Aloo Tikki
Aloo Tikki
5 from 7 votes
Whip up some vibrant flavours with aloo tikki, a popular North Indian snack! A delightful play of spices and potato, it's as exciting to make as it is to savour. Get ready to tease your taste buds and explore the culinary culture of India.

Ever heard of Aloo Tikki? It’s not just a recipe. It’s a story, a tradition, an iconic part of North Indian cuisine. Born in the vibrant by lanes of Punjab, it’s a tantalizing treat that you’re about to embark on making. 

Aloo Tikki, in its simplest form, is a spicy, potato-based snack often served with a variety of zesty Indian sauces. But it isn’t just a snack; it’s a flavour-packed journey to the heart of India, a delightful plunge into its rich and diverse food culture. 

Now, is the Aloo Tikki difficult to make? Well, much like the rhythm of a good Bollywood dance number, it has its steps to follow. Yet, it’s accessible to both beginners and experienced cooks alike. A blend of familiar ingredients and tantalizing spices, it promises a culinary adventure like no other. 

Aloo Tikki is a dish that loves variety. While the classic recipe includes potatoes and an exquisite combination of spices, regional variations are limitless. Up in the Himalayas, they add peas for a delightful crunch. In some parts of Delhi, they infuse it with beetroot for a stunning hue and an added sweet twist. 

For those who love a challenge, there’s the ‘stuffed’ Aloo Tikki, a filled version that holds delightful surprises in every bite. Aloo Tikki stuffed with spiced lentils or paneer (Indian cottage cheese) adds another layer of complexity and surprise to the recipe. 

But don’t let these variations intimidate you. The beauty of Aloo Tikki is its flexibility. You can tweak it, twirl it, and twist it, and it will still dance beautifully on your taste buds. 

So, if you’re ready to take on this Indian classic, brace yourself for a symphony of flavours. Whether you’re a seasoned cook looking to explore new culinary territories or a newbie ready to dip your toes into Indian cuisine, Aloo Tikki is sure to offer a rewarding, taste-filled adventure. Let’s get started! 

What Ingredients to Use & Why 

Let’s talk ingredients! The beauty of Aloo Tikki, as with many Indian recipes, lies in the harmonious blend of diverse ingredients. Each ingredient is a note in the melody, a step in the dance, a character in the story. 

From humble potatoes to exotic spices, each has its role to play, not just in taste but also in the nutritional composition of the dish. 

Potatoes: The star of the show! Potatoes form the body of our Aloo Tikki. Rich in carbohydrates, they provide the energy you need, making Aloo Tikki a satisfying snack or side dish.  

The soft, mellow taste of potatoes is a perfect canvas for the blend of spices we will add. Alternative? Try sweet potatoes for a sweet and savoury twist. 

Onions: Onions bring a depth of flavour, enhancing the overall taste profile of the Aloo Tikki. The slight sweetness of the onions balances the spices perfectly. If you’re not a fan of onions, you can opt for shallots or scallions. 

Crushed Chillies: They’re the spice of life and of our Aloo Tikki. Crushed chillies lend a robust heat to the Tikki, waking up those taste buds! For those who like less heat, paprika is a good alternative. 

Turmeric Powder: Known as the golden spice, turmeric imparts a beautiful yellow colour to the Aloo Tikki. Its mild, earthy taste adds complexity without overpowering the other flavours. No turmeric? Use a pinch of saffron for the colour. 

Cumin Seeds: Cumin seeds bring an aromatic warmth to the dish. Their distinct flavour makes a significant impact on the overall taste of Aloo Tikki. Caraway seeds can be used as a substitute. 

Coriander Powder: Coriander powder offers a subtle, citrusy flavour that complements the other spices beautifully. It’s not just flavour, though. Coriander is known for its digestive benefits as well! If you can’t find coriander powder, ground fennel seeds could do the trick. 

Green Chillies: These add an additional layer of heat and a fresh, sharp flavour. If you’re sensitive to spicy food, consider mild green peppers or even bell peppers for a dash of colour without the heat. 

Salt: The great enhancer! Salt brings all the flavours together, balancing and amplifying them. You can experiment with different types like sea salt or pink Himalayan salt, but good old table salt works just fine. 

Coriander: Fresh coriander leaves add a refreshing touch to Aloo Tikki. They offer a beautiful colour contrast and a burst of freshness with every bite. If you don’t have coriander, try parsley or even mint leaves for a different flavour profile. 

