Name: Crispy Aloo Tikki – Indian Potato Cutlets Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 3 large Russet potatoes; 1 small yellow or red onion, roughly chopped; 1-2 small Serrano peppers or Thai chili peppers, deseeded and roughly chopped; 2 tbsp cilantro leaves; 1-2 tbsp mint leaves; 1 3/4 tsp kosher salt (more to taste); 2 tsp roughly ground coriander seeds or powder (or 1/2 tsp coriander powder); 1/2 tsp cumin seeds; 1/2 tsp black pepper; 1/2-1 tsp red chili flakes; 1/2 tsp cumin powder; 1/4-1/2 tsp chaat masala (or amchur powder); 1/8-1/4 tsp red chili powder (or cayenne); 1 tsp lemon juice; 1/4 cup neutral oil (plus more as needed); 1-2 eggs, whisked; 1/2 cup breadcrumbs (optional)

Jump to Recipe· 4.4 from 3 reviews

If you have a soft spot for crispy, flavorful snacks that warm the heart and tantalize the taste buds, you are going to adore this Crispy Aloo Tikki – Indian Potato Cutlets Recipe. These golden-brown patties bring together the humble potato with a burst of vibrant spices and herbs that create a harmony of textures and tastes. Whether you want a quick bite or a party starter, this recipe is a fantastic way to make something comforting and incredibly tasty in less than an hour. Each bite delivers a crunchy exterior with a tender, aromatic center that will have you reaching for more.

Ingredients You’ll Need

The image shows a white tray lined with white parchment paper holding eleven golden-brown round patties with a crispy texture and some darker charred spots. The patties are sprinkled with small green herb pieces. On the upper right side of the tray, there is a small white bowl filled with a bright green sauce with a spoon inside. The tray sits on a white marbled surface with a portion of a gray and white cloth visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

This recipe leverages simple, everyday ingredients that work in perfect union to deliver authentic flavor, texture, and a beautiful golden color. Each component shines on its own while blending seamlessly to make these cutlets irresistible.

Russet potatoes (3 large): The perfect base, offering a fluffy texture that holds well when mashed.
Yellow or red onion (1 small, roughly chopped): Adds sweetness and a mild bite, finely chopped to keep the mixture from getting watery.
Serrano or Thai chili pepper (1–2 small): For an exciting kick of heat that can be toned down by deseeding.
Cilantro leaves (2 tbsp): Fresh and fragrant, they brighten the dish with herbal notes.
Mint leaves (1–2 tbsp): Adds a cooling counterpoint to the spiciness and complexity.
Kosher salt (1 3/4 tsp): The essential seasoning that enhances every flavor.
Ground coriander or coriander seeds (2 tsp): Provides a citrusy, earthy warmth that’s essential for Indian eats.
Cumin seeds and powder (1/2 tsp each): Contribute depth and a cozy, toasted aroma.
Black pepper (1/2 tsp): Adds a subtle sharpness under the surface.
Red chili flakes and powder (1/2–1 tsp and 1/8–1/4 tsp): Layer the heat for a lively, complex flavor.
Chaat masala or amchur powder (1/4–1/2 tsp): Bring a tangy, slightly sour element that balances richness.
Lemon juice (1 tsp): Lifts the flavors beautifully with a fresh citrus zing.
Neutral oil (1/4 cup plus more): For frying to a crispy, golden crust without overpowering the spices.
Eggs (1–2, whisked): Bind the patties wonderfully and help the coating cling.
Breadcrumbs (1/2 cup, optional): Perfect for extra crispiness and to firm up soft mixture if needed.

How to Make Crispy Aloo Tikki – Indian Potato Cutlets Recipe

Step 1: Cook the Potatoes

Start by cooking the potatoes quickly in the microwave to save time without sacrificing texture. Place them on a microwave-safe plate and heat on high for about 5 minutes, turning them as needed until they are fork-tender all the way through. The key here is ensuring the potatoes are soft enough to mash smoothly, which forms the base for your cutlets.

Step 2: Prepare the Potato Mash

Once cooled enough to handle, peel the potatoes and mash them thoroughly until there are no lumps left. Smooth, lump-free mashed potatoes create that perfect soft interior we love in Crispy Aloo Tikki – Indian Potato Cutlets Recipe.

Step 3: Chop the Aromatics and Herbs

Using a food processor, pulse the onions, chili peppers, cilantro, and mint leaves just enough to finely chop without turning them into a puree. Ensuring these pieces are small but still textural helps keep the moisture controlled while distributing flavor evenly.

Step 4: Mix and Season the Potato Base

Add your chopped mixture to the mashed potatoes, then blend in all the spices and lemon juice. Taste and tweak the seasoning—remember the flavors will soften slightly when fried. For best results, let the mixture rest in the fridge for 20 minutes to meld the flavors, though this step is optional if you’re eager to cook.

