Aloo tikki – pan-fried potato patties Recipe
Aloo tikki is a popular North Indian street snack: small patties made from potatoes and spices, often served with yogurt sauces and chutneys. In this version, the mixture is reinforced with chickpea flour and green peas, so the patties are crispy on the outside, soft inside, and hold their shape well even in a regular home frying pan.
Aloo tikki is one of the classics of North Indian street food, often sold from carts and stalls and eaten on the go with chutneys and yogurt sauces. Bringing it into a home kitchen with a simple pan-fried method makes this iconic snack accessible without special equipment or deep-frying.
This recipe captures the flavor and texture of classic aloo tikki using ingredients that are easy to find and a simple pan-frying method, making authentic-tasting Indian street food achievable at home.
Dlaczego ta wersja działa
- Chickpea flour strengthens the potato mixture so the patties hold together well without eggs.
- Partially mashed peas add texture and sweetness, preventing the patties from becoming too dense.
- Pan-frying in a thin layer of oil gives a street-food-style crispness while using less fat than deep-frying.
Chef's tips
Boil the potatoes in their skins and cool them completely; this keeps them drier and helps the patties stay firm., Taste the mixture before shaping and adjust salt, chili, and lemon juice so the flavors are bright and well balanced., Chill the shaped patties for 15–20 minutes in the fridge if you have time—this helps them hold their shape even better during frying.
How to serve
Serve as part of an Indian-style snack platter with chutneys, yogurt sauce, and fresh salad., Tuck hot aloo tikki into flatbreads with lettuce, onion, and sauce for a quick wrap., Top with yogurt, tamarind or mint chutney, chopped onion, and coriander to turn them into a simple chaat-style dish.
Na co uważać
- The mixture should be firm and slightly sticky; if it is too soft and falls apart, add a bit more chickpea flour.
- Fry over medium heat—too high and the outside will burn before the inside heats through, too low and the patties will absorb too much oil.
- Flip the patties gently with a wide spatula so they don’t crack or break.
Zamienniki
- Use frozen peas if fresh are not available; just blanch briefly as directed.
- Replace chickpea flour with wheat flour or rice flour if needed, adjusting the amount so the mixture is firm.
- Use mild green peppers instead of hot chili if you prefer a less spicy version.
Ingredients
- potatoes - 600 g
- green peas - 80 g
- onion - 0.5 piece
- green chili pepper - 0.5 piece
- fresh coriander - 2 tablespoon
- chickpea flour - 3 tablespoon
- ground cumin - 1 teaspoon
- ground coriander - 1 teaspoon
- ginger - 1 teaspoon
- lemon juice - 1 tablespoon
- salt - 0.75 teaspoon
- vegetable oil - 4 tablespoon
Preparation
- Peel the boiled and cooled potatoes and mash them thoroughly with a masher or fork until there are no large lumps.
- Pour boiling water over the peas for 2 minutes, drain, and lightly mash with a fork so that some of the peas remain whole.
- Add the peas, onion, chili, coriander, chickpea flour, cumin, ground coriander, ginger, lemon juice, and salt to the potatoes, then knead by hand into a uniform mixture; it should be compact and slightly sticky.
- Divide the mixture into 10–12 portions and form flat patties about 1.5 cm thick, smoothing the edges so they don’t crack while frying.
- Heat a thin layer of oil in a large frying pan over medium heat; the oil should shimmer slightly but not smoke.
- Place the patties in the pan with some space between them and fry for 4–5 minutes on one side, until the bottom is deeply golden and crispy and the edges are lightly browned.
- Carefully flip the patties with a wide spatula and fry for another 3–4 minutes, until the second side is similarly browned; add a little more oil if needed.
- Transfer the fried aloo tikki to a plate lined with paper towels to drain excess oil and serve hot.
Storage
Once cooled, you can freeze the patties in a single layer, then transfer them to a bag; reheat in a dry pan or in the oven until crispy again.
These patties are at their best straight from the pan, but they also reheat well, so they’re great to make ahead for parties or busy evenings.