Eggs: Whisked eggs are used as a binder and for creating a crispy, golden crust on the Aloo Tikki. For a vegan version, you can use a mixture of water and flaxseed meal (a.k.a. a flax egg) as an alternative. 

Unlocking the Secrets of Aloo Tikki’s Spicy Symmetry 

Let me take you on a culinary voyage, a journey to the heart of Indian cooking. You see, when it comes to Aloo Tikki, it’s all about the dance of the spices, about striking the right balance. The secret is to find harmony in the medley of flavours that come together to create this iconic dish. 

Now, if you’re wondering what makes Aloo Tikki such a crowd-pleaser, let me tell you, it’s the flavour profile. Indian cuisine, including Aloo Tikki, is known for its artful blend of spices. Each spice has its role to play, contributing its unique flavour, but also working harmoniously with the other ingredients. 

Consider the spicy duo of crushed chillies and green chillies. The crushed chillies add a robust heat to the Tikki, waking up those taste buds, while green chillies add an extra layer of heat and a fresh, sharp flavour. Together, they lend a potent but pleasant kick to the Aloo Tikki, making it a treat for spice lovers. 

Then there’s the earthy goodness of turmeric powder and cumin seeds. Turmeric, apart from lending a beautiful yellow colour, adds a mild, earthy taste. 

It brings in complexity without overpowering the other flavours. On the other hand, cumin seeds add an aromatic warmth to the dish, making a significant impact on the overall taste. 

But it’s not just about heat and warmth. Aloo Tikki also brings in a bit of citrusy zest, thanks to coriander powder. Coriander powder offers a subtle citrusy flavour that complements the other spices beautifully. It is this addition that gives the dish its unique character. 

Finally, salt and onions come in to balance everything out. Salt is the great enhancer, bringing all the flavours together and amplifying them. Onions, with their slight sweetness, counter the heat and balance the spices perfectly. 

The secret to a great Aloo Tikki lies in the perfect balance of spices. It’s about combining the heat, the warmth, the earthiness, and the zest in just the right amounts. And when that happens, it’s a dance of flavours like no other. 

The Art of Making the Perfect Aloo Tikki 

Creating the perfect Aloo Tikki is not just about following a recipe. It’s about embracing the craft, immersing yourself in the process, and enjoying the journey. It’s about the finesse and art of Indian cooking. 

Let’s begin with potatoes. They’re the backbone of our Aloo Tikki, the canvas on which we’ll be painting our flavourful masterpiece. Picking the right type of potato can make a difference. I always use red potatoes for their creamy texture and slightly sweet taste. 

But here’s the twist – it’s not just about the potatoes. It’s also about the onions, chillies, and coriander. They need to be finely chopped. Why? Because we don’t want large chunks interrupting the smooth, creamy texture of our Aloo Tikki. 

Next comes the exciting part – the spice mix. This is where the magic happens. Turmeric powder, crushed chillies, cumin seeds, coriander powder, and salt are mixed into the mashed potatoes. This infuses the potatoes with an explosion of flavours, transforming the humble potato into something extraordinary. 

Then comes the shaping. It’s important to make sure the patties are not too thick, as we want them to cook evenly. The thickness also impacts the final texture of the Tikki – too thick and it can be mushy inside, too thin and it might turn out too crisp. 

Finally, we arrive at the cooking stage. This is where patience is key. The patties need to be fried on medium heat, and it’s important not to flip them too early. This ensures a beautiful golden crust and a well-cooked inside. 

Creating the perfect Aloo Tikki is about more than just cooking. It’s an art, a dance of flavours and textures. So, the next time you set out to make Aloo Tikki, remember that you’re not just preparing a dish. You’re embracing a culinary tradition that has delighted millions for centuries. 

The Power of Egg in Aloo Tikki: More Than Just a Binder 

In the delightful symphony that is Aloo Tikki, every ingredient plays its part. Today, I’ll introduce you to the unsung hero of this popular dish: the humble egg. As a key player in the Aloo Tikki saga, eggs serve multiple roles, enhancing both the texture and flavour of this beloved Indian delicacy. 

At first glance, eggs may seem like an unlikely addition to a potato-based dish, but they’re critical for binding. 

In the context of Aloo Tikki, they function as an adhesive, helping the mixture hold its shape while being fried. Eggs are essentially the glue that binds the potatoes, onions, and a plethora of spices together, allowing them to be formed into perfect, intact patties. 

