As per usual, I was craving a little of potatoes and homemade Indian food in my life, so I decide to make an easy baked aloo tikki recipe.
No. Just some leftover onions, bell peppers, frozen peas, and a few potatoes.
For the seasonings, feel free to taste test as you add your seasonings. Start with a teaspoon, then add more to adjust.
Also, depending on how large you make your aloo tikki, you’ll yield about 8-12 small patties with this recipe.
What Is Aloo Tikki?
Aloo tikki is a popular North Indian snack made from potatoes, peas, and spices. “Aloo” is potato and “tikki” means croquette, patties, or cutlet.
Aloo tikki is typically deep-fried and served hot – my favorite way of having them. It can be eaten as a snack, side, or placed in a burger or sandwich.
Aloo tikki can be stuffed with additional ingredients, for example, lentils/dal, nuts, or paneer. Or, they can be left unstuffed. Serve them up with a refreshing and vibrant mint chutney sauce.
You can also go for a yogurt-based sauce, hot and sweet sauce, or a glorious pool of ketchup. The sauces can be store-bought, or homemade.
However, you choose to have aloo tikki – just enjoy it. For this recipe, I decided to go for a no-oil route. Although it might be more fun fried, a healthier option is always welcomed.
When I am in the mood for an easy, affordable, and tasty dish that can be used in a variety of ways – aloo tikki is my go-to. It’s especially delicious as a burger.
If you’re in the mood for more plant-based Indian dishes, be sure to check out my vegan butter chicken recipe made with a thick gravy and juicy tofu chunks. It’ll pair well with your homemade aloo tikki and a roti.
This recipe is 100% plant-based/vegan and oil-free. To make aloo tikki gluten-free, you can try switching out all-purpose flour for buckwheat flour or gluten-free breadcrumbs.
How To Boil Potatoes For Aloo Tikki
There are two ways you can boil or soften the potatoes in preparation for aloo tikki. They can be boiled whole until fork tender, or cubed into smaller pieces to steam.
We want the potatoes to be fork-tender, not mushy or falling apart. I recommend checking them often with a fork as they boil/steam.
Once fork-tender, allow the potatoes to cool off. This will both allow for easier handling while mixing it with spices and prevent the potatoes from becoming too sticky.
When making aloo tikki, I opt to leave the potato skins on – since I try to avoid food waste. However, if you’re looking for a more uniform and less clumpy aloo tikki, remove the potato skins.
How To Prevent Aloo Tikki From Falling Apart
Use Enough Flour
When mixing the mashed potato with the other ingredients, make sure it’s dry enough. If the mashed aloo easily sticks to your hands, it may not be dry enough.
Allow Tikkis To Cool After Being Cooked
Once the baked aloo tikkis are done, carefully remove them with a spatula. Then, have them cool on a cooling rack.
If you don’t have a cooling rack, transfer them to a plate lined with a paper towel. Allow them to cool and further firm up for at least 5 minutes or so.
By the way, if you don’t have a cooling rack – it was one of my most valuable kitchen tools. If you’re baking or frying anything that needs to be cooled – they allow air to circulate under the food. Cooling racks are great for cookies, french fries, and muffins.
Boil With Potato Skin Intact
I highly recommend boiling potatoes with their skins intact. If you remove the skins, the potatoes will absorb too much of the water.
If you prefer to boil the potato in cubes, opt to steam them instead.
Additionally, you can soften potatoes by skipping the boiling or steaming process altogether. Pierce the potato with a fork and chuck into a microwave for 6 minutes or so on high power, flipping halfway.
Once done cooking, allow to cool, just like you would if you were boiling or steaming.
Use High-Starch Potatoes Like Russet
High-starch potatoes like russet potatoes hold together well. The starch in the potatoes acts as a binder – which makes them perfect for an aloo tikki recipe.
Okay, so let me take you through how I made homemade aloo tikkis (potato croquettes) with what I have in my pantry.
For more breakfast recipes, check out 18 Frugal Plant-Based Breakfast Recipes. We have sweet, savory, and everything in between!
Easy Baked Aloo Tikki
- In a large bowl, mash the cooked + cooled potatoes with a fork. Add your seasonings: chili powder, cumin, ginger, garlic powder, red chili pepper, black pepper, and salt to taste. Mix well.
- Taste the potato mixture to see if it's salted and seasoned enough to your liking.
- Next, add the chopped onions, bell pepper, and peas. Mix well. Add the flour and mix well. Next, preheat your oven to 425 degrees F.
- Make sure your hands are completely dry and dust them with flour for easier handling. If the potato mixture is too sticky or wet, add a bit more flour.
- Next, make small balls with the aloo tikki mixture. Flatten into patties that are about 1/2 inch thick.
- Brush both sides of the tikki with oil. Lay tikkis on a baking tray lined with parchment paper.
- Finally, bake for about 30 minutes. Carefully flipping them halfway.
- When the aloo tikkis are done, take them out and allow them to cool for about 5 minutes to further firm up. Serve.
- For this recipe, I did not peel the potatoes, as I enjoy using all of the potato. But if you prefer to peel them, that’s fine too.
- During the halfway oven flip, the aloo tikki will be a bit tender. This is expected. They will firm up as they further cook. Very gently flip each tikki so they hold their shape.
- The most important step is at the end of this recipe. Once they are done baking, remove them from the baking tray and allow to further firm up and cool on a cooling rack.
- This recipe yields about 8-10 aloo tikkis.
Did you try out this baked aloo tikki recipe?