Stuffed Aloo Tikki

Delicious yummy and homemade Stuffed Aloo Tikki is an incredible starter perfect for any occasion. Whether be those countless parties or get-togethers, these full-flavored cutlets or tikkis made with the combination of potatoes, spices, and lentils make an excellent appetizer. Oh, the best part is that it’s Vegan and gluten-free too, isn’t that amazing?

I am not a huge fan of fried food, but when it comes to the rainy season, I can make some exceptions. Everything about the rains- the coolness in the temperature, the smell of the moist soil, and the lush green trees in the neighborhood makes me crave for some street-style chatpata (spicy) food. 

And what could be better than a homemade stuffed Aloo Tikki recipe? These Tikkis are super easy-to-make and are full of delicious flavors. Make a huge batch in advance and store in the refrigerator. Just deep fry or pan-cook them whenever you are ready to eat and indulgence in the yummy tikkis that are bursting with flavor and aroma. And not to mention, they are so addictive!

What is Stuffed Aloo Tikki?

For those who are not familiar, aloo tikki is popular all around India. In fact, it is the most loved and all-time favorite tea-time snack. Aloo in Hindi means potatoes and Tikki is referred to as cutlets or patties or savory cakes. It is basically seasoned boiled mashed potatoes stuffed with a savory mix and then pan cooked or deep fried until golden and crisp. This crispy tikkis or cutlets are usually served with green chutney and tamarind chutney. 

Aloo Tikki recipe has many variations based on personal preferences. For e.g.,

• people who are observing fast/vrat will stuff their tikkis with a dried nut-coconut mixture
• Dhaba walas (street vendors) stuff aloo tikki with a lentil mixture (shown below)
• and the other most popular filling from North India is a spicy sauteed paneer and peas mixture. 
• Whatever the filling be, these tikkis taste incredibly yummy!

Ingredients for Stuffed Aloo Tikki!

There are no set rules to make an aloo Tikki recipe. All you need is the base ingredient, stuffing, and flavoring ingredients. Few essential ingredients used in this recipe are:

• Potatoes – is the primary ingredient. It is the king of vegetables and can be enjoyed in any form whether it’s boiled, baked, steamed or pan-toasted. But for this recipe, I am using boiled potatoes.
• Flattened or beaten rice – is the binding agent.  You can even use rice flour, chickpea flour, or even breadcrumbs to bind the dough. 
• Salt and chilies are the flavorings. Other spices that you can add to the potato mixture are dried mango powder, chopped cilantro leaves, green chilies, chaat masala, and black salt. Since I am stuffing my tikkis with lentils, therefore, I have kept it simple.
• Stuffing is made up of boiled chana dal lentils, chickpea flour, and aromatic spices. 

I strongly suggest keeping the outer layer as simple as you can because if too many spices are added to the outer covering (potato mixture), then the authentic flavors of the stuffed tikkis might get lost.

How to make Stuffed Aloo Tikki?

Tips to consider: what could possibly go wrong!

I prefer my aloo tikkis to be crispy from outside and soft and spicy on the inside. For a crunchy outside layer, follow some tested and tried tips below.

1. Always use flattened rice or beaten rice as a binding agent. Poha or flattened rice creates the perfect crispy tikkis.
2. Don’t have poha, no worries try adding rice flour or cornflour. If using cornflour, just make sure the potato dough mix is cold or else the potato dough will not bind well and the mixture will become sticky.
3. Do not let the potato dough to sit for long. Potato dough contains salt and if allowed to rest for a while, it will releases moisture and the tikkis will start to break during cooking or frying.
4. Follow these above steps and enjoy the best crispy tikkis ever!

Other ways to use this Stuffed Aloo Tikki!

There are varieties of options where you can use this tikkis:

• These tikkis will taste delectable in a burger or a slider with all your favorite toppings and ketchup.
• You can even pack this burger in your lunch box and enjoy it in the office for lunch.
• Make a street style chaat with these tikkis – topped with chutneys, chopped onions, chaat masala, and pomegranate.
• Smash it on a slice of bread, top with some cheese, a slice of onion ring and toast it like a sandwich.
• Wrap it inside a puff pastry sheet for an aloo tikki pockets.
• Or enjoy it as is with your favorite chutney. 

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

Craving for more, try these other options!

• Puff pastry pinwheel Samosas
• Bakes zucchini quinoa bites
• Oven-baked potatoes
• Urad dal kachoris

ORIGINALLY PUBLISHED ON JUNE 20TH, 2015. UPDATED AND POSTED THE RECIPE AGAIN ON JUNE 18TH, 2019 WITH BETTER PICTURES AND TIPS!

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Stuffed Aloo Tikki

Delicious yummy and homemade Stuffed Aloo Tikki is an incredible starter perfect for any occasion. Whether be those countless parties or get-togethers, these full-flavored cutlets or tikkis made with the combination of potatoes, spices, and lentils make an excellent appetizer. Oh, the best part is that it's Vegan and gluten-free too, isn’t that amazing?

