Are you craving something crispy, savoury, and quick to make? This easy Crispy Potato Tikki recipe is exactly what you need to satisfy your evening snack cravings! Whether it is a rainy monsoon afternoon or a regular teatime spread, this delicious potato snack never disappoints.
What makes this recipe unique is the clever combination of both raw grated potatoes and cold boiled potatoes. The raw potatoes give the tikki a fantastic, crunchy exterior, while the boiled potatoes provide a soft, binding base. Flavoured with freshly pounded spices, green chillies, and a dash of chaat masala, these small patties pack a massive punch of flavour.
Making this chatpatit (tangy and spicy) snack is extremely beginner-friendly. It requires very little oil for shallow frying and uses basic pantry ingredients you already have at home. Let’s dive right into how to make this mouthwatering Crispy Potato Tikki recipe!
Also Read: Besan Batata Poli Recipe: Quick & Crispy Breakfast in 10 Minutes!
Ingredients
For the Tikki:
- 2 medium raw potatoes (peeled and grated)
- 2 medium boiled potatoes (completely cooled)
- 3 green chillies (adjust to taste)
- 1/2 inch ginger
- 1/2 tsp cumin seeds (to crush with ginger and chillies)
- 1 tsp coarsely crushed coriander seeds
- 1/2 tsp raw cumin seeds (for the batter)
- 1/2 tsp chaat masala
- 2 tbsp cornflour (cornstarch)
- Salt to taste
- 1/4 cup fresh coriander leaves (washed, completely drained, and finely chopped)
- Oil (for shallow frying)
For Serving (Chaat Style):
- Sweet tamarind-date chutney
- Spicy green mint chutney
- Fine sev (nylon sev)
- Finely chopped onions (optional)
Step-by-Step Instructions
Step 1: Prepare the Raw Potatoes
Wash the grated raw potatoes thoroughly in water. It is crucial to squeeze out all the excess water using your hands or a clean cotton cloth. The grated potatoes must be completely dry before mixing.
Step 2: Add the Boiled Potatoes
Take a large mixing bowl. Grate the completely cooled boiled potatoes into the bowl. Do not mash them with your hands, as grating ensures there are no large potato lumps in your Crispy Potato Tikki recipe. Add the dry raw grated potatoes to the same bowl.
Step 3: Prepare the Fresh Spice Mix
In a mortar and pestle, coarsely crush the green chillies, ginger, and 1/2 tsp of cumin seeds.
Step 4: Mix the Ingredients
To the grated potatoes, add the crushed chilli-ginger paste, coarsely crushed coriander seeds, raw cumin seeds, chaat masala, and salt. Add the completely dry chopped coriander leaves and 2 tbsp of cornflour.
Step 5: Form the Tikkis
Mix everything well with your hands until it forms a soft dough. Take a small portion of the mixture and flatten it in your palms to make thin, small patties (tikkis). Do not make them too thick, or they won’t turn out crispy.
Step 6: Shallow Fry
Heat a tawa (griddle or flat pan) on medium heat and add a little oil. Place the tikkis onto the hot tawa.
Step 7: Cook to Crispy Perfection
Let them cook undisturbed on medium heat for about 2 minutes. Once the bottom is golden, flip them over. Lower the flame and cook until both sides are exceptionally crispy and deeply golden brown.
Step 8: Garnish and Serve
Transfer the tikkis to a serving plate. Top them generously with sweet tamarind chutney, spicy green chutney, and fine sev. Serve immediately!
Also Read: Crispy Potato Vadi Recipe: Easy & Delicious Tea-Time Snack
Cooking Tips for Better Results
- Remove Moisture: The biggest secret to this recipe is removing all water from the raw grated potatoes. If they are wet, the tikkis will absorb too much oil and break apart.
- Use Cold Boiled Potatoes: Never use warm boiled potatoes. They must be completely cooled down; otherwise, the mixture will become sticky and require too much cornflour.
- Low and Slow Frying: After the first flip, lower the gas flame. Cooking them on low heat ensures the raw potatoes cook through and become extra crunchy.
Recipe Variations
- Spicy Version: Add 1/2 tsp of red chilli powder or red chilli flakes into the mix if you love fiery snacks.
