Aloo Tikki Recipe

Place potato chunks in a large pot and cover with cold water. Add 1/2 tsp of salt. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced with a fork, about 12–15 minutes depending on size. Drain thoroughly and let steam-dry for 2–3 minutes to remove excess moisture.

While still hot, mash potatoes with a potato masher or fork until smooth with small lumps remaining. Stir in turmeric powder and remaining 1 tsp salt. Spread mashed potatoes on a plate to cool slightly so they’re handleable (about 8–10 minutes).

Heat a small nonstick skillet over medium heat with 1 teaspoon oil (from the frying oil). Add finely chopped onion and sauté until translucent and just beginning to brown at the edges, about 4–5 minutes.

Add minced garlic and ginger and cook 30–45 seconds until fragrant. Add chopped green chilies and cook another 30 seconds.

Remove from heat and transfer the onion mixture to a bowl. Stir in cilantro, chaat masala, red chili powder, roasted cumin powder, and amchur (or lemon juice). Allow filling to cool to room temperature.

If using green peas, lightly mash them and fold into the cooled mashed potatoes along with the sautéed filling mixture. Mix thoroughly but gently so the mashed potato remains cohesive.

Add cornstarch (or AP flour) and black salt (or additional regular salt) to the potato mixture. Combine until mixture holds together when pressed; add up to 1 additional tablespoon of cornstarch/flour if too soft.

Divide the mixture into 10–12 equal portions (about 60–70 g each). Flatten one portion in your palm to make a small disc, place about 1 teaspoon of the filling (reserve a bit of filling mixture if desired) in the center, and fold edges over to enclose the filling. Gently reshape into a round, slightly flattened patty about 2–3 inches in diameter and 1/2 inch thick. Repeat for remaining portions.

Lightly coat each patty in breadcrumbs or dust with a little extra flour to form an even outer layer. This helps crispness and prevents breakage while frying.

Heat oil in a wide skillet over medium heat until shimmering but not smoking (about 325–350°F / 160–175°C). To test, drop a pinch of breadcrumbs into oil — it should sizzle steadily.

Place patties in the skillet without crowding (work in batches). Shallow-fry for 3–4 minutes per side, turning gently with a spatula, until golden brown and crisp. If patties are browning too fast, reduce heat slightly so center cooks through without burning exterior.

Transfer fried tikkis to a plate lined with paper towel to drain excess oil. Keep warm in a low oven (around 200°F / 95°C) while frying remaining patties.

Serve hot, garnished with extra cilantro if desired, alongside mint-coriander chutney, tamarind chutney, and/or yogurt.