Aloo Tikki (Galettes de Pommes de Terre Épicées)
Le snack de rue préféré de Delhi : des galettes de pommes de terre au gingembre, piment vert et coriandre, dorées à la poêle.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitMash the potatoes
Grate or mash the cold potatoes until completely smooth. Cold, dry potatoes are key — warm ones turn gluey and the patties fall apart.
Season and bind
Knead in the cornstarch, ginger, chilies, cumin, chaat masala, garam masala, cilantro and salt to a smooth, pliable dough. Taste and adjust the seasoning.
Shape the patties
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Pan-fry slowly
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Serve as chaat
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Mash the potatoes
Grate or mash the cold potatoes until completely smooth. Cold, dry potatoes are key — warm ones turn gluey and the patties fall apart.
Season and bind
Knead in the cornstarch, ginger, chilies, cumin, chaat masala, garam masala, cilantro and salt to a smooth, pliable dough. Taste and adjust the seasoning.
Shape the patties
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Pan-fry slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve as chaat
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Aloo tikki is a pillar of North India's chaat culture — the tangy, spicy, sweet snacks sold from street carts in Delhi, Lucknow and Varanasi. Vendors cook dozens of patties at once on huge flat iron griddles, letting them crisp slowly at the edges.
They're eaten on their own, smothered in chutneys as tikki chaat, or tucked into a bun as the Indian-style burger sold by fast-food chains.
⭐ Why It's Famous
Crisp outside and soft inside, aloo tikki is cheap, filling and endlessly customisable with toppings.
💡 Fun Fact
Street vendors often stuff tikkis with a spoonful of spiced lentils or peas — a version called bharwan (stuffed) tikki.
Delhi & Uttar Pradesh
28.66°N, 77.24°E
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