Aloo Tikki is a popular Indian street food. This recipe is perfect for teatime snack, light lunch or appetizer. These tantalizing spicy potato cakes are crispy and super delicious.
You will love how easy it is to make restaurant quality Aloo Tikki at home.
Vegan Aloo Tikki recipe is also soy free and gluten free. This version is made in air fryer or can be baked in the oven. That makes it low calorie delicious guilt free snacking.
This vegetarian chaat recipe can be described as spicy potato cutlets as well. It is one of the most popular chaat (street food snacks) foods that can be dressed up several different ways to make chat fiesta.
It is one of those easy and quick recipes that turn simply boiled and mashed potatoes into something zesty, tangy and flavorful. You make them crispy by shallow frying or air baking them. Best makeover for leftover mashed potatoes too.
NON FRIED CRISPY ALOO TIKKI
Traditional recipe is often deep fried. Sometimes even double fried. We prefer to air fry or bake it instead. You will love how light and crispy these Savory Potato Patties are.
Since a fraction of the oil is used compared to deep fry version, the calorie count is light too.
WHAT IS ALOO TIKKI?
In Hindi, aloo is potato and tikki is pattice. So, the word aloo tikki means potato patties. Once you garnish them with chutney and other toppings, it becomes Aloo Tikki Chat.
RECIPE INSPIRATION
My mom was a great cook and she knew us sisters had special cravings for street foods sold in stalls throughout the city.
Indian chat or street food tastes unbelievable. There aren’t enough words to describe the addictive taste. However, hygiene is often questionable.
So my mom would make these recipes at home. She would rotate amongst several of popular chat items for Sunday brunch. It used to be a treat to look forward to.
This recipe is my mom’s creative and healthy version. It’s simple, delicious, healthy and low calorie all at once.
DIFFERENT WAYS TO USE CRISPY ALOO TIKKI
While making the tikkis, you can add stuffing like paneer, spicy lentil mix or nuts to make Stuffed Aloo Tikki.
Typically Aloo Tikki Chat is served by topping it with beaten yogurt, cilantro chutney, sweet tamarind chutney, and dusted with roasted cumin and red chili powder.
For a quick serve breakfast, we also like to eat these potato cutlets with tomato ketchup and hot & sweet sauce.
You can also serve it with finely chopped onions, chopped cilantro, sev and pomegranate seeds for a simple afternoon snack.
If you serve these patties with Chole, it makes another famous chat recipe of Ragda Patties.
Many times, we use these tikkies as a filling between two hamburger buns. Top it with lettuce, tomato and onions to make Aloo Tikki Burger.
You can use these to wrapped in paratha (flakey Malaysian paratha work best) to make Potato Kathi Rolls.
So, in short, endless possibilities to serve it. The best pairing is steamy cup of cutting masala chai or filter coffee.
TO BOIL POTATOES
This recipe starts with boiled, peeled and mashed potatoes. There are few options to boil fork tender potatoes.
You can boil them on stove-top or using electric pressure cooker like InstantPot. If using an Instant Pot, use a steamer basket. This helps get non soggy steamed potatoes which helps with crispness of the patties.
Add a 1 cup of water in the main insert. Put the steamer basket in the main insert. Arrange washed potatoes on steamer basket. Pressure cook on high pressure for 10 minutes with natural pressure release.
If cooking on stove top pressure cooker, cook for 4-5 whistles on high heat. You can cook them in a pot full of boiling water until tender.
PRO TIPS TO MAKE CRISPY NON-FRIED ALOO TIKKI
Don’t use freshly boiled hot potatoes to make Aloo Tikki. Let them cool down completely. Preferably, refrigerate for 3-4 hours before using.
Using some poha and rice flour to make this tikki makes them extra crisp.
You can also add bread in batter to make the outer layer crispy.
You can use the same recipe for fasting ( vrat ) simply skip rice flour and poha and use Tapioca flour or singada flour for binding. Adjust the salt and spices accordingly.
INGREDIENTS
Boiled and peeled Potatoes
Poha (puffed rice) washed and drained in colander
Fresh Cilatro (Coriander) Chopped
Ginger Grated
Green Chili Chopped
Red Chili Powder
Black Salt – adds great flavor. Use regular salt if you don’t have black salt.
Dry Mango Powder (amchur)
Roasted cumin powder
Rice Flour
Oil spray for air fryer
HOW TO MAKE CRISPY ALOO TIKKI
Soak the poha in water and drain the excess water by putting it in colander.
