Recipes

Aloo Tikki (Crispy Potato Patties)

Serves 4

| Prep Time: 15 mins

| Cook Time: 30 mins

| Total Time: 45 mins

You may need: Chaat Masala

Discover The Recipe

Aloo Tikki is a popular street food in Northern and Western India. Translating to 'potato patties', Aloo Tikki (Crispy Potato Patties) are made with spiced potatoes that are sometimes stuffed with a filling of peas, paneer (cheese) and/or chickpeas, and topped with yogurt and a chutney (relish). They are typically shallow-fried into crisp patties and can be served on their own or added to buns as a burger patty. They are best served crispy, fresh off the pan.

This dish is known as a "Chaat", an Indian term describing a set of savory-spiced snacks that are ubiquitous throughout the country from street carts to restaurants to the home dinner table. Chaats represent a category of food that can be enjoyed as a quick bite, a standalone meal, or as a series of small plates cobbled together for a full meal. They're often a combination of crunchy fried legumes like chickpeas, vegetables, potatoes, sweet potatoes, or fresh fruit. Dust our magical Chaat Masala spice blend on your favorite snacks from popcorn to fried chickpeas, sweet corn to fresh fruit. This spice blend elevates anything to another level by adding an irresistible combination of sweet, sour, and umami tastes.

Ingredients

4 medium white potatoes
2 Tbsp Piquant Post Chaat Masala
½ tsp Kosher salt
¼ tsp cayenne pepper (optional)
2 tsp tapioca flour (cornstarch, rice flour, or soaked bread slices also work great)
4-6 Tbsp oil
Mint chutney (optional)
Yogurt Dip:
1 cup yogurt
2 garlic cloves, minced
¼ tsp salt
1-2 Tbsp mint leaves, chopped

Notes

Do not over boil the potatoes. If they are over cooked, potatoes can become mushy with too much moisture to keep the tikkis together.

You can store them in advance. Shape the tikkis and store in a zip lock bag for a night in the freezer. Before frying them, thaw all the tikkis and then fry.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

First, boil potatoes until fork tender (15-20 minutes; don't overcook!). Set aside to cool. When cooled, grate potatoes into a large mixing bowl. Add Piquant Post Chaat Masala, Kosher salt, cayenne pepper and tapioca powder. Mix well.

Using your hands, take about 1/3 cup of potato mixture and form into a tight ball. Lightly flatten into a patty. Place on a sheet of parchment paper.

Over medium high heat, heat 2 Tbsp oil in a cast iron skillet. When the oil is hot, add patties to the skillet, taking car not to crowd the pan, and cook until the base is crispy and golden, about 3-4 minutes. Gently flip and brown for another 3-4 minutes. Remove and set on a paper towel.

Serve with yogurt, mint chutney and freshly chopped mint.

Alternatives & Substitutions

The tapioca flour is used to bind together the ingredients. If you don’t have tapioca flour, you can also use arrowroot flour, corn starch, rice flour, potato starch or even bread slices soaked with a little milk or water.
Aloo Tikkis are sometimes stuffed with various fillings. Try the popular tikkis stuffed with green peas, Aloo Matar Tiki.
Try using Chaat Masala in a traditional street food, chaat, like this Aloo Chana Chaat, or our Sweet Corn Chaat or our Fruit Chaat.
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