Aloo Tikki (2 Pcs) Recipe

Cook Potatoes

Place peeled, chopped potatoes in a pot, cover with water, add a pinch of salt and bring to a boil. Cook until very tender (15–20 minutes). Drain well and return to the pot; steam off extra moisture for 1–2 minutes.

Mash & Mix

Mash the hot potatoes smoothly (leave some small lumps if you prefer texture). Add cooked mashed peas (if using), finely chopped onion, chopped cilantro, green chili, garam masala, ground cumin, amchur (or lemon juice), red chili powder, 0.75 tsp salt and 1 tablespoon cornstarch. Mix thoroughly until uniform. Taste and adjust salt/spices.

Form Patties

Divide the mixture into 2 equal portions. With lightly oiled palms, shape each portion into a flat, round patty about 2.5–3 inches (6–7.5 cm) wide and about 1/2 inch (1.2 cm) thick. Press edges lightly so they hold together. Place patties on a tray and refrigerate for 10 minutes to firm up (optional but helps prevent breakage).

Prepare Batter

In a shallow bowl, whisk together 1/2 cup all-purpose flour, 1 tablespoon rice flour (optional), 1/4 tsp baking powder, 1/4 tsp turmeric, 1/4 tsp salt and 1/4 tsp black pepper. Gradually add about 1/2 cup cold water and whisk to a smooth, slightly thick batter that coats the back of a spoon. Adjust water as needed; batter should be pourable but not runny.

Coat Patties

Heat a wide skillet over medium heat and add 2 tablespoons oil (reserve remaining oil for frying). Dip each potato patty into the batter, coating both sides evenly and letting excess drip off. For extra crunch, press the battered patty into bread crumbs to coat lightly on both sides.

Fry Tikkis: Add remaining 1 tablespoon oil to the skillet and heat until shimmering over medium-high heat. Carefully place battered patties into the skillet (do not overcrowd). Fry 2–3 minutes per side until golden brown and crisp, reduce heat slightly if browning too quickly to allow the inside to heat through. Use a spatula to flip gently; if using bread crumbs the coating will be crispier. Total frying time approx. 5–7 minutes per batch depending on heat and pan.

Drain & Season: Transfer cooked tikkis to a paper towel–lined plate to drain excess oil. While hot, sprinkle lightly with chaat masala and extra salt to taste if desired. Garnish with chopped cilantro and serve with lemon wedges.

Serving Suggestion: Serve 2 pieces per order with green chutney (mint-cilantro) and tamarind-date chutney or ketchup on the side.