Aloo Tikki: Hearty Medley Of Fried Potatoes, Chutney And More
Image Credit: freepik

The array of Indian street food is limitless. From Pani Puri, Dahi Bhalle, Papri Chaat, and Samosa to Aloo Chaat, the list is endless and so is its supreme taste. Each dish has an individual identity of its own that comprises a unique blend of spices. One such street food is the plate of Aloo Tikki, which is a potato patty, mixed in supreme herbs, and spices and fried either in oil or Ghee. It is not just the potato but the addition of peas and paneer at times that makes the patty rich and delicious. Besides, it is the generous pour of green chutney along with the sweet and sour chutney, and of course, the sweet curd that brings alive the crunch and softness of Aloo Tikki.

The Soft, Round, And Spicy History Of Aloo Tikki

The way with which potatoes have become an intricate part of the Indian kitchen and food palate, it is a surprise to learn that it is not native to India. Sad but true is the fact that potatoes did not originate in India. The cultivation of potatoes came to India during the early 17th century by the means of Portuguese travellers and sailors. As these Portuguese traders came to India through the Western Coastal region they started the cultivation of potato and slowly it spread to the rest of India making it a staple food.  

As for the invention of Aloo Tikki, it comes from the French side dish the croquette. Small fitter-sized cylindrical rolls the croquette was born in France around 1898 under the creative brains of Auguste Escoffier and Philéas Gilbert. These two illustrious French cooks created the recipe.


  • 3-4 medium-sized boiled and mashed potatoes
  • ½ tsp chilli flakes
  • ½ tsp amchur powder
  • ½ tsp coriander powder
  • ½ tsp jeera powder
  • 1 tbsp suji
  • 1 tbsp rice flour
  • Salt
  • Oil


  • In a bowl add the mashed potatoes. To this add chilli flakes, amchur powder, coriander powder, jeera powder, suji, and rice flour. Now mix these spices well with the potatoes.
  • Once the spices are mixed well with the potatoes, pinch out a small ball-size portion from the prepared dough. Form balls of the pinched dough and give it the desired shape. Keep it round or in the shape of the heart, depending on the preference. Prepare the Tikki and keep it aside.
  • Over medium heat, place a pan and add oil. Let the oil heat up. Now carefully place the moulded potato tikkis onto the oil. Shallow fry the potato moulds until the colour changes to golden brown on each side.
  • Place on the plate and serve with chutney.

This classic street food of India is loved and relished at any given point in the day. Though it is binged on religiously as an evening snack as well as in Indian weddings, one can’t put a date and time to relish it. It is further the addition of Pudina Dhaniya chilli chutney and the sprinkle of Tamarind chutney that make it a heavenly combination.