Aloo Tikki is a delicious Indian snack, served with a green chutney. It’s made with potatoes, green peas, fresh herbs, and spices. If you boil your potatoes beforehand, these can take less than 15 minutes to make!
This blog post was created in partnership with Idaho Potato Commission. As always, all opinions expressed are unbiased and my own.
When I was younger, I’d travel to India with my family every few years during the summer. I remember how summer break would kick off in May and we’d be off to the airport the next day and return right before school started. These summer trips consisted of traveling, talking, laughing, shopping and eating. Eating is a big part of Indian culture!
Aloo Tikki – Classic Indian Street Food
While I have so many fond memories of those summer trips to India, one of my favorite parts was eating Indian street food. The smell of spices, the savory treats, all the traffic, dogs, and people passing by. The entire experience of eating street food is like no other. One of my favorite snacks to order was aloo tikkis. Pan-fried and served with a delicious chutney (or a couple of them), every bite of these potato patties is delicious, warming, and spicy.
Making Aloo Tikki Food at Home
While nothing can truly replace the experience of eating street food in India, you can easily enjoy those foods at home. My mom always made these for me (and still does, when I go visit) when I was growing up.
This recipe is surprisingly easy to make. While this aloo tikki recipe uses minimal oil, if you’re not a fan of pan-frying, feel free to bake them.
Green Cilantro Chutney
Made with a blend of cilantro, lemon, jalapenos (or green chili peppers), water, chutney is the classic counterpart to the warm aloo tikki. I took the traditional recipe and added cashews to it to make it a bit creamier.
If you’re not a fan of cashews, feel free to omit them. The chutney will still be delicious but not as creamy. If you do use cashews, be sure to soak them for 30 minutes and rinse well before using.
More Indian Recipes
Aloo Tikki (Potato Patties)
- 3 medium Idaho potatoes
- 1 cup green peas, frozen and thawed
- 2 tablespoons cilantro, finely chopped
- 2 tablespoons almond flour
- 2 tablespoons yellow onion, finely diced
- 1 jalapeno, seeded and finely diced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 tablespoons avocado oil, for pan frying
- 1.5 cups fresh cilantro, roughly chopped
- 1/2 cup cashews, soaked and rinsed
- 1/2 small lemon, juiced
- 1 tablespoon finely diced jalapeno or green chili, seeded
- 1/4 teaspoon sea salt
- Bring a medium pot of water to a boil. Add the potatoes and let them boil until tender for about 15 minutes. Use a fork to make sure they are cooked through. Drain the water and let the potatoes cool down before peeling.
- In a large bowl, roughly mash the potatoes with a fork. Add the green peas, cilantro, almond flour, onion, jalapeño, coriander, salt and pepper. Combine well.
- Using your hands, shape about 1/4 cup of mixture into a ball. Flatten to form a thick patty.
- Warm the avocado oil in a wide pan. Once the oil is heated, carefully place the patties onto the pan. Cook the patties for about 5 minutes on each side, then flip over.
- Once golden brown, remove the patties from the pan and let them cook down on a paper towel.
- Prepare the chutney. In a blender, combine the cashews, cilantro, pepper, lemon juice, sea salt, and water. Blend until smooth and creamy.
- Adjust seasoning, if needed. Serve with the aloo tikki.