I make these Indian Spiced Potato Balls, also known as Aloo Tikki, when I crave something crispy on the outside and soft and flavorful on the inside. These golden potato patties are infused with aromatic Indian spices and herbs, then pan-fried until perfectly crisp. I love serving them as a snack, appetizer, or even as part of a larger Indian-inspired meal.
Why You’ll Love This Recipe
I love how simple and budget-friendly this recipe is, using basic pantry ingredients and a handful of fresh aromatics. The texture is one of my favorite things—crispy and golden on the outside while remaining soft and fluffy inside. I can easily adjust the spice level to suit my taste, making it milder or bolder. These potato balls are naturally vegetarian and can easily be made vegan and gluten-free with simple swaps. I also appreciate how versatile they are, since I can serve them with chutneys, yogurt dips, or even tuck them into wraps and sandwiches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups mashed potatoes (about 4 medium potatoes, boiled and peeled)
1/4 cup green peas, lightly mashed
1 small onion, finely chopped
1 green chili, finely minced
1/2 teaspoon garam masala
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon ground coriander
1/2 teaspoon salt (or to taste)
2 tablespoons fresh cilantro, chopped
1/4 cup breadcrumbs (plus extra for coating)
2–3 tablespoons vegetable oil for frying
Directions
I start by placing the mashed potatoes in a large mixing bowl and making sure there are no large lumps. Smooth potatoes help create the best texture.
Next, I add the mashed peas, chopped onion, green chili, grated ginger, cumin, coriander, garam masala, chili powder, salt, cilantro, and breadcrumbs. I mix everything thoroughly until the ingredients are evenly combined.
I divide the mixture into equal portions and shape them into small balls or slightly flattened patties, depending on the look I want.
For extra crispiness, I lightly coat each ball or patty in additional breadcrumbs.
I heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, I fry the potato balls in batches for about 3–4 minutes per side, turning carefully, until they are golden brown and crispy. I avoid overcrowding the pan so they cook evenly.
After frying, I transfer them to a paper towel-lined plate to absorb excess oil. I serve them hot with mint chutney, tamarind sauce, or a simple yogurt dip.
Servings and Timing
Servings: 4 servings
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Calories: Approximately 190 kcal per serving
Variations
I sometimes add finely grated carrots or chopped spinach to the mixture for extra color and nutrition. When I want more protein, I mix in a few tablespoons of cooked chickpeas and mash them slightly. For a gluten-free version, I replace the breadcrumbs with rice flour or gluten-free crumbs. If I prefer a lighter option, I bake them in a preheated oven at 400°F (200°C) until golden, flipping halfway through, or cook them in an air fryer with minimal oil.
Storage/Reheating
I store leftover Aloo Tikki in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer placing them in a skillet over medium heat to bring back their crispiness. I can also reheat them in an oven or air fryer for a few minutes. While I can use a microwave for convenience, I find that it softens the exterior.
For longer storage, I freeze the shaped, uncooked patties on a tray until solid, then transfer them to a freezer-safe bag. I fry or bake them directly from frozen, adding a few extra minutes to the cooking time.
Related Recipes:
FAQs
Can I make Aloo Tikki ahead of time?
Yes, I often prepare and shape the patties a few hours in advance and keep them covered in the refrigerator. I fry them just before serving for the best texture.
Why are my potato balls falling apart?
If my mixture feels too soft, I add a bit more breadcrumbs to help bind it. I also make sure the oil is properly heated before frying so they form a crisp outer layer quickly.
Can I bake instead of fry?
Yes, I bake them at 400°F (200°C) until golden and crisp, flipping halfway through. I lightly brush or spray them with oil to help them brown.
How spicy are these potato balls?
I find the spice level moderate, but I can easily adjust it by reducing or increasing the green chili and chili powder.
What can I serve with Aloo Tikki?
I enjoy serving them with mint chutney, tamarind sauce, or yogurt dip. I also use them in wraps, burgers, or as part of a larger Indian-inspired meal.
Conclusion
I love making these Indian Spiced Potato Balls when I want something comforting, flavorful, and satisfying. The blend of warm spices, herbs, and crispy texture always makes them a hit at my table. Whether I serve them as a snack, appetizer, or party dish, they never last long and always leave everyone asking for more.
📖 Recipe:
Print
Indian Spiced Potato Balls (Aloo Tikki)
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy on the outside and soft on the inside, these Indian Spiced Potato Balls (Aloo Tikki) are flavorful patties made with mashed potatoes, green peas, aromatic spices, and herbs, pan-fried to golden perfection. Perfect as a snack, appetizer, or part of an Indian-inspired meal.
Ingredients
3 cups mashed potatoes (about 4 medium potatoes, boiled and peeled)
1/4 cup green peas, lightly mashed
1 small onion, finely chopped
1 green chili, finely minced
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1/2 teaspoon salt (or to taste)
2 tablespoons fresh cilantro, chopped
1/4 cup breadcrumbs (plus extra for coating)
2–3 tablespoons vegetable oil (for frying)
Instructions
- Place the mashed potatoes in a large mixing bowl and ensure there are no lumps.
- Add mashed peas, chopped onion, green chili, grated ginger, cumin, coriander, garam masala, chili powder, salt, cilantro, and breadcrumbs. Mix thoroughly until well combined.
- Divide the mixture into equal portions and shape into small balls or slightly flattened patties.
- Lightly coat each ball or patty in additional breadcrumbs for extra crispiness.
- Heat vegetable oil in a large skillet over medium heat.
- Fry the potato balls in batches for 3–4 minutes per side, turning carefully, until golden brown and crispy. Avoid overcrowding the pan.
- Transfer to a paper towel-lined plate to absorb excess oil.
- Serve hot with mint chutney, tamarind sauce, or yogurt dip.
Notes
For a gluten-free version, replace breadcrumbs with rice flour or gluten-free crumbs.
For a vegan option, use vegan breadcrumbs and serve with dairy-free dips.
You can bake at 400°F (200°C) until golden, flipping halfway, or air fry with minimal oil.
Add grated carrots or chopped spinach for extra nutrition.
If the mixture is too soft, add more breadcrumbs to help bind.
Freeze uncooked patties and cook directly from frozen, adding a few extra minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approximately 2 patties)
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
