Aloo Tikki In 20 Minutes

Aalo Tikki
Via: Envato

Aloo means potatoes, and Tikki means patties. So aloo ki tikki is nothing but potato patties made the Indian way that is spiced, herby and delicious.
Aloo Tikki is famous as street food in North India; it is served with various chutneys and curd, sometimes. Aloo Tikki makes a fantastic snack and is really delicious; kids usually love it. Scroll down for aloo tikki recipe.

Via: Envato

Per aloo tikki consist of 138 Calories:

  • Fat 10 g
  • Saturated Fat 1 g
  • Sodium 374 mg
  • Potassium 64 mg
  • Carbohydrates 11 g
  • Fibre 1 g
  • Sugar 1g
  • Protein 2 g
Prepare time: 10 min
Cook: 15 min
Ready in: 25 min


Via: Envato

For Filling

  • ½ cup chana dal, soaked & boiled
  • 1 medium potato, boiled and grated
  • 1 tbsp green chillies, finely chopped
  • fennel seeds (saunf), crushed – 1 tbsp
  • 1 tsp roasted cumin powder
  • ginger, chopped – 1 tbsp
  • 1 tsp dried mango powder
  • 1 tbsp red chilli powder
  • Salt to taste
  • 2 tbsp coriander leaves, roughly torn

For Tikki

  • 3-4 medium potatoes, boiled and grated
  • Salt to taste
  • Oil for greasing hands
  • 1 tbsp ghee
  • Oil for frying
  • Coriander sprig for garnish


Via: Envato

For the filling

  1. Mix all ingredients of filling together in a bowl and set aside till in use.

To prepare the Tikki

  1. Firstly, add grated potatoes and salt to a bowl and mix well until it turns smooth.
  2. Now, apply some oil on your palms and divide the prepared Tikki mixture into equal portions, shape into medium tomato sized balls. 
  3. Next, flatten the balls between your palms slightly and make an impression with your thumb, forming a well.
  4. Fill in the prepared filling and seal the edges properly.
  5. Rollback and flatten with palms.
  6. Then, heat oil and ghee in a pan, Shallow fry the prepared aloo tikkis till they turn golden brown in colour on both sides while pressing the tikka with the back of a spoon in intervals.
  7. Drain on absorbent paper.
  8. Sprinkle chaat masala and garnish with a coriander sprig.

Serve hot with green chutney, imli chutney and curd. you may also add sev to it.