Easy Baked Aloo Tikki

These baked aloo tikkis are a lighter take on a beloved Indian street snack. They offer a satisfying crunch on the outside with a soft spicy potato filling and are perfect for a quick homemade treat or appetizer.

I whipped these up one evening when I wanted something flavorful and crispy without the mess of frying. They quickly became a household favorite for snack time.

Ingredients

• Russet potatoes: provide a fluffy texture that binds beautifully when mashed
• Peas: add a touch of sweetness and a pop of color but feel free to use frozen or fresh just thaw before use
• Onions: bring a mild sharpness choose fresh firm onions with dry skins
• Green bell pepper: adds crunch and freshness pick one that is firm and vibrant green
• All-purpose flour: helps hold the patties together ensure it’s fresh and stored in a cool place
• Chili powder: adds warmth and excitement a good quality spice jar with a strong aroma works best
• Ground cumin and ginger: build aromatic layers of flavor try freshly ground if you can
• Garlic powder: offers a gentle garlicky depth without overpowering the dish
• Salt: enhances all the other spices so season carefully
• Red chili pepper pinch: kicks the heat up just enough to keep it interesting
• Oil: is needed for brushing so the exterior crisps beautifully without deep frying

Instructions

Cook and Mash:

Cook your potatoes by boiling steaming or microwaving them until soft. Cool completely then mash with a fork until smooth. This ensures your patties have the perfect creamy base but hold their shape.

Season the Potatoes:

Add chili powder cumin ground ginger garlic powder red chili pepper and salt to the mashed potatoes. Mix everything well so the spices are evenly distributed. This step is crucial for bold flavor.

Add Veggies and Flour:

Mix in the chopped onions green bell pepper and peas so every bite has a hint of crunch and sweetness. Then sprinkle in the flour and stir to combine this will help your patties hold together.

Shape the Patties:

Make sure your hands are dry and dusted with a little flour to prevent sticking. Shape the mixture into small balls then gently flatten into about half an inch thick patties. This size keeps them crispy on the outside and tender inside.

Prepare to Bake:

Brush both sides of each patty with oil to promote a golden crispy crust. Place them on a baking tray lined with parchment paper for easy cleanup and even cooking. Preheat your oven to 425 degrees Fahrenheit the high heat is necessary for that perfect crust.

Bake Until Golden:

Put the tray in the oven and bake for 30 minutes flipping the tikkis carefully halfway through. This makes sure both sides get evenly crisped.

Cool and Serve:

Let the tikkis cool for about 5 minutes on a rack this firms them up nicely so they don’t fall apart when served.

My favorite part is the crispy crust edged with spices that hint at street food nostalgia. Making this was a lovely way to connect with my family’s Indian heritage during weekend cooking projects.

Storage Tips

Store cooked tikkis in an airtight container in the refrigerator for up to three days. To reheat crisp them up again bake on a tray in an oven preheated to 375 degrees Fahrenheit for ten to fifteen minutes. Avoid microwaving as it softens the crust.

Ingredient Swaps

If you want gluten free flour options such as chickpea or rice flour work well to bind the mixture and add subtle flavor twists. You can swap peas with grated carrots or corn for different textures and sweetness.

Serving Ideas

Serve with tamarind or mint chutney for a zingy accompaniment. These patties are great topped with plain yogurt and chopped cilantro for a cooling balance. They also pair wonderfully with a simple side salad to make a light meal.

Enjoy the crunchy yet soft delight that these baked aloo tikkis bring to your table each time.

Frequently Asked Recipe Questions

→ Can I use other types of potatoes?

Russet potatoes are ideal for their fluffy texture, but Yukon Gold can also work well for a creamier consistency.

→ What can I use instead of peas?

Frozen corn or finely chopped carrots make good substitutes, adding sweetness and color.

→ How do I ensure the patties hold together while baking?

Adding flour helps bind the mixture. Make sure the potato mixture isn't too wet, and handle patties gently to prevent breaking.

→ Can I make these patties ahead of time?

Yes, you can prepare and shape the patties in advance, then refrigerate before baking or reheat after baking.

→ What spices work best with aloo tikki?

Chili powder, cumin, ginger, garlic powder, and a pinch of red chili are classic choices that balance heat and earthiness.