Masaledaar Aloo Tikki Recipe

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Masaledaar Aloo Tikki
How to make Masaledaar Aloo Tikki
  • Recipe Servings: 1
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Much like Gol Gappas, Aloo tikki as well is one of the most favourite in Indian street food. It is a crunchy crisp mix of potato, peas and various masalas mostly accompanied with mint and coriander chutney or tomato ketchup. It’s a perfect quick snack dish for a kid’s tiffin box or at a get-together!

Ingredients of Masaledaar Aloo Tikki

  • 1 tsp Black Pepper
  • 2 tsp Coriander seeds
  • 2 tsp Cumin Seeds
  • 2 tsp Oil
  • 1/2 Onion, chopped
  • 1 Potato, mashed
  • 1 Cups Boiled Peas
  • 1 tsp Ginger Paste
  • 1 tsp Salt
  • 1 tsp Green Chillies
  • 1 tsp Coriander Leaves
  • 1/2 tsp Red Chilli Powder
  • 2 Tbsp Flour

How to Make Masaledaar Aloo Tikki

  • 1.Take a pan and roast black pepper, coriander seeds and cumin seeds together.Masaledaar Aloo Tikki
  • 2.Cool them down for a few minutes then grind together to make a spice mix.
  • 3.Take oil in another pan.Masaledaar Aloo Tikki
  • 4.Fry onions in the pan until golden brown.Masaledaar Aloo Tikki
  • 5.Now, take a bowl and add mashed potato, boiled peas, ginger paste, fried onions, salt, spice mix, green chillies, coriander leaves and red chilli powder and oil.Masaledaar Aloo Tikki
  • 6.Mash them all together with your hands and add flour.Masaledaar Aloo Tikki
  • 7.Mix it all well to make small circular tikkis.Masaledaar Aloo Tikki
  • 8.Take oil in a pan and fry the tikkis in it until golden brown.Masaledaar Aloo Tikki
  • 9.Serve hot with tomato ketchup or dhaniya chutney.Masaledaar Aloo Tikki
  • Watch the step by step recipe of Masaledaar Aloo Tikki here :

Recipe Notes

If you are making aloo tikki for fasting:
1. Add buckwheat flour or water chestnut flour.
2. Use rock salt instead of regular salt.

Key Ingredients: Black Pepper, Coriander seeds, Cumin Seeds, Oil, Onion, Potato, Boiled Peas, Ginger Paste, Salt, Green Chillies, Coriander Leaves, Red Chilli Powder, Flour