Aloo Tikki – Indian Appetizer Recipe

Aloo Tikki is an Indian appetizer that can be served in many different ways. Top it with a little mint and tamarind chutney, onions, cilantro and sev and it’s delicious chaat. Make the tikki a little bigger and use it as a patty for a satisfying veggie burger. Make them tiny and serve as appetizers for a cocktail pary. Aloo Tikki – very versatile, very yummy!

Prep Time: 30 minutes
Cook Time: 15 minutes (depending on size of skillet)
Serves: 4


Potatoes – 2 large, boiled & peeled
Dried Fenugreek Leaves – 1 Tbsp (aka Kasoori Methi)
Roasted Peanuts – 2 Tbsp, roughly crushed
Onion – 1/4 medium, finely chopped
Green Chilies – to taste, finely chopped
Salt – to taste
Roasted Cumin Powder – 1/2 tsp
Chaat Masala – 1 tsp
Dried Mango Powder – 1/4 tsp (aka Amchur)
Cilantro – 2 Tbsp, finely chopped
Bread Crumbs – as needed for coating tikkis
Oil – for pan frying


1. Using a grater, grate boiled potatoes (big shred). Potatoes can also be mashed using potato masher.
2. Add Onions, Peanuts, Cilantro, Green Chilies and Dried Fenugreek Leaves. Mix gently.
3. Add Salt, Chaat Masala, Roasted Cumin Powder and Dried Mango Powder. Mix well.
4. Apply a little Oil to your hands and take a portion of the potato mixture into your hands. Roll it into a ball and flatten it out gently. Tikki can be rolled small for appetizers or larger for veggie burgers.
5. Roll out all of the tikkis.
6. Pour out some bread crumbs on a flat plate and dip and roll the tikkis to coat completely.
7. Heat a little oil in a non-stick skillet on medium heat and shallow fry the tikkis until they are crispy and brown. Both sides should be browned.
8. Serve hot with mint or coriander chutney and tamarind chutney.

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0 thoughts on “Aloo Tikki – Indian Appetizer Recipe

    1. Hi ams,

      Can’t remember exactly how many it makes, but I know it is a serving for 4 people. You can either do 1 1/2 times the recipe or double it just in case.

  1. I made these tonight and they were wonderful – another great recipe! The addition of the peanuts made all the difference. I served them as chaat – Banarasi ishtyle :)!

  2. Hi

    How do you boil potatoes, in microwave or in cooker.
    whenever i boil them, either they are too dry (in microwave) or too sogy (cooker). Please give me some tip.


    1. When we have just one or two potatoes to boil, we use a microwave. If we have more, we use a pressure cooker. We have had our pressure cooker for years now so we know exactly how long to cook the potatoes. It takes some time and experimenting to get it right as each pressure cooker is different. For greater control, you could always use the stove-top pot method. You boil the potatoes until a knife can be inserted easily into the center of the largest potato.

  3. Hi
    You both are doing a great jod.
    I tried the Aloo tiki and it came out great!
    Thanks for sharing and keep up the good work!!

  4. Hi,

    I tried making the the tikki with peas, but the when i put it in the oil the tikki starts to crumble 🙁 not sure what needs to done please help

    1. Hi Giriraj,
      Couple of things:
      -mash the peas down a little so they don’t stick out and help with the binding.
      -add a little (a couple a teaspoons) all purpose flour for binding.
      -try a different (more starchy) potato.

      Hope those tips help 🙂

  5. This is the best best Alooo tikki i ever had! Also the best
    veggie burger! Thanks guys cant explain its so tasty!!!
    Also initially i was lazy to roast and crush the peanuts
    as you said its optional.. but i thought ill do it exactly
    the way you did and peanuts really added to the taste!!
    Its really nice one just had three veggie burgers 🙂

  6. Hi, I have a dilemma. I messed up aloo bhaji and the potatoes are overcooked and sort of stick together. I wanted to take this mixture and turn into aloo tikkis. Is this possible (since I added tomatoes in the cooking process when i made the aloo bhaji)? What can I make with the leftover, overboiled potatoes that was meant to be aloo bhaji?? please help!

  7. hello hetal n anuja,
    kindly tell the substitute for bread crumbs .
    can we use corn flour to coat the tikkies.?
    thanks neerja..

  8. Hi Anuja and Hetal,

    I am looking for sabudana kichdi and sabudana cutlets recipes. I have sabudana at home but not sure how to make something from it.

    Hope you will post one soon.

  9. Hi,
    Thank you for this recipe, its fantastic.
    I want to make some aloo tikkis for a party, but due to time restraints I would need to freeze these ahead. At what stage should I freeze them, and how should I reheat so that they are fresh and hot when everyone eats them.
    I need to make ahead 50 of them, hence the freezing.

    Thank you,

    1. Hi Richa,
      We suggest that you make the tikkis upto the point of cooking them. Put them in a freezer safe (air-tight) container and freeze. The day before your party, move them from the freezer to fridge to defrost, day of the party, take them out and get them to room temperature and cook them. Once they are all cooked, put them in a foil tray or an oven proof container, cover well and keep. 1 or 2 hours prior to your party, keep them warm in the oven at 180 degrees F and they should be hot by the time it’s ready to serve!
      Hope that helps and enjoy your party!

      1. I anuja.. i just made it and it was awesome.. i want to make ahead for this saturday for my party. when you say “make the tikkis upto the point of cooking them” do you mean we should fry and keep it ? and then on day of party i should shallow fry again ? please let me know asap.. please email me the ans. thanks

  10. hello ladies,
    yesterday evng i prepared aloo tikki my family loved it. i hve tried ur other dish too rajma,gobi manchuri thnku ladies i jst love too watch ur video thank very mch. i m looking forward too watch masala dosa.

  11. Hi, I made these and the taste was incredible, but the tikkis fell apart while cooking. How do I stop this so that they stay together as a pattie.

  12. Hi Guys,

    Love the recipe! How far in advance can I make them? Is it easy to transport in aluminium foil? Finally, If I transport them to another location, can I just warm them up in an oven?

  13. Hi loves_food,
    Groundnut and Peanuts are the same. They are also known as :
    earthnuts, goobers, goober peas, pindas, jack nuts, pinders, manila nuts or monkey nuts.
    Source and thanks to Wikipedia

  14. Hi Mam,

    Mere muah me pani aa gaya!! 🙂 My mum used to make this back there in india wen i used to study. 🙂 You brought back the memories.
    Im going to make this within this week for a evening snack for my husband. 🙂
    But i have a doubt, which type of potatoes do u suggest for ur recipies in general. There are so many varieties out there in the american grocery store…white potatoes,yukon gold potatoes etc etc.
    Also, can u pl tell me the variety of potato needed for this recipe ?


  15. hey,

    i really wanted to learn this thanx for that post… really u just gave me a perfect idea to light up my weekend w/ my sister 😀 thank you very much again

    🙂 dhingli

  16. Hi Leena,

    Since the tikki are coated with bread crumbs, the moisture level needs to be at a minimum. Amchur gives the tartness without the moisture. You can use lemon juice, but the tikkis may become too soft and may not hold shape while cooking. Bottom line, it is do-able but you may have to adjust the recipe a bit.

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