Meal Prep · Indian
Air Fryer Aloo Tikki
Crispy, golden Indian potato patties made healthier and easier in your air fryer.
Ingredients
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Step-by-step- Boil the potatoes until tender. Peel them while warm and mash thoroughly, ensuring there are no lumps. Let them cool completely.
- In a large bowl, combine the mashed potatoes, cornstarch (or rice flour), chopped coriander, green chili, ginger-garlic paste, cumin powder, coriander powder, red chili powder, garam masala, amchur powder, and salt.
- Mix everything well until a uniform dough-like mixture forms. If the mixture feels too sticky, add a little more cornstarch.
- Divide the mixture into 8-10 equal portions. Shape each portion into a flat, round patty (tikki) of about 1/2 inch thickness.
- Preheat your air fryer to 375°F (190°C) for 5 minutes.
- Lightly brush each aloo tikki with oil on both sides. This helps with crispiness and prevents sticking.
- Place the tikkis in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook them in batches.
- Air fry for 10-12 minutes, flipping halfway through, until they are golden brown and crispy on both sides.
- Serve hot with your favorite chutney, yogurt, or as a side with a main meal.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 38 g |
| Protein | 4 g |
| Fat | 5 g |
| Saturated Fat | 0.5 g |
| Sodium | 300 mg |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked Aloo Tikki in an airtight container. Reheat in the air fryer for best results.
Freezer Up to 2 months
To freeze uncooked tikkis: Place shaped tikkis on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe bag or container with parchment paper between layers. Air fry directly from frozen, adding a few extra minutes to the cooking time.
Reheat Air Fryer/Oven
Reheat cooked tikkis in the air fryer at 350°F (175°C) for 5-7 minutes, or in an oven until hot and crispy.
Chef’s Corner
- Ensure your mashed potatoes are completely cool and dry before mixing. Excess moisture can make the tikkis sticky and difficult to shape.
- For extra crispiness, you can lightly dust the shaped tikkis with a bit more cornstarch before brushing with oil and air frying.
- Adjust the spice levels to your preference. For a tangier taste, increase the amchur powder. For more heat, add extra green chilies or red chili powder.
- These tikkis are incredibly versatile! Serve them as an appetizer, a snack, or even in a burger bun as a veggie burger.
