Aloo Tikki – Indian mashed potato patties that are tawa pan-fried until crispy outside and fluffy in the middle. I flavour them simply with green chillies, ginger and few basic spices. Perfect for burgers, chaat, or as a snack with tea. They can easily be made ahead and frozen for later.
Tikki are small cutlets or Indian potato patties, often eaten as they are, or layered in other dishes. Street vendors in India prepare them all sorts of ways. I’ve watched countless YouTube videos of tikki variations – stuffed with chana dal, with green peas, with onions, you name it!
You’ll even find other types of tikki like these rajma tikki .
The Recipe Details
The recipe that I am sharing is the one that I grew up with – my Mum always prepared the tikki milder.
I like to keep the ingredients list as low as possible too. I don’t use breadcrumbs and keep the spices at a minimum. The mashed potatoes will cook up beautifully and the spices I have used still provide plenty of flavour.
Serve them with green coriander mint chutney , imli chutney and Indian onion salad on the side. They’re equally good with masala chai for a snack.
These tikki are perfect as a base for ragada pattice and aloo chaat particularly as the flavours can be built.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potatoes – I always use floury potatoes to make aloo tikki for fluffy insides. Essentially the same concept in these masala roast potatoes and aloo pyaaz paratha . In the UK, all rounders generally work well, but to be certain, I recommend King Edward or Maris Piper. US readers – go for russet. I’ve tested tikki with waxy potatoes and it just doesn’t work – they become gluey which is entirely the wrong texture we are going for.
Green chillies & ginger – freshly crushed to give the best flavour. Personally, I like to keep the tikki on the milder side so that the flavour can be layered, for example in aloo tikki chaat or aloo tikki burgers.
Spice powders – amchoor (dried mango powder gives tang), cumin coriander powder and garam masala.
Cornstarch – I’ve made these both with and without cornstarch. Cornstarch helps with the crispiness but can make the tikkis more sticky. Instead of conrstarch, arrowroot or tapioca flour are good alternatives.
Coriander leaves – optionally mix fresh coriander into the potato mixture for fresh flavour.
Oil – to pan-fry/shallow fry.
How to make Aloo Tikki
I like to cook the potatoes in the Instant Pot, keeping the skins on. This helps prevent them from absorbing excess water and keeps the texture just right.
- Wash the potatoes and pressure cook until tender all the way through.
- Allow them to cool slightly before peeling.
- The potatoes should be soft, but not waterlogged.
Starchy potatoes work best here, as they mash easily and hold their shape once cooked.
Once peeled, mash the potatoes while they’re still warm using a potato masher or grate. Avoid over-mashing — a slightly rustic texture helps the tikkis stay light and fluffy.
Cook potatoes until fork tender
Peel potatoes
Grate whist still slightly warm
To the mashed/grated potatoes, add:
- Freshly crushed green chillies
- Fresh ginger (crushed or finely grated)
- Salt, to taste and spice powders
- A small amount of cornflour (optional, for extra crispiness)
Using fresh ginger and chillies is important here. Without heavy spices, their aroma and heat really get to shine.
Divide the mixture into equal portions so they cook evenly. I prefer making them slightly smaller and flatter — this creates more surface area and helps them crisp up nicely in the pan.
If your kitchen is warm or the mixture feels soft, chilling the shaped tikkis for 10–15 minutes can help them firm up before frying.
Add spices and herb
Combine all the ingredients until mixed
Shape into equal sized tikkis
Aloo tikkis are best pan-fried rather than deep-fried. It gives you a crisp exterior while keeping the inside soft and fluffy.
- Heat a heavy-bottomed pan until hot.
- Add oil and allow it to heat properly.
- Place the tikkis in the pan and don’t move them too soon.
- Let a crust form before flipping.
They’re at their best eaten fresh, straight from the pan, when the edges are crisp and golden.
Heat oil in a pan
Pan fry tikki until golden brown and crispy outside
Make Ahead & Storage
These tikkis are easy to prepare in advance. I often do this when I have a large bag of potatoes that needs using up quickly.
- Refrigerate: Shape the patties and refrigerate for up to 24 hours.
- Freeze uncooked: Freeze on a tray, then transfer to a container. Cook straight from frozen on medium heat.
- Freeze cooked: Cool completely, then freeze and reheat in a pan, oven or air fryer.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Aloo Tikki
Ingredients
- 1 kilogram potatoes
- 75 gram corn flour
- 3 tablespoon ginger and chillies minced
- 3 tablespoon coriander leaves fresh
- 1 tablespoon cumin seeds
- 1 tablespoon garam masala
- 2 tablespoon ground coriander and cumin
- 1 tablespoon amchoor powder optional
- salt to taste
- oil for shallow frying
Instructions
- Wash 1 kilogram potatoes and place in the inner pot of the Instant Pot. Pressure cook on high for 3 minutes. Wait for the pressure to release, then peel the potatoes when they are just warm to touch.
- Grate the potatoes, then add in 75 gram corn flour , 3 tablespoon ginger and chillies , 3 tablespoon coriander leaves , 1 tablespoon cumin seeds , 1 tablespoon garam masala , 2 tablespoon ground coriander and cumin , 1 tablespoon amchoor powder , and salt to taste . Mix to combine.
- Shape into equal sized tikki, then flatten slightly.
