If you're craving the irresistible comfort of spicy, savory street food, this Crispy Aloo Tikki Street Style recipe is your ticket to flavor town. Think crunchy potato patties filled with warm spices, served with chutneys that hit the perfect balance of sweet, sour, and spicy. It’s like a cross between pakora and a mini samosa, but rolled in a snack-sized patty. Whether you’re looking for breakfast ideas or lunch recipes Indian style, these tikkis are an instant hit. With simple pantry staples and minimal prep, you’ll have a crispy, golden treat that screams “desi food done right.”
Crispy Aloo Tikki Street Style
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Appetizer, Snack
Cuisine Indian
Servings 4 (about 16–20 tikkis depending on size)
Large pot to boil potatoes
Mixing bowl for combining the potato mixture
Non-stick skillet or cast-iron pan to fry the tikkis evenly
Spatula or flat turner for flipping
Plate lined with paper towels to drain excess oil
Serving platter to present the tikkis
- 6 medium potatoes aalu, peeled and boiled until fork-tender
- 1 small onion finely chopped
- 2 green chilies finely chopped (adjust to taste)
- ½ cup fresh cilantro chopped
- 1 tsp ginger grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp red chili powder optional for extra heat
- Salt to taste
- 2 tbsp cornflour or chickpea flour as a binding agent
- Oil for pan-frying
- Chutneys: mint-coriander chutney tamarind-date chutney
Optional toppings: finely chopped onions, sev, chaat masala, pomegranate seeds
Prepare the Potatoes
Boil and mash the potatoes: peel and rinse, then boil until easily pierced with a fork (about 15–18 minutes). Drain well. While still hot, mash thoroughly in a mixing bowl to avoid lumps.
Season the Mash
To your mashed potatoes, add chopped onion, green chilies, cilantro, ginger, cumin seeds, coriander powder, garam masala, red chili powder (if using), salt, and cornflour. Mix until just combined—over-mixing can make them dense. The cornflour helps with binding and achieving that crisp crust reminiscent of a crisp aloo bonda recipe video you've seen.
Shape the Tikkis
Divide the mixture into two or three dozen small portions. Wet your palms slightly and flatten each into a round disc about 2–3 inches wide and ¼-inch thick. Keep them consistent so they cook evenly.
Frying Time
Heat 2–3 tbsp of oil over medium heat in your skillet. Once glistening, place tikkis gently in a single layer, leaving space between them. Fry for 3–4 minutes on each side, until they turn golden brown and crisp. Lower heat prevents burning and ensures thorough cooking. Use a spatula to flip carefully.
Drain and Season
Transfer tikkis to the paper-towel-lined plate. Immediately sprinkle with chaat masala for that authentic street-style punch.
Serving
Arrange on a platter and serve with small bowls of mint-coriander chutney and sweet-tangy tamarind chutney. Sprinkle with chopped onions, sev, and pomegranate seeds for extra texture and color. Enjoy them warm.
Pairings
- Mint-Coriander Chutney: Vibrant and tangy, it brightens each bite.
- Tamarind-Date Chutney: Adds sweet-sour depth
- Yogurt Dip (optional): Plain yogurt whisked with a little salt and cumin powder for a cooling accompaniment
- Beverages: Serve with masala chai, sweet lassi, or even a chilled mocktail for an iftar recipes aloo twist
- Complementary street food: Pair with pani puri, samosa recipe style snacks, or rolled paratha for a filling lunch or light dinner ideas
FAQs
1. Can I use sweet potatoes or other root vegetables?
Yes! You could make a twist using sweet potatoes or even beets. The texture changes, but the method is the same—just adjust spices and sugar accordingly.
2. How do I make them healthier without deep-frying?
Lightly brush oil and cook on a flat griddle or bake at 425 °F (220 °C) until crisp, flipping halfway—great for vegetarian fast food options without all the oil.
3. Which potatoes work best?
Starchy potatoes (like Russets) give fluffier insides and crispier edges. Waxy potatoes hold shape better but won’t be as light.
4. Can I make them ahead of time?
Shape the tikkis up to a day ahead, keep cooled and covered. Fry just before serving to retain crispness.
5. Are they vegan?
Yes—no dairy or eggs. The cornflour ensures binding. If avoiding corn, use chickpea flour for a gluten-free binder.
