Melt in the mouth Spiced Lemon Aloo Tikki/Potato Cutlet that are crispy on the outside and soft on the inside. These are the most scrumptious and delicious Crispy Aloo Tikki ever. They also happen to be my favourite Indian Street Food Snack.

4 Aloo Tikkis on top of each other in a small silver lid on a grey towel with scattered dried flowers

I have an obsession with all things lemony and these are super duper lemony and lemon works well with spiced potato so…YUM. I mean if you aren’t into tangy lemon flavours, I guess you can amp down the lemon but seriously they are so good. 

The best in Street Food

I have been making these little bites of deliciousness for many years now and love all kinds of street food and I am perfectly placed in Leicester for that. I have access to ALL the Crispy Aloo Tikki here. We have all the street food in the world here. Granted its mainly Indian but I am OK with that because I go to London that often, that I can eat food from the world over there. My favourite places to get a feel for Indian Street Food at the moment are Chai Paani, Milans and Chaiwala.  

If I am out of town then Bundobust is a must (Such a poet, I know). I went there last week and wolfed down the menu. Also Mowgli Street Food has just opened in Leicester and I am yet to check that out.

By the way, I rarely eat out, maybe once a quarter but when I do, I usually end up at the same places and to be honest Chai Paani, Milans and Chaiwala are more tea time places. So in my mind, they are similar to coffee shops. 

What is Aloo Tikki?

Aloo (meaning potato) Tikki (Cutlet/Croquette) is a popular Indian street food snack. Itโ€™s made with mashed potatoes, lemon (obsessed), and a few spices. It goes perfectly with Masala Chai and is super easy to make.

It is actually in the most simple terms, spiced mashed potato patties. Some people make stuffed Aloo Tikki bites with a filling like Paneer in the middle (DROOL) but I haven’t tried that yet. Some people add veg into the mix too. There are a number of ways to make these but as ever, I have made them in the healthiest and easiest way that I could. My method is crispy on the outside and fall into your mouth, melty in the middle. 

How to make Aloo Tikki – Process Photos

Potatoes, Lemon, Spices, Coriander, Corn Flour on a wooden boardPotato mixture being mashed with potato masher

Mashed Spice Potatoes in a PotAloo Tikki Patties formed

Aloo Tikki in a frying panCooked Aloo Tikki in frying pan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1. Mash all the ingredients together.

2. Form Patties.

3. Shallow fry for 2 – 3 minutes per side.

How to eat them

They work beautifully in:

  • Salads
  • Wraps
  • Sandwiches
  • Burgers
  • Toasties
  • As a main with sides of your choice
  • In Buddha bowls
  • Perfect in Kids Lunch Boxes
  • As a side dish with a main like Lentil or Chana/Chickpea curry..

 

Basically they work in every way you can imagine. 

Can they be made in advance?

Aloo Tikki can be made in advance and up to 2 days before you intend on eating them. In fact a bit of extra fridge time might do them some good but it isn’t necessary in my experience.

Whilst they are great in the fridge, the freezer is a different matter. Do not freeze them unless you want to scoop up mashed potato from your freezer at some point later in the month. OK that is an exaggeration. It didn’t work for me and I think that is because the potatoes release a lot of moisture and also because there is no protective outer coat, like pastry. Also the flavour is compromised when so much water is released too. So.. I really would recommend making them fresh. 

Other ways to try Aloo Tikki

  • The lemon juice is usually just soaked right into the potato. However if your mixture is a little wet, add a little more flour. 
  • You can add veg into the mix or into the centre of the tikkis. You could also add paneer. When we were younger my mum would add a small egg in the centre but that will need a whole separate post to explain the process..it will be coming soon.
  • You can use rice flour instead of corn flour.
  • Some people use bread in the tikki by soaking it in water, squeezing it out and adding to the mixture. This is used in place of the flour. 
  • You can dip the mixture in egg before frying. 
  • You can also dip in breadcrumb before frying. This takes too much away from the flavour for me but it is worth a try!

Guys please let me know if you make these. Please share, rate and comment if you do. 

Aloo Tikki Piled up on metal dish
5 from 4 votes
Print

Aloo Tikki

Scrumptious Lemon Aloo TIkki. My favourite Indian street food snack ever.

Course Lunch, snacks
Cuisine Indian
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 10
Author Safira

Ingredients

  • 4 medium Boiled Potatoes Or 3 Large
  • 6 - 7 tbsp Lemon Juice
  • 1/2 tsp Kashmiri or Normal Chilli Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Coriander Powder
  • 1 - 2 small Green Chilli finely chopped
  • 1/4 tsp Ginger powder or Ginger paste
  • 1 tbsp Coriander chopped finely
  • 2 tbsp Corn Flour
  • Salt to taste
  • 1 - 2 tbsp Oil

Instructions

  1. Add all the ingredients into a large bowl and mash using a potato masher.

  2. Divide the mixture into patties.

  3. Heat oil in pan and when hot, add the tikkis. Cook for 2-3 minutes each side.

Recipe Notes

  • The lemon juice is usually just soaked right into the potato. However if your mixture is a little wet, add a little more flour. 
  • You can use rice flour instead of corn flour.
  • Some people use bread in the tikki by soaking it in water, squeezing it out and adding to the mixture. This is used in place of the flour. 
  • You can dip the mixture in egg before frying. 
  • You can also dip in breadcrumb before frying. This takes too much away from the flavour for me but it is worth a try!
  • You can also refrigerate the patties for half an hour before frying but it isn't necessary.
  •  

 

Nutrition Information for Aloo TIkki

23 thoughts on “Lemon Aloo Tikki

  1. This looks delicious, going to give this a try. And speaking of Masala Chai, any tips on how to make that? Iโ€™ve had delicious tea with Nepali and Pakistani friends but I canโ€™t seem to recreate it at home!

    • Thank you so much. We love Masala Chai too. I usually use 150 ml water and 400 ml milk (some people prefer more water to milk) and add
      4 black peppercorns, 10 green cardamom pods, lightly crushed, 6 cloves, 1 cinnamon stick,
      1 inch fresh ginger, peeled and grated (my husband likes a lot of ginger so feel free to adjust), 1 black tea bag or loose black tea leaves,
      sugar, to taste. Then we simply boil everything together for 15 – 20 minutes. Most people do this for 5 minutes but my husband prefers a longer boil. A shorter boil requires less milk/water too.
      Hope you enjoy! Do let me know if you try it. x

  2. These look delicious! Never cooked this before but I guess I now need to try them, thanks for sharing the recipe

  3. 5 stars
    I loved these tikkis. I wouldn’t usually use this much lemon and I was a bit worried about them falling apart but they were so good. We even made burger versions that everyone loved.

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