Aloo tikki Potato patty Recipe

Aloo tikki potato patty recipe is basically a North Indian recipe. It is now a popular dish all over India and is easy to make.

Aloo tikki is used by itself as a snack and served with mint chutney. You may also serve tikki as a side dish for any meal.

The word tikki means a cutlet or a croquette.  Aloo tikki is mostly round but you may also make it oblong or a heart shape if you like.

Aloo tikki or potato patties is used as one of the main ingredients for making a chaat, as in ragada pattice or in aloo burger.

Aloo tikki can be served as a snack or appetizer or finger food at a party. Kids love it at all times.

You can use the optional ingredients given below to make variations of aloo tikki.

How to make aloo tikki – Potato patty

Ingredients for aloo tikki – potato patties

Ingredients for aloo tikki – potato patty to make 8 – 10 tikis

• Boiled and cooled medium sized potatoes – 4 – 5 medium sized
• Green chili, finely chopped or paste – 1/2 tsp or according to taste.
• Ginger, finely chopped or paste – 1/2 tsp
• salt – 1/2 tsp or according to taste.
• Dhania (Coriander seed) powder – 1/2 tsp
• Jeera (Cumin seed) powder – 1/2 tsp
• Rice flour or bread crumbs, for binding – 1 tbsp

Other optional ingredients

• carrot grated – 1/2 cup
• Chopped onion – 1/2 cup
• Fresh green peas, cooked and mashed – 1 tbsp
• Amchoor (dried green mango powder) – 1/4 tsp
• Sugar – 1/4 tsp or according to taste
• Garlic  finely chopped or paste – 2-3 cloves
• Red chili powder  – 1/4 tsp or according to taste
• Chaat masala powder – 1/2 tsp
• Garam masala powder – 1/4 tsp

Optional as binding

You may add  – Rice flour or bread crumbs or corn flour or besan (chickpea flour) or soaked poha (beaten rice) as binding the mix. Add just enough to make the mix less sticky and till it holds the shape. Adding too much binding flour will make the pattie hard.

Today I am adding optional onions and grated carrots as you can see in the images below. When in season, I like to add shelled fresh green peas too.

• Heat oil in a pan.
• Add onion, fry till onions become transparent.
• Add grated carrots if adding. Cook for 2-3 minutes.
• Add green chili, ginger, garlic, salt, coriander leaves.
• Mix well.

• Mash the boiled and cooled potatoes. You may grate them or mash them, as you wish.
• You do not need to mash too finely.

• Add the mashed potatoes and the dry spices, red chili powder, coriander powder to the cooked carrot/onion mix.

• I am adding rice flour as binding.
• You may add rice flour or corn flour or bread crumbs or soaked poha (beaten rice) as binding.
• Mix everything well before shaping aloo tikki.

• If you wish, taste the mix and adjust salt, spice powders to your liking.
• Add more if necessary and mix well again.
• Divide the mixture in balls

• Shape the balls into flat patties as shown in the image.
• Press each patty lightly.

Cooking aloo tikki – Potato patties – Potato patty

You may deep fry tikkies. Today I am shallow frying the aloo tikis. For this,

Tips:

You can make aloo tikis and keep them in the fridge for 3-4 days and heat them before serving.
You may also put the tikkis in a zip lock bag or an air tight container and freeze them for later use. Just heat and serve.

I some times add some grated carrots to tikkies instead of fresh green peas.

Serving suggestions for aloo tikki – Potato patty

• Serve hot or at room temperature with mint chutney or coconut chutney or tomato chutney or tomato ketchup.
• Serve with green coriander chutney or sweet tamarind chutney.
• Serve with onion slices and a wedge of lime.
• Serve as a snack or as appetizer or finger food at a party.
• Take for picnic.
• Put it into a lunch box for office or school.
• Stuff aloo tikkies in a burger bun and serve along with salad and tomato ketchup.