Air fryer recipe · Snacks
Crispy Air-Fryer Aloo Tikki
Golden, spiced potato patties with a shatter-crisp crust - no deep frying.
- 35 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 100kcal
- 2.7 gprotein
- 22.4 gcarbs
- 0.2 gfat
- 3.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Potatoes, boiled4 medium
- Green peas1/2 cup
- Garam masala1 tsp
- Amchur1 tsp
- Green chilli2, minced
- Corianderhandful
Method
Dry the potatoes
Boil the potatoes a day ahead if you can, then peel and rice them while still warm. Spread the mash on a plate for ten minutes so the steam escapes - drier potato is the single biggest reason a tikki turns out crisp rather than gummy.
Build the mix
Lightly crush the green peas and fold them through the potato with garam masala, amchur, minced green chilli and chopped coriander. Season with salt. Mix only until it just comes together; over-working makes the patties dense.
Shape the tikkis
Divide into six and roll into smooth balls, then press into 2 cm-thick discs. Pinch any cracks closed at the edges - cracks are where the crust breaks during cooking. Chill the shaped tikkis for ten minutes to firm up.
Preheat & oil
Preheat the air fryer to 200C for three minutes; a hot basket sears the surface on contact. Brush or spray both sides of each tikki with a thin film of oil so they brown evenly into a true golden shell.
Air-fry & flip
Air-fry at 200C for 12 minutes, then flip each tikki and cook another 6-8 minutes until deep golden and crisp. Work in a single layer with space around each one so the hot air can circulate. Rest two minutes before serving with green chutney.
