These vegan Indian Aloo Tikki patties are a must try! Tender potatoes mixed with an abundance of spices fried to golden crispy perfection
Another wonderful potato recipe!
Do you have an abundance of potatoes that look a little sad that desperately need to be used? Or, even better, do you have leftover boiled potatoes? Why not turn them into Aloo Tikki? If you’re a spice lover, you’re going to be totally hooked on this Indian delicacy!
Aloo Tikki is a popular Indian croquette or pattie made from mashed potatoes mixed with various herbs and spices, such as cumin, turmeric, coriander, and dried chilli. The potato patties are shallow fried to golden perfection. With its crispy crust and tender potatoes, Aloo tikki offers a sensational mix of flavours and textures.
Despite being deep fried, these potato patties are relatively healthy. All those veggies and herbs can’t be too bad for us. Hey, even vegetable oil is from some sort of vegetables, right?? 🤔 Oh, and it’s vegan-friendly and honestly one of the best vegan snacks I’ve ever had!
These patties are seriously good on their own, but they taste even better dipped with Green Chutney. An easy Indian dipping sauce comprising coriander, mint, green chillies and spices! It’s fresh, fiery with all the spices we love that comes with Indian cuisine!
You can serve aloo tikki as a starter, snack, or a light meal. They’re also great in sandwiches! You can also eat them warm or at room temperature! Whenever I make this recipe, I always double the amount because they freeze well and make for a quick, delicious snack.
Aloo Tikki
What potatoes are best for Aloo Tikki?
The best potatoes for Aloo Tikki are starchy potatoes. Desiree, Sebago, Dutch Cream, Maris Piper, Yukon Gold, Russet, or any rounder potatoes would work. The starch binds the ingredients and helps creates a crispy texture when fried. Don’t use waxy potatoes as they’ll likely fall apart when frying.
Is this Aloo Tikki recipe vegan friendly?
Yes, this Aloo Tikki recipe is vegan! Some recipes use butter or glee but this recipe doesn’t but, I promise you won’t miss it. Instead of using eggs, we use cornflour and panko breadcrumbs to bind the ingredients.
How to serve Aloo Tikki?
You’ll often find these popular North Indian potato patties served as a snack, starter, or in a sandwich. While Aloo Tikkis are tasty by themselves, it is common to serve them with tamarind chutney or Green Chutney
How to freeze Aloo Tikki?
Aloo Tikki freezes perfectly and tastes delicious when warmed up. Allow the patties to cool completely after frying, then put them on a baking sheet lined with baking / parchment paper and freeze them in a single layer. Once frozen, transfer them into freezer bags. They will be good for up to 3 months. I love reheating my Aloo tikki in an air fryer because it’s fuss-free and quick.
More mouthwatering Indian recipes:
Ingredients for Aloo Tikki
Potatoes – Opt for starchy potatoes over the waxy kind, as the starch will help bind the ingredients together. Desiree, Sebago, Dutch Cream, Maris Piper, Yukon Gold, Russet, or any rounder potatoes would work. The potatoes initially weighed approximately 1.2kg, but after boiling and grating, they weighed 900gm / 2lb.
Green chillies – I used large green chillies instead of small ones to tone down the level of heat as the Kashmiri chilli powder I own is fiery hot. Despite this, my Aloo Tikki was still hot, but we love spicy food, so adjust the chillies to your liking.
Panko breadcrumbs – This is not a typical ingredient in Aloo Tikki, but I love how they add a crunchy texture to the potato croquettes, making them even more delicious. You can find Panko breadcrumbs in the Asian section of the supermarket or at an Asian grocer.
Ginger and garlic paste – Normally, I prefer fresh ginger and garlic, but I used their traditional jarred paste version. If you go to an Indian grocer, you can purchase a large jar for a decent price. To substitute for fresh ginger and garlic, mix equal amounts of minced ginger and garlic, but use a little less than what the recipe calls for as it’s more pungent.
