Aloo Tikki

I've proclaimed my unconditional love for snacks many times! Well, snacks and desserts are my fav food categories ;)

My daily diet also mostly consists of these. I know it's not a healthy food habit, but these two have some kind of pull on me.

I love North Indian cuisine but I rarely make it at home. No specific reason as such, but somehow it's not frequently made.

Anyways, when I came across this Aloo Tikki recipe, I knew I had to try it. It's my kinda snack. Packed with flavors and is simple and easy to make.

You can have it as it is with some ketchup or you can make it into little veg sliders. Pop it inside a buttered and toasted pav, top it with some sliced onions and ketchup and there you go…

Do give it a try and let me know!

Btw, you can see more North Indian recipes here

Here is the recipe:

Aloo Methi Tikki
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Aloo Tikki

A flavor-packed Indian street-style vegetarian snack, which is easy to make. Great as appetiser.
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Course: Appetiser, Evening Snack, Finger Food
Cuisine: Indian Street Food, North Indian, Vegetarian
Keyword: Aloo Tikki, Indian Snacks, Vegetarain Snacks, Veg snacks
Author: Maria Jose Martin


  • 3 big Potatoes (boiled and mashed)
  • 1/2 cup Chopped methi leaves (refer notes for substitute)
  • 1 small Onion (chopped)
  • 1/2-1 tsp Grated ginger
  • 1-2 chopped Green chilli
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Garam masala
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Coriander powder
  • 1 tbsp Kasuri methi
  • 1/2 tsp Fennel powder
  • 1/3-1/2 cup Grated cheese (I used mozarella)
  • 1-2 tbsp Ghee
  • Oil for shallow frying (I used sunflower oil)
  • Salt (to taste)


  • Heat 1 tbsp ghee in a pan. Crackle cumin seeds.
  • Add chopped onion, green chilli and grated ginger. Cook till it begins to brown.
  • Add all spice powders (turmeric, garam masala, coriander, fennel)including kasuri methi and salt. Cook for 2-3 mins or till the raw smell goes.
  • Add chopped methi leaves and mashed potato to this. Mix well.
  • Add 1/2 – 1 tbsp ghee to this to bring everything together.
  • Let the mixture cool for 10-15 minutes. Shape into patties.
  • Heat oil for shallow frying in a wide nonstick pan. Cook the patties each side for 3-4 mins till it's golden brown.


I added salt while boiling the potatoes as well. 
You can use chopped coriander leaves or a combination of coriander and mint leaves instead of methi leaves.
You can also use oil instead of ghee to cook this, but ghee adds more flavor.
You can also air fry this instead of shallow frying in the pan. You can skip the cheese if you don't like it. 
Serve it with ketchup or pop it inside a buttered and toasted pav, top it with some sliced onions and ketchup, and there you go…
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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