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).
And follow me on Facebook, Instagram and/or Pinterest @soyummyrecipesbydevy to sneak a peek at what’s cooking in my kitchen.
Before you go, check out my other aloo/ potato recipes that you may like.
Thank you and all the best.