| Prev Recipe | | | All Recipes.. | | | Next Recipe |
| Tweet |
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.
| Prev Recipe | | | All Recipes.. | | | Next Recipe |
| Pin It | Tweet |
|
 Stay informed |
 |
Similar Recipes:
- Stuffed Peppers – Indian Appetizer Recipe
There are a lot of variations to Stuffed Peppers. Try this recipe for our version of Peanut Stuffed Peppers made with mild and flavorful Anaheim...
- How to make Aloo Matar (Potatoes with Peas) – Indian Cuisine
We recently showed you how to make Punjabi Masala (in bulk). Here is a super fast Indian recipe for Aloo Matar (Potaotes with Green Peas)...
- How to make Sooji Dhokla – Indian Appetizer Recipes
Dhokla is a Gujarati snack item traditionally made from rice and daal. Try this super simple, super quick recipe using Sooji (Suji, Semolina, Cream of...
- Papdi Chaat
Papdi Chaat is part of the ‘chaat series’ for which we received a lot of requests…and rightly so. Chaat is generally sold by street vendors in India and is...
- Egg Keema (Kheema) – Indian Cooking Recipe
Keema (aka kheema or qeema) is traditionally a flavorful minced meat (beef or lamb) dish said to have originated in Persia but extremely popular in...
Youtube
Facebook
Twitter
Orkut
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
[Reply]
September 19th, 2008 at 12:19 pm
Can we mix arrowroot (ararot) so that aalo cannot break when frying on Skillet
[Reply]
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?
[Reply]
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.
[Reply]
October 12th, 2008 at 6:43 pm
Do we need to use the Dried Fenugreek Leaves?
[Reply]
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
[Reply]
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.
[Reply]
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
[Reply]
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
[Reply]
November 11th, 2008 at 6:54 pm
im waiting for ur reply mam!! I do understand tat u r busy.
[Reply]
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.
[Reply]
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.
[Reply]
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?
[Reply]
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
[Reply]
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?
[Reply]
January 7th, 2009 at 11:18 pm
THIS IS MOST DELICIOUS MEAL..THANKS GIRLS..
[Reply]
March 11th, 2009 at 10:19 pm
Hi, I made these and the taste was incredible, but the tikkis fell apart while cooking. How do I stop this so that they stay together as a pattie.
[Reply]
July 16th, 2009 at 6:08 am
hello ladies,
yesterday evng i prepared aloo tikki my family loved it. i hve tried ur other dish too rajma,gobi manchuri thnku ladies i jst love too watch ur video thank very mch. i m looking forward too watch masala dosa.
[Reply]
September 27th, 2009 at 5:17 am
Hi,
Thank you for this recipe, its fantastic.
I want to make some aloo tikkis for a party, but due to time restraints I would need to freeze these ahead. At what stage should I freeze them, and how should I reheat so that they are fresh and hot when everyone eats them.
I need to make ahead 50 of them, hence the freezing.
Thank you,
Richa
[Reply]
anuja Reply:
September 27th, 2009 at 4:26 pm
Hi Richa,
We suggest that you make the tikkis upto the point of cooking them. Put them in a freezer safe (air-tight) container and freeze. The day before your party, move them from the freezer to fridge to defrost, day of the party, take them out and get them to room temperature and cook them. Once they are all cooked, put them in a foil tray or an oven proof container, cover well and keep. 1 or 2 hours prior to your party, keep them warm in the oven at 180 degrees F and they should be hot by the time it’s ready to serve!
Hope that helps and enjoy your party!
[Reply]
simmi Reply:
June 12th, 2012 at 10:08 pm
I anuja.. i just made it and it was awesome.. i want to make ahead for this saturday for my party. when you say “make the tikkis upto the point of cooking them” do you mean we should fry and keep it ? and then on day of party i should shallow fry again ? please let me know asap.. please email me the ans. thanks
[Reply]
October 6th, 2009 at 1:30 am
Can I substitute Amchur powder with Anardana powder?
[Reply]
hetal Reply:
October 6th, 2009 at 1:36 pm
Yes, you can. Both provide the tangy flavor.
[Reply]
November 29th, 2009 at 10:50 pm
Hi Anuja and Hetal,
I am looking for sabudana kichdi and sabudana cutlets recipes. I have sabudana at home but not sure how to make something from it.