Print

4.5 from 10 votes

Course Snacks And Appetizers

Cuisine Indian

Keyword How to Make Stuffed Aloo Tikki, Potato cutlets stuffed with lentil mixture

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 1 hour

Servings 12 ALOO TIKKIS

Calories 80kcal

Author Ruchi

Tools And Equipment

• Cooking pan
• Silicone Spoon
• Glass Mixing Bowls
• Potato Masher

Ingredients

ALOO TIKKI COVERING

• 3 big Potatoes (Boiled and Peeled )
• 2/3 cup Thick Rice Flakes or Poha
• 1/2 teaspoon Degi Mirch or Red chili Powder
• – – Salt to taste
• 1 teaspoon Oil (to coat the potato dough)

FILLING INGREDIENTS

• 2 teaspoons Oil for tempering
• 1 cup Chana Dal Lentils (boiled and drained)
• 2 tablespoons Chickpea flour
• 1 teaspoon Crushed ginger (optional)
• 1/4 teaspoon Paprika or Red chili powder
• 3/4 teaspoon Dried mint leaves
• 3/4 teaspoon Cumin powder
• 1/2 teaspoon Mango Powder (Amchur Powder )
• 1/2 teaspoon Chaat Masala
• 2 tablespoons Cilantro leaves (chopped)
• 1/2 teaspoon Garam Masala Powder
• – – Salt to taste
• – – Oil to cook the aloo tikki

US Customary – Metric

Instructions

PREPARE THE FILLING

• In a pan heat oil, add chana dal and saute for a minute. Add all the spices one by one..
  
• Mix in chickpea flour (besan) and saute for for 2-3 minutes till the flour is thoroughly cooked and is dark in color. Allow it to cool down completely.
  

PREPARE THE OUTER LAYER

• Assemble all the ingredients for outer covering.

  
  
  
  
• Wash and soak poha (thick rice flakes) for 2-3 minutes in cold water. After the desired time, drain the water. Make sure it is well drained.
  
• Allow the poha (thick rice flakes) rest a while in the strainer until the excess water is drained through and the flakes feel dry.
  
• In a large bowl mash potatoes and make sure there are no large pieces. Add salt and red chili powder and mix it well.
  
• Add poha (flattened rice) and mash it into the potato mixture .
  
• Knead the mashed potatoes like a dough, if it feels sticky add 1 teaspoon of rice flour and knead the mixture till it's smooth like a dough. If you opted to add rice flour to the potato mix then adjust seasonings.
  
• Finish the dough with a teaspoon of oil.
  

ASSEMBLING ALOO TIKKI

• Take some potato mixture in your hands and roll it like a ball.
  
• Flatten this ball and add 1 tablespoon cooked lentil mixture in the center.
  
• Bring all the sides together and secure the potato ball. Seal and pinch the ball in the center until it look like a big dough ball.
  
• Gently flatten the ball. Repeat the process with rest of the dough and filling.
  

TIME TO FRY OR PAN-COOK THE TIKKIS

• Heat and grease a pan, add tikkis to the hot pan.
  
• Cook from one side and apply oil as needed.
  
• Turn occasionally and brown them evenly on both sides. Once crisp and brown, remove and serve it hot with green chutney of your choice.
  
• If you choose to fry these tikkis, then heat oil in a pan. When hot, add tikkis and fry until golden brown. Transfer the fried tikkis on to a paper napkin and drain the excess oil. Top these aloo tikkis with your choice chutneys, curd, some chopped onions, chaat masala and enjoy it like a chaat!!
  

Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer a Registered Dietitian or Nutritionists, if you have any health issues.

Nutrition Information

Nutrition Facts

Stuffed Aloo Tikki

Amount Per Serving

Calories 80 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 3mg0%

Potassium 108mg3%

Carbohydrates 14g5%

Fiber 5g21%

Sugar 1g1%

Protein 4g8%

Vitamin A 50IU1%

Calcium 32mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

 

Can I make these Tikkis without stuffing?

Of course, you can! Simply add the following seasonings to the potato-beaten rice mixture:

• Dried mango powder,
• Chopped cilantro leaves,
• Green chilies,
• Crushed Fennel seeds,
• Chaat masala, and
• Black salt

Combine all the ingredients and mix until well blended. Shape and cook. 

 

Can I make these Tikkis a day in advance?

Sure, you can! Stuff and shape the Tikkis. Line the airtight container with a paper napkin and arrange the tikkis in the container. If needed, place another paper napkin on top of the bottom tikkis and arrange the leftover tikkis on top. Tikkis can be stored in the refrigerator for 2 days. After that, the potatoes will start to release their moisture. 

 

Can I freeze these Tikkis?

I would not recommend freezing the raw tikkis. Raw Potatoes in any form should not be frozen, because potatoes contain a lot of moisture and when thawed it will release water and the tikkis will become completely unpalatable. They will lose their shape and texture during frying or pan-cooking. 

But here is some good news. You can partially pan-cook this tikkis until light brown and then freeze. 

 

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