Pakistani Aloo Tikki, or Potato Cutlets, are crispy on the outside and soft and fluffy inside. These tikkis are made by combining mashed potatoes with spices and herbs, shaping them into patties, dipping them in an egg wash, and frying them until golden brown. Serve cutlet with tomato ketchup and mint chutney for a tea-time snack.
Indian Aloo Tikki vs Pakistani Aloo Tikki
Both Indian and Pakistani Aloo tikkis are very similar, with subtle differences in ingredients, flavor, and how they are served. A Pakistani aloo patty is dipped in an egg wash before pan-frying and is often served as a tea-time snack, while Indian aloo patties are shallow-fried without any egg wash and are always part of chaat, featuring yogurt, chutneys, sev, and pomegranate.
Check Indian street style aloo tikki chaat and aloo tikki and some of the best potato recipes.
Ingredients
Potatoes: Russet potatoes work the best. You can also use any other potatoes.
Eggs: for coating before pan frying.
Spice powders: turmeric, garam masala, and chaat masala.
Other ingredients for flavor: onion, green chilies, and ginger.
Herbs: adds freshness. I have used cilantro (coriander leaves). You can combine cilantro with mint for more flavor.
Check out the recipe card for full list of ingredients.
Step-by-step instuctions
- In a bowl, add the mashed potatoes, salt, turmeric powder, garam masala powder, chaat masala powder, green chilies, ginger, onion, and coriander leaves, and mix well until everything is well combined.
- Form patties or tikkis of the desired size from the mixture and keep it aside.
- Heat 1 to 2 tablespoon of oil in the pan.
- Dip the patties in egg wash and place them in the pan, arranging them based on the pan's size. Drizzle oil if needed.
- When the bottom becomes golden brown and crisp, flip and cook on the other side until it becomes golden brown and crispy.
- Serve hot with hot tea, tomato ketchup, and mint chutney, and enjoy.
Tips
- I generally peel the skin of potatoes, cut them into cubes, and microwave them for such recipes as they are quick and eliminate any moisture.
- If you want this tikki vegan and eggless, skip the egg wash. The tikki will still be crispy on the outside and will be more like Indian style aloo tikki.
- For the best texture, use potatoes like russet.
- Adjust the spices to your taste.
- Don't be in a rush. Fry on medium flame.
- You can also shape the tikkis and freeze them. Use as and when needed.
Serving suggestions
Serve this as a snack with classic chai (tea), and use it as a patty for a burger or a side, along with dal and rice for lunch or dinner.
More easy potato snacks
Recipe card
Pakistani Aloo Tikki | Quick Potato Cutlets
Equipment
- Skillet
Ingredients
- 2 Potatoes medium-sized boiled or microwaved and mashed
- Salt to taste
- ¼ teaspoon Turmeric powder
- ¼ to ½ teaspoon Garam masala powder
- ¼ to ½ teaspoon Chaat masala powder amchur
- 2 to 3 Green chilies chopped
- 1 teaspoon Ginger grated
- 1 Onion small chopped, optional
- 2 to 3 tablespoon Coriander leaves chopped
- 1 egg whisked for egg wash, check tips
- Oil as needed for pan frying.
Instructions
- In a bowl, add the mashed potatoes, salt, turmeric powder, garam masala powder, chaat masala powder, green chilies, ginger, onion, and coriander leaves, and mix well until everything is well combined.2 Potatoes, Salt, ¼ teaspoon Turmeric powder, ¼ to ½ teaspoon Garam masala powder, ¼ to ½ teaspoon Chaat masala powder, 2 to 3 Green chilies, 1 teaspoon Ginger, 1 Onion, 2 to 3 tablespoon Coriander leaves
- Form patties or tikkis of the desired size from the mixture and keep it aside.
- Heat 1 to 2 tablespoon of oil in the pan.Oil
- Dip the patties in egg wash and place them in the pan based on the size of the pan.1 egg
- Drizzle oil if needed. When the bottom becomes golden brown and crisp, flip and cook on the other side until it becomes golden brown and crispy.
- Serve hot with hot tea, tomato ketchup, and mint chutney, and enjoy.
Video
Notes
- I generally peel the skin of potatoes, cut them into cubes, and microwave them for such recipes as they are quick and eliminate any moisture.
- If you want this tikki vegan and eggless, skip the egg wash. The tikki will still be crispy on the outside and will be more like Indian style aloo tikki.
- For the best texture, use potatoes like russet.
- Adjust the spices to your taste.
- Don't be in a rush. Fry on medium flame.
- You can also shape the tikkis and freeze them. Use as and when needed.
Nutrition
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