Step 5: Shape the Tikkis

Take about a 1/4 cup of the mixture and shape it into a round patty about half an inch thick and 2.5 to 3 inches wide. If your mixture feels too soft or wet, stir in some breadcrumbs to help the patties hold their shape better. This hands-on part is fun and a great way to connect with the food.

Step 6: Prepare for Frying

Set up shallow bowls for the whisked eggs and breadcrumbs (if using). Dip each patty first in the egg wash, then coat with breadcrumbs to create a crispy shell that fries beautifully golden brown. This double coating is what really makes these cutlets stand out.

Step 7: Pan-Fry the Cutlets

Heat oil in a large nonstick or cast iron pan over medium heat. Fry 4-5 patties at a time for about 3-4 minutes on each side. Use two spatulas to carefully turn and press for even, golden edges. Move them around the pan to access more oil on the corners for crispier results. Patience here rewards you with that signature crunch.

Step 8: Drain and Serve

Once perfectly golden, place the tikkis on paper towels to drain excess oil. Any leftover egg in the pan can be cooked up and served alongside for a little extra snack. Serve these beauties hot with chutneys or dips that complement their flavor wonderfully.

How to Serve Crispy Aloo Tikki – Indian Potato Cutlets Recipe

A white bowl holds six pieces of peeled, boiled potatoes with a soft and slightly crumbly texture. The potatoes are light yellow in color and roughly cut into medium-sized chunks arranged loosely within the bowl. The bowl sits on a white marbled surface, adding a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes elevate these cutlets instantly. Sprinkle finely chopped cilantro or mint, and add a pinch of chaat masala on top for an extra zing. A drizzle of lemon juice just before serving brightens all the rich flavors. Some thinly sliced onions or green chilies on the side can add crunch and heat if you like.

Side Dishes

Crispy Aloo Tikki – Indian Potato Cutlets Recipe pairs brilliantly with traditional green chutney or tangy tamarind chutney to cut through the richness. Mint raita offers a cool, yogurt-based contrast that complements the spices perfectly. For a more substantial meal, serve alongside chole (spicy chickpeas) or a fresh salad with cucumbers and tomatoes.

Creative Ways to Present

Try serving the tikkis stacked as a small tower topped with chutney and yogurt drizzle for a beautiful appetizer presentation. You can also transform them into sliders with mini buns and fresh lettuce for a fun fusion snack. Another idea is to crumble leftover tikkis over a salad or into wraps for textural excitement and flavor bursts.

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have some leftovers, store them in an airtight container in the refrigerator for up to three days. Make sure they are fully cooled before storing to keep that irresistible crispness as much as possible.

Freezing

Crispy Aloo Tikki – Indian Potato Cutlets Recipe freeze very well. Arrange the raw patties on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. They can be kept frozen for up to a month. This way, you have a handy snack ready to fry any time you need!

Reheating

To bring back the crispiness, avoid the microwave. Instead, reheat in a preheated oven or toaster oven at 350°F (175°C) for 10-15 minutes or pan-fry them again briefly. This method keeps the cutlets crunchy on the outside while warming the soft inside perfectly.

FAQs

Can I make Crispy Aloo Tikki – Indian Potato Cutlets Recipe vegan?

Absolutely! You can replace the egg wash with a mixture of chickpea flour and water or cornstarch slurry to help the breadcrumbs stick and bind the patties.

What is the secret to getting the perfect crisp on aloo tikki?

The key is using enough oil for shallow frying, coating the patties with egg and breadcrumbs, and controlling the heat to medium so they cook through and brown evenly without burning.

Can I bake these instead of frying?

Yes, baking is a healthier option. Place the coated patties on a greased baking sheet and bake at 400°F (200°C) for about 20 minutes, flipping halfway to achieve a nice golden crust.

What chutneys go best with this recipe?

Mint-cilantro chutney and tamarind chutney are classic companions. You can also experiment with yogurt-based raita or even a simple ketchup if you prefer.

How do I keep the mixture from being too watery?

Finely chop the onions but avoid over-processing to prevent excess water. Drain or dab any moisture after chopping, and add breadcrumbs if the mixture feels too soft to help it hold together.

Final Thoughts

I can’t recommend this Crispy Aloo Tikki – Indian Potato Cutlets Recipe enough if you crave a snack that’s both satisfying and beautifully spiced. It’s a recipe that promises crispy, flavorful bites every time and is perfect for any occasion – from a cozy family dinner to snacking with friends. So grab those potatoes and spices, and dive into making a delicious piece of India right in your kitchen!