Aloo Tikki

Aloo tikki Slurrpy recipe

It’s getting colder, now that we’re officially enjoying full monsoons. A warm cup to hang on to and some piping hot Aloo Tikkis to slurp on: there shouldn’t be any tears left in the world after this. And after Manchow Soup, this is our second best bet on a grey rainy day!

Aloo Tikki

Time taken: 30 min

Taste-o-meter: Medium spicy



  • Potatoes (boiled, peeled and mashed): 100 g
  • Green chilies (chopped): 2
  • Cornflour: 20 g
  • Green peas (boiled): ½ cup
  • Cumin powder: 1 tsp
  • Chilli powder: 1 tsp
  • Juice of ½ a lemon
  • Salt to taste
  • Oil: 3 tbsp


  • Mix everything except the oil and roll into 12-13 equal balls. Flatten them into discs with the palm of your hands. In a non-stick shallow frying pan, pour 2 tbsp of oil and heat. Fry the tikkis under high to medium, tossing them once or twice to fry both sides into a light brown color.
  • Pat dry and serve hot.


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