Authentic Aloo Tikki Recipe – Potato Patties with Spice Powder

Last Updated on 4 months by Neha Deshmukh

Authentic Aloo Tikki Recipe – Potato Patties with Spice Powder

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the aroma of crispy, golden aloo tikkis sizzling in hot oil. These potato patties are the ultimate comfort food – and honestly, once you make them at home, you’ll be hooked! I first made these when I was craving a taste of Delhi street food, and now they’re a regular in my kitchen. Let’s get cooking!

Why You’ll Love This Recipe

This aloo tikki recipe is more than just fried potatoes. It’s a burst of flavour, a little bit of spice, and a whole lot of heart. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s incredibly versatile – perfect as a snack, appetizer, or even a light meal. You’ll love how the crispy exterior gives way to a soft, flavourful potato filling.

Ingredients

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

• 1 tsp cumin seeds
• 1 tbsp coriander seeds
• 3 dried red chillies
• 1.5 cup besan (gram flour) – about 180g
• 0.25 tsp turmeric powder – about 1.25g
• 0.5 tsp chilli powder – about 2.5g
• 0.5 tsp salt
• 0.25 tsp baking soda – about 1.25g
• 5 medium boiled potatoes – about 600g
• 2 tbsp oil
• 0.5 tsp cumin seeds
• 1 pinch hing (asafoetida)
• 2 green chillies, finely chopped
• 0.5 medium onion, finely chopped
• 1 tsp ginger-garlic paste
• 2 tbsp coriander leaves, chopped
• 0.5 tsp kala namak (black salt)

Ingredient Notes

Let’s talk ingredients! A few of these might be new to you, so here’s a little guidance:

• Besan (Gram Flour): This is the star of the batter! It gives the tikkis their lovely crispy texture. Make sure it’s fresh for the best results.
• Kala Namak (Black Salt): Don’t skip this! It adds a unique, slightly sulphuric flavour that really elevates the tikkis. It’s what gives them that authentic street food taste.
• Hing (Asafoetida): A little goes a long way! Hing has a pungent aroma when raw, but it mellows out beautifully when cooked, adding a savoury depth to the flavour.
• Regional Spice Variations: Feel free to adjust the chilli powder to your liking. Some families add a pinch of amchur (dry mango powder) for a tangy twist, or a dash of garam masala for extra warmth. My grandmother always added a tiny bit of fennel seed powder – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice powder. Dry roast the cumin seeds, coriander seeds, and dried red chillies in a pan until fragrant. Let them cool completely, then grind them into a fine powder. Set aside.
2. Now, for the potato filling. Mash the boiled potatoes really well – no lumps allowed!
3. In a bowl, combine the besan, turmeric powder, chilli powder, and salt. Gradually add water, mixing until you get a smooth, flowing batter. Set this aside to rest.
4. Heat the oil in a pan over medium heat. Add the cumin seeds and hing. Once they splutter, add the green chillies, chopped onion, and ginger-garlic paste. Sauté until the onions are golden brown and fragrant.
5. Add the mashed potatoes, salt, the spice powder we made earlier, chopped coriander leaves, and kala namak to the pan. Mix everything really well until it’s all combined. Taste and adjust seasoning if needed. Let this mixture cool completely – this is important!
6. Once cooled, shape the potato mixture into flat, round patties. About 2-3 inches in diameter is perfect.
7. Add the baking soda to the besan batter and mix well. Dip each patty into the batter, making sure it’s evenly coated.
8. Heat oil in a deep frying pan or wok. Carefully drop the battered patties into the hot oil and deep fry until they’re golden brown and crispy on both sides.
9. Remove the tikkis from the oil and drain them on a paper towel to remove any excess oil.

Expert Tips

• Don’t overcrowd the pan: Fry the tikkis in batches to maintain the oil temperature and ensure they get nice and crispy.
• Cooling is key: Letting the potato mixture cool completely before shaping prevents the tikkis from falling apart.
• Batter consistency: The batter should be smooth and coating consistency. If it’s too thick, add a little water. If it’s too thin, add a little more besan.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your hing doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: Besan is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: Reduce the amount of chilli powder for a milder flavour, or add a pinch of cayenne pepper for extra heat.
• Street Food Style Variation: My friend Priya adds a sprinkle of chaat masala to the tikkis right before serving for that authentic street food zing.
• Festival Adaptations: During Holi, we often serve these with a vibrant range of chutneys. For Diwali, they’re a popular part of the festive spread.

Serving Suggestions

Serve these aloo tikkis hot, straight from the fryer! They’re amazing with a side of green chutney, sweet tamarind chutney, or even just a dollop of your favourite tomato sauce. They also make a fantastic burger patty – add some lettuce, onion, and a spicy mayo!

Storage Instructions

Leftover aloo tikkis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to restore their crispiness. They also freeze well – just lay them flat on a baking sheet before transferring them to a freezer bag.

FAQs

Let’s answer some common questions:

• What is the best type of potato to use for aloo tikki? I recommend using starchy potatoes like Russet or Yukon Gold. They mash well and hold their shape.
• Can I make the aloo tikki batter ahead of time? Yes, you can! Just store it in the refrigerator and give it a good stir before using.
• How do I prevent the tikkis from breaking apart while frying? Make sure the potato mixture is cooled completely, and the batter is coating well. Don’t overcrowd the pan.
• What is hing and can I substitute it? Hing is a resin with a unique flavour. If you can’t find it, you can omit it, but it does add a lot of flavour. A tiny pinch of garlic powder can be a very distant substitute.
• Can I bake these aloo tikkis instead of frying? Yes, you can! Brush them with a little oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious!

Enjoy making these aloo tikkis! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!