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