Indian Recipe

The Curry Guy's Aloo Tikki Recipe

Aloo tikki is one of the most popular street foods in India. It is also becoming a firm favourite at Indian restaurants and street stalls here in the UK. I learned through making a lot of different Indian street food recipes that the secret to getting these really crispy is rice flour and rice flakes (phoa).

 Phoa is available from Asian grocers. Plain wheat flour just doesn’t soak up the moisture as well as these rice products which is vital to achieving a delicious crispy exterior. If you can’t find phoa, just add a little more rice flour.

This is my plain aloo tikki recipe which as its name implies is the least complicated. Often these little tikki are stuffed with everything from lamb keema to spicy channa dhal. To do this, all you need to do is encapsulate whatever cooked stuffing you want into the potato patty and fry as I show you in this recipe.

I like to serve these aloo tikki with coriander and mint chutney and also tamarind sauce. You can make your own but there are also very good quality products sold at Asian grocers and supermarkets.

Aloo Tikki Recipe

Serves 4-8 people
Preparation time 45 minutes
Cooking time 20 minutes
4 Large Potatoes - Boiled in Skins until 80% Cooked Through 4 Tablespoons Rice Flour
4 Tablespoons Rice Flakes - Soaked in 2 Tablespoons Water for 30 Minutes Oil for Frying
A Pinch of Asafoetida 1/2 Teaspoon Cumin Seeds
3 Green Chillis - Finely Chopped 1 x 2.5cm Piece of Ginger - Finely Chopped
1/2 Teaspoon Chilli Powder 1/2 Teaspoon Tumeric
1 Teaspoon Coriander Powder 1 Small Bunch Coriander - Finely Chopped
Salt to Taste


  1. Grate the potatoes and let stand for about 30 minutes.
  2. Stir in the rice flour. Squeeze any excess liquid from the soaked rice flakes and add them too.
  3. In a small frying pan, heat about two tablespoons rapeseed or vegetable oil over medium high heat until hot.
  4. Add the asafoetida and cumin seeds to the hot oil and fry for about 30 seconds. Then add the chillies and ginger.
  5. Fry for a further minute or so and then stir the turmeric, chilli powder and coriander powder.
  6. Sauté until the chillies and ginger are cooked through. About two minutes should be enough and then remove from the heat to cool slightly. 
  7. Pour this mixture and the chopped coriander into a bowl with the grated potatoes and mix well by hand.  Season with salt to taste.
  8. Mash this lightly for a couple of minutes with a potato masher or by hand. The mixture shouldn’t be completely mashed and still have a bit of texture to it. 
  9. Form into patties. I like to use the Vogue Mousse Rings to make them nice and neat but you could also from the patties by hand. 
  10. Heat some more oil in the pan. You need just enough oil so that it comes about 3/4 up the sides of the aloo tikki. 
  11. Fry for about two minutes on one side and then flip over to fry the other for two minutes. If needed, fry for a little more time to brown to your preferred colour. 
  12. These will be super crispy with a tasty soft centre! Season with a little more salt if desired and serve with your favourite chutney. 
Nisbets Code E891 Nisbets Code DM020 Nisbets Code DC701
Vogue Mousse Ring
Vogue Box Grater
Vogue Cast Aluminium Frying Pan
By Dan Toombs
Freelance food writer/blogger and occasional special events chef.
Dan was introduced to great food at a young age. He loves spices and different techniques used in Indian cuisine. If you’re looking for a great curry recipe – this is the guy. 

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