Baked Aloo Tikki – Crispy and Healthy Pressure Cooker Recipe
These healthy, crispy Baked Aloo Tikkis are made with boiled potatoes, fresh herbs, and spices — baked instead of fried for a guilt-free snack or party treat.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 3 large Potatoes boiled
- 1 Red onion chopped
- 1 Green chilli finely chopped
- 1 inch Ginger grated
- 2 tablespoon Mint leaves chopped
- 2 tablespoon Coriander chopped
- 2-3 tablespoon Corn flour can substitute with rice flour
- Oil for brushing the surface
- ¼ teaspoon Turmeric
- 2 teaspoon Paprika
- ½ teaspoon Cumin powder
- ½ teaspoon Aamchur (dry mango powder) substitute: sumac
- ½ teaspoon Chaat masala
- ½ teaspoon Salt
Instructions
Instructions
- Grate the boiled potatoes in a large bowl.
- Add the chopped onions, chopped green chilli, and grated ginger to the bowl.
- Add all the spices along with salt, corn flour, chopped coriander, and mint leaves.
- Mix everything well to form a soft dough.
- Grease your hands with oil and shape the mixture into tikkis.
- Brush them with oil on both sides.
- Preheat oven or air fryer to 180°C and cook for 25–30 minutes, flipping halfway through, until golden and crispy.
- Serve hot with mint-coriander chutney or plant-based yogurt.
Notes
You can pan fry instead of baking for quicker preparation. To store, refrigerate for 2–3 days or freeze for up to 3 weeks. Reheat in oven for best crispiness.