However, the role of eggs extends beyond just serving as a binder. They also contribute to the overall flavour and texture of the dish.  

Eggs have a natural richness and creaminess that, when mixed with the potatoes, lends a delectably smooth texture to the Aloo Tikki. It’s this texture that makes biting into a well-prepared Aloo Tikki such a delightful experience. 

And let’s not forget the browning! When you dip the patties into a whisked egg before frying, the egg helps achieve that irresistible golden-brown crust.  

It’s the Maillard reaction at work, as the proteins and sugars in the egg react to the heat and form that beautiful, crispy crust. This provides not only a visual appeal but a delightful crunch to each bite. 

The egg in an Aloo Tikki is a real multitasker, stepping in to bind, enrich, and even beautify the dish. It’s the secret weapon that turns the ordinary into the extraordinary. 

Navigating the Sea of Spices: Decoding the Spices in Aloo Tikki 

For those uninitiated to Indian cuisine, the world of spices can seem daunting. But once you unravel their secrets, you’ll realize that they are the soul of dishes like Aloo Tikki. Let me take you on a journey through this spice-laden path, decoding the secrets behind the flavours in Aloo Tikki. 

The symphony of spices in Aloo Tikki begins with cumin seeds. Now, cumin might appear unassuming, but don’t let its simplicity fool you. It packs a punch with its distinct earthy and warming flavour. Its robust aroma makes it an indispensable part of the spice mix. 

Next on the list is coriander powder. Not to be confused with fresh coriander leaves, this spice brings a different set of flavours to the table. It has a lemony, floral taste that lightens the flavour profile of the Aloo Tikki and complements the warmth of other spices. 

Chilli, both green and crushed, is the next member of the spice family. Crushed chillies deliver a robust heat, adding a boldness to the dish. Green chillies, on the other hand, lend a fresh, sharp flavour. Together, they provide a dual layer of heat that makes Aloo Tikki a treat for spice enthusiasts. 

Turmeric is another key spice in this ensemble. Apart from adding a golden hue to the dish, it brings a warm, earthy flavour. Its mild taste does not overpower other flavours but instead complements them, making it a crucial player in the mix. 

Every spice in the Aloo Tikki has a role, contributing its unique flavour and forming an ensemble that is harmonious and full of character. Understanding them can open the door to the fascinating world of Indian cuisine, taking your culinary skills to new heights. 

I hope these articles provide valuable insights into the world of Aloo Tikki. Let me know if you want to continue with more articles. 

Decoding the Magic of Potatoes in Aloo Tikki: It’s all in the Starch 

Now, let’s delve into the starchy wonder that is at the heart of Aloo Tikki: the versatile and ever-satisfying potato. In the culinary world, potatoes hold a firm place due to their adaptability, but in the context of Aloo Tikki, they take centre stage. 

In the constellation of ingredients that make up Aloo Tikki, potatoes are the star around which all others orbit. They are the base, providing the main body of the dish.  

The variety of potato used can significantly impact the texture and taste of the Aloo Tikki. For instance, red potatoes, known for their waxy texture and mildly sweet flavour, work wonderfully in this recipe. 

Potatoes bring an inherent earthiness to the Aloo Tikki, laying the foundation on which the intricate web of flavours is built.  

They have the ability to absorb flavours beautifully, acting as a sponge for the spices, onions, and coriander. But, beyond flavour absorption, it’s the starch in the potatoes that truly work the magic. 

The starch molecules in the potato get hydrated when boiled, providing a smooth, creamy texture to the Aloo Tikki.  

Then, as the patties are fried, the exterior starches undergo a transformation, leading to a crispy, golden-brown crust. It’s this contrast of textures – a crispy outside with a soft inside – that defines a well-made Aloo Tikki. 

So, in the realm of Aloo Tikki, potatoes are not just an ingredient; they are the quintessential element that defines the dish. 

How to Ace Aloo Tikki Frying: The Art of Getting the Perfect Crust 

Frying can be an art, especially when it comes to delicate dishes like Aloo Tikki. Achieving that perfect golden-brown crust can seem like a daunting task, but with a few tricks up your sleeve, you can master this art with finesse. 

The dance of frying Aloo Tikki begins with choosing the right oil. While any vegetable oil will do the job, using a high-smoke point oil like canola or sunflower oil can yield better results.  