Hope you will post one soon.
Thanks!
[Reply]
hetal Reply:
November 29th, 2009 at 11:02 pm
We’ll put sabudana khichadi on our list to do. Thanks.
[Reply]
May 28th, 2010 at 5:52 pm
hello hetal n anuja,
kindly tell the substitute for bread crumbs .
can we use corn flour to coat the tikkies.?
thanks neerja..
[Reply]
hetal Reply:
May 28th, 2010 at 7:52 pm
Hi Neerja,
Yes, you can coat the tikkis with corn flour. The texture will be a little different. You can make bread crumbs at home. Just toast some bread (dehydrate it) and crumble it…easy. Please see our Tip Tuesday video for homemade breadcrumbs: http://showmethecurry.com/tips/homemade-bread-crumbs-breadcrumbs.html
[Reply]
October 14th, 2010 at 11:19 pm
Hi, I have a dilemma. I messed up aloo bhaji and the potatoes are overcooked and sort of stick together. I wanted to take this mixture and turn into aloo tikkis. Is this possible (since I added tomatoes in the cooking process when i made the aloo bhaji)? What can I make with the leftover, overboiled potatoes that was meant to be aloo bhaji?? please help!
[Reply]
anuja Reply:
October 14th, 2010 at 11:55 pm
Hi Shani,
Use it for aloo parathas….if they are very watery, dry it up in a skillet and add some fresh cilantro and green chillies
Enjoy!
[Reply]
November 14th, 2010 at 4:05 am
This is the best best Alooo tikki i ever had! Also the best
veggie burger! Thanks guys cant explain its so tasty!!!
Also initially i was lazy to roast and crush the peanuts
as you said its optional.. but i thought ill do it exactly
the way you did and peanuts really added to the taste!!
Its really nice one just had three veggie burgers
Thanks~!
[Reply]
hetal Reply:
November 16th, 2010 at 3:12 am
Hi Manish,
Yup…the peanuts really do do the trick! Glad you enjoyed them!
[Reply]
January 9th, 2011 at 11:55 am
Hi,
I tried making the the tikki with peas, but the when i put it in the oil the tikki starts to crumble
not sure what needs to done please help
[Reply]
anuja Reply:
January 12th, 2011 at 5:06 am
Hi Giriraj,
Couple of things:
-mash the peas down a little so they don’t stick out and help with the binding.
-add a little (a couple a teaspoons) all purpose flour for binding.
-try a different (more starchy) potato.
Hope those tips help
[Reply]
April 26th, 2011 at 3:43 am
Hi Hetal and Anuja,
Love your website and the recipes.
Thank you for sharing!
[Reply]
August 7th, 2011 at 2:16 am
Hi
You both are doing a great jod.
I tried the Aloo tiki and it came out great!
Thanks for sharing and keep up the good work!!
[Reply]
February 23rd, 2012 at 10:59 pm
Hi
How do you boil potatoes, in microwave or in cooker.
whenever i boil them, either they are too dry (in microwave) or too sogy (cooker). Please give me some tip.
Thanx
[Reply]
hetal Reply:
February 24th, 2012 at 8:25 pm
When we have just one or two potatoes to boil, we use a microwave. If we have more, we use a pressure cooker. We have had our pressure cooker for years now so we know exactly how long to cook the potatoes. It takes some time and experimenting to get it right as each pressure cooker is different. For greater control, you could always use the stove-top pot method. You boil the potatoes until a knife can be inserted easily into the center of the largest potato.
[Reply]
May 30th, 2012 at 1:43 am
I made these tonight and they were wonderful – another great recipe! The addition of the peanuts made all the difference. I served them as chaat – Banarasi ishtyle
!
[Reply]
May 31st, 2012 at 2:38 pm
How many tikkis does this make.. coz i need to serve for 6 people.. so please help..
[Reply]
hetal Reply:
June 2nd, 2012 at 1:28 pm
Hi ams,
Can’t remember exactly how many it makes, but I know it is a serving for 4 people. You can either do 1 1/2 times the recipe or double it just in case.
[Reply]
August 23rd, 2012 at 2:54 pm
Another keeper
You guys make cooking so easy 
[Reply]