Aloo Tikki – an Indian cutlet made with spiced mashed potatoes and fried to a golden crisp!
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Aloo Tikki is a popular North Indian street food made with mashed potatoes, spices, and herbs, shallow-fried until crisp and golden.
It is a popular chaat dish usually topped with diced onions, coriander along with tamarind chutney and green chutney and garnished with sev.
They also go by the name of Aloo Cutlets or Potato cutlets.
You can make the patties and put them in the freezer for up to a month and make fresh Aloo cutlets whenever you want.
Ingredients for Aloo Cutlet
Potatoes – You will need 3-4 medium-sized potatoes or 3 large potatoes to make 6 cutlets.
Breadcrumbs -you can either buy them from the market or make them at home in an air fryer. Just place 2-3 pieces of bread in an air fryer at 180C for 5 minutes. Once done, crush the bread into crumbs.
Spices and Herbs – Coriander leaves, green chilli, Garlic powder, Salt and Pepper. You can even add onion powder, turmeric, red chilli powder depending on the flavour you want in your tikki.
Cooking oil – I mostly use groundnut oil for cooking and frying. But you can use any oil that you like.
How to make Aloo Tikki or Aloo Cutlet at home?
Start off with washing your potatoes, cutting them in half and pressure cooking them for 3 whistles. Once the pressure is down, remove the cooked potatoes from the cooker and peel the skin.
When the potato is warm, mash into a smooth texture. You can now add the breadcrumbs, coriander leaves, green chillies, garlic powder, salt and pepper. Garlic powder is optional, but if you have it, please do add since it gives a lovely flavour.
Mix it really well and make sure that there is no moisture in the potato mash. If the potato mash still feels wet, add more breadcrumbs to remove the moisture. This step is important because the breadcrumbs bind the whole mixture together. If the tikkis have moisture in them, they tend to break apart when you shallow/deep-fry them.
Make equal-sized balls with the potato mixture. Flatten the balls and shape them like tikkis or cutlets. (Press the potato ball and give it a disc shape). Place them all on a plate and place it in the fridge for a minimum of 30 minutes, but overnight would be best.
You can either choose to deep-fry or shallow-fry the tikkis. If you are going to shallow fry, place a flat tawa or pan on medium heat and add enough oil to cover the base of the pan – less than 1/2 an inch.
Place the cooled tikkis into the oil slowly, giving them enough space in between to cook. Pour oil from the sides of the pan onto the tikki in order to get an even golden texture. Shallow fry for 3 minutes on each side on a low flame until both sides are golden brown.
Remove from the oil and place it on a kitchen towel for the excess oil to drain.
Serving Suggestions
You can serve Aloo Tikki with Imli chutney and Green Chutney along with a garnish of onions and coriander leaves to serve an Aloo Tikki Chaat.
You can also make it a cool Dahi Aloo Tikki with sweetened curd or Channa Aloo Tikki with a flavourful channa masala.
Storage and Shelf Life
These tikkis can stay on the shelf for more than half a day since they are shallow/deep fried. You can store them in the fridge for up to a couple of days.
You can prep the Aloo tikki mash, shape them and place them on a plate. Put them in the freezer for an hour, and from the plate remove and store them in a food grade zip-lock bag. You can store them in the freezer for up to a month.
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Recipe for Aloo Tikki
Aloo Tikki
Ingredients
- 3 large Potatoes
- ½ cup Bread Crumbs
- Small bunch Coriander Leaves finely chopped
- 1 Green Chilli finely chopped
- 1 tsp Salt and Pepper
- 200 ml Cooking Oil for shallow frying
- ¼ tsp Garlic Powder optional
Instructions
- Wash potatoes and dice them into 4 quarters. Place them in a small pressure cooker with about ½ inch of water at the bottom. Let the cooker release 2 whistles, lower the flame and let it simmer for 5 minutes. Turn off the heat and allow the pressure to release naturally.
- Once the pressure cooker is cool, remove the potatoes from the cooker and peel the skin.
- Add the peeled potatoes into a large bowl and sprinkle in the breadcrumbs and all the spices and herbs. Give it all a good mix. The texture of the potato mash should be dry. If you feel the potatoes are moist, add more bread crumbs.
- Roll the spiced potato mash into equal sized balls. Flatten them to make them look like round cutlets. Place them on a plate and cover it with another plate. Keep it in the fridge for a minimum of 30 minutes. The best option would be to leave them in the fridge overnight.
- Place a tawa on low-medium flame and add some oil. Once the oil is warm, place the aloo patties or tikkis on the warm oil. They will sizzle, so be careful.
- Shallow fry them until one side turns brown. Flip and cook them on the other side too. When you do the flip, if the Aloo tikki falls apart, it means that there is too much moisture in the tikki and you will need to add more breadcrumbs to the rest of the mixture. (You can redo the rest of the tikkis with extra breadcrumbs and keep them in the fridge again – else you will have disintegrated tikkis)
- With a spoon, pour some hot oil to the sides of the tikkis by scooping oil from the sides of the pan.
- Once the tikkis are golden brown on both sides, remove them from the heat and place them on a plate covered in kitchen napkins to help absorb the excess oil.
- Serve Aloo Tikkis hot with a side of Mint Chutney and Imli Chutney
