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Crispy aloo tikki with one patty open served with chutney on blue ceramic tray.
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4.53 from 19 votes

Aloo Tikki Recipe

A popular Indian potato patties that can be served as a snack, can be eaten as a tikki burger, tikki sandwich or tikki kathi roll. Best served with chutneys. Top these patties with dollop of yogurt and chutneys to make aloo tikki chaat.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizers, Snacks
Cuisine: North Indian
Diet: Dairy-Free, Gluten Free, Vegan
Servings: 15 nos
Calories: 126kcal
Author: Farrukh Aziz


  • 4 cups Potatoes boiled
  • 6 tablespoons Rice Flour
  • 4 tablespoons Coriander Leaves chopped
  • 2 tablespoons Mint Leaves chopped
  • 1.5 teaspoon Ginger grated
  • 1 teaspoon Green Chilies crushed or chopped (you may add more)
  • ½ teaspoon Red Chili Flakes or Chilli Powder
  • 1 teaspoon Dry Mango Powder
  • ½ teaspoon Rock Salt
  • Salt to Taste
  • Oil for frying


  • First, to begin with, mash the potatoes in a bowl leaving few small bits. Do not mash it too fine or too thick.
  • Add all the ingredients in a bowl.
  • Mix it well to form tikki mixture.
  • Take small amount of mixture and shape it into tikki. Repeat the same for all. 
  • Once they are ready, refrigerate them for 10-15minutes.
  • Heat oil in pan. Once the oil is hot, gently place the tikki on the pan and fry them on medium heat until golden brown.
  • Now, flip and fry on another side until golden brown and crisp.
  • Finally, take them out and place it on absorbent paper and then repeat the same for all the tikkis.
  • Serve hot and crisp aloo tikki with green chutney and tamarind chutney.

Instant Pot Method

  • Clean and wash the potatoes well. Place the steel insert in the IP and pour 2 cups of water into it. 
  • Place the trivet or steamer basket and add potatoes. Close and seal the lid and pressure cook on 'High' for 8-10 minutes (for medium to large potatoes). 
  • Let the pressure release naturally. Open the lid and check, knife should pass easily through the potatoes.
  • Take it out, cool, peel and mash. Add all the remaining ingredients to make the tikki mixture.Shape the patties out of the mix. 
  • Place the Mealthy or IP fryer basket in the steel insert of the IP. Lightly brush the basket with oil. 
  • Also, brush the tikkis with little oil and place on the basket. Ensure, there's enough room between the two tikkis for easy flipping. 
  • Set the Instant Pot air fryer lid or crisp lid over the pot. Air fry them at 200 degrees (400 F) for 8-10 minutes. Check, flip and again air fry for another 8- 10 minutes or until golden and crisp. You may crisp it for extra 3-4 minutes, if needed or you wish to.
    Note : If you are using Mealthy crisp lid, then you need plug the crisp lid and not the IP plug.
  • Serve this healthy and tasty aloo tikki with chutneys, sauce, mayonnaise or ketchup.


Here, I have used Instant Pot to boil the potatoes. You can boil it in pressure cooker or microwave or pot or anything the suits you.
Always cool the potatoes completely before adding the rest of the ingredients.
Do not mash the potatoes very fine, leave some small bits into it.
If you do not have rice flour handy, you can grind the rice to a powder and use. You may add 1-2 spoonful more of rice flour for binding, if needed.
Modify the spices measure as per you liking. 
You can use cornflour and soaked flattened rice as a binding agent.
The tikki mixture should be dry and non sticky. Sticky mixture may disperse while frying.
Always, fry the tikki in hot oil on medium flame. If the oil cold the tikkis soaks up lot of oil making it too oily and soggy.
If you are shallop frying these, then make sure the oil in pan is half the height of tikkis to avoid disintegration and fry evenly.
One you place the tikkis in hot oil, let it fry undisturbed until the base turns brown and crisp. Flip and fry the other side same way. 
You can deep fry, bake or even air fry these tikkis.  


Calories: 126kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Sodium: 94mg | Potassium: 586mg | Fiber: 3g | Vitamin A: 15IU | Vitamin C: 16.3mg | Calcium: 43mg | Iron: 4.6mg