Spicy and sassy aloo tikki recipe

Last Updated : 28 Apr 2016


Recipes 122
  • Servings
  • 6
  • Cook Time
  • 15min
  • Prep Time
  • 25min

Upload Your Favourite Recipes & Win Rewards

Upload Recipe



Let’s be honest – we love our aloo tikki, so much so that the popular chain of McDonald has incorporated aloo tikki in their burgers. ‘Aloo’ means potato and ‘tikki’ means small cutlets, together you get an amazing combination. The spices give flavours and add better taste to the dish. A very famous chaat or snack of North India, specifically, Delhi, aloo tikki has become a favourite not just in India but even abroad like UK. You can usually find this recipe served in the local chaat shops and by street vendors, this quick recipe is a major hit among every age group. When you are hungry and want to prepare something quickly, aloo tikki recipe could be a good choice. Enjoy street food cooking at home.


  • 250 gm potatoes
  • 1 to 2 tablespoon corn flour/rice flour/arrowroot flour (to bind the mixture)
  • 1 big onion sliced
  • 1/2 teaspoon coriander powder (dhania powder)
  • 1/2 teaspoon cumin powder (jeera powder)
  • 1/4 teaspoon dry or minced ginger
  • A pinch of chaat masala
  • 1 tablespoon chopped coriander leaves
  • Salt to taste
  • 1 teaspoon red chilli powder/4-5 chopped green chilies
  • Oil for frying


  • Wash off the potatoes and cook in pressure cooker with a little bit of salt till it gets completely cooked
  • Now take out the potatoes, peel off the skin and mash it nicely so that it does not have lumps
  • Once it cools down, start adding the spice mix,onion, salt, your preferred binding agent, and sprinkle chopped coriander leaves
  • Mix all these ingredients well and take small portions out of the dough to make the tikkis
  • Keep the portions of dough in between your palms and give it a round shape
  • Now heat oil in a frying pan and shallow fry the tikkis or deep fry
  • The heat should be turned low now
  • Once one side becomes golden in colour, gently turn over it and let the other side to fry
  • Keeping flipping once or twice till the tikkis become rich golden brown in colour with a crispy cover
  • Now drain the remaining oil and keep on kitchen tissues to soak the excess oil
  • Serve the aloo tikkis hot with any chutneys and simple salad of onions and lemon
  • Tips: • If you like less spicy, use less chillies • You can use rock salt which is good for digestion • Apply a little oil in your palms while making the tikki to avoid it sticking to your palms
  • U can add bread crums, it gives rich texture and crispiness



Comments (0)