Crispy Potato Patties Recipe – Easy Indian Aloo Tikki Guide

Last Updated on 2 months by Neha Deshmukh

Crispy Potato Patties Recipe – Easy Indian Aloo Tikki Guide

Hey everyone! If you’re anything like me, you absolutely love a good aloo tikki. These crispy, golden potato patties are the ultimate comfort food – seriously, what’s not to love? I first made these when I was craving something warm and satisfying, and they’ve been a family favorite ever since. Today, I’m sharing my go-to recipe for perfectly crispy aloo tikkis, complete with all my little tips and tricks. Let’s get cooking!

Why You’ll Love This Recipe

This aloo tikki recipe is a winner for so many reasons. It’s incredibly easy to make, even if you’re new to Indian cooking. Plus, it uses simple ingredients you probably already have in your pantry. But the best part? The texture! These tikkis are wonderfully crispy on the outside and fluffy on the inside. They’re perfect as a snack, appetizer, or even a light meal.

Ingredients

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

• 500 gm Potatoes
• 5 tablespoons Cornstarch
• 1 tsp Salt
• Vegetable Oil (as needed)

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make a big difference!

Potatoes: Choosing the Right Variety

The type of potato you use really matters. I find that starchy potatoes like Russet or Yukon Gold work best. They hold their shape well and get beautifully fluffy when cooked. About 500 grams (roughly 2 medium-large potatoes) is perfect for this recipe.

Cornstarch: The Secret to Crispiness

Don’t skip the cornstarch! This is key to getting that amazing crispy exterior. It helps bind the potatoes and creates a lovely golden crust when fried.

Vegetable Oil: Best Oils for Frying

You’ll need oil for frying, of course. I usually use vegetable oil or canola oil because they have a high smoke point. You’ll need enough to shallow fry the tikkis – about 1-2 inches deep in your pan.

Salt: Balancing the Flavors

Salt is essential for bringing out the flavor of the potatoes. I use about 1 teaspoon, but feel free to adjust to your taste.

Step-By-Step Instructions

Alright, let’s get to the fun part! Here’s how to make these crispy potato patties:

1. Peel and rinse the potatoes, then finely chop them into small cubes. Don’t worry about making them perfectly uniform – a little rustic charm is fine!
2. Par-cook the potatoes in a skillet with a little oil for 5-6 minutes, until they’re tender but not mushy. You want them to hold their shape.
3. Transfer the potatoes to a bowl while they’re still warm. This is important! Add the cornstarch and salt, and mix everything together really well.
4. Now, shape the mixture into thin, rectangular patties. About 2-3 inches long and ½ inch thick is good. Gently round the edges to prevent them from breaking apart during frying.
5. Heat the vegetable oil in a pan over medium-low heat. Carefully place the patties in the hot oil, making sure not to overcrowd the pan.
6. Fry the patties for 3-4 minutes per side, until they’re golden brown and crispy.
7. Remove the tikkis from the pan and drain them on a wire rack. This helps them stay nice and crispy!

Expert Tips

Want to take your aloo tikki game to the next level? Here are a few of my favorite tips:

Achieving the Perfect Texture

Don’t overcook the potatoes! They should be tender enough to mash easily, but still hold their shape. Overcooked potatoes will result in mushy tikkis.

Preventing Sticking During Frying

Make sure the oil is hot enough before adding the patties. If the oil isn’t hot enough, the tikkis will stick to the pan. Also, don’t overcrowd the pan – fry them in batches.

Maintaining Crispiness After Frying

Draining the tikkis on a wire rack is crucial for maintaining their crispiness. This allows excess oil to drip off and prevents them from getting soggy.

Variations

Aloo tikkis are super versatile! Here are a few ways to customize them:

Vegan Aloo Tikki

This recipe is already naturally vegan! Just make sure the oil you use is plant-based.

Gluten-Free Aloo Tikki

This recipe is also gluten-free! Cornstarch is a great gluten-free binder.

Spice Level Adjustments (Mild, Medium, Spicy)

Want to add a little heat? Mix in some chopped green chilies, red chili powder, or a pinch of cayenne pepper. My friend loves adding a dash of garam masala too!

Festival Adaptations (Holi, Diwali)

Aloo tikkis are a popular snack during Indian festivals like Holi and Diwali. You can serve them with festive chutneys and toppings.

Serving Suggestions

These aloo tikkis are delicious on their own, but they’re even better with some accompaniments. Try serving them with:

• Mint-coriander chutney
• Tamarind chutney
• Yogurt raita
• A sprinkle of chaat masala

Storage Instructions

Leftover aloo tikkis can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, see the FAQs below!

FAQs

Got questions? I’ve got answers!

What type of potatoes work best for aloo tikki?

Starchy potatoes like Russet or Yukon Gold are ideal. They give you that fluffy interior and crispy exterior.

Can I make aloo tikki ahead of time?

You can definitely prepare the potato mixture ahead of time and store it in the fridge for a few hours. However, I recommend shaping and frying the tikkis just before serving for the best texture.

How do I prevent the aloo tikki from falling apart while frying?

Make sure the potatoes aren’t too mushy, and that you’ve added enough cornstarch. Gently rounding the edges of the patties also helps.

What is the best way to reheat aloo tikki to maintain crispiness?

The best way to reheat aloo tikkis is in an air fryer! It’ll crisp them right up. You can also shallow fry them briefly, or bake them in the oven at 350°F (175°C) for about 10-15 minutes.

Can I bake aloo tikki instead of frying?

Yes, you can! Bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried tikkis, but still delicious.

Enjoy making these aloo tikkis! I hope this recipe brings a little bit of Indian flavor into your kitchen. Let me know how they turn out in the comments below!