Sindhi

Aloo Tikki (Spiced Potato Patties)

Aloo Tikki are crispy, golden-edged spiced potato patties — one of India's most beloved street snacks. Rooted in Sindhi cuisine, this recipe takes a brilliantly simple approach: whole potato halves are salted and deep-fried low and slow until perfectly tender, then flattened by hand and fried again at higher heat until a satisfying golden crust forms. A finishing dusting of red chile powder, earthy coriander, and tangy amchoor (dried mango powder) gives each patty its characteristic bold, layered flavor. Naturally vegan, gluten-free, and made from just six pantry staples, these patties are served hot as a snack, appetizer, or street-food chaat base — accompanied by tamarind chutney, mint-coriander chutney, or cooling yogurt raita.

⏱️ 45 min🍽️ 4 servings

Ingredients

4 servings

potatoes — 8 whole (peeled and halved; starchy variety such as Russet recommended)
red chile powder — 2.5 tsp (divided — some dusted over patties as garnish)
coriander powder — 1 tsp (dusted over finished patties as garnish)
mango powder — 1 tsp (amchoor — dried unripe mango powder; dusted over finished patties)
Vegetable oil (enough for deep frying; 3–4 inches (7–10 cm) depth in pan)
Salt (to taste; used to season the raw potatoes before first fry)

Instructions

Peel the potatoes and halve them. Season generously with salt all over and set aside for 5 minutes to allow the salt to penetrate.(7 min)
Pour enough vegetable oil into a deep heavy-bottomed pan or wok to reach a depth of 3–4 inches (7–10 cm). Heat over medium until the oil is hot but not smoking. Carefully lower the salted potato halves into the oil. Reduce the heat to low and deep-fry gently until the potatoes are completely tender and cooked through — about 15–20 minutes. Work in batches to avoid crowding. The low-and-slow fry cooks the potato all the way through without burning the outside.(22 min)
Using a slotted spoon, transfer the fried potatoes to a board or tray lined with paper towels. Allow to cool for 5–10 minutes until comfortable to handle.(8 min)
Place each potato half flat-side down on the board. Using the palm of your hand, press down firmly but gently to flatten each one into a round disc or patty shape, roughly 1 cm (½ inch) thick. Apply an even, light-handed pressure — you want the patty to hold its shape and not crumble apart.(3 min)
Increase the oil heat to medium-high. Return the flattened patties to the hot oil in batches. Deep-fry until deep golden brown and crispy on both sides, about 3–5 minutes per side. The second fry builds the signature crispy crust.(10 min)
Drain the finished patties on fresh paper towels. While still hot, dust each patty lightly with red chile powder, mango powder (amchoor), and coriander powder. Serve immediately.(2 min)

Notes & Tips

(1) The classic double-fry technique is key — the first low-heat fry cooks the potato through; the second high-heat fry creates the golden, crunchy exterior. (2) Amchoor (mango powder) adds a bright, sour tang that balances the heat of the chile — do not skip it. Substitute with a squeeze of lemon juice if unavailable. (3) Meal Type: Snack / Appetizer / Street Food. (4) Dietary: Naturally vegan and gluten-free — suitable for most dietary requirements. (5) Serving suggestions: pair with tamarind chutney, mint-coriander chutney, or plain yogurt raita. For chaat, top with yogurt, both chutneys, sev (fried chickpea noodles), and chaat masala. (6) Lighter version: shallow-fry the flattened patties in 2–3 tablespoons of oil in a non-stick pan over medium heat until golden on each side. (7) Best served fresh and hot — the crust softens as they sit. (8) Choose starchy potatoes (Russet or Maris Piper) for the best flattening results; waxy potatoes will not flatten as well.

Comments

Aloo Tikki (Spiced Potato Patties)

⏱️ 45 min🍽️ 4 servings

Instructions

Peel the potatoes and halve them. Season generously with salt all over and set aside for 5 minutes to allow the salt to penetrate.(7 min)

Pour enough vegetable oil into a deep heavy-bottomed pan or wok to reach a depth of 3–4 inches (7–10 cm). Heat over medium until the oil is hot but not smoking. Carefully lower the salted potato halves into the oil. Reduce the heat to low and deep-fry gently until the potatoes are completely tender and cooked through — about 15–20 minutes. Work in batches to avoid crowding. The low-and-slow fry cooks the potato all the way through without burning the outside.(22 min)

Using a slotted spoon, transfer the fried potatoes to a board or tray lined with paper towels. Allow to cool for 5–10 minutes until comfortable to handle.(8 min)

Place each potato half flat-side down on the board. Using the palm of your hand, press down firmly but gently to flatten each one into a round disc or patty shape, roughly 1 cm (½ inch) thick. Apply an even, light-handed pressure — you want the patty to hold its shape and not crumble apart.(3 min)

Increase the oil heat to medium-high. Return the flattened patties to the hot oil in batches. Deep-fry until deep golden brown and crispy on both sides, about 3–5 minutes per side. The second fry builds the signature crispy crust.(10 min)

Drain the finished patties on fresh paper towels. While still hot, dust each patty lightly with red chile powder, mango powder (amchoor), and coriander powder. Serve immediately.(2 min)

Notes & Tips

(1) The classic double-fry technique is key — the first low-heat fry cooks the potato through; the second high-heat fry creates the golden, crunchy exterior. (2) Amchoor (mango powder) adds a bright, sour tang that balances the heat of the chile — do not skip it. Substitute with a squeeze of lemon juice if unavailable. (3) Meal Type: Snack / Appetizer / Street Food. (4) Dietary: Naturally vegan and gluten-free — suitable for most dietary requirements. (5) Serving suggestions: pair with tamarind chutney, mint-coriander chutney, or plain yogurt raita. For chaat, top with yogurt, both chutneys, sev (fried chickpea noodles), and chaat masala. (6) Lighter version: shallow-fry the flattened patties in 2–3 tablespoons of oil in a non-stick pan over medium heat until golden on each side. (7) Best served fresh and hot — the crust softens as they sit. (8) Choose starchy potatoes (Russet or Maris Piper) for the best flattening results; waxy potatoes will not flatten as well.