Crispy Aloo Tikki Recipe with Stove Top and Instant Pot Methods Recipe

Introduction

Aloo Tikki is a popular Indian snack featuring spiced and crispy potato patties. These golden-fried tikkis are perfect as an appetizer or a street food-style treat, best enjoyed hot with tangy chutneys.

Ingredients

• 4 cups Potatoes (boiled)
• 6 tablespoons Rice Flour
• 4 tablespoons Coriander Leaves (chopped)
• 2 tablespoons Mint Leaves (chopped)
• 1.5 teaspoons Ginger (grated)
• 1 teaspoon Green Chilies (crushed or chopped, adjust to taste)
• ½ teaspoon Red Chili Flakes or Chili Powder
• 1 teaspoon Dry Mango Powder
• ½ teaspoon Rock Salt
• Salt to Taste
• Oil for frying

Instructions

1. Step 1: Mash the boiled potatoes in a bowl, leaving some small bits for texture. Avoid mashing them too finely.
2. Step 2: Add rice flour, chopped coriander leaves, mint leaves, grated ginger, green chilies, red chili flakes, dry mango powder, rock salt, and regular salt to the mashed potatoes.
3. Step 3: Mix all ingredients well until combined into a tikki mixture.
4. Step 4: Take small portions of the mixture and shape them into flat, round patties (tikkis).
5. Step 5: Refrigerate the shaped tikkis for 10-15 minutes to help them firm up.
6. Step 6: Heat oil in a pan over medium heat. When hot, gently place the tikkis on the pan.
7. Step 7: Fry the tikkis on one side until golden brown, then flip and fry the other side until crisp and golden.
8. Step 8: Remove the cooked tikkis and drain on absorbent paper. Repeat frying with remaining tikkis.
9. Step 9: Serve the hot and crispy aloo tikkis with green chutney and tamarind chutney for a delicious snack.

Tips & Variations

• For extra crispiness, you can add a little semolina (sooji) along with rice flour to the mixture.
• Adjust green chilies or chili flakes according to your preferred spice level.
• Try stuffing the tikkis with a spiced pea filling for a delightful surprise inside.
• If you prefer a healthier version, you can air fry the tikkis instead of deep frying them.

Storage

Store leftover cooked tikkis in an airtight container in the refrigerator for up to 2 days. To reheat, fry them again on a pan or use an air fryer for a few minutes to restore crispness. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of rice flour?

Rice flour adds crispiness to the tikkis, but you can substitute it with chickpea flour or all-purpose flour if needed. Keep in mind the texture may be slightly different.

Can I prepare the tikkis in advance and freeze them?

Yes, you can freeze shaped tikkis before frying. Place them on a tray, freeze until firm, then transfer to a freezer bag. Fry or air fry from frozen, adjusting cooking time accordingly.

Crispy Aloo Tikki Recipe with Stove Top and Instant Pot Methods Recipe

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Aloo Tikki is a popular North Indian street food consisting of shallow fried spiced potato patties. These crispy and flavorful tikkis are made with boiled potatoes, herbs, and spices, then pan-fried to golden perfection. They can also be air-fried using an Instant Pot air fryer lid for a healthier version. Serve hot with green chutney and tamarind chutney for a delicious snack or appetizer.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes (pan frying) / 20 minutes (Instant Pot pressure cooking + air frying)
• Total Time: 35 minutes (pan frying) / 40 minutes (Instant Pot method)
• Yield: 8–10 tikkis 1x
• Category: Snack
• Method: Frying
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potato Mixture

• 4 cups Potatoes (boiled)
• 6 tablespoons Rice Flour
• 4 tablespoons Coriander Leaves (chopped)
• 2 tablespoons Mint Leaves (chopped)
• 1.5 teaspoons Ginger (grated)
• 1 teaspoon Green Chilies (crushed or chopped; adjust to taste)
• ½ teaspoon Red Chili Flakes or Chili Powder
• 1 teaspoon Dry Mango Powder (amchur)
• ½ teaspoon Rock Salt
• Salt to Taste

For Frying

• Oil for frying (vegetable or mustard oil recommended)

Instructions

1. Prepare Potato Mixture: Boil the potatoes until soft, then peel and mash them in a bowl, leaving some small lumps for texture. Add rice flour, chopped coriander and mint leaves, grated ginger, green chilies, red chili flakes or powder, dry mango powder, rock salt, and regular salt. Mix thoroughly to create the tikki mixture.
2. Shape the Tikkis: Take small portions of the mixture and shape them into flat, round patties. Repeat until all the mixture is used. Refrigerate the tikkis for 10-15 minutes to firm up.
3. Pan Frying Method: Heat oil in a pan over medium heat until hot. Gently place the tikkis in the oil and fry until golden brown on one side, then carefully flip and fry the other side until crisp and golden. Remove the tikkis and drain them on absorbent paper. Repeat for all tikkis.
4. Instant Pot Air Fryer Method: Clean potatoes and place them in the Instant Pot steel insert with 2 cups of water on the trivet or steamer basket. Seal the lid and pressure cook on high for 8-10 minutes depending on size. Allow natural pressure release, then peel and mash the potatoes. Mix all ingredients and shape into patties. Lightly brush the air fryer basket with oil and brush the tikkis with oil as well. Place tikkis in the basket without crowding. Attach the IP air fryer or crisp lid and air fry at 200°C (400°F) for 8-10 minutes. Flip the tikkis and air fry for another 8-10 minutes until golden and crisp. For extra crispness, air fry an additional 3-4 minutes if desired.
5. Serve: Serve hot aloo tikkis with green chutney, tamarind chutney, or your favorite sauces like mayonnaise or ketchup for a tasty snack or appetizer.

Notes

• Do not mash the potatoes too finely; some texture is desirable for better tikki consistency.
• Adjust the amount of green chilies and chili powder according to your spice preference.
• Rice flour helps in binding and gives a crispy coating to the tikkis.
• If air frying, make sure to leave enough space between the tikkis for even cooking and flipping.
• Rock salt can be substituted with regular salt if unavailable, but it adds a distinct flavor.
• This recipe can be made vegan by avoiding optional mayonnaise or dairy-based sauces when serving.

Keywords: Aloo Tikki, Indian Snack, Potato Patties, Pan-Fried Potato, Instant Pot Aloo Tikki, Indian Street Food, Vegetarian Snack