Intro: From Street Corners to My Kitchen
Crispy outside, soft inside, and bursting with flavor — Alu Tikki is a favorite across India. In Odisha, we often give it a simpler, sharper twist: mustard oil in the mash, green chilies, and sometimes a hint of amba khatta or ghugni on the side.
This was my go-to hostel snack. Quick, filling, and easy to dress up with chutneys or even turn into a full chaat plate.
Ingredients:
3 medium potatoes (boiled & mashed)
1 tsp ginger (grated)
2 green chilies (finely chopped)
¼ tsp turmeric
½ tsp red chili powder
½ tsp roasted cumin powder
1 tsp coriander leaves (chopped)
2 tsp rice flour or bread crumbs (for crispness)
Salt to taste
Mustard oil for shallow frying
Steps to Make Masala Alu Tikki:
1. Mix the Dough
In a bowl, combine mashed potatoes, spices, herbs, and rice flour.
Mix until smooth and firm.
2. Shape the Tikkis
Divide the mixture and roll into round flat patties.
3. Fry Until Crisp
Heat mustard oil in a tawa.
Place tikkis and cook on both sides until golden brown and crisp.
Serving Suggestions:
Serve with green chutney and tamarind chutney
Or top with whisked curd, onions, and sev for quick alu tikki chaat
You can also serve with a scoop of Ghugni for a full Odia-style chaat
Why I Love It
Quick, versatile, and endlessly comforting — this alu tikki reminds me that street food can still carry home flavors, especially when spiced just right.
The Pinch of Masala 