- Kids-Friendly Version: Skip the crushed green chillies entirely and add a pinch of black pepper powder instead. You can also add some grated cheese in the centre of the tikkis before frying.
- No Onion/No Garlic: This recipe is naturally free of onions and garlic (if you skip the optional chopped onions as a garnish), making it perfect for fasting or festival days (use sendha namak and water chestnut flour instead of cornflour for strict fasting).
Serving Suggestions
This dish is best enjoyed straight off the tawa! You can serve it as a standalone snack alongside a hot cup of masala chai. For a complete street-food experience, serve it “chaat style” by placing the hot tikkis on a plate, drizzling green chutney, sweet tamarind chutney, and topping it with nylon sev and freshly chopped onions.
Frequently Asked Questions (FAQs)
Q: Can I use rice flour instead of cornflour?
A: Yes! If you don’t have cornflour, you can easily substitute it with an equal amount of rice flour or arrowroot powder. Rice flour will also help make the tikkis very crispy.
Q: Why did my tikkis break while frying?
A: Tikkis usually break if there is too much moisture in the mixture. Ensure you squeeze the raw potatoes completely dry and only use cold boiled potatoes.
Q: Can I air-fry or bake this Crispy Potato Tikki recipe?
A: Yes, you can. Brush the tikkis lightly with oil and air fry them at 180°C (350°F) for 12-15 minutes, flipping halfway, until they are golden brown and crisp.
Q: Can I make the potato mixture ahead of time?
A: It is best to cook the tikkis immediately after mixing. If you leave the batter sitting, the salt will cause the raw potatoes to release water, making the mixture soggy.
Quick Crispy Potato Tikki Recipe: Perfect Teatime Snack
Ingredients
For the Tikki:
- 2 medium raw potatoes peeled and grated
- 2 medium boiled potatoes completely cooled
- 3 green chillies adjust to taste
- 1/2 inch ginger
- 1/2 tsp cumin seeds to crush with ginger and chillies
- 1 tsp coarsely crushed coriander seeds
- 1/2 tsp raw cumin seeds for the batter
- 1/2 tsp chaat masala
- 2 tbsp cornflour cornstarch
- Salt to taste
- 1/4 cup fresh coriander leaves washed, completely drained, and finely chopped
- Oil for shallow frying
For Serving (Chaat Style):
- Sweet tamarind-date chutney
- Spicy green mint chutney
- Fine sev nylon sev
- Finely chopped onions optional
Instructions
Step 1: Prepare the Raw Potatoes
- Wash the grated raw potatoes thoroughly in water. It is crucial to squeeze out all the excess water using your hands or a clean cotton cloth. The grated potatoes must be completely dry before mixing.
Step 2: Add the Boiled Potatoes
- Take a large mixing bowl. Grate the completely cooled boiled potatoes into the bowl. Do not mash them with your hands, as grating ensures there are no large potato lumps in your Crispy Potato Tikki recipe. Add the dry raw grated potatoes to the same bowl.
Step 3: Prepare the Fresh Spice Mix
- In a mortar and pestle, coarsely crush the green chillies, ginger, and 1/2 tsp of cumin seeds.
Step 4: Mix the Ingredients
- To the grated potatoes, add the crushed chilli-ginger paste, coarsely crushed coriander seeds, raw cumin seeds, chaat masala, and salt. Add the completely dry chopped coriander leaves and 2 tbsp of cornflour.
Step 5: Form the Tikkis
- Mix everything well with your hands until it forms a soft dough. Take a small portion of the mixture and flatten it in your palms to make thin, small patties (tikkis). Do not make them too thick, or they won’t turn out crispy.
Step 6: Shallow Fry
- Heat a tawa (griddle or flat pan) on medium heat and add a little oil. Place the tikkis onto the hot tawa.
Step 7: Cook to Crispy Perfection
- Let them cook undisturbed on medium heat for about 2 minutes. Once the bottom is golden, flip them over. Lower the flame and cook until both sides are exceptionally crispy and deeply golden brown.
Step 8: Garnish and Serve
- Transfer the tikkis to a serving plate. Top them generously with sweet tamarind chutney, spicy green chutney, and fine sev. Serve immediately!
