Aloo Tikki Recipe

Name: Aloo Tikki
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Pakistani
Ingredients: 4 medium potatoes Potatoes, boiled whole in their skins, cooled and peeled; 2 tbsp Cornflour; 1 tsp Salt, adjust to taste; ½ tsp Red chilli powder; ½ tsp Crushed red chilli (kutti lal mirch); 1 tsp Coriander seeds (sabut dhania), coarsely crushed; ½ tsp Ground cumin, roasted; 1 tsp Dried pomegranate seeds (anardana), crushed; ¼ tsp Garam masala; ½ medium onion Onions, very finely chopped; 2 Green chillies, finely chopped; ¼ cup Fresh coriander (hara dhania), chopped; 1 tbsp Fresh mint (podina), chopped; 1 Eggs, beaten, for dipping; ¼ cup Cooking oil, for shallow-frying

آلو ٹکی بنانے کا طریقہ

Shallow-fried potato tikkis with a crisp golden crust and a soft centre, spiced with crushed coriander, green chilli and anardana, held with a little cornflour.

Prep

20 min

Cook

30 min

Marinate / soak

20 min

Serves

Difficulty

Easy

Spice

Medium hot

Aloo tikki are the simplest of Pakistani snacks: mashed spiced potato pressed into patties and shallow-fried on a tawa until crisp. The potatoes must be boiled whole and cooled so they are dry, and a spoon of cornflour or bread holds them together without making them gummy.

Tips for the best result

Boil the potatoes in their skins, or bake them, so they do not absorb water. Wet potatoes make tikkis that fall apart.
For a stuffed version, press a teaspoon of spiced boiled chana daal or crumbled paneer into the centre before closing.

Common mistakes

Flipping too early. The crust has not set and the tikki breaks; wait until it releases from the pan on its own.
Using freshly boiled hot potatoes. They are sticky and need far more binder, which makes the tikkis pasty.

How to serve

Serve with hari chutney and imli chutney, or top with chana chaat, yogurt and chutneys for tikki chaat.

Storing and reheating

Shaped, uncooked tikkis keep 1 day in the fridge or 1 month in the freezer; fry from frozen on low-medium heat. Cooked ones keep 2 days.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories: 230kcal
Protein: 4g
Fat: 9g
Carbs: 36g
Fibre: 4.3g
Sodium: 590mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 18

Whole dish ≈ Rs 71 · 96% of ingredients by weight priced

Prices in

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works