Aloo Tikki is an Indian mashed potato cutlet or potato patties. It is a popular vegetarian snack in the sub-continent. It is usually paired with spicy chutny and pao.
The spiced tempering brings out so much flavor in the mashed potato. It is usually paired with spicy chutney and pao in Pakistani aloo tikki bun and aloo tikki chaat.If you like this recipe, you’d love my potato cheese balls, batata vada, aloo keema tikki and spicy fried potatoes.
- Potato, Aka aloo: I prefer older potatoes, russet will work well.
- Onion: You can substitute it with green onions for a twist.
- Ginger and garlic: Since we will fry the tempering so you won’t have a raw taste of ginger and garlic paste. You can use ginger or garlic powder as well.
- Cumin and other Indian spices: The combo of spices is very good and gives an authentic taste. You can try other curry powder as well for a flavor twist. I’ve tried adding Maggi noodle tastemaker, and other spice blends too. You can substitute red chili flakes with red chili powder.
- Binding agent: We need a binding agent to hold the Tikki together. Any binding agent like bread crumbs and any flour like (oat flour, arrowroot powder, rice flour or gram flour) can do the job.
- Herbs: I love fresh coriander in all desi foods, but you can try dill leaves, curry leaves, mint or parsley as well.
- Lemon: You can substitute lemon with lime too.