Aloo Tikki is a classic Indian street food delight, featuring crispy potato patties seasoned with aromatic spices. These patties are golden-brown on the outside, soft and flavorful on the inside, and pair perfectly with a refreshing coriander-mint dip.

Ideal as a snack, appetizer, or party starter, these spicy tikkis are versatile and loved by all ages. The combination of potatoes, spices, and fresh herbs makes them comforting yet exciting. With every bite, you get a balance of spice, tang, and freshness, making this a must-try dish for anyone craving authentic Indian flavors.

Why I Love This Recipe

I love this recipe because it’s simple yet bursting with flavor. The spices elevate humble potatoes into something extraordinary, while the coriander dip adds a cool, fresh contrast.

They are crispy without being greasy, can be made ahead of time, and are perfect for snacking or serving as part of a meal.

Why It’s a Must-Try Dish

• Crispy on the outside, soft on the inside
• Customizable spice level
• Pairs beautifully with fresh coriander dip
• Perfect for parties, snacks, or appetizers
• Quick to make with everyday ingredients

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 20–25 minutes
• Total Time: 40 minutes
• Servings: 4–6
• Calories: ~180 kcal per serving
• Course: Snack / Appetizer
• Cuisine: Indian

Ingredients

For Aloo Tikki Patties:

• 4 medium potatoes, boiled and mashed
• 1/2 cup green peas (optional, boiled)
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garam masala
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 2 tablespoons fresh coriander leaves, chopped
• Salt, to taste
• 2–3 tablespoons cornstarch or breadcrumbs (for binding)
• 3–4 tablespoons oil, for shallow frying

For Coriander Dip:

• 1 cup fresh coriander leaves
• 1/4 cup mint leaves
• 1 small green chili
• 1 teaspoon lemon juice
• 1/2 teaspoon cumin powder
• Salt, to taste
• 2–3 tablespoons water, to adjust consistency

Cooking Directions

Step 1: Prepare the Potato Mixture

1. Boil potatoes until tender, peel, and mash them in a large bowl.
2. Add boiled peas, chopped onions, green chilies, ginger paste, garam masala, cumin, coriander powder, red chili powder, salt, and chopped coriander.
3. Mix well. Add cornstarch or breadcrumbs if needed to help bind the mixture.

Step 2: Shape the Tikkis

1. Divide the mixture into 6–8 equal portions.
2. Roll each portion into a ball, then flatten gently to form round patties about 1/2 inch thick.

Step 3: Cook the Tikkis

1. Heat oil in a non-stick skillet over medium heat.
2. Shallow fry the patties for 3–4 minutes per side until golden brown and crisp.
3. Remove and drain on paper towels to remove excess oil.

Step 4: Prepare Coriander Dip

1. In a blender, combine coriander leaves, mint leaves, green chili, lemon juice, cumin powder, salt, and water.
2. Blend to a smooth, pourable consistency. Adjust water as needed.

Step-by-Step Summary

1. Boil and mash potatoes, mix with spices and peas.
2. Shape mixture into patties.
3. Shallow fry until crispy golden brown.
4. Blend coriander and mint with spices for dipping sauce.
5. Serve tikkis hot with coriander dip.

How to Serve

• Serve hot, garnished with chopped coriander and a drizzle of tamarind or yogurt sauce if desired.
• Excellent as a snack, appetizer, or part of a meal with chai.
• Can be served in sandwiches or wraps for a fusion twist.

Recipe Tips

• Ensure potatoes are completely cool before shaping to prevent tikkis from breaking.
• Use cornstarch or breadcrumbs for better binding.
• Do not overcrowd the pan while frying to maintain crispiness.
• Adjust green chili to control spice level.
• Optional: Sprinkle chaat masala on top before serving for authentic street flavor.

Variations

1. Cheese Aloo Tikki: Add a cube of cheese in the center before shaping patties.
2. Mixed Veggie Tikki: Include grated carrots or finely chopped bell peppers.
3. Baked Version: Brush lightly with oil and bake at 400°F (200°C) for 15–20 minutes.
4. Spicy Indo-Chinese: Toss cooked tikkis in a sweet chili sauce for a fusion flavor.

Freezing and Storage

Refrigeration

• Cooked tikkis can be stored in an airtight container in the fridge for up to 2 days.

Freezing

• Shape raw tikkis and freeze on a tray for 1 hour, then transfer to a freezer bag.
• Can be frozen for up to 1 month.
• Cook directly from frozen on a skillet or bake.

Special Equipment Needed

• Non-stick skillet or frying pan
• Mixing bowls
• Blender (for coriander dip)
• Spatula

FAQ

Q: Can I make these tikkis vegan?
A: Yes, they are already vegan if you avoid butter or ghee for frying.

Q: Can I bake instead of frying?
A: Yes, lightly brush with oil and bake for a healthier version.

Q: How to prevent tikkis from breaking while frying?
A: Make sure potatoes are cooled, and use cornstarch or breadcrumbs for binding.

Q: Can I prepare the dip ahead of time?
A: Yes, refrigerate for up to 1 day in an airtight container.

Conclusion

Spicy Aloo Tikki Patties with Coriander Dip are a crispy, flavorful, and comforting snack that showcase the magic of Indian spices and fresh herbs. Easy to prepare, customizable, and irresistible, these tikkis are perfect for snacking, entertaining guests, or enjoying with tea. Paired with a zesty coriander-mint dip, every bite is a perfect balance of spice and freshness—making this dish a must-try for lovers of Indian street food.