Get this easy Pakistani Aloo Tikki recipe that is fool-proof and comes together in just 35 minutes. It has very basic ingredients and the tempering makes it so flavourful.
Aloo Tikki is an Indian mashed potato cutlet or croquette. It is a popular vegetarian snack in the sub-continent. It is usually paired with spicy chutney and pao.
The spiced tempering brings out so much flavor in the mashed potato. It is usually paired with spicy chutney and pao in Pakistani aloo tikki bun and aloo tikki chaat.
Why does this recipe work?
- 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, these 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.
As Aloo Tikki is commonly made in Pakistani cooking. It is made with many variations. Below is the list of ingredients and its substitute if needed.
- Potato, Aka aloo: I prefer older potatoes, russet will work well.
- Onion: You can substitute it with green onions for a twist.
- Ginger and garlic: Since we will fry the tempering so you won't have a raw taste of ginger and garlic paste. You can use ginger or garlic powder as well.
- Cumin and other Indian spices: The combo of spices is very good and gives an authentic taste. You can try other curry powder as well for a flavor twist. I've tried adding Maggi noodle tastemaker, and other spice blends too.
- Binding agent: We need a binding agent to hold the Tikki together. Any binding agent like bread crumbs and any flour like (oat flour, arrowroot powder, or gram flour) can do the job.
- Herbs: I love fresh coriander in all desi foods, but you can try dill leaves, curry leaves, or parsley as well.
How to make it?
To make perfectly crispy Pakistani Aloo Tikki with breadcrumb begin 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 them cool naturally in a colander. Peel and mash potatoes. Set aside.
- Heat oil in a pan, and make tempering by adding all ingredients for tempering in a pan. Mix well and cook for 1 minute until it sizzles.
- Add the tempering,
- And remaining ingredients are bread crumbs, coriander, cornflour/cornstarch, chat masala, and lemon juice. Mix well.
- 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, and 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 the sides but do not disturb until Tikki is firm. Flip carefully after frying for 1 minute. Fry in smaller batches allowing ample space to flip and stir without cracking. Protip: You can coat with cornflour or breadcrumbs for extra crispy Tikki.
- Remove to a paper towel to absorb excess oil. Serve crispy Tikki with chutney and dinner rolls.
How to Serve?
Honestly, I should tell you how to not eat a lot of these!
- Whether a tea time snack;
- 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 to 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 (tarladalal.com) 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.
Trouble-shooting: Why does it fall apart?
Aloo Tikki can fall apart for two reasons. 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.
- Hot oil: Always fry Tikki in hot oil on a medium-high flame to make it crisp and avoid breaking Tikki.
- Egg wash: If breaking continues dip each Tikki in an egg wash before frying.
- Breadcrumb coating: You can also coat Tikki with bread crumbs after dipping it in egg wash or cornflour slurry. 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 it in oil before frying a batch of Tikkis.
You can’t freeze cooked or uncooked Tikki, they’ll be too moist upon defrosting and you just can’t do anything will a mess of potatoes.
I recommend, storing uncooked Tikki in the fridge for 2-4 hours in an airtight box. Upon storing longer than this the potatoes can release too much moisture and tikkis will break in oil. You can store cooked tikki in the fridge for 12 hours. Reheat in an air fryer or microwave.
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- 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
- ½ 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.