Crispy spiced potato patties with chutney
Aloo Tikki
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
10 tikkis
Difficulty
Easy
Cost
Budget
$
Aloo Tikki
Crispy spiced potato patties with chutney
★4.8(22)
Golden, pan-fried potato patties loaded with spices and herbs, served with tangy tamarind chutney and cool yogurt. A beloved North Indian street food.
15m
Prep Time
15m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Aloo tikki are the king of Indian street snacks—crispy, golden potato patties with a fluffy spiced interior. Served with a drizzle of tangy chutney and cool yogurt, they are absolutely irresistible.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Indian cooking is built on the art of layering spices, and Aloo Tikki is a perfect example of that philosophy in action. Each spice is added at precisely the right moment to maximize its contribution to the final dish. The result is a complexity of flavor that unfolds with every bite — warm, aromatic, and deeply satisfying.
Smart snacking is about balance — enough substance to satisfy, enough flavor to feel like a treat, and enough nutrition to actually fuel your body. This recipe hits all three marks and comes together quickly enough to make from scratch whenever the craving strikes.
Ingredients
- 4 medium potatoes, boiled and mashed
- 2 tbsp cornstarch
- 1 tsp each cumin, chaat masala, amchur, and chili powder
- 2 tbsp fresh cilantro, chopped, plus 1 green chili minced
- Salt to taste
- Oil for shallow frying
Instructions
- 1
Mix mashed potatoes with cornstarch, all spices, cilantro, green chili, and salt until well combined.
- 2
Divide into 10 portions and shape into flat, thick patties about 2 inches across.
- 3
Heat 3 tbsp oil in a non-stick pan or flat griddle over medium heat.
- 4
Cook tikkis in batches until deeply golden and crispy, about 3-4 minutes per side.
- 5
Serve hot topped with tamarind chutney, green chutney, yogurt, and a sprinkle of chaat masala.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Arrange on a platter for easy sharing at your next gathering
Substitutions
PotatoesSweet potatoes
Slightly sweeter but equally delicious and crispy
CornstarchBreadcrumbs
Works as a binder; use gluten-free breadcrumbs if needed
Tips & Storage
Pro Tips
Make sure the potatoes are dry and fluffy—excess moisture makes soggy tikkis.
Do not flip too early; let a proper crust form before turning.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate uncooked patties for up to 2 days. Freeze for up to 1 month.
Reheating
Re-crisp in a hot skillet with a little oil for 2 minutes per side.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Make a double batch — these disappear faster than you expect. Having extras on hand means you always have a wholesome option ready when hunger strikes.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein3g
Carbohydrates28g
Fat6g
Fiber360mg
Sugar3g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I stuff the tikkis?
- Yes, a spoonful of spiced peas or paneer in the center makes them extra special.
- Why do my tikkis break apart?
- Add more cornstarch or breadcrumbs and make sure the potato is not too wet.
- How long does this keep?
- Stored in an airtight container at room temperature, most homemade snacks stay fresh for 5 to 7 days. Refrigerated versions keep for up to 10 days.
- Can I adjust the seasoning?
- Absolutely. The seasoning amounts are starting points — taste and adjust to your preference. Start with less if you are sensitive to salt or spice, and add more gradually.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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