Time to Tikki-Le the Taste Buds

From street food to fine dining, ‘Aloo Tikkis’ are an all-time favourite across the country. A classic tea-time snack in India, aloo tikkis are usually eaten with a variety of toppings, including spicy-sweet chutney, curd, and chickpea curry. From traditional recipes to modern twists, the tikki offers a delightful flavour. Tikkis can be made with different ingredients besides potatoes, with or without stuffing.

The popularity of tikkis lies in their perfect balance: crispy on the outside, warm and flavourful on the inside. They’re versatile, eaten as snacks, chaat, or even burgers — Frankie patties — and are customizable. For older generations, they bring nostalgia. For younger ones, they are comfort food with endless fusion potential — cheese or paneer stuffed tikkis, or quinoa, ragi variants.

Celebs Tikki Affair

Politician Rahul Gandhi has stated in an interview that aloo tikki is his favourite and his boarding school memories are associated with it. Akshay Kumar is fond of healthy beetroot Tikki minus any spices. Tapsee Panuu relishes sweet potato tikkis, recommended by her nutritionist Munmun Ganeriwal. Tripti Dimri savours Aloo Tikki, the Kolkata-style Churmur Chaat, as seen in a podcast with co-actor Rajkumar Rao. Tikkis were served at Anant Ambani’s grand wedding, and Nita Ambani tasted the famous Kashi Chaat Bhandaar in Varanasi to finalise this delicacy for the guests.

All-Time favourite

It’s gratifying to bite into a hot, spicy, crunchy golden-brown aloo Tikki. It takes us back to childhood memories, street-side stalls. Whether it’s aloo Tikki from North India, ragda patties from Maharashtra, or the vegetable cutlet, crunchy tikkis transcend region, uniting food lovers.

“Aloo Tikki has been the heart of North Indian Street food — crispy, spicy, and satisfying. This humble street snack is undergoing a delicious transformation. Today, there is a conscious shift in how people eat — with wellness, balance, and innovation taking centre stage. And Aloo Tikki has evolved to keep pace. It represents the best of both worlds — nostalgic comfort with a contemporary, health-forward twist,” says Chef Deepak Bisht, Executive Chef, Radisson Hotel, Sonha Road, Gurugram.

Modern Makeover

Today’s diners, whether at home or in fine-dining spaces, prefer lighter, nutrient-dense alternatives. “Modern-day tikkis feature superfoods like beetroot, quinoa, oats, sweet potatoes, spinach, and broccoli. Tikkis are shallow-fried or air-fried rather than deep-fried, making them lighter without losing their crispy exterior. These new versions are packed with fibre, vitamins, and antioxidants — and are popular with health-conscious food lovers,” opines Chef Ashish Verma, Executive Chef Masala Synergy.

A Wholesome Meal

The traditional street food, aloo Tikki with chutney, has evolved to include a range of variations — tailored for Weight Watchers and gluten-free diets. “Today, tikkis are a wholesome and inclusive meal. Chefs and home cooks now make new kinds of tikkis. Old recipes are adapted to make the dish healthier and tastier. Ingredients like millets, sprouted beans, and spinach inside the tikkis make them healthy. Tikkis are no longer just street food but a full meal that everyone can enjoy, “states Chef Prem Kumar Pogakula, Executive Chef at the Westin Hyderabad Mindspace.

Non-veg Tikkis

Non-vegetarian tikkis made with chicken, fish, lamb, or even prawns are seen in restaurant and café menus. “These protein-rich tikkis offer a blend of indulgence and comfort, often infused with regional spices and creative pairings. Chefs are reinventing them with global twists — think chicken tikki sliders, Goan fish tikkis with tangy aioli, or smoky mutton tikkis in fusion platters. Their versatility makes them an exciting addition to modern Indian cuisine while preserving the essence of the original,” states Chef Deepak Bisht, Executive Chef, Radisson Hotel Sonha Road Gurugram.

