Crispy Aloo Tikki – Indian Potato Cutlets Recipe
These Crispy Aloo Tikkis are a delicious Indian snack made from mashed potatoes blended with aromatic spices and herbs, then pan-fried to golden perfection. Perfectly crispy on the outside and soft inside, these patties are a quick and easy treat to enjoy with various chutneys or sauces.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings (approximately 12 patties)
- Category: Snack
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Potatoes
- 3 large Russet potatoes
Vegetables and Herbs
- 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
Spices and Seasonings
- 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
Other Ingredients
- 1/4 cup neutral oil (plus more as needed)
- 1-2 eggs, whisked
- 1/2 cup breadcrumbs (optional)
Instructions
- Cook the Potatoes: Place the potatoes on a microwave-safe plate and microwave on high for 5 minutes. If not tender, turn and continue cooking in 2-minute increments until fully fork tender. Test by slicing through to ensure doneness.
- Peel and Mash Potatoes: Let the potatoes cool enough to handle, peel them, then mash in a medium bowl until there are no large lumps.
- Prepare Spice Mixture: In a food processor, pulse the onion, chili peppers, cilantro, and mint about 20 times until finely chopped but not pureed. Drain off any excess water if present.
- Combine Ingredients: Add the chopped mixture to the mashed potatoes and mix thoroughly. Season with salt, chili flakes/powder, chaat masala or amchur, and lemon juice. Adjust seasoning to taste and optionally refrigerate for 20 minutes for flavors to meld.
- Shape the Tikkis: Using about 1/4 cup of mixture, form round patties approximately 2 ½ to 3 inches in diameter and 1/2 inch thick. If the mix is too soft, add 1-2 tbsp breadcrumbs to help bind. Make around 12 patties total.
- Prepare Coating: Pour whisked eggs and breadcrumbs separately into shallow bowls for dipping.
- Heat the Pan: Heat a large nonstick or cast iron skillet over medium heat and add enough oil to coat the bottom lightly.
- Coat and Fry the Patties: Dip each patty first in the egg wash, then in breadcrumbs (if using). Place 4-5 patties in the pan and cook for 3-4 minutes on each side until golden brown, using spatulas to flip carefully and hold the patties to prevent breaking. Adjust heat to avoid burning and move patties to oiled corners to cook edges evenly.
- Drain and Serve: Transfer cooked tikkis to a paper towel-lined plate to absorb excess oil. Repeat with remaining patties. Optionally, cook leftover egg in the pan with some oil and serve alongside. Pair the aloo tikkis with green chutney, tamarind chutney, mint raita, or your favorite sauce.
Notes
- Use a food processor to finely chop onions and herbs without turning them to mush, preventing excess water release.
- Allowing the mixture to rest in the refrigerator enhances flavor but is optional.
- Adding breadcrumbs helps bind the mixture if patties are not holding shape well.
- Adjust chili heat to your preference by varying the amount of chili peppers and flakes.
- Cooking patties in corners with more oil ensures even crispiness on edges.
