Aloo Tikki is basically an Indian/ Pakistani version of potato cutlet. What makes it special is that Aloo Tikki uses spices and herbs that taste more flavoursome.
The recipe I’m sharing here roots in the way my Pakistani family and friends make those little potato gems. So, you don’t need many different spices. Only the basic ones that you often use to cook curries.
Although this recipe is vegetarian friendly, you can make it vegan as well. Just swap the egg with a few tablespoons of chickpea flour/ gram flour, and you’re all good.
More Than A Snack
You may consider these potato cutlets as savoury snacks for your afternoon tea. But, they’re also good for light meals if you fancy it.
Enjoy them as they are alongside some chilli sauce (I use sriracha sauce more often than not) and some green salad. Or, you can put them in a tortilla wrap, pitta bread or flatbread and have them as your lunch (or dinner?), take them as a packed lunch for school, work or picnic.
Basic Things You Need
The beauty of making this Aloo Tikki is that you don’t really need special ingredients. All the items needed are the stuff that you may already have in your kitchen.
Apart from the obvious potatoes, you only need spring onions/ scallions, garlic powder, garam masala, paprika powder, red chilli flakes, ground black pepper, salt, gram flour and some cooking oil for frying.
For the potatoes, I suggest using waxy potatoes. Else, the cutlets will break easily when you fry them. My personal preference is red potatoes. Because they have a creamy taste like the good mashed potatoes, but still a bit waxy that they stay in shape when I fry them. Provided I don’t over boil them.
When it comes to chilli flakes, you can always substitute them with chopped fresh chillies or chilli powder. Or you can even skip it altogether if you prefer. Especially if you want to give the Aloo Tikkis to your little ones. It’s your choice.
Top Tips To Make The Best Aloo Tikki
- Boil the potatoes with skin on can reduce the water content in the cooked potatoes. So they will stay in shape when you fry.
- Do not over boil the potatoes. Make sure you keep an eye on it. Turn the heat off as soon as the potatoes are fully cooked. And drain the water right away.
- Leave the potatoes to cool down at room temperature before you break and mash them. The idea is to release moisture in them so they won’t be too wet to work on.
- When you mash the potatoes, try not to mash them until 100% mashed. Leave some big chunks to give some nice texture to your cutlets.
- If the mash potatoes become too wet, you can a tablespoon or two of plain flour/ all-purpose flour. Take care not to put too much flour or your Aloo Tikki will taste like flour fritters with potato flavour.
Thank you for reading this post. Hope you’re now wanting to try this Aloo Tikki recipe. When you do, it will be great if you can share what you think about it in the comments below (leave a reply).
Before you go, check out my other aloo/ potato recipes that you may like.
Thank you and all the best.
Aloo Tikki Recipe Pakistani Style
- Chopping board
- Kitchen knife
- Cooking pan
- Mixing bowls.
- Frying pan or
- Slotted spoon
- 3 medium-sized waxy potatoes I use red potatoes.
- 4 scallions/ spring onions sliced.
- 1 teaspoon garlic powder.
- ½ teaspoon garam masala.
- 1 teaspoon cumin powder.
- ½ teaspoon coriander powder.
- 1 teaspoon cayenne pepper powder, Kashmiri red chili powder.
- ½ teaspoon red chilli flakes see the note.
- ½ teaspoon ground black pepper.
- 1 teaspoon salt or to taste.
- 1 egg lightly beaten (optional).
- ½ cup gram flour/ besan flour/ chickpea flour.
- ½ cup water.
- Cooking oil for frying.
- Steam or boil the potatoes with the skin on until they are cooked through. Take care not to overcook as they can be too soft and mushy. Drain and let the potatoes cool down. Room temperature is the best as the potatoes won’t be too wet.
- Peel the potatoes (I don’t) and place them in a mixing bowl and mash them lightly. Make sure it is not too smooth. You want a bit of potato chunks in the mash.
- Put the sliced scallions/ spring onions, garlic powder, garam masala, paprika powder, chilli flakes, beaten egg (if using), black pepper and salt in the potatoes. Mix everything well. Take about one tablespoon of the mixture and shape it into a small round disc. Try to aim the thickness of 5 mm/ 0.2 inch. Work it through until the potato mix is finished.
- Put the gram flour in a small bowl and mix it with the water. Use a small hand whisk or a fork, whisk the flour until you get a smooth batter.
- Then heat the oil in a frying pan/ wok about ½ inch high.
- Dip the potato disc in the chickpea flour batter and carefully slide it into the hot oil. Leave a little space between the discs. Fry until the Aloo Tikkis are lightly golden.
- Boiling the potatoes with the skin on can prevent the potatoes from going too soft. And take care, not to over boil. Otherwise, the potatoes will be too soft due to the water content.
- For the vegan option, you can omit the egg and replace it with two tablespoons of gram flour.
- You can substitute the red chilli flakes with Kashmiri red chilli powder, cayenne powder, or chopped fresh chillies. You can also omit the chilli if you don’t want your Aloo Tikki to be spicy.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.