Potato Tikki Recipe – Easy Aloo Chaat Snack with Mint & Spices

Last Updated on 2 months by Neha Deshmukh

Potato Tikki Recipe – Easy Aloo Chaat Snack with Mint & Spices

Hey everyone! If you’re anything like me, you love a good chaat snack. And honestly, what’s more comforting and satisfying than a perfectly crispy, flavourful aloo tikki? I first made these when I was craving something warm and spicy on a rainy afternoon, and they’ve been a family favourite ever since. They’re surprisingly easy to make, and I’m so excited to share my recipe with you!

Why You’ll Love This Recipe

These potato tikkis are the perfect blend of soft and crispy. Packed with aromatic spices and fresh herbs, they’re a delightful treat any time of day. Plus, they’re incredibly versatile – enjoy them as a snack, a side dish, or even as part of a full-blown chaat spread. They’re also a fantastic way to use up leftover boiled potatoes!

Ingredients

Here’s what you’ll need to make these delicious aloo tikkis:

• 3 medium potatoes (aloo)
• 1 green chilli, finely chopped
• 1 tsp ginger garlic paste
• ¼ tsp turmeric powder (haldi)
• ½ tsp Kashmiri red chilli powder
• ½ tsp cumin powder (jeera powder)
• ½ tsp aamchur (dry mango powder)
• ½ tsp chaat masala
• ½ tsp salt (or to taste)
• 2 tbsp chopped fresh mint (pudina)
• 2 tbsp chopped fresh coriander (dhania)
• 2 tbsp corn flour (makai ka atta)
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the tikkis that beautiful vibrant red colour without adding too much heat. It’s all about the colour, trust me.
• Aamchur (Dry Mango Powder): This is the secret to that lovely tangy flavour. It balances the spices perfectly. If you can’t find it, you can try substituting with a squeeze of lemon juice, but aamchur is really worth seeking out.
• Corn Flour: This is key for binding the tikkis together. It helps them hold their shape during frying. You could also use a little gram flour (besan) if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil and peel your potatoes. Once boiled, grate them and immediately drain any excess water. This is super important – you don’t want soggy tikkis! I usually pressure cook mine for 4-5 whistles, then drain them well.
2. In a mixing bowl, combine the grated potatoes, chopped chilli, ginger garlic paste, turmeric, Kashmiri red chilli powder, cumin powder, aamchur, chaat masala, and salt.
3. Now, add the chopped mint, coriander, and corn flour. Get your hands in there and mix everything really well until it all comes together into a dough.
4. Grease your hands with a little oil – this prevents the mixture from sticking. Shape the mixture into flat, round tikkis, about 2-3 inches in diameter.
5. Heat oil in a shallow pan over medium-low heat. Carefully place the tikkis in the hot oil and fry them until they’re golden brown and crispy on both sides. This usually takes about 3-4 minutes per side.
6. Remove the tikkis from the oil and place them on a paper towel-lined plate to drain any excess oil.

Expert Tips

• Don’t overcrowd the pan when frying. Fry the tikkis in batches to ensure they cook evenly.
• Make sure the oil isn’t too hot, or the tikkis will brown quickly on the outside but remain uncooked inside.
• For extra crispy tikkis, you can double fry them. Fry them once at a lower temperature, then again at a slightly higher temperature.

Variations

• Spicy Tikki: Add an extra chilli or a pinch of cayenne pepper for a fiery kick! My friend, Priya, loves to add a dash of green chilli sauce to the mix.
• Masala Tikki: Add a pinch of garam masala to the potato mixture for a more complex flavour.
• Sweet Potato Tikki: Substitute half of the potatoes with sweet potatoes for a slightly sweeter and more colourful tikki.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use for frying is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free. Just double-check that your chaat masala doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment

• Mild: Reduce the amount of chilli powder to ¼ tsp or omit it altogether.
• Medium: Stick to the ½ tsp chilli powder as per the recipe.
• Spicy: Add ¾ tsp or 1 tsp chilli powder, or include a finely chopped green chilli.

Festival Adaptations

These tikkis are amazing during festivals!

• Navratri: Serve them with a side of fasting-friendly chutney.
• Diwali Chaat: Use them as the base for a delicious chaat – top with yogurt, chutneys, sev, and spices.

Serving Suggestions

Serve these aloo tikkis hot with:

• Green chutney (mint-coriander chutney)
• Tamarind chutney (imli chutney)
• Yogurt
• Chopped onions
• Sev (crispy chickpea noodles)
• As part of a chaat platter!

Storage Instructions

Leftover tikkis can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven to restore their crispiness. You can also freeze uncooked tikkis for up to a month.

FAQs

What type of potato is best for making aloo tikkis?

I find that starchy potatoes like Russet or Yukon Gold work best. They hold their shape well and give the tikkis a nice fluffy texture.

Can I make these tikkis ahead of time?

Yes! You can prepare the potato mixture and shape the tikkis ahead of time. Store them covered in the refrigerator for up to 24 hours before frying.

How can I prevent the tikkis from breaking apart while frying?

Make sure the potato mixture isn’t too wet. Drain the potatoes well after boiling, and don’t add too much water when mixing. The corn flour also helps bind them together.

What is Aamchur and can I substitute it?

Aamchur is dried mango powder, and it adds a lovely tangy flavour. If you can’t find it, you can try substituting with a squeeze of lemon juice, but it won’t be quite the same.

Can I bake these tikkis instead of frying them?

Yes, you can! Preheat your oven to 200°C (400°F). Place the tikkis on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried tikkis, but they’ll still be delicious!