They can withstand high frying temperatures without breaking down, preventing the Aloo Tikki from tasting burnt or overly greasy. 

Temperature control is key in frying Aloo Tikki. Too low, and the patties may absorb too much oil, becoming soggy. Too high, and the exterior could burn before the inside has cooked properly. A moderate heat helps to achieve that golden crust while ensuring the patties are cooked all the way through. 

Now, let’s talk about the flip – a crucial step in the frying process. Timing here is critical. Flip too early, and you risk breaking the patty. The secret? Wait until a crust has formed on the bottom side. This crust provides structure, allowing the patty to hold its shape when flipped. 

Lastly, draining the excess oil is crucial. Lay out a paper towel on a plate and transfer the fried Aloo Tikkis onto it. The towel will absorb any extra oil, ensuring that your Aloo Tikkis are crispy, not oily. 

Frying Aloo Tikki to perfection is about understanding these subtleties and adapting to them. It’s an art, yes, but one that can certainly be mastered with practice and patience. 

I hope these articles will shed more light on the intriguing world of Aloo Tikki. I’m here to answer any other questions you might have or delve deeper into more topics. 

Coriander, More Than a Garnish: Unravelling Its Role in Aloo Tikki 

Coriander, with its unique flavour profile, plays an integral role in Aloo Tikki. Often overlooked as a mere garnish, this herb carries a lot more weight in the culinary world than it’s given credit for, especially in Indian cuisine. 

Coriander is like the final brush stroke in a painting, the one that brings everything together.  

In the case of Aloo Tikki, coriander adds a burst of freshness and an intense aroma that elevates the dish to new heights. Its bright and citrusy notes provide a counterbalance to the deep, earthy flavours of the potatoes and spices. 

When it comes to incorporating coriander into Aloo Tikki, it’s not just the leaves that are used; the stems too have a part to play. While the leaves offer a fresh, slightly sweet taste, the stems pack in a lot of flavours, adding depth to the Aloo Tikki. 

Though coriander is the traditional herb of choice, substitutions are possible. Parsley, with its vibrant, slightly bitter flavour, can serve as an alternative. It’s a little less citrusy than coriander but can add a similar touch of freshness to the Aloo Tikki. 

Ultimately, coriander’s role in Aloo Tikki is all about balance. It’s the yin to the yang of the potatoes and spices, bringing harmony and completeness to the dish. So, the next time you sprinkle coriander on your Aloo Tikki, take a moment to appreciate this humble herb for the flavour powerhouse that it is. 

Exploring the Spicy Side of Aloo Tikki: Unpacking the Power of Chillies 

Chillies, the fiery ingredient in Aloo Tikki, are more than just a source of heat. They bring a complexity of flavours that gives the dish its distinctive kick. But their influence extends beyond just their spiciness. 

In the context of Aloo Tikki, crushed chillies and green chillies are the two types commonly used. While they both add a hint of spiciness, they do so in slightly different ways. 

Crushed chillies, being dried, have a concentrated flavour and add an intense, smoky heat to the dish. Green chillies, on the other hand, offer a bright, fresh spiciness. 

These chillies not only add heat but also impart a depth of flavour to the Aloo Tikki. They enhance the other ingredients, much like how a pinch of salt can make a dish taste more ‘complete’. This piquancy plays off the mildness of the potatoes, creating a delicious contrast that makes Aloo Tikki so delightful. 

Of course, the level of heat can be tweaked according to personal preference. For those with a lower tolerance for spiciness, reducing the quantity of chillies used or using milder varieties can work. 

At its core, the spiciness in Aloo Tikki is not just about setting your tongue on fire. It’s about enriching the overall flavour profile of the dish, adding an exciting dimension that tickles your palate. So, embrace the spice and let it take your Aloo Tikki experience to new, delicious heights. 

The Essence of Indian Cuisine: Unveiling the Role of Turmeric in Aloo Tikki 

When I think about Indian cuisine, the vibrant colour and earthy flavour of turmeric often come to mind. In the world of Aloo Tikki, turmeric is no minor player. This spice, derived from a plant in the ginger family, imparts an essential character to the dish. 

Turmeric, with its deep, warm, bitter flavour, infuses Aloo Tikki with a distinctive taste that sets it apart. More than just a colorant, it’s a flavour booster that enhances the overall taste profile of the dish. The heat from turmeric complements the potatoes’ natural sweetness, creating a delicate balance that makes Aloo Tikki so delectable. 

