Spiced mashed-potato patties shallow-fried until golden and crisp, then served as chaat with tangy tamarind and mint chutneys, yogurt, and chickpeas. A defining North Indian street snack.
Aloo tikki is the spiced potato cutlet of the Indian subcontinent — aloo for potato, tikki for a little patty — shallow-fried crisp and sold sizzling by North Indian street vendors with chutney and chickpeas.
A shatteringly crisp golden crust gives way to a soft, fluffy, gently spiced potato center. Cool yogurt, sweet-sour tamarind, and herbal mint chutney pile on in layers of contrast. Crunchy sev on top keeps every bite lively.
Mashing warm potato releases starch that, with a binder, sets into a cohesive patty; shallow-frying dehydrates and browns the surface into a brittle crust while steam keeps the inside soft. Chaat toppings layer acid, sweet, and crunch for contrast.
Variations
Ragda pattice (with white-pea curry), Punjabi aloo tikki chaat, paneer-stuffed tikki, dahi aloo tikki
On the Palate
Where Aloo Tikki sits in the Indian flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 25 min
- 115 min
Boil potatoes until soft, then peel and mash them smooth while still warm.
Watch outMash the potato while it's still warm — warm starch binds into a smooth patty; cold potato turns lumpy and won't hold.
- 25 min
Mix in green peas, ginger, green chili, cumin, garam masala, and salt.
- 33 min
Bind the mixture with a little cornstarch or bread crumbs so it holds shape.
Watch outAdd just enough binder that a patty holds its edge when shaped — too loose and it falls apart in the pan.
- 44 min
Divide and shape into flat round patties about 1.5 cm thick.
- 52 min
Heat a thin layer of oil on a griddle over medium heat.
- 610 min
Shallow-fry the patties on both sides until deep golden and crisp.
Watch outShallow-fry undisturbed until each side is deep golden and crisp — flipping too soon leaves it pale and soft, and it breaks.
- 72 min
Drain on paper and arrange on a plate.
- 84 min
Top with whisked yogurt, tamarind and mint chutneys, chaat masala, and sev to serve.
