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Punjabi-Style Aloo Tikki

Aloo Tikki, a beloved North Indian street food, consists of crispy, golden potato patties infused with aromatic spices. This version draws inspiration from the iconic Punjabi Deli in New York City’s East Village, blending traditional flavors with a refined cooking technique. The combination of chaat masala, garam masala, and Kashmiri chile powder creates a bold, tangy, and slightly smoky profile, while fresh cilantro and ginger add brightness. The patties are shallow-fried to achieve a perfectly crisp exterior while maintaining a soft, flavorful interior. Served with mint and tamarind chutneys, these tikkis make for an irresistible appetizer or snack, ideal for gatherings or as a comforting treat. Whether enjoyed on their own or as part of a chaat platter, these spiced potato cakes embody the essence of Indian street food culture.

Snack | Starter | Indian | Dairy-Free | Egg-Free | Nut-Free | Shellfish-Free | Soy-Free | Vegan | Vegetarian | Patty | Baking Sheet | Frying Pan | Pot | Potato Masher | Wire Rack | Breadcrumb | Cilantro | Garam Masala | Potato | Boiling | Pan-Frying | Simmering | Casual Gathering
Time to complete

Prep

20min

Cook

20min

Wait

15min

Total

55min

Ingredients (Makes 15 potato patties)

Ingredients

  • 4 russet potatoes (2.2 lb / 1 kg), peeled, halved, and cut into 1-inch pieces
  • 3 tbsp (27 g) Diamond Crystal kosher salt, divided (for table salt, use half as much by volume or the same weight)
  • 2 tbsp (30 ml) distilled white vinegar
  • ½ cup (36 g) panko breadcrumbs
  • ¼ cup (48 g) potato starch
  • 1 tbsp chaat masala
  • 2 tsp garam masala
  • 1 tsp ground Kashmiri chile powder
  • ½ tsp ground turmeric
  • 1-inch knob fresh ginger (7 g), peeled and grated
  • 8 to 10 sprigs cilantro (12 g), finely chopped
  • 1 hot green chile (1 g), minced (optional)
  • 1 cup (235 ml) plus 1 tbsp (15 ml) neutral oil, such as vegetable or canola, divided, for frying

For Serving/Garnishing

  • Mint chutney (optional)
  • Tamarind chutney (optional)
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 8
  • Protein: 3
  • Carbohydrates: 25
  • Fiber: 2
Directions

Boiling the Potatoes

  • 1. In a large pot, combine potatoes, 3 tbsp salt, vinegar, and 2 quarts (1.9 L) cold water. Bring to a boil over high heat, then reduce heat to maintain a steady simmer. Cook until potatoes are completely tender, about 15 minutes. Drain and let sit for 1 to 2 minutes.

Preparing the Spice Mixture

  • 2. In a small bowl, mix breadcrumbs, potato starch, chaat masala, garam masala, Kashmiri chile powder, turmeric, and remaining 1 tsp salt. Stir until well combined.

Mixing the Potato Base

  • 3. Sprinkle the spice mixture and grated ginger evenly over the hot drained potatoes. Mash roughly with a potato masher or fork, leaving some small unmashed bits for texture. Stir in cilantro and minced chile, ensuring even distribution. The mixture should remain above 140°F (60°C).

Shaping the Patties

  • 4. Using clean hands, roll 3 tbsp of the potato mixture into a ball, then flatten into a puck shape, smoothing any cracks. Repeat with the remaining mixture to form 15 patties. Let cool to room temperature, about 15 minutes.

Frying the Patties

  • 5. Set a wire rack inside a rimmed baking sheet lined with paper towels. Heat 1 cup oil in a 10-inch cast iron skillet over medium heat until shimmering. Fry 8 patties, swirling occasionally, until golden brown on both sides, about 2 minutes per side. Transfer to the prepared rack.

Finishing the Frying

  • 6. Add remaining 1 tbsp oil to the skillet and fry the remaining patties. Let cool slightly before serving.

Serving

  • 7. Arrange patties on a serving platter and serve with mint and tamarind chutneys.
Cookix's Secrets

Alternative Cooking Method

  • Air-fry at 375°F (190°C) for 15 minutes, flipping once for even crispness.

Alternative Proteins

  • Mix in mashed chickpeas or paneer for added protein and texture.

Flavor Enhancements

  • Add finely chopped mint or scallions to the potato mixture for extra freshness.

Frying Tips

  • Ensure the oil is hot enough before frying to achieve a golden crust without excessive oil absorption.

Healthier Variation

  • For a lighter version, bake the patties at 400°F (200°C) for 20 minutes, flipping halfway through.

Regional Ingredient Substitutions

  • Replace Kashmiri chile powder with smoked paprika for a milder, smoky flavor.

Storage Tips

  • Uncooked patties can be stored in an airtight container in the refrigerator for up to 24 hours before frying.

Texture Tips

  • Avoid over-mashing the potatoes to maintain a slightly chunky texture, which helps create a crispier patty.