Aloo Tikki (Potato Cutlets)
Aloo Tikki, also called Potato Cutlets, are one of those traditional snacks I’m forever amazed by. They’re simple, yet so clever in their flavor profile. Cooling fresh herbs balance the bold, pungent spices, while onions and green chili provide texture to the roughly mashed potatoes. My recipe goes a step further, adding even more contrast with an optional crispy breadcrumb coating. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week!
Aloo Tikki vs Potato Cutlets
In my family, both ‘Aloo Tikki’ and ‘Potato Cutlets’ are used interchangeably to describe any type of potato kebabs. In Pakistani cookbooks, I often see the ones with breadcrumb coating referred to as Cutlets. Sometimes they include shred up chicken or a stuffing of meat. I believe ‘cutlets’ implies breading, but if you have a more conclusive opinion on this, I’d love to hear in the comments!
What Makes this Recipe Easy
Two shortcuts to make this recipe a breeze: Of course, you’re welcome to boil your potatoes (instructions below) and manually chop your veggies. But if speed and ease are top priority, you’ll love this recipe.
Ingredients
Here are notes on some of the ingredients:
Potatoes: I prefer Russet for their quick cooking time. Red potatoes or Yukon gold would also work well. Onions: Apart from flavor, onions add moisture to the Tikkis which helps make them soft. Spices: Roughly or finely ground coriander seeds, which add more texture than coriander powder. Cumin seeds + cumin powder for earthy flavor, black pepper, and red chili powder + flakes for heat. Chaat masala or amchur (dry mango) powder for tang and chatpata flavor. If you have both on hand and love the tangy, umami flavor, add both. May sub garam masala. Cilantro and mint: Add fresh, vibrant flavor and a pop of green color to the tikkis. Mint is not essential here, but adds a surprise refreshing element. Green chili peppers: I suggest Serrano chilies, which are less spicy than Thai/bird’s eye chilis. If you’re able to find them, Indian chili peppers (called finger chili) add flavor and texture without as much heat. Eggs: For coating the Tikkis before pan-frying. Holds up the shape and adds a golden crust. Breadcrumbs: Optional, for adding an extra layer of crunch. Regular (fine) and panko both work, depending on how crispy you want them. (Panko make them extra crispy.)
How to Make Aloo Tikki – Read for Tips!
Prepare the Potatoes
More ways to cook the potatoes
To boil the potatoes: Place the potatoes in a saucepan and cover with 2 inches of water. Bring to a boil, then reduce to a simmer. Begin to check the potatoes for doneness after 20 minutes. When they are tender enough so that a fork can slide easily through the center, drain and set aside. To steam the potatoes: Fill a saucepan without about 1 inch of water. Bring to a boil, then reduce to a simmer. Place a steamer basket in the saucepan and place the potatoes on top of it. Cover the saucepan and steam for 25 minutes. When they are tender enough so that a fork can slide easily through the center, remove from pan.
Prepare Onion Mixture
Combine and Shape
Pan-fry
How to Serve + What to Serve With
Though Aloo Tikki are traditionally considered a street food or Chai-time snack, they are incredibly versatile and go with most meals as an ever-welcome side dish. I like to let these shine by serving them as an entrée with some kind of pulao (Matar Pulao, Chana Pulao, Mutton Pulao or Chicken Pulao) and Raita. They’re also delectable in a sandwich or bun kabab with all your favorite toppings and Mint Raita. However you serve them, the key is to add a saucy component like chutney (see recipes below) or mint raita. My kids love it with ketchup.
Quick Chutney Recipes
Variations
Mix with leftovers: I love using this as a base recipe to use up leftover chicken, fish, keema, or vegetables. Just reduce the amount of potatoes, chop up your leftovers with the rest of the ingredients, and adjust seasoning to taste. Vegan: I tried making the Tikkis with and without the egg as a binding agent. I found the ones with the egg were easier to shape and held up better. If you want to make them vegan, omit the egg within the potato mixture and use breadcrumbs to help bind them from the outside. You also want to turn them gently to help retain their shape. Add-ins: The green parts of green onions, peas (matar), and corn are common additions to enhance the taste and texture.
How to Make-Ahead, Store, or Reheat
Make-Ahead
Keep the mixture (either shaped or as-is) in an airtight container in the refrigerator for 2-3 days. After that, the potatoes will tend to release water.
Store
Since potatoes tend to lose texture after freezing, I find Aloo Tikki aren’t particularly freezer-friendly. (I’ve tried freezing breaded chicken and potato cutlets. Even then, they didn’t hold up as well as Shami Kabab.) But, as I’ve heard from several of you, you can freeze Aloo Tikki successfully. Ideally, add a piece of parchment in between each Tikki to prevent them from sticking together. When ready to pan-fry, do not allow them to thaw fully. Pan-fry on medium heat, giving each side extra time to fully heat through.
Reheat
To reheat leftovers while retaining their crisp: This is like my mint raita but without the yogurt.
1/2 cup (~12 g) cilantro leaves 3 tbsp (~4 g) mint leaves, try not to use stems 1/2 small Serrano pepper or small Thai green chili pepper, deseeded (choose how thick the slice depending on how spicy you’d like) 1/8 tsp sea salt, more or to taste 1/2 garlic clove 1 tsp lemon or lime juice 1/8 tsp sugar 2-3 tbsp water, as needed to blend
This tangy and sweet chutney is an essential chaat topping. You can either use your favorite store-bought version or use my 1-minute recipe.
2 tbsp brown sugar 1 tbsp water, preferably hot/boiling 1 tbsp tamarind concentrate (I’ve tried Indira’s brand and Tamicon) 1/8 tsp red chili powder 1/8 tsp sea salt
Air-fry them 350°F for 5 minutes Bake them uncovered at 350°F for 5-7 minutes. Microwave them for 1-2 minutes. Option to place the tikkis on a hot dry pan to crisp them back up.
More Pakistani Snacks & Kebabs You’ll Love
Chicken Puff Pastry Crispy Vegetable Pakora Chicken Kofta Easy Shami Kabob (Instant Pot and Stovetop) Beef Seekh Kebab Chapli Kabab
Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!
