Aloo Tikki

by Zarina
Aloo Tikki

Hot, crisp, salty aloo tikkis with chutney is to Northern Indian what the chip is to Britain! It is such a common dish in India that you can even get a McAloo Tikki burger at McDonald’s… in my opinion, the best McD’s option!! There are so many variations.. to boil, bake or to steam the potatoes?.. to stuff the filling or mix it in?.. to bind with egg or not?.. to coat with breadcrumbs or semolina before frying?.. to shape in a ball or keep flat?.. this is my version. The outcome is soft and fluffy on the inside and hot and crisp on the outside. This time I had some leftover kids steamed veg.. broccoli, carrots, green beans and corn, which I wanted to use up, plus some potatoes on their last legs. You can use frozen chopped veg or add peas only. I also didn’t have much time to faff around with stuffing, so this was super quick and easy.

Aloo Tikki

Aloo Tikki

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 med size potatoes - peeled, diced, steamed and mashed - do not over steam
  • 1 cup steamed veg - I used carrots, corn, green beans & broccoli - chopped
  • 1 cup spinach - chopped fine in food processor
  • 1 handfuls coriander - chopped
  • 1.5 tbsp ginger garlic mix - equal quantities of both minced
  • 2 green chillis - chopped small (deseeded for less spicy)
  • 1 tbsp garam masala
  • 1.5 tbsp mango chutney
  • 1 large onion - chopped fine and sautéed till brown
  • Salt & Pepper to taste
  • 1 egg lightly whisked
  • Panko breadcrumbs
  • Coconut oil or fat of choice


1. Mix all ingredients in a large bowl thoroughly
2. Shape into golf ball size pieces and then press down and flatten into round discs
3. Dip in egg mixture and then panko breadcrumbs
4. Shallow fry until crisp and golden on both sides
5. Serve warm with mango chutney and green chutney

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