Aloo Tikki Recipe

Cook and mash potatoes

Place peeled potatoes in a pot, cover with water, bring to a boil, and simmer 15–20 minutes until fork-tender. Drain and mash while still warm until smooth and lump-free. Spread on a tray to cool slightly (5–10 minutes) so they are easier to handle.

Prepare filling mix

In a large bowl combine the mashed potatoes, boiled mashed peas (if using), chopped green chilies, grated ginger, chopped cilantro, roasted cumin powder, garam masala, amchur or lemon juice, red chili powder, and salt. Mix thoroughly so spices are evenly distributed.

Bind and shape

Add the breadcrumbs or fine semolina a little at a time and mix; you want a cohesive mixture that holds shape but is not dry. Taste and adjust salt or lemon. Divide the mixture into 10–12 equal portions (for 8–10 cm/3–4 in tikkis). Shape each portion into a smooth ball, then flatten gently into 1–1.25 cm (about 1/2 in) thick round patties. If mixture is too sticky, dust hands with a little breadcrumbs or semolina.

Chill (optional)

Place shaped tikkis on a tray and refrigerate for 10–15 minutes to firm up — this helps them hold together in the batter and while frying.

Pan-fry to finish

Heat 2–3 tablespoons oil in a nonstick or heavy skillet over medium heat. Working in batches, dip each tikki into the prepared chickpea batter to coat both sides (see Batter section), allow excess to drip off, then carefully place in the hot skillet. Fry 3–4 minutes per side, turning once, until batter is set and golden brown and the tikki is heated through. Add more oil between batches as needed. Transfer to a paper towel-lined plate to drain.

Serve

Sprinkle lightly with chaat masala, garnish with chopped cilantro, and serve hot with lemon wedges and chutneys.

In a medium bowl whisk together chickpea flour, red chili powder, turmeric, salt, and ajwain or cumin seeds. Gradually whisk in water until you have a smooth, lump-free batter with a consistency slightly thicker than pancake batter — it should coat the back of a spoon but still drip. Add 1 teaspoon oil if desired to make batter slightly glossy and to help it crisp when fried. Rest for 5 minutes to hydrate the flour.

Before using, whisk batter again. If too thick after resting, thin with up to 2–3 tablespoons water; if too thin, add a little more besan or a pinch of semolina to adjust consistency.

If you prefer crisper tikkis, shallow-fry the shaped patties lightly in oil for 2 minutes per side until golden, then dip in batter and fry again briefly to crisp the batter. Alternatively, for a lighter version, skip the batter and pan-fry tikkis in oil until golden and cooked through (about 4–5 minutes per side).

All ingredients listed in the sections are used in the corresponding steps. Adjust spice levels to taste and ensure tikkis are cooked through and batter is golden before serving.