Simple Aloo Tikki

Aloo Tikki – Indian mashed potato patties that are tawa pan-fried until crispy outside and fluffy in the middle. I flavour them simply with green chillies, ginger and few basic spices. Perfect for burgers, chaat, or as a snack with tea. They can easily be made ahead and frozen for later.

Tikki are small cutlets or Indian potato patties, often eaten as they are, or layered in other dishes. Street vendors in India prepare them all sorts of ways. I’ve watched countless YouTube videos of tikki variations – stuffed with chana dal, with green peas, with onions, you name it!

You’ll even find other types of tikki like these rajma tikki.

The Recipe Details

The recipe that I am sharing is the one that I grew up with – my Mum always prepared the tikki milder.

I like to keep the ingredients list as low as possible too. I don’t use breadcrumbs and keep the spices at a minimum. The mashed potatoes will cook up beautifully and the spices I have used still provide plenty of flavour.

Serve them with green coriander mint chutney, imli chutney and Indian onion salad on the side. They’re equally good with masala chai or a refreshing masala soda for a snack.

These tikki are perfect as a base for ragada pattice and aloo chaat particularly as the flavours can be built.

Ingredients notes

Potatoes – I always use floury potatoes to make aloo tikki for fluffy insides. Essentially the same concept in these masala roast potatoes and aloo pyaaz paratha. In the UK, all rounders generally work well, but to be certain, I recommend King Edward or Maris Piper. US readers – go for russet. I’ve tested tikki with waxy potatoes and it just doesn’t work – they become gluey which is entirely the wrong texture we are going for.

Green chillies & ginger – freshly crushed to give the best flavour. Personally, I like to keep the tikki on the milder side so that the flavour can be layered, for example in aloo tikki chaat or aloo tikki burgers.

Spice powders – amchoor (dried mango powder gives tang), cumin coriander powder and garam masala.

Cornstarch – I’ve made these both with and without cornstarch. Cornstarch helps with the crispiness but can make the tikkis more sticky. Instead of conrstarch, arrowroot or tapioca flour are good alternatives.

Coriander leaves – optionally mix fresh coriander into the potato mixture for fresh flavour.

Oil – to pan-fry/shallow fry.

How to make Aloo Tikki

I like to cook the potatoes in the Instant Pot, keeping the skins on. This helps prevent them from absorbing excess water and keeps the texture just right.

• Wash the potatoes and pressure cook until tender all the way through.
• Allow them to cool slightly before peeling.
• The potatoes should be soft, but not waterlogged.

Starchy potatoes work best here, as they mash easily and hold their shape once cooked.

Once peeled, mash the potatoes while they’re still warm using a potato masher or grate. Avoid over-mashing — a slightly rustic texture helps the tikkis stay light and fluffy.

To the mashed/grated potatoes, add:

• Freshly crushed green chillies
• Fresh ginger (crushed or finely grated)
• Salt, to taste and spice powders
• A small amount of cornflour (optional, for extra crispiness)

Using fresh ginger and chillies is important here. Without heavy spices, their aroma and heat really get to shine.

Divide the mixture into equal portions so they cook evenly. I prefer making them slightly smaller and flatter — this creates more surface area and helps them crisp up nicely in the pan.

If your kitchen is warm or the mixture feels soft, chilling the shaped tikkis for 10–15 minutes can help them firm up before frying.

Aloo tikkis are best pan-fried rather than deep-fried. It gives you a crisp exterior while keeping the inside soft and fluffy.

• Heat a heavy-bottomed pan until hot.
• Add oil and allow it to heat properly.
• Place the tikkis in the pan and don’t move them too soon.
• Let a crust form before flipping.

They’re at their best eaten fresh, straight from the pan, when the edges are crisp and golden.

Make Ahead & Storage

These tikkis are easy to prepare in advance. I often do this when I have a large bag of potatoes that needs using up quickly.

• Refrigerate: Shape the patties and refrigerate for up to 24 hours.
• Freeze uncooked: Freeze on a tray, then transfer to a container. Cook straight from frozen on medium heat.
• Freeze cooked: Cool completely, then freeze and reheat in a pan, oven or air fryer.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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