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Aloo Tikki

  • Aloo Tikki

    Aloo Tikki is a crispy, delicious and popular street food in India made from boiled potatoes and some Indian spices. Indian Aloo Tikki is so crunchy, tasty and delicious because a good amount of aromatic spices are used to make it. Aloo tikki is mostly eaten with curd, tamarind chutney and pudina chutney, these delicious tikkis can also be eaten with spicy chole. Aloo tikkis can be made in two ways, one with stuffing and the other without stuffing. Stuffing tikkis are very popular in North India. Stuffing that is mostly used to make delicious tikkis is chana dal, but some people use green peas. Other than North Indian states, tikkis are made without stuffing. Today we are going to share the recipe of Aloo Tikki with stuffing of Chana dal. You can easily make delicious aloo tikki by following this recipe.

    • Preparation Time :
    • 20 Minutes
    • Cooking Time :
    • 30 Minutes
    • Meal Type :
    • Appetizers and Snack




aloo tikki Ingredients

Ingredients of aloo tikki

For Stuffing

Moong Dal (Skinned ans Split Moong Beans)1 CupCumin Seeds1 Teaspoon
AsafoetidaA PinchGrated Ginger1 Teaspoon
Green Chillies, Finely Chopped1Cashew, Finely Chopped1/4 Cup
Red Chilli Powder1/2 Teaspoon or As Per TasteTurmeric Powder1/2 Teaspoon
Coriander Powder1 TeaspoonSalt1/4 Teaspoon or As Per Taste
Coriander Leaves, Chopped1 TablespoonRaisin1 Tablespoon
Chaat Masala1 TeaspoonGhee2 Tablespoon
Water1-2 Tablespoon  

For Tikki

Potatoes4 MediumRoasted Cumin Powder1 Teaspoon
Salt1/4 Teaspoon As Per Taste Corn Flour3 Tablespoon
Ghee1/2 Cup For Shallow fry  

For Curd

Fresh Curd1 CupBlack Salt1/4 Teaspoon or As Per Taste
Sugar Powder1 Teaspoon  

For Tikki Masala

Coriander Masala2 TeaspoonRoasted Cumin Powder1 Teaspoon
Red Chilli PowderAs Per TasteBlack SaltAs Per Taste

Other Ingredients

Pudina Chutney As RequiredTamarind ChutneyAs Required
Ginger JulienneFor GarnishGreen Chillies, Finely ChoppedFor Garnish
Coriander Leaves, ChoppedFor GarnishPomegranate SeedsFor Garnish

  • Soak moong dal in a bowl overnight.
  • Boil the potatoes, peel and grate them finely.
  • Heat 2 tablespoon of ghee in a non-stick pan. When it gets slightly hot, add cumin seeds and fry a little while stirring. When it becomes slightly brown, add asafoetida, grated ginger, green chilli and fry it while stirring continuously.
  • When it starts smelling good, add soaked moong dal to it and fry for about 2 minutes, stirring continuously.
  • Add chopped cashews to it and mix well. Add red chili powder, turmeric powder, coriander powder, salt and mix well. Add 1 - 2 tablespoons water and mix well. Cover the pan with a lid and cook it on medium flame for about 2-3 minutes.
  • Open the pan and stir well. Add chopped coriander, raisins and chaat masala and mix well.
  • Turn off the gas. Stuffing is ready.
  • Take boiled and grated potatoes in a bowl. Add roasted cumin powder, salt, corn flour and mix them well.
  • Take a handful of potato mixture and make a ball by pressing them into your fist. Now press it between your palms and lie flat. Put 1 teaspoon moong dal stuffing in the middle and gently fold the potato mixture and cover the stuffing completely.
  • Now make a ball again and flat it a little with your palm and give it the shape of a tikki. Dust it with corn flour and keep it aside.
  • Make all the raw tikkis in this way.
  • Heat 1/2 cup ghee in a flat bottomed non-stick pan on low heat. When it gets slightly hot, keep 3 - 4 tikkis for shallow frying in ghee.
  • When the tikkis turn golden brown from one side, flip to fry from the other side. Fry till it turns golden brown from both the sides.
  • The tikkis are crispy on the outside but still soft on the inside. So take them out in a plate and press with a flat spoon and then transfer them to ghee on high heat. Fry them again for 1 minute on both sides to become crisp from the inside.
  • Do not cook on other wise, the taste will get worse even the tikki will become hard.
  • Turn off the gas. Transfer the tikkis to a plate.
  • Take yogurt in a bowl and add sugar and black salt and beat it well.
  • In another small bowl, add coriander powder, black salt, roasted cumin powder and red chili powder and mix well to make the masala for the tikkis.
  • Take 2 tikkis in a plate and add 2-3 spoon whisked curd, tamarind chutney, mint chutney and the prepared masala. Add some curd and chutney again. Garnish with ginger julienne, green chili if you like, chopped coriander and some pomegranate seeds.
  • The delicious tikki is ready to eat. Eat and enjoy delicious tikki.

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