Aloo Tikki is an Indian appetizer that can be served in many different ways. Top it with a little mint and tamarind chutney, onions, cilantro and sev and it’s delicious chaat. Make the tikki a little bigger and use it as a patty for a satisfying veggie burger. Make them tiny and serve as appetizers for a cocktail pary. Aloo Tikki - very versatile, very yummy!
Prep Time: 30 minutes
Cook Time: 15 minutes (depending on size of skillet)
Serves: 4
Ingredients:
Potatoes - 2 large, boiled & peeled
Dried Fenugreek Leaves - 1 Tbsp (aka Kasoori Methi)
Roasted Peanuts - 2 Tbsp, roughly crushed
Onion - 1/4 medium, finely chopped
Green Chilies - to taste, finely chopped
Salt - to taste
Roasted Cumin Powder - 1/2 tsp
Chaat Masala - 1 tsp
Dried Mango Powder - 1/4 tsp (aka Amchur)
Cilantro - 2 Tbsp, finely chopped
Bread Crumbs - as needed for coating tikkis
Oil - for pan frying
Method:
1. Using a grater, grate boiled potatoes (big shred). Potatoes can also be mashed using potato masher.
2. Add Onions, Peanuts, Cilantro, Green Chilies and Dried Fenugreek Leaves. Mix gently.
3. Add Salt, Chaat Masala, Roasted Cumin Powder and Dried Mango Powder. Mix well.
4. Apply a little Oil to your hands and take a portion of the potato mixture into your hands. Roll it into a ball and flatten it out gently. Tikki can be rolled small for appetizers or larger for veggie burgers.
5. Roll out all of the tikkis.
6. Pour out some bread crumbs on a flat plate and dip and roll the tikkis to coat completely.
7. Heat a little oil in a non-stick skillet on medium heat and shallow fry the tikkis until they are crispy and brown. Both sides should be browned.
8. Serve hot with mint or coriander chutney and tamarind chutney.
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September 15th, 2008 at 6:41 pm
Indian recipes are prepared with complete involvement and a lingering taste comes only when the cooking is perfect. Appetizer
September 19th, 2008 at 12:19 pm
Can we mix arrowroot (ararot) so that aalo cannot break when frying on Skillet
September 26th, 2008 at 10:35 pm
Can I substitute amchur powder with lemon juice? And how can I make bread crumbs at home? Do I have to toast the bread first?
September 29th, 2008 at 2:49 pm
Hi Leena,
Since the tikki are coated with bread crumbs, the moisture level needs to be at a minimum. Amchur gives the tartness without the moisture. You can use lemon juice, but the tikkis may become too soft and may not hold shape while cooking. Bottom line, it is do-able but you may have to adjust the recipe a bit.
October 12th, 2008 at 6:43 pm
Do we need to use the Dried Fenugreek Leaves?
October 14th, 2008 at 2:44 am
hey,
i really wanted to learn this thanx for that post… really u just gave me a perfect idea to light up my weekend w/ my sister
thank you very much again
October 19th, 2008 at 12:49 pm
I made potato cutlets,with a few changes. Tasted really good. I just posted my version with a link to yours as well. Thanks a bunch.
November 5th, 2008 at 12:01 am
Hi Mam,
Mere muah me pani aa gaya!!
My mum used to make this back there in india wen i used to study. 
You brought back the memories.
Im going to make this within this week for a evening snack for my husband.
But i have a doubt, which type of potatoes do u suggest for ur recipies in general. There are so many varieties out there in the american grocery store…white potatoes,yukon gold potatoes etc etc.
Also, can u pl tell me the variety of potato needed for this recipe ?
Regards,
Priya
November 5th, 2008 at 6:27 am
hi hetal and Anuja,
Thanks for this recipe. I tried it and came out awesome. My family really loveds it
Pavithra
November 11th, 2008 at 6:54 pm
im waiting for ur reply mam!! I do understand tat u r busy.
November 11th, 2008 at 9:14 pm
Sorry Priya,
We usually use red potatoes or russet potatoes. They work well for subzi and for tikkis.
November 13th, 2008 at 6:20 pm
Hello mam.
Pl don be sorry. I do understand ur schedule.
Thank u for the response. Ill make it and tell u how it turned out.
November 15th, 2008 at 11:06 am
Is there a difference in groundnuts and peanuts?
If yes plz could you tell me if i could use groundnuts in place of peanuts?
November 15th, 2008 at 4:51 pm
Hi loves_food,
Groundnut and Peanuts are the same. They are also known as :
earthnuts, goobers, goober peas, pindas, jack nuts, pinders, manila nuts or monkey nuts.
Source and thanks to Wikipedia
December 3rd, 2008 at 10:22 pm
Hi Guys,
Love the recipe! How far in advance can I make them? Is it easy to transport in aluminium foil? Finally, If I transport them to another location, can I just warm them up in an oven?