Indian · serves 2

Aloo Tikki

Crisp outside, soft inside. The base of half of Indian street food.

30 min Some work Vegetarian

Ingredients

  • 6 potatoes, boiled and mashed
  • 3 tbsp cornflour or rice flour
  • 2 tbsp roasted besan
  • 2 green chillies
  • 1 inch ginger
  • 1 tsp coriander powder
  • 1 tsp amchur
  • 1 tsp garam masala
  • Coriander
  • Oil

Method

  1. Boil the potatoes the day before and refrigerate them. Cold dry potato is the difference between crisp tikki and mush.
  2. Grate them rather than mashing wet. Mix with the flours, spices, chillies, ginger and salt.
  3. Shape into thick flat patties. Chill 20 minutes if you have time.
  4. Flat pan, generous oil, medium heat.
  5. 5 minutes on one side without touching it. Turn once. 5 more.
  6. Both chutneys, curd, chopped onion, chaat masala.

Questions people ask about Aloo Tikki

How long does Aloo Tikki take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of potato in Aloo Tikki?

Use waxy potatoes hold their shape, floury ones fall apart. For curries you want waxy.

Can I make Aloo Tikki ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Aloo Tikki vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Aloo Tikki?

Both chutneys, curd, chopped onion, chaat masala. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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