Air Fryer Reference
Aloo Tikki
appetizer · fresh
- Temperature
- 400 °F
- 204 °C
- Total time
- 16 min
- Makes about 6–8 patties; a single layer of 4–5 fills a standard basket and serves 2–3 as a snack or chaat base — cook in batches rather than crowding
- Flip at
- 8 min
- flip once
- Internal temp
- —
- use visual cue
Doneness
Done when both faces are deep golden and crisp and the patties are hot through. Because the potato is boiled before shaping, this is all about the crust, not cooking a raw filling — flip gently at the halfway mark so the patties brown evenly without breaking. If they come out pale, they were under-sprayed; give them another couple of minutes with a fresh spritz of oil.
Oil & seasoning
Spray both sides lightly before cooking and again after the flip — without oil the patties stay pale and dry instead of crisping into a golden crust.
Season with: Classic Punjabi aloo tikki: spiced mashed potato with cumin, coriander, green chili, ginger and chaat masala, crisped and served with chutney., Matar (pea-stuffed): patties stuffed with a spiced green-pea filling in the centre., Ragda: served over a warm white-pea (ragda) curry as ragda-pattice., Chaat: topped with tamarind and mint chutneys, yogurt, onion, and sev for aloo tikki chaat..
Watch out for
- Boil and fully cool the potatoes, then mash them dry — wet or warm mash makes patties that fall apart in the basket.
- Bind the mix with a little cornstarch, rice flour, or breadcrumb so the patties hold together.
- Spray both sides — un-sprayed patties stay pale and dry instead of crisping.
- Chill the shaped patties for 20–30 minutes before cooking to firm them up, and flip gently so they don't break.