Aloo Tikki (आलू टिक्की)

  • Author: Kavitha Ramaswamy


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


  1. 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.
  2. You can form these patties and freeze them in an airtight container for up to 1 week!