A key benefit of turmeric is its bioactive compound called curcumin, known for its potent anti-inflammatory and antioxidant properties. Not only does it add flavour and colour to Aloo Tikki, but it also makes the dish healthier. 

If turmeric isn’t readily available, saffron could be used as an alternative. It has a similar colour and a slightly sweet flavour that could blend well with the other ingredients. However, remember that saffron is more potent, so use it sparingly. 

The bottom line is, turmeric’s role in Aloo Tikki is about more than colour. It’s about bringing depth, warmth, and complexity to the dish, making it a vibrant and flavourful culinary delight. 

Check Out These Other Recipes 

As I was frying the last batch of our delightful aloo tikki, I found myself daydreaming about a few other favourite recipes that share the same soul-satisfying comfort and appetising warmth. Let me share them with you so you can embark on your culinary journey. 

First up, Aloo Palak! A wonderful marriage of potatoes and spinach that culminates in a heart-warming, aromatic dish. The velvety spinach laced with delicate spices cradles the tender potatoes. Trust me, it’s an experience you won’t soon forget! 

Next, my heart fluttered at the thought of Aloo Curry. This beautifully spiced and tantalising curry is so full of flavour, it’s as if it’s doing a joyous dance on your tastebuds. If you love the warmth of our aloo tikki, then this curry will undoubtedly become a cherished favourite. 

The humble Aloo Katli is next on my list. Its simplicity is its superpower. The tenderly cooked potatoes, mixed with mild spices, create an appealing dish that pairs splendidly with warm naan or even as a standalone snack. 

My mind then veered to a street food favourite, Aloo Pakora. Imagine, light and crispy fried snacks filled with mildly spiced potatoes! Ah, the sight of these golden bites is enough to send me into a reverie! 

Lastly, let’s not forget Spicy Potato. A dish so versatile, it can accompany just about anything, and its spicy kick is sure to wake up your tastebuds! 

I hope you love cooking these recipes as much as I do. Don’t forget, the kitchen is your playground – don’t be afraid to add your own unique twist to these recipes! I’m always eager to read about your culinary adventures in the comments section. 

Aloo Tikki

by Nabeela Kauser
Whip up some vibrant flavours with aloo tikki, a popular North Indian snack! A delightful play of spices and potato, it's as exciting to make as it is to savour. Get ready to tease your taste buds and explore the culinary culture of India.
5 from 7 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetiser
Cuisine Indian
Servings 6
Calories 117 kcal


  • 3 Potatoes
  • 1 Onions
  • 1 tsp Crushed Chillies
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1 Green Chillies
  • 1 tsp Salt
  • Coriander Handful
  • 2 Eggs Whisked
  • Water


  • Add water into a saucepan and bring to a boil
  • Whilst the water is boiling peel the potatoes and cut into smaller, equal-sized chunks to allow for the potatoes to cook quicker – many different varieties of potatoes can be used, such as Maris Piper or Yukon Gold potatoes, but I personally always use red potatoes
  • Add the potatoes into the pan and leave to gently simmer until the potatoes are soft
  • Whilst the potatoes are boiling peel and finely dice the onion and finely slice the green chilli and the coriander – it is important that you cut these ingredients up finely to ensure that you do not have chunks of onions or coriander in your aloo tikki
  • Drain the potatoes and mash the potatoes using a potato masher until there are not large chunks of potatoes
  • Whilst the potatoes are still hot add the finely diced onions, crushed chillies, turmeric powder, cumin seeds, coriander powder, green chill, salt and coriander then mix to combine ensuring that the ingredients are all evenly distributed
  • Add some oil or water on to your hands and create a flat round patty that is approximately 1cm thick
  • Whilst you are creating the rest of the patties add some oil into a pan and heat up the oil
  • Dip the patties into a whisked egg and immediately add into the hot oil then allow to cook for at least 3 minutes on medium heat then flip over and cook for a further 3 minutes – it is important that you do not flip the patties too early as this will cause the patties to break apart
  • Serve alongside your favourite dip and enjoy!



Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 117kcalCarbohydrates: 22gProtein: 4gFat: 2gSaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 447mgPotassium: 524mgFiber: 3gSugar: 2gVitamin A: 230IUVitamin C: 24mgVitamin D: 0.3µgCalcium: 33mgIron: 2mg
Keyword Aloo, Cooking, Food, Recipe, Tikki
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Welcome to Cook with Nabeela

Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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