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Aloo Tikki
Crispy potato patties from the street food stand
🔥 Intermediate🥟 Snack & Street Food🌿 Vegan🕑 45 min
Truly crispy outside, soft and spiced inside. The difference from a potato pancake comes down to two things: the potatoes must be dry, and you don't flip them in the pan until the crust has formed.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep25 min
Cook time20 min
Total45 min
Serves8 tikkis
Allergens: None of the 14 EU-declarable allergens, as this recipe is written.
Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 11✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Boil the potatoes the day before and let them cool in the fridge. Cold, dry potatoes are half the battle.
- Coarsely grate or press through a ricer — don't mash, that makes them sticky.
- Mix with all remaining ingredients and salt, and press together briefly. If it crumbles, add another spoonful of starch.
- Shape into 8 flat patties about 2 cm thick and chill for 15 minutes.
- Heat a pan to medium with 3–4 tbsp oil. Add the tikkis and do NOT touch them for 5–6 minutes, until a firm brown crust has formed underneath.
- Flip once and fry another 4–5 minutes. Serve with both chutneys.
Tips
- Flipping too early is the only way to lose them. Wait until the edge visibly browns.
- Breadcrumbs contain wheat — use rice flour instead to make the recipe gluten-free.
- Topped with chickpea curry, this becomes Aloo Tikki Chaat.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
