Easy Aloo Tikki Recipe | How to make Crispy Aloo Tikki | Homemade Aloo Tikki

What is Easy Aloo Tikki?

Aloo tikki is a patty made up of potatoes and some spices. Often it has a filling of peas, dal or paneer. However this recipe gives basic aloo tikki that are absolutely crispy and very easy to make. These aloo tikkis can easily be extended to aloo tikki burgers or aloo tikki chaat or aloo chole. Aloo tikki and the related recipes make great party appetizers. My family relishes aloo tikki with green chutney and imli ki chutney and bread slices for Sunday brunch.

Let’s talk about the ingredients for aloo tikki

Aloo tikki calls for some boiled potatoes. The potatoes should be just boiled and not over boiled. Apart from that it is important that the potatoes are refrigerated before use. To add the crunch, flattened rice i.e. poha is used. It provides a great binding to the aloo tikkis and makes them very crisp. Apart from that some basic spices are used.

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How To Make Aloo Tikki

1. Activate flatten rice : Take 1 and ¼ cup flatten rice in a bowl. Wash properly. Leave it for 10 minutes.


2. Mix potatoes, activated poha and rice flour : Grate 8 boiled potatoes. Add in the activated poha. Add 4 tbsp rice flour. Mix well.

Tips:Make sure to refrigerate the potatoes before use.


3. Mix spices and other ingredients : Add salt to taste, 1 tsp red chilli powder, ½ tsp garam masala powder, 1 and ½ dry mango powder. Add 1 chopped green chilli, 1” grated ginger and handful of chopped coriander. Mix everything well.


4. Shape tikkis : Use a masher to smoothen the mixture. Grease your hands. Take a portion of the mixture, depending on the size of tikki you plan to make. Flatten it.

Tips:Always flatten the tikki from the centre properly using the edge of your palm. It the centre is not flattened properly it will remain under cooked.


5. Fry tikkis : Heat enough oil in a pan. Add in the tikkis and fry on a low to medium flame till golden brown from both the sides. Flip 3-4 times, on and off.

Tips: Always use a flat pan to fry tikkis. Level of the oil should be approx ¾ of the tikki’s height.


6. Bon appétit : Crush the tikkis and serve them with imli ki chutney.


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Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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