How to Make Extra Crispy Aloo Tikki Using Urad Dal

28 Jan How to Make Extra Crispy Aloo Tikki Using Urad Dal

Last Updated on August 14, 2025 by blessmyfoodbypayal

How to Make Extra Crispy Aloo Tikki Using Urad Dal with step wise pictorial and video method.

Aloo Tikki is one such name which calls for no introduction at all. I think after Gol Gappa & Samosa, Aloo Tikki is the next most loved street food across India, more particularly in Northern side.

There’s hardly anyone who don’t love Alu Tikki. Although you don’t require any extraordinary skill to make Alu Tikki but the people usually come across one common complaint : Mine wasn’t crispy!

If you too have the similar disorder, then do try this simple recipe. One basic ingredient and one simple method will enhance the taste and crispness of your Alu Tikki to another level.

There are many ways to make aloo tikki crispy but we love a unique way we came across in a recent wedding we attended.

It will not be wrong to say that we learnt this recipe, rather idea from a cook serving making and serving aloo tikki at a wedding stall.

This idea will not make the aloo tikki crispy only but will also enhance its taste to another level.

TIPS TO MAKE PERFECTLY CRISP ALOO TIKKI

1. Don’t forget to soak dal, either overnight in normal water or for 2 hours in boiling water.
2. Instead of mashing the potatoes, better to grate them because grating keeps them uniform. Otherwise when you mash potatoes, at times there remains lumps.
3. Cashews and raisins are optional but recommended because they bring a perfect richness and sweetness.
4. Drain water from dal but still leave it wet because this will help the dal to stick to the tikkis.
5. If shallow frying, fry tikkis on low heat otherwise they turn brown immediately but remain raw within.

STEP WISE PICTORIAL RECIPE OF HOW TO MAKE CRISPY ALOO TIKKI USING URAD DAL

MAKING OF ALOO TIKKI

Wash & soak urad dal in boiling water for 2 hours. If you have enough time, you can soak dal in normal water for atleast 6-7 hours prior to making of aloo Tikkies.

At the time of preparing the Tikkies, take a plate and grate boiled potatoes in it.

Add boiled green peas, onion, cashews, raisins, green chilies, ginger, coriander powder, red chilli powder, roasted cumin powder, garam masala, kasuri methi, coriander leaves, salt and cornflour.

Mix everything very well.

If you feel that the mixture is still loose, you can add more cornflour and make a dough.

Drain the water from the soaked dal and spread the dal in a wide plate or tray. Note that dal needs to be wet though shouldn’t carry runny water.

Apply some oil on your palms, take a requisite size of ball out of potato mixture and give it a round shape like tikki with the help of both the hands.

Now coat a Tikki firstly with daal from all the sides.

Then coat it with oats flour from both the sides.

Likewise make all the tikkies and keep aside.

For shallow frying, gently place the Tikkies in hot oil and fry.

Pour some oil over the top of tikkis.

When one side of the tikki becomes golden and crisp, turn over and fry the other side.

Once done, then drain the tikkis on paper towels to remove excess oil.

For air frying, place tikkis in greased airfryer basket. Brush little oil on both the sides.

Air fry @180°C for 12-15 minutes or until they turn brown and crisp.

Aloo Tikki is ready. Serve after drizzling Imli pyaz ki chutney, green chutney, chashni chutney or khajoor ki meethi chutney  and chopped onion. However serving style and associates may vary at different places. At times, aloo tikki is served alongwith pindi chole and curd as well.

HOW TO MAKE EXTRA CRISPY ALOO TIKKI USING URAD DAL – RECIPE CARD

How to Make Extra Crispy Aloo Tikki Using Urad Dal

blessmyfoodbypayal

Learn the secret to make extra crispy Aloo Tikki at home using Urad Dal. This twist adds unbeatable crunch and flavor to your snack.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course snacks, Street Food

Cuisine Indian

Servings 12 Aloo Tikkies

Ingredients

  

FOR MAKING ALOO TIKKI

• 6-7 boiled & peeled potatoes (around 700-750 grams)
• 1/3 cup boiled green peas (optional)
• 1/3 cup urad dal
• 1 big onion (finely chopped)
• 2 tbsp roasted cashews (finely chopped)
• 2 tbsp raisins
• 1 tsp Ginger (grated)
• Red chilli powder to taste
• 1-2 green chilies (chopped)
• 1 tbsp coriander powder
• 1 tsp roasted cumin powder
• 1 tsp garam masala
• 4 tbsp Cornflour or rice flour
• 1 tsp kasuri methi
• 2 tbsp coriander leaves
• 1 cup oats flour (or breadcrumbs)
• Salt as per need
• Oil as per need

FOR SERVING (as per requirement)

• Imli pyaz ki chutney
• green chutney
• chashni chutney
• Chopped onion

Instructions

 

• Wash & soak urad dal in boiling water for 2 hours. If you have enough time, you can soak dal in normal water for atleast 6-7 hours prior to making of aloo Tikkies.
• At the time of preparing the Tikkies, take a plate and grate boiled potatoes in it.
• Add boiled green peas, onion, cashews, raisins, green chilies, ginger, coriander powder, red chilli powder, roasted cumin powder, garam masala, kasuri methi, coriander leaves, salt and cornflour.
• Mix everything very well.
• If you feel that the mixture is still loose, you can add more cornflour and make a dough.
• Drain the water from the soaked dal and spread the dal in a wide plate or tray. Note that dal needs to be wet though shouldn't carry runny water.
• Apply some oil on your palms, take a requisite size of ball out of potato mixture and give it a round shape like tikki with the help of both the hands.
• Now coat a Tikki firstly with daal from all the sides.
• Then coat it with oats flour from both the sides.
• Likewise make all the tikkies and keep aside.
• For shallow frying, gently place the Tikkies in hot oil and fry.
• Pour some oil over the top of tikkis.
• When one side of the tikki becomes golden and crisp, turn over and fry the other side.
• Once done, then drain the tikkis on paper towels to remove excess oil.
• For air frying, place tikkis in greased airfryer basket.
• Brush little oil on both the sides.
• Air fry @180°C for 12-15 minutes or until they turn brown and crisp.
• Aloo Tikki is ready. Serve after drizzling Imli pyaz ki chutney, green chutney , chashni or khajoor ki meethi chutney  and chopped onion. However serving style and associates may vary at different places. At times, aloo tikki is served alongwith pindi chole and curd as well.

Keyword crispy aloo tikki recipe

If you want to please your guests with your presentation, then do serve you aloo tikki in Snacks Basket.