There’s something irresistible about the crunch of a perfectly prepared snack. Indian street food is full of such delights, and the Aloo Tikki recipe stands out as a timeless favorite. Found in almost every bustling market, it’s a go-to treat for many. While people often try recreating it at home, they usually end up with a soggy result. This recipe is here to change that.

The key to a great veg snack lies in its texture—crispy on the outside and soft on the inside. Many home cooks unknowingly make a few common mistakes, but we’ll guide you on how to avoid them. With this super crispy, street-style Aloo Tikki recipe and a special technique, you’ll be able to serve a dish that tastes just like it came from a professional kitchen.

Ingredients

4 medium potatoes (boiled & mashed)
2 tbsp cornflour or rice flour (for crispiness)
2 tbsp breadcrumbs
1–2 green chilies (finely chopped)
1 tsp ginger (grated)
½ tsp red chili powder
½ tsp garam masala
Salt to taste
Fresh coriander leaves (chopped)
Oil for shallow frying

Optional stuffing (for street-style twist):

Boiled green peas
Chaat masala
A pinch of cumin powder

Instructions

Prepare the potatoes
Boil, peel, and mash the potatoes well. Make sure there’s no moisture left.

Mix the base
Add cornflour, breadcrumbs, green chilies, ginger, spices, salt, and coriander. Mix everything into a firm dough.

Prepare stuffing (optional)
Mash boiled peas with chaat masala and cumin powder.

Shape the tikkis
Take a portion of the potato mix, flatten it, add stuffing in the center, and seal. Shape into round patties.

Make them extra crispy (secret tip ⭐)
Lightly coat each tikki with breadcrumbs or a thin layer of cornflour slurry.

Shallow fry
Heat oil in a pan and cook on medium flame until both sides turn golden brown and crispy.