I’m so happy to share my Crispy Aloo Tikki recipe with you because it uses simple ingredients and comes together quickly. These South Asian potato cutlets are crispy on the outside and soft on the inside. They are filled with onions, fresh herbs, and warm spices that taste so bold and cozy. You can enjoy them as a snack, a side, or even a light meal with chutney. They are easy, comforting, and always a crowd favorite.
Level: Easy
Total Time: about 45 minutes
Prep Time: about 15 minutes
Cook Time: about 30 minutes
Yield: about 12 patties (6 servings)
Course: Snack
Cuisine: Pakistani inspired
I still remember the first time I made Aloo Tikki at home, and I couldn’t believe how much flavor you can pack into simple potatoes. The smell of spices and herbs cooking in the pan is just so inviting.
These potato cutlets are mashed with onion, green chili, cilantro, mint, and a mix of cozy spices. Then they are shaped into little patties and pan-fried until golden and crispy.
What makes this recipe extra easy is the shortcut for cooking the potatoes in the microwave, which keeps them from getting too watery. They are perfect for tea-time snacks, family meals, or serving guests with fun sauces.
How to Make Crispy Aloo Tikki (Potato Cutlets with a Shortcut)
These potato patties are full of fresh herbs, gentle heat, and crispy edges. Here’s how it all comes together:
• Cook the potatoes quickly in the microwave or boil them gently
• Mash them with a little texture left inside
• Chop onion, chili, herbs, and spices into a flavorful mix
• Combine everything into a seasoned potato mixture
• Rest the mixture in the fridge so it is easier to shape
• Form small patties with your hands
• Dip them in egg for a golden crust
• Add breadcrumbs if you want extra crunch
• Pan-fry until crisp and browned on both sides
It is a simple stovetop recipe with big flavor and very satisfying crunch.
Ingredients
• 3 large Russet potatoes (about 1.5 lbs, or 5 small potatoes)
• 1 small yellow or red onion (about 150 g), roughly chopped
• 1 to 2 small Serrano peppers or Thai chili peppers, deseeded, roughly chopped
• 2 tablespoons cilantro leaves
• 1 to 2 tablespoons mint leaves
• 1¾ teaspoons kosher salt (more to taste)
• 2 teaspoons roughly ground coriander seeds (or coriander powder)
• ½ teaspoon cumin seeds
• ½ teaspoon black pepper
• ½ to 1 teaspoon red chili flakes
• ½ teaspoon cumin powder
• ¼ to ½ teaspoon chaat masala or amchur powder (dry mango powder)
• ⅛ to ¼ teaspoon red chili powder or cayenne
• 1 teaspoon lemon juice
For Pan-Frying
• ¼ cup neutral oil (plus more as needed)
• 1 to 2 eggs, whisked
• ½ cup breadcrumbs (optional, regular or panko)
Directions
- Cook the Potatoes:
o Place the potatoes on a microwave-safe plate and microwave for about 5 minutes.
o Turn them and continue cooking in short bursts until a knife slides in easily. - Cool and Mash:
o Let the potatoes cool enough to handle, then peel them.
o Mash until there are no big lumps, but do not over-mash into smooth mashed potatoes. - Chop the Flavor Mix:
o Add onion, chili, cilantro, mint, spices, and lemon juice to a food processor.
o Pulse about 20 times until finely chopped, not blended into liquid. - Combine the Mixture:
o Add the chopped onion mixture to the mashed potatoes.
o Mix just until everything is evenly spread through. - Taste and Adjust:
o Taste a small bit and add more salt, chili, or tangy spice if needed.
o Remember the flavors will mellow after frying. - Rest the Mixture:
o Cover the bowl and rest it in the fridge for about 20 minutes if you can.
o This helps the patties hold their shape better. - Shape the Patties:
o Scoop about ¼ cup of mixture and shape into a round patty about ½ inch thick.
o If the mixture feels too soft, mix in 1 to 2 tablespoons breadcrumbs. - Prepare the Coating:
o Place whisked egg in one shallow bowl.
o Place breadcrumbs in another bowl if you want extra crunch. - Pan-Fry Until Crispy:
o Heat a skillet over medium heat and add enough oil to coat the bottom.
o Dip patties in egg, then breadcrumbs if using, and fry for about 3 to 4 minutes per side. - Drain and Serve:
o Transfer the golden tikkis to a paper towel-lined plate.
o Serve warm with chutney, raita, or your favorite sauce.
Process Details
• Microwaving the Potatoes: Cooking them this way helps prevent extra water, which keeps the patties from getting mushy.
• Leaving Some Texture: Aloo Tikki taste best when the potatoes are not completely smooth.
• Pulsing, Not Blending: Finely chopped onions and herbs give flavor without making the mixture watery.
• Resting the Mixture: Chilling helps firm everything up so shaping is easier.
• Egg Coating: The egg helps the outside turn golden and holds the patties together.
• Breadcrumb Crunch: Breadcrumbs are optional, but they add an extra crispy bite.
• Gentle Pan-Frying: Medium heat gives you crispy edges without burning the spices.
Tips for Success
• Do not overcook the potatoes, or they will become too sticky and hard to work with.
• Mash gently, you want some small bits for the best texture.
• If the mixture feels loose, add a spoon of breadcrumbs to help it hold.
• Breadcrumbs can slightly soften the spice flavor, so taste and adjust salt if needed.
• Fry on medium heat so the outside browns slowly and evenly.
• Use a spatula to carefully flip so the patties stay together.
• These tikkis love salt, so if something feels missing, try a tiny extra pinch.
Serving Ideas
• Street Food Style: Serve with mint-cilantro chutney or tamarind chutney.
• Cozy Meal Plate: Pair with pulao rice and a side of raita.
• Kid Favorite: Serve with ketchup for an easy dipping sauce.
• Sandwich Option: Tuck one into a bun for a fun potato burger.
• Party Snack: Make smaller patties for a crispy appetizer platter.
Storage & Freezing
• Refrigerator: Store shaped or cooked tikkis in an airtight container for about 2 to 3 days.
• Reheating in Oven: Bake uncovered at 350°F for about 5 to 7 minutes to crisp them again.
• Air Fryer Option: Air-fry at 350°F for about 5 minutes for the best crunch.
• Microwave: Heat for 1 to 2 minutes, but the outside may soften.
• Freezing Note: Potatoes can lose texture after freezing, but you can freeze patties with parchment between them for up to about 1 month.
• Fry from Cold: Pan-fry straight from frozen or partially thawed for best results.
Nutrition Info (Approximate per Serving)
• Calories: ~115
• Protein: ~4g
• Carbohydrates: ~21g
• Fat: ~2g
• Fiber: ~2g
• Sodium: ~803mg
• Sugar: ~2g
Crispy Aloo Tikki are such a fun and comforting potato snack, with golden edges and a soft, flavorful center. The mix of herbs, onions, and warm spices makes them exciting, while the simple potato base keeps them cozy and familiar.
I hope you enjoy making (and eating!) these tikkis as much as I do. Try them with your favorite chutney or sauce, and they may quickly become one of your go-to potato recipes. Happy cooking!
