tikki by frying in oil before frying a batch of tikkis.
Can I freeze these?
You can’t freeze uncooked tikki, they’ll be too moist upon defrosting and you just can’t do anything will a mess of potato.
Freezing fried tikki can be ok. But, honestly, these are easy and quick to make. Plus are always gone quickly. I never had the opportunity to freeze. I recommend, storing in the fridge for 48 hours in an airtight box rather than freezing.
How to make Crispy Aloo Tikki?
Perfect Tikki begins with perfectly boiled potatoes. You want potatoes to be absolutely tender (Test by inserting a knife in a boiling potato if the knife slips smoothly like in butter, potatoes are cooked). Remove potatoes immediately from the water and let it cool naturally in a colander. Peel and mash potatoes. Set aside.
Make tempering by adding all ingredients of tempering in a pan. Mix well and cook for 1 minute until it sizzles.
Add the tempering and remaining ingredients, which are bread crumbs, coriander, cornflour/cornstarch, chat masala, and lemon juice.
Roll out 10 small Tikki from the prepared mixture.
At this stage, keep Tikki in the fridge for chilling for 10 minutes. (Keep in the airtight box if storing for more than 30 minutes.) Keeping under a fan to dry is also helpful.
Fry tikki in very hot oil, adjust the heat while frying as needed. Do not flip tikki immediately after placing it in oil. Let it get firm. You may pour oil from sides but do not disturb until the firm. Flip carefully after frying for 1 minute. Fry in smaller batches allowing ample space to flip and stir without cracking. Remove to a paper towel to absorb excess oil. Serve crispy Tikki with chutney and dinner rolls.
Also, read trouble-shooting tips above for more help.
Hungry for potato recipes? Check these.
Aloo Tikki Recipe
- 4 medium potato – (500 gram), boiled and peeled
- 1 tablespoon oil
- 1 medium onions – finely chopped
- 2 green chillies – finely chopped
- 1 tablespoon ginger garlic paste
- 1/2 tablespoon red chilli flakes
- ½ tablespoon cumin powder
- ½ tablespoon coriander powder
- ½ teaspoon turmeric powder
- 1½ teaspoon salt – or to taste
- 4 tablespoon bread crumbs
- 2 tablespoon cornflour
- 1 tablespoon lemon juice
- 2 tablespoon chopped fresh coriander
- ½ teaspoon chat masala – or to taste
- Mash boiled potatoes until smooth. Set aside.
- In a pan, heat oil and add the ingredients of tempering. Give it a stir and cook for 1 minute. Remove from heat.
- Add tempering and the remaining the ingredients to the mashed potato. Mix well and roll out 10 small tikkis. Keep mixture in the fridge to cool for 10 minutes.
- Deep fry tikki in hot oil in small batches until golden and crispy. (Make sure oil is hot and flip tikki after 1 minute of cooking.) Remove to a kitchen towel and serve with any sauce or chutney.