Simplest Aloo Tikki

Ingredients

• 4–5 mediumpotatoes, boiled, peeled and mashed
• to tastesalt
• 1 teaspoonred chilli powder
• 1 teaspoonKashmiri red chilli powder
• 1 teaspoonground black pepper
• 1 teaspoonwhole cumin seeds
• 1 teaspoonall-spice powder
• 1 teaspoonchaat masala
• 1 teaspoon, optional but recommendedanar dana (dried pomegranate seeds)
• 1 teaspoonginger and garlic powder or paste
• 1 smallonion, finely chopped; spring onion can also be used
• 3–4green chillies, finely chopped
• as desiredfresh coriander, finely chopped
• 80 g (½ cup)rice flour
• as neededoil, for greasing your hands

Instructions

1. 1

   Season the potatoes

   Put the mashed potatoes in a bowl and mix in the spices, onion, green chillies and coriander.

2. 2

   Add the flour

   Add the rice flour and mix thoroughly until the mixture forms a dough.

3. 3

   Shape the patties

   Lightly grease your hands with oil and shape the mixture into aloo tikkis.

4. 4

   Cook the tikkis

   Shallow-fry or air-fry the patties. Serve with green chutney and ketchup.

What is aloo tikki?

Aloo tikki is a spiced potato patty associated with Indian cooking, often served as a snack or as part of a larger meal. Its name refers to potato and a small patty, and versions vary in their seasonings and fillings.

This straightforward version mixes the flavourings directly into mashed potato. Rice flour helps the soft mixture hold its shape, while chaat masala and dried pomegranate seeds add a tangy note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 5g protein, 53g carbs, 3g fat.

Most of the carbohydrates come from the potatoes and rice flour, while the potatoes contribute a little protein and the oil used for cooking supplies most of the fat. Serve a tikki with vegetables or salad and a protein-rich accompaniment to make a more balanced plate.

The potato base

Mashed potatoes: use potatoes that are cooked through and mash them evenly so the patties shape without large lumps. If the mash is still steaming or wet, let it cool before mixing in the flour.

Rice flour: add the stated amount and mix until the dough comes together. It binds the potato mixture, but the patties should still feel tender rather than heavily packed.

Building the flavour

Chilli and pepper: red chilli powder, Kashmiri chilli and black pepper bring warmth; adjust the chilli to suit your preference if you are making the dish again.

Tangy spices: chaat masala and optional anar dana give the mixture a sharp, savoury edge. Whole cumin adds little bursts of earthy flavour, so distribute it well through the potatoes.

Shaping without sticking

Oiled hands: a light coating of oil makes the potato dough easier to handle. Shape the patties evenly so they cook at a similar rate.

Gentle pressure: form each tikki firmly enough to hold together, but avoid compressing it into a dense puck. If the mixture feels sticky, lightly re-grease your hands as you work.

Choosing how to cook them

Shallow-frying: cook the patties in a lightly oiled pan, turning them carefully so they brown on both sides and heat through. The recipe does not specify a temperature or cooking time, so use the colour and firmness as cues.

Air-frying: arrange the patties with space between them and cook until browned and firm enough to lift. Follow your appliance’s usual settings for potato patties, as this recipe gives no temperature or timing.

Serving ideas

Chutney and ketchup: the recipe suggests serving the tikkis with green chutney and ketchup, which offer fresh, spicy and sweet contrasts.

A fuller plate: pair them with a crunchy salad or cooked vegetables. For a more substantial meal, serve alongside a protein-rich dish such as lentils or yoghurt.

Recipe notes & tips

• Cool the boiled potatoes before mixing if they are very hot or steamy.
• Chop the onion and chillies finely so they are easy to distribute through the mixture.
• Taste the mixture before shaping and adjust the salt to your preference.
• Grease your hands lightly rather than adding extra flour if the mixture sticks.
• Turn the patties gently during shallow-frying to help them keep their shape.
• Serve the tikkis soon after cooking for the best contrast between their browned outside and soft centre.

Variations

• Use spring onion: replace the chopped onion with spring onion for a milder flavour.
• Adjust the chilli: reduce or increase the green chillies to suit your preferred heat.
• Add anar dana: include the dried pomegranate seeds for a sharper, fruity tang.
• Change the herbs: use extra fresh coriander for a brighter herbal flavour.
• Choose air-frying: air-fry instead of shallow-frying when you want to use less cooking oil.

Common mistakes to avoid

• Wet potato mash: the mixture may be hard to shape; let the potatoes cool and steam off before mixing.
• Uneven mixing: some bites can be over-seasoned; distribute the spices and chopped vegetables throughout the mash.
• Skipping the binder: patties may fall apart; mix in the rice flour as directed.
• Overpacking the patties: they can turn dense; shape them firmly but gently.
• Turning too soon: a soft patty may break; handle it carefully and turn once it is firm enough to lift.

How to store

Refrigerate cooked, cooled tikkis in an airtight container for up to 3 days. Reheat in a pan or air fryer until hot throughout; they can also be frozen, separated with baking paper, for up to 2 months and reheated from frozen until piping hot.

Frequently asked questions