Crispy Crust Cravings

A tablespoon of corn flour and semolina gives structure to the patty and a crunchy crust. “Resting tiki dough in the fridge for 15 minutes before frying helps firm them up and prevents breaking, giving a crisp finish,” suggests Chef Deepak Bisht.

Healthier Tikki Tips

Reinventing aloo tikki is all about better food and reimagining food as medicine. Vegetable tikis boost fiber, vitamins, and antioxidants that fight inflammation and support gut health. “Proteins like lentils or paneer fuel muscle repair and keep you fuller for longer. Nutrient-dense grains like sattu and ragi comple-ment the amino acid profile of pulses, providing sustained energy and stable blood sugar. Oats, ragi, or amaranth flour used for binding add fibre, iron, and slow-release carbohydrates to keep your energy steady,” says Deepika Rathod, Chief Nutrition Officer, Head Nutritionist, Luke Coutinho, Holistic Healing Systems.

Shallow-fry in cold-pressed oil or use an air fryer for a crispy texture with minimal oil. You can also bake them at 180°C for 20 minutes.

“Best is homemade, shallow-fried, or air-fried tikki. Street tikkis are often fried in reused oil, which can form harmful trans fats and oxidative compounds that inflame the body and put stress on the liver. Frozen tikkis are often loaded with preservatives, excess sodium. Every small choice adds up to big results, a stronger immunity, and a happier gut,” concludes Deepika.

TASTY TIKKI TREATS

Beetroot Tikki (Courtesy: Chef Ashish Verma Masala Synergy)

Ingredients

• 2 Beetroot grated

• Amaranth flour ½ cup

• Ginger-Green Chilli Paste: 1 tsp

• Roasted Cumin Powder: ½ tsp

• Garam Masala: ½ tsp

• Chaat Masala: ½ tsp

• Salt: to taste

• Fresh Coriander: handful, chopped

• Besan (gram flour): 2 tbsp

• Oil: for shallow frying

Method

1. Squeeze excess moisture from grated beetroot.

2. Combine with all other ingredients

3. Shape into round patties.

4. Shallow fry until both sides are crisp

5. Serve with mint-coriander chutney

Chicken Tikki (Courtesy: Chef Deepak Bisht, Exe. Chef, Radisson Hotel, Gurugram)

Ingredients:

• 250g minced chicken

• 1 onion, chopped

• 1 green chilli, chopped

• 1 tsp ginger-garlic paste

• 2 tbsp fresh coriander leaves, chopped

• 1/2 tsp garam masala

• 1/2 tsp roasted cumin powder

• Salt to taste

• 2 tbsp roasted gram flour

• Oil for shallow frying

Instructions:

1. In a bowl, mix the minced chicken with onion, chilli, ginger-garlic paste, coriander, spices, salt, and roasted besan. Refrigerate the mixture for 20 minutes.

2. Shape into round tikkis.

3. Heat oil in a non-stick pan and shallow fry the tikkis till golden brown.

Raw Banana, Quinoa & Green Pea Tikki (Courtesy: Chef Prem Kumar Pogakula, Exe. Chef, The Westin Hyderabad Mindspace)

Ingredients

• 2 raw bananas (peeled and grated)

• 1/2 cup cooked quinoa

• 1/2 cup boiled green peas

• 1 green chilli -chopped

• 2 tablespoons chopped coriander leaves

• 1/2 teaspoon roasted cumin powder

• 1/4 teaspoon

garam masala

• 1/2 teaspoon chaat masala

• Salt (to taste)

• 2 tablespoon chickpea flour

• Ghee for shallow frying

Method

1. Mash the boiled green peas, add grated raw banana, quinoa, green chilli, coriander, cumin powder, garam masala, chaat masala, and salt. Mix well.

2. Add the flour and mix until the mixture binds, and then make patties.

3. Heat Ghee in a pan and fry the patties on medium heat on both sides.