Easy, Dilli-style Aloo Tikki recipe – perfect to eat with your favorite chutneys, or make it into Aloo Tikki Chaat, Ragda Patties and even McAloo Tikki Burger! 🙂
I don’t remember a time I didn’t know about Aloo Tikki! Growing up in India every child is aware of this crunchy, spicy potato patty, that is loved by everyone! This humble Tikki is one of the few street foods that are also served at Indian weddings! 🙂 You really can’t go wrong with potatoes, can you!
Think of the Delhi Aloo Tikki Chaat: a spicy crispy patty topped off with sweet and spicy chutneys, sometimes chole masala, onions, yogurt, a special chaat powder, and crunchy sev! Damn, I’m drooling already! Closer to home, in Mumbai, we often eat this as a part of our very own Ragda Patties! The concept is pretty similar to the Dilli chaat food, except that this one is served with “Ragda curry” cooked with white peas!
Making Tikki at home is really easy. You’ll need just a few ingredients – probably stuff that you already have on hand – and you can make this in under 30 minutes! Feel free to experiment with the spices (masalas) added to the potato mixture every time. You can also add some oats to make it a little more fibrous!
Here’s the YouTube video tutorial on how to make this humble street food from India –Print
Easy, Dilli-style Aloo Tikki recipe – perfect to eat with your favorite chutneys, or make it into Aloo Tikki Chaat, Ragda Patties and even McAloo Tikki Burger!
- 4 boiled and peeled Potatoes
- 1/4 cup Breadcrumbs
- 4 Tablespoons Cornstarch or Cornflour
- 2 teaspoon Salt (adjust to taste)
- 1 teaspoon Red Chili Powder (laal mirchi)
- 1/2 teaspoon Turmeric Powder (haldi)
- 1 teaspoon Garam Masala Powder
- 1/2 teaspoon Chaat Powder (optional)
- Vegetable Oil, for shallow frying
- If you don’t have breadcrumbs, substitute with extra cornflour
- If you don’t have cornflour, substitute with equal parts of semolina (Rava) and rice flour
- Mash potatoes in a mixing bowl
- Add rest of the ingredients (except oil) and mix well. Taste and adjust for seasoning, if required
- Form equal sized balls of the mixture, and make neat patties
- Heat a griddle and add 2-3 Tablespoons of Vegetable Oil
- Place 4-6 patties on the pan. Cook on medium-low heat for about 4-5 minutes, or until the bottom turns golden. It will release easily
- Flip and again cook on medium heat until the other side is cooked too
- Serve hot, with your favorite chutneys, sauces or kethcup
- If the mixture is too sticky, add more cornstarch/bread to thicken it. But add a little bit at a time. If you add too much, flavor if the potatoes will be masked.
- You can form these patties and freeze them in an airtight container for up to 1 week!
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Until next time,