Kashmiri chilli powder is a vibrant red spice made from dried red Kashmiri chillies. The spiciness can vary from mild to hot, with fruity and smoky flavours. It is commonly used to add colour to various Indian dishes. Kashmiri chilli is available at Indian grocery stores, but you can use cayenne or chilli powder (ground dried chillies) as a substitute. Chat / Chaat masala is a popular spice blend used in Indian cuisine. It’s tangy and savoury, made from a combination of ground spices such as cumin, coriander, dried mango powder (amchur), black salt, and chilli powder.
Chaat masala adds a unique and zesty flavour to dishes. Since my local Indian grocers didn’t have any, I had to order my mine online. If you can’t find any Chat masala, just leave it out.
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How to make Aloo Tikki
Step-by-step guide with photos
Place the potatoes in a large pot and add enough water to cover them completely by 1 or 2 inches, then add in the tbsp of salt. Bring the water to a boil over high heat, then reduce the heat to medium-low and let the potatoes simmer. Cook for about 15-20 minutes or until the potatoes are tender when pierced with a skewer or fork. The potatoes should be firm yet tender, not overly soft and mushy.
Drain the water and allow the potatoes to cool. Optional – place them in the fridge for 2 to 3 hours to firm up. Doing this will make the potatoes easier to grate.
Grate the potatoes, there’s no need to peel the potatoes before grating them, unless you want to.
In a large bowl, combine the grated potatoes with all the remaining ingredients. Mix the ingredients thoroughly with your hands, shape into a dough, and cover with plastic wrap. Allow it to rest at room temperature for 20 to 30 minutes.
Roll 1/4 cup of mixture into balls, then flatten into 7cm / 2.8in discs. Pour enough oil to a frying pan to cover the croquettes halfway. Heat oil over medium-high heat. You’ll know the oil is ready when it sizzles upon adding a croquette. Fry in batches and 2 to 3 minutes per side or until golden, then remove and place on cooling rack.
How to store Aloo Tikki
Leftovers – Allow the Aloo tikki to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 5 days. When frozen, they’ll keep for 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
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Cheers – Cat T
Aloo Tikki (Indian potato patties)
Video
Ingredients
- 1.2kg / 2.6lb potatoes (NOTE 1)
- 1 tbsp salt for boiling the potatoes
- vegetable or canola oil for frying
Remaining ingredients
- ⅓ cup (25g / 0.9oz) finely chopped coriander / cilantro leaves
- 2 large (40g / 1.4oz) green chillies, finely chopped (NOTE 2)
- ⅔ cup (40g / 1.4oz) panko breadcrumbs (NOTE 3)
- ⅓ cup (45g / 1.5oz) cornflour or cornstarch
- 2 tsp ginger and garlic paste (NOTE 4)
- 1 tsp ground cumin seeds
- ½ tsp ground turmeric
- 1 tsp kashmiri chilli powder (or cayenne pepper) (NOTE 5)
- 1 tsp chaat masala (ok to omit) (NOTE 6)
- ½ tsp salt
Instructions
- Place the potatoes in a large pot and add enough water to cover them completely by 1 or 2 inches, then add in the tbsp of salt. Bring the water to a boil over high heat, then reduce the heat to medium-low and let the potatoes simmer. Cook for about 15-20 minutes or until the potatoes are tender when pierced with a skewer or fork. The potatoes should be firm yet tender, not overly soft and mushy.
- Drain the water and allow the potatoes to cool. Optional – place them in the fridge for 2 to 3 hours to firm up. Doing this will make the potatoes easier to grate. Grate the potatoes, there's no need to peel the potatoes before grating them, unless you want to.
- In a large bowl, combine the grated potatoes with all the remaining ingredients. Mix the ingredients thoroughly with your hands, shape into a dough, and cover with plastic wrap. Allow it to rest at room temperature for 20 to 30 minutes.
- Roll 1/4 cup of mixture into balls, then flatten into 7cm / 2.8in discs. Neaten the sides to smooth any cracks.
- Pour enough oil to a frying pan to cover the croquettes halfway. Heat oil over medium-high heat. You'll know the oil is ready when it sizzles upon adding a croquette. Fry in batches and 2 to 3 minutes per side or until golden, then remove and place on cooling rack.
