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Aloo Tikki
Indian RECIPE

Aloo Tikki

Crisp North Indian potato patties seasoned with cumin, chilli and tangy amchur.

⏱ 35 min👥 6 servings◎ Medium
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How to make it

  1. Read the recipe completely and prepare the ingredients, cookware and serving dishes before starting.
  2. Wash and drain fresh produce; prepare every ingredient in the listed quantity.
  3. Prepare the aromatics and vegetables by chopping, slicing or grating them as specified in the ingredient list.
  4. Measure the listed spices — Cumin, Amchur, Chili Flakes — and keep them beside the cooking area.
  5. Prepare 4 potatoes exactly as listed, keeping raw ingredients separate from ready-to-eat components.
  6. Prepare the coating, batter or filling and mix only until evenly combined.
  7. Heat the cooking oil to a steady medium-hot frying temperature; do not let it smoke.
  8. Fry a small test piece first to check seasoning, coating and oil temperature.
  9. Fry the remaining pieces in batches without overcrowding the pan.
  10. Turn the pieces as needed and cook until evenly crisp and fully cooked through.
  11. Lift the fried food onto a rack or absorbent paper and allow excess oil to drain.
  12. Stir, turn or fold only as much as necessary so delicate ingredients keep their shape.
  13. Check the thickest piece or centre for doneness rather than relying only on the clock.
  14. Taste the finished seasoning and adjust salt, acidity, sweetness or heat in small amounts.
  15. If the preparation is too thick, add a little hot liquid; if too loose, reduce gently without scorching.
  16. Add the final herbs, lemon, garnish, ghee, butter or other finishing ingredient listed for the dish.
  17. Turn off the heat and rest the food briefly when resting improves the texture and flavour.
  18. Transfer Aloo Tikki to a suitable serving dish and keep raw garnishes separate from cooked food.
  19. Serve it with the accompaniment traditionally or specifically paired with this preparation.
  20. Store leftovers promptly in a clean covered container and reheat thoroughly before serving again.
  21. Clean the work surface and utensils used for raw ingredients before preparing any ready-to-eat garnish.
AmchurChili FlakesCumin

Kitchen tips

  • Measure every spice before the cooking stage so the dish receives the intended seasoning at the right time.
  • Do not burn powdered spices; lower the heat and add a small splash of liquid if the pan becomes too dry.
  • Use the stated ingredient quantities as the starting point, then make small final adjustments for salt and acidity.
  • Keep raw chicken or fish utensils separate from cooked food and wash hands and surfaces after handling them.
  • Use the listed cooking time as a guide and confirm doneness from texture and temperature where appropriate.
  • Do not overcrowd a frying pan, roasting tray or wok; work in batches when necessary.
  • Rest the finished dish briefly before serving when the recipe benefits from the flavours settling.
  • For Indian character, keep Cumin balanced rather than adding extra spice simply for heat.
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Cooking Timer

10:00