Add all the other tikki ingredients in a bowl and mix well. Mash the potatoes.
Grease your hands with oil and divide the potato mixture into 6 equal parts.
Make each part into a smooth ball shape by kneading it in your palm. Then press gently to make a patty.
Spray the air fryer basket with oil spray. Arrange the patties in single layer on the basket. Spray some oil on the patties.
Choose Air Fry / Bake option at 350° F. Choose 12 minutes. Halfway through check and spray one or more mist of oil.
If using oven, arrange them on cookie sheet in a single layer. Spray some oil on the patties. Bake at preheated 350°F for 15 minutes. Flip them upside down halfway for even baking.
To shallow fry on stove top, heat a cast iron or nonstick pan on medium heat. Spray some oil. Arrange patties in single layer on the pan.
Continue cooking on medium high heat until golden brown at the bottom. Using a spatula, turn them upside down.
Spray some oil on top and continue to cook until bottom layer is golden brown. Turn off the heat and remove them from the pan.
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Crispy Aloo Tikki Recipe
Aloo Tikki is a popular Indian street food. This recipe is perfect for teatime snack, light lunch or appetizer. It is very easy to make restaurant quality Aloo Tikki at home.
Ingredients
- 2 cups Boiled and peeled Potatoes
- 1/2 cup Poha (flattened rice ) washed and drained in colander
- 1/4 cup Fresh Cilantro (Coriander) Chopped
- 1 tsp Ginger Grated
- 1 Green Chili Chopped
- 1 tsp Red Chili Powder
- 1 tsp Black Salt
- 1 tsp Dry Mango Powder (amchur)
- 1 tsp. Roasted cumin powder
- 2 tbsp Rice Flour
- Oil spray for crisp frying
Instructions
Soak the poha in water and drain the excess water by putting it in colander.
Mash the potatoes. Add all the other tikki ingredients in a bowl and mix well.
Grease your hands with oil and divide the potato mixture into 6 equal parts.
Make each part into a smooth ball shape by kneading it in your palm. Then press gently to make a flat patty /cutley .
Spray the air fryer basket with oil spray. Arrange the patties in single layer on the basket. Spray some oil on the patties.
Choose Air Fry / Bake option at 350° F. Choose 12 minutes. Halfway
through check and spray one or more mist of oil.
If using oven - arrange them on cookie sheet in a single layer. Spray some oil on the patties. Bake at preheated 350°F for 15 minutes. Flip them upside down halfway for even baking.
To shallow fry on stove top
Heat a cast iron or nonstick pan on medium heat. Spray some oil. Arrange patties in single layer on the pan.
Continue cooking on medium high heat until golden brown at the bottom. Using a spatula, turn them upside down. Spray some oil on top and continue to cook until bottom layer is golden
brown. Turn off the heat and remove them from the pan.
Notes
1) To make it Aloo Tikki Chaat - Serve the patties with green and tamarind chutney, beaten yogurt, sprinkle chopped onions and cilantro and sev on top. Enjoy.
2) Leftover Mashed Potatoes - This recipe works beautifully with leftover mashed potatoes. So if you have a big batch of leftovers after Thanksgiving Dinner, do spice them up and make them in aloo tikki.
3) You can use the same recipe for fasting ( vrat ) simply skip rice flour and poha and use Tapioca flour or singada flour for binding. Adjust the salt and spices accordingly.
4) TO BOIL POTATOES
There are few options to boil / steam fork tender potatoes.
If using an Instant Pot, use a steamer basket. This helps get non
soggy steamed potatoes which helps with crispness of the patties.
Add a 1 cup of water in the main insert. Put the steamer basket in the
main insert. Arrange washed potatoes on steamer basket. Pressure cook on high pressure for 10 minutes with natural pressure release.
If cooking on stove top pressure cooker, cook for 4-5 whistles on high heat.
You can also cook them in a pot full of boiling water until tender.
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Nutrition Information:
Yield: 6 Serving Size: 1 tikkiAmount Per Serving: Calories: 128Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 435mgCarbohydrates: 21gFiber: 2gSugar: 1gProtein: 2g
Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.
NEHA JAIN
Sunday 23rd of August 2020
Really awesome recipe I have made it with a twist I stuffed some vegetables blended with pizza seasonig in it. You were my inspiration for this experiment and my kids loved it.