Aloo Tikki

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8-10 Medium sized potatoes
2-3 White bread slices
2 tsp Ginger-garlic paste
1/2 cup Chopped fresh corainder
1 tsp Finely chopped green chilies
1 tsp Lemon juice
1 tsp Ajwain
Oil for deep frying
Salt as per taste

Aloo Tikki

      • 40 minutes
      • Serves 2
      • Easy


      We love aloo to death!! Aloo Tikki is a perfect party evening or a party snack that is very simple to cook and appetizing.  It’s a North Indian street snack that is very popular and is liked by everyone. It is made with boiled potatoes and is so flavorful. The bread used in the recipe acts as a binding agent while ajwain helps digestion. Kids will love it too as an after school snack and it is so versatile that you can roll it in a chapati and have it like a Frankie or sandwich it between buns to relish it like an aloo Tikki burger. Check out the recipe for it as it is surely going to be in your to-do-list soon.

      How to make Aloo tikki

      how to make Aloo tikki





      Boil Potatoes in a pressure pan till 2-3 whistles and switch off the flame.
      Once the pan cools down after 10 minutes remove the Potatoes and let it cool for another 5 minutes.


      Now peel the skin and mash the potatoes and keep it aside in a bowl.


      Soak the bread slices in very little water and remove the excess water from it by squeezing it and add the bread crumbs in the mashed potatoes.


      Now add ginger-garlic paste, finely chopped green chillies, ajwain, garam masala, salt and lemon juice in the above mixture.


      Mix all the ingredients properly with your hands till the masalas are mixed evenly and leave it aside for 5 minutes.


      Make small tikkis out of the potato mixture and repeat the same with all of it. Sprinklesome arrow root powder on the tikkis so that it doesn't stick to each other and fries evenly.


      Heat oil in a non-stick pan and once the oil starts bubbling fry the tikkis on medium to high flame till they are golden brown and crispy. Remove the tikkis on kitchen tissue to remove excess oil.
      Serve this hot with coriander chutney and tomato ketchup.

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