Aloo Tikki – Spiced Potato Patties

Aloo Tikki is one of the most popular North Indian street food. It is basically made of boiled and mashed potatoes mixed with various herbs and spices. It is then deep-fried in oil. Well, you may all know that “Aloo” means potato and “Tikki” means a small cutlet or also called as patties. Aloo tikki is a famous street food and is found in almost every chaat shop or small eateries or stalls in almost every part of India. In Mumbai, a popular version of aloo tikki served with various spicy chutneys such as the coriander- mint chutney, Tamarind – dates chutney and this version of aloo tikki with spicy chutney is called as ‘Ragada Patties’.
Aloo Tikki is an Indian appetizer that can be served in many different ways. Top it with a little mint and tamarind chutney, onions, cilantro, sev and it is a delicious chaat. Make the tikki a little bigger and use it as a patty for a satisfying veggie burger. Make them tiny and serve as appetizers. Yes, Aloo Tikki is one of the very versatile and yummy snack.
Aloo Tikkii
Though i have tasted aloo tikki many times bought from shops and the Aloo tikki burger served at McDonald’s restaurants. For a quite long time, i have been thinking of making it at home. This recipe is a very simple version. Yesterday, it was raining heavily here and my sister wanted to have some snacks along with the evening tea. So what better way then to enjoy the tea with some hot aloo tikkis in this rainy season. So here it is…
Aloo tikki
Aloo Tikki  / Spiced Potato Patties
Cuisine: Indian
Recipe Category: Snack / Indian Street Food
Preparation Time : 20 mins
Cooking Time : 10 mins
Makes : 12 tikkis


Potato – 3, medium sized (comes to 2 cups after mashing)

Rice flour – 1/4 cup
Red Chilli Powder – 1 tbsp (adjust according to your spicy needs)
Chat Masala powder – 1 tsp
Jeera powder / Cumin powder  – 1/2 tsp
Garam masala powder – 1 tsp
Coriander Leaves – 1/2 tbsp, finely chopped
Lemon Juice – 1 tsp
Oil – to toast or shallow fry ( I used coconut oil)
Salt – to taste


  1. Cut each potato into halves and pressure cook upto 4 whistles or until soft. Once the pressure leaves the cooker, remove the boiled potatoes, peel off the skin and mash it well without any lumps. Add red chilli powder, garam masala powder, cumin powder, chat masala powder, lemon juice, coriander leaves and required salt to the mashed potatoes. Mix well to form a smooth dough.
  2. Take a lemon sized ball and roll it well between your hands.  Then flatten them into round shaped patties between your hands.
  3. Roll the patties in rice flour so that it coats well on all sides. Now finish the mashed potatoes dough by repeating the process. I just made around 12 tikkis.
  4. Heat dosa pan or a small tawa. Add a teaspoon of oil and add the prepared aloo tikkis ( 3 to 4 patties at a time) and toast them well on both sides till they turn golden brown and slightly crisp.
  5. Serve hot with tomato sauce or sweet chutney or coriander chutney.


  • Optionally you can coat the tikkis with breadcrumbs and then toasting gives a crispy outer layer and soft inside.
  • I used coconut oil, as it is the main oil used in most of the Kerala home for preparing food. Some may not like the taste of coconut oil, but we at home love coconut oil and it renders that specific taste which is so common in all of the Kerala dishes. And health wise also, coconut oil gives out more benefits.
  • You can even add 1/4 cup boiled peas along with potato. And a tsp of finely chopped green chillies for that extra spiciness. You can also add a tsp of amchur powder instead of chat masala powder.. 
  • The dough should be tight enough to hold together, if the dough is watery / runny then your tikkis will break when you toast them. During such times, you can add 1/2 tbsp cornflour if the dough becomes watery, but dont add more as the tikkis will become hard.
  • Alternatively you can deep fry them too. But if prefer to deep fry then add rice flour or cornflour with the dough to make it stiff.
  • If you are toasting, toast in low medium heat. You can even toast the tikkis in ghee, but if you want less oil or ghee then you can use the air fryer to toast the tikkis.
  • Flip over the tikkis gently while toasting them in tawa for even roating on all the sides.
  • You can even stuff boiled channa dal / sprouts/ mixed vegetables inside the tikkis for taste variation.

Spicy Diamond Cuts – an evening snack made from whole wheat flour

My mom used to make diamond cuts so very often when i and my sister were studying in school. I remember my sister and me keep on asking for more and more. We just love eating this!! It is a spicy – savoury snack or a perfect naalumani palahaaram along with tea/ coffee. It is also light weight snack to munch on while reading books.

Spicy diamond cuts
Cuisine: Indian                         Recipe Category: Snacks / Munchies
Prep time: 30 mins                  Cook Time: 30 mins          Serves: 4

Whole wheat flour – 1 & 1/2 cups
Chilli powder – 1 tsp
Besan / Roasted and ground chickpeas flour – 1/4 cup (optional)
Salt – to taste
Water – as needed (to make a batter)
Cooking oil – 1 cup or as needed for deep-frying (i used coconut oil)


  1. Place the wheat flour, chilli powder, besan and salt in a bowl. Add water little by little (until enough) and knead it into a dough. Keep it covered for about 20 minutes.
  2. After 20 mins, knead once and then divide the dough into 3 to 4 balls.
  3. With a rolling-pin, roll each dough ball into thin circles or discs but not too thick (just like how you make chapathi or roti).
  4. With a knife or cutter, cut the discs into diamond shapes or small squares of 2 cm length. Keep aside.
  5. Heat oil in a kadai or a heavy bottomed pan and let the oil become hot. Once the oil has become hot, put a handful of diamond cuts into the oil and fry till crisp.
  6. Once it becomes evenly browned, remove the spicy diamond cuts onto a paper towel.

Eat and Enjoy the Spicy Diamond Cuts as a snack along with a cup of tea or coffee.


  • Once the diamond cuts cools down to a bit or becomes warm, store it in an air tight container. Stays good for 2 to 3 days when kept at room temperature. Do not store it in a refrigerator, as it may become chewy and not crispy to eat.
  • To test whether the oil has become hot to fry, place a small piece of dough in the oil and if it becomes brown immediately, then the oil is too hot. So remove the pan from the stove and let it cool for few minutes. But if the oil is not hot enough, it will not puff and the diamond cuts will absorb too much of oil. So always check before starting to fry.