Vegan Masala Recipe

Aloo tikki

Name: Aloo tikki
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 600g/1lb 5oz potatoes, peeled and cut into chunks; 1½ tsp salt, divided; 4 spring onions, white and green parts finely chopped; 2–3 small chillies (bird’s eye or similar), finely chopped, seeds in; 2 tbsp fresh coriander, chopped; 2 tsp ground coriander, divided; 1 tsp cumin seeds, toasted and crushed; 1 tsp ginger powder; 3 tbsp panko breadcrumbs or any other breadcrumbs; 2 tsp sunflower oil; 4 tsp sunflower oil; 1 tsp cumin seeds; 2 tsp finely grated fresh root ginger; 1 tsp red chilli powder; ½ tsp ground turmeric; 5 tsp tomato purée; 300g/10½oz tinned chickpeas, drained and rinsed; 1 medium tomato, chopped

These golden aloo tikki hide a soft, warmly spiced potato centre beneath a crisp crust. Pile them with chickpeas and chutneys for proper chaat, or enjoy them hot from the pan.

Recipe by Craig Logue How our recipes are created

Substantially updated 24 September 2026

60 minPrep: 30 minCook: 30 minServes 4IndianVegan

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From the kitchen

What to expect

These aloo tikki are shaped from well-seasoned potatoes, then fried until the surface turns crisp. The chickpeas add a gentle tomato masala that works well with their soft texture.

Serving idea

Best served simply

Serve with tamarind chutney or tomato ketchup, plus a simple salad or sliced onions.

Recipe-specific guidance

Why this method works

Dry, floury potato binds the patties without making them heavy. Cooling the potato before shaping and using breadcrumbs sparingly keeps each tikki firm enough to turn while preserving a soft centre and crisp surface.

Cues to watch for

•Drain the potatoes thoroughly and let excess steam escape before mashing.
•The shaped patties should hold cleanly without sticking heavily to your hands.
•Turn only when the underside is properly golden and releases from the pan.

Useful substitutions

•Fine semolina can replace breadcrumbs when a wheat-free crumb is unsuitable only if dietary needs allow it.
•Amchur or lemon adds acidity; add lemon after cooking so the mixture does not become wet.
•Use less green chilli for a mild tikki while keeping the cumin and coriander unchanged.

Storage and reheating

Keep cooked tikki refrigerated for up to three days. Reheat in a lightly oiled pan or hot oven; uncooked shaped patties can be chilled for one day before frying.

Cook the recipe

Method

1
Put the 600g potatoes in a saucepan, cover with water and add ½ tsp salt. Bring to a boil and cook until the potatoes are soft through. Drain well, then leave them in a large bowl until cool enough to handle.
2
Mash the cooled potatoes, then mix in 4 spring onions, 2–3 chillies, a handful of fresh coriander, 1 tsp ground coriander, 1 tsp toasted and crushed cumin seeds, 1 tsp ginger powder and 3 tbsp breadcrumbs. Shape into 12 patties and press them lightly so they hold together.
3
Heat 4 tsp sunflower oil in a saucepan over medium heat. Add 1 tsp cumin seeds and let them sizzle, then add 2 tsp grated fresh ginger. Cook for 1 minute, stirring often, then stir in 1 tsp red chilli powder, ½ tsp turmeric, the remaining 1 tsp salt, 1 tsp ground coriander and 5 tsp tomato purée. Cook briefly, then add 100ml water and the 300g chickpeas. Simmer for 4–5 minutes, stirring now and then, until the sauce coats the chickpeas.
4
Heat 2 tsp sunflower oil in a frying pan over medium heat. Fry the patties in batches for about 3 minutes on each side, until golden and crisp. Serve hot with the chickpeas and a little fresh coriander on top.

A few useful notes

Notes

Drain the potatoes well before mixing. If they are still damp, the patties can split in the pan.
The tikki should feel firm when shaped. If the mixture is too soft, add a little more breadcrumbs, a teaspoon at a time.
The chickpeas thicken as they sit; loosen with a splash of water when reheating.
Leftover tikki keep well in the fridge for up to 3 days. Reheat in a dry frying pan or hot oven so the crust stays crisp.
The chickpea masala can be made ahead and reheated separately. Add the tikki just before serving so they do not soften.

Gather everything first

Ingredients

600g/1lb 5oz potatoes, peeled and cut into chunks
1½ tsp salt, divided
4 spring onions, white and green parts finely chopped
2–3 small chillies (bird’s eye or similar), finely chopped, seeds in
2 tbsp fresh coriander, chopped
2 tsp ground coriander, divided
1 tsp cumin seeds, toasted and crushed
1 tsp ginger powder
3 tbsp panko breadcrumbs or any other breadcrumbs
2 tsp sunflower oil
4 tsp sunflower oil
1 tsp cumin seeds
2 tsp finely grated fresh root ginger
1 tsp red chilli powder
½ tsp ground turmeric
5 tsp tomato purée
300g/10½oz tinned chickpeas, drained and rinsed
1 medium tomato, chopped

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