Aloo Tikki Recipe Pakistani Style

/ / / Aloo Tikki Recipe Pakistani Style
Pakistani Aloo Tikki on a white plate with some rocket leaves and a small bowl of chilli sauce.

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Aloo Tikki

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.

A plate of Pakistani Aloo Tikki with a small bowl of chilli sauce and some rocket leaves

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. 
photo collage of the making process of Aloo Tikki

Related Posts

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 please follow me on Facebook, Instagram and/or Pinterest 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.

Yield: 20 pieces

Aloo Tikki Recipe Pakistani Style

a plate of Pakistani Aloo Tikki on a white napkin with a small bowl of chilli sauce and some rocket leaves.

Aloo Tikki is a potato cutlet with a well-balanced aroma of spices and herbs. Enjoy it as is or as a filling in pita bread, flatbread or tortilla wrap and have it for your packed lunch and a picnic.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 3 minutes
Total Time 53 minutes

Ingredients

  • 1.1 lb/ 500 gr/ 17.64 oz waxy potatoes (I use red potatoes).
  • 4 scallions/ spring onions, sliced.
  • 1 tsp garlic powder.
  • 1 ½ tsp garam masala.
  • 1 tsp paprika powder.
  • ½ tsp red chilli flakes (see the note).
  • ½ tsp ground black pepper.
  • 1 tsp salt or to taste.
  • 1 egg, lightly beaten (optional).
  • ½ cup/ 46 gr/ 1.62 oz gram flour/ besan flour/ chickpea flour.
  • ½ cup/ 125 ml water.
  • Cooking oil for frying.

Instructions

  1. Steam or boil the potatoes with the skin on until they are cooked through. Take care not to overcook as they can be too soft and mushy. Drain and let the potatoes cool down. Room temperature is the best as the potatoes won’t be too wet.
  2. Peel the potatoes (I don’t) and place them in a mixing bowl and mash them lightly and not too smooth.
  3. Put the sliced scallions/ spring onions, garlic powder, garam masala, paprika powder, chilli flakes, beaten egg (if using), black pepper and salt in the potatoes. Mix everything well. Take about one tablespoon of the mixture and shape it into a small round disc. Try to aim the thickness of 5 mm/ 0.2 inch. Work it through until the potato mix is finished. 
  4. Put the gram flour in a small bowl and mix it with the water. Use a small hand whisk or a fork, whisk the flour until you get a smooth batter.
  5. Then heat the oil in a frying pan/ wok about ½ inch high. 
  6. Dip the potato disc in the chickpea flour batter and carefully slide it into the hot oil. Leave a little space between the discs. Fry until the Aloo Tikkis are lightly golden. 

Notes

  • Boiling the potatoes with the skin on can prevent the potatoes from going too soft. And take care, not to over boil. Otherwise, the potatoes will be too soft due to the water content. 
  • For the vegan option, you can omit the egg and replace it with two tablespoons of gram flour. 
  • You can substitute the red chilli flakes with red chilli powder, cayenne powder, or chopped fresh chillies. You can also omit the chilli if you don’t want your Aloo Tikki to be spicy. 

Nutrition Information

Yield

20

Serving Size

1

Amount Per Serving Calories 80Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 9mgSodium 131mgCarbohydrates 13gFiber 2gSugar 2gProtein 4g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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