- Heat a tawa on medium heat. Add oil then pan-fry the tikki. Flip over half way through cooking and cook until golden-brown.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Aloo Tikki
Ingredients
- 1 kilogram potatoes
- 75 gram corn flour
- 3 tablespoon ginger and chillies minced
- 3 tablespoon coriander leaves fresh
- 1 tablespoon cumin seeds
- 1 tablespoon garam masala
- 2 tablespoon ground coriander and cumin
- 1 tablespoon amchoor powder optional
- salt to taste
- oil for shallow frying
Instructions
- Wash 1 kilogram potatoes and place in the inner pot of the Instant Pot. Pressure cook on high for 3 minutes. Wait for the pressure to release, then peel the potatoes when they are just warm to touch.
- Grate the potatoes, then add in 75 gram corn flour , 3 tablespoon ginger and chillies , 3 tablespoon coriander leaves , 1 tablespoon cumin seeds , 1 tablespoon garam masala , 2 tablespoon ground coriander and cumin , 1 tablespoon amchoor powder , and salt to taste . Mix to combine.
- Shape into equal sized tikki, then flatten slightly.
- Heat a tawa on medium heat. Add oil then pan-fry the tikki. Flip over half way through cooking and cook until golden-brown.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Did you know that you can make a delicious Indian sweet with puffed rice and jaggery? These crunchy (and yes, they stay crunchy too!) mamra ladoo are easy to make and take less than 10 minutes. I often make them during the winter and on Makarsankranti.
Note – This recipe has been updated from the archives – first published 13 January 2014. I’ve added new images and content.
Growing up, winter in our household meant rustic Indian sweets. My Mum would make soft peanut chikki and sukhdi .
Occasionally, she’d make murmura ladoo with the extra large bag of murmura she buys from Indian grocery stores. With these, she also makes savoury dishes like mamra upma and sev mamra.
Although the recipe for these ladoos is simple, I’ve learnt plenty of tips over the years to get perfect mamra ladoo.
The ladoo are just the right amount of sweet and remain crunchy thanks to the cooking techniques. Sometimes we also adds nuts to our recipe which give extra flavour and varied texture. The ladoo are light and airy and so incredible moreish. They actually remind me a little bit of the rice crispy treats we got in school!
Here’s my little secret – if you don’t have the time to roll into ladoos, simply pat down the mixture into a tray to set and then cut into bite-sized pieces!
For me, they’re irresistible with a cup of warm badam milk or cardamom chai .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Puffed rice – often sold in Indian grocery stores as mamra. Make sure you get the plain variety with no added flavour. I recommend using a fresh bag of mamra that is crisp. Stale rice will not be crunchy.
Jaggery – jaggery adds a toffee like flavour. I like to grate or chop into small bits before using in the recipe so it melts evenly without burning.
Ghee – I use a little homemade ghee and helps the jaggery remain smooth.
Nuts – (optional) chopped slivers of nuts like almond and pistachio work really well.
How to make
Lightly roast the puffed rice in a heavy-based pan over very low heat for 2–3 minutes, stirring continuously, until it feels crisp and light. This step is important as it removes any moisture and keeps the ladoos crunchy. Transfer the roasted mamra to a plate and set aside.
Tip – take a couple of puffed rice in your hands and press them between your fingers, if easily broken, the mamra are roasted properly.
In the same pan, heat the ghee and add the shredded jaggery. Stir gently over low heat until the jaggery melts and just begins to bubble — take care not to burn it or let it boil vigorously. If the jaggery syrup is overcooked it can taste bitter.
(Tip – add some drops of jaggery syrup in a bowl filled with cold water, check after 30 seconds, if syrup turns into a semi solid ball, the syrup is done)
Immediately add the roasted puffed rice along with the mixed seeds and nuts (if using). Stir continuously so every grain of mamra is evenly coated with jaggery.
Turn off the heat and transfer the mixture to a tray. While it’s still hot, lightly wet your palms with water and shape the mixture into small round ladoos.
Tip – do not press very tightly, just stick together and give the shape. Little gaps between makes it easier to bite the ladoo.
Work quickly, as the mixture will firm up as it cools. If needed, having two people shape the ladoos makes the process faster and easier, or set in a greased tray.
Allow the ladoos to cool completely before storing them in an airtight container.
Storage
These ladoo can be stored in an airtight container for 3-4 days max. After this time, I find the mamra loose their crunchy texture.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mamra Ladoo (Murmura Ladoo)
Ingredients
- 3 cup puffed rice mamra
- 1 cup jaggery grated
- 1 teaspoon ghee
Optional
- 2 tablespoon nuts chopped
Instructions
- Clean 3 cup puffed rice , then dry roast in a pan on low heat.
- Remove the mamra into another plate, and add 1 teaspoon ghee in the same pan.
- Once ghee melts, add 1 cup jaggery and allow to melt on low to medium heat.
- Keep stirring on a low heat, once jaggery starts bubbling, cook further for a couple of minutes, take care not to burn the mixture.
- Add roasted puffed rice and 2 tablespoon nuts (if using) into jaggery syrup and keep stirring continuously till all the puffed rice coated with jaggery. Turn off the heat.
- Working very fast, apply some drops of water on your palm and take small amount of mixture and make equal sized round ladoo, (be extra careful, the mixture is piping hot this time).
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
