Stuffed Aloo Tikki


Cuisine: North Indian

Aloo tikki is a North Indian and Pakistani snack made of boiled potatoes, onions and various spices. “Aloo” means potato, and the word “tikki” means a small cutlet or croquette. It is found in almost every chaat shop or stall in Delhi as well as in other parts of India. Aloo Tikki is. Mumbai Street food, the kind that locals would happily eat while walking along the beach or watching a game.


  • 2                    lbs medium potatoes boiled
  • 2                    spring onions finely chopped
  • 1/2                 tsp freshly ground cumin seeds
  • 1/2                 tbsp freshly ground black pepper
  • 1                    tbsp green masala
  • 2                    tbsps roasted chana dal powder (optional)
  •                       salt to taste
  • 1                    tsp garam masala powder
  • 1                    tbsp chopped cilantro

For stuffing

  • 1                    cup boiled and crushed green peas
  • 2                    tbsps oil
  •                       pinch asafoetida
  • 1/4                 tsp mustard seeds
  • 1/4                 tsp fenugreek seeds
  • 2                    tbsp grated unsweetened coconut
  • 1/4                 tsp freshly ground cumin seeds
  • 1/4                 tsp freshly ground black pepper
  • 1                    tsp green masala
  • 1/2                 tsp turmeric powder
  • 1/2                 tsp dry mango powder (amchur) or
  • 1/2                 tsp citric acid
  •                       salt to taste
  • 1                    tbsp chopped cilantro
  • 1                    tbsp chopped mint leaves


  1. In a large bowl, mash the potatoes.
  2. Add the rest of the ingredients and mix well. Set it aside to cool.

For the Stuffing

  1. Heat oil in a small pan. Add asafoetida, mustard seeds, fenugreek seeds, when the seeds start to pop add crushed green peas and cook stirring till the mixture is dry (about 5 minutes).
  2. Add the rest of the ingredients and mix well. Transfer the mixture in a bowl and let it cool.
  3. Divide the potatoes mixture into 12 equal balls. Coat it with bread crumbs, flatten it on the palm of your hands, about 2 1/2 inch circle. Add more breadcrumbs if needed.
  4. Add a spoonful of stuffing, bring the outside edge inside to form a small ball. Make sure it is sealed.
  5. Flatten the ball into a disk about 2 inches wide.
  6. On medium heat, heat oil in a frying pan and shallow fry the disks for about 3 minutes on each side. It should be golden brown on each side.
  7. Serve hot with spicy Chana(chickpea)  green chutney, yoghurt and tamarind chutney.

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