How to make Crispy Aloo ki Tikki with Amrud ki Chutney

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : Potato (आलू), Guava (अमरूद)

Cuisine : Punjabi

Course : Snacks and Starters

For more recipes related to Crispy Aloo ki Tikki with Amrud ki Chutney checkout Dilli Aloo Kachalu Chaat, Aloo Ki Tikki, Potato Pancakes, Potato Wedges Mildly Spiced . You can also find more Snacks and Starters recipes like Mixed Vegtable Sevaiyaan Upasacha Batata Vada Udida Ghari Dark Chocolate Orange Cake

Crispy Aloo ki Tikki with Amrud ki Chutney

Crispy Aloo ki Tikki with Amrud ki Chutney Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Crispy Aloo ki Tikki with Amrud ki Chutney Recipe

  • Potato peeled 2 small

  • Guava 1 medium

  • Potatoes (aloo) boiled peeled and mashed 1 cup

  • Oil for deep-frying

  • Salt to taste

  • Cumin powder roasted 1 tsp + for garnish

  • Fresh coriander sprigs 10-12 + for garnishing

  • Fresh mint sprigs 10-12

  • Green Chillies chopped 2

  • Red chillies fresh 3

  • Cornflour 2 tablespoons

  • Juice of 1 lemon

  • Onion seeds 1 teaspoon

  • Tamarind chutney 3 teaspoons

  • Red chilli powder a pinch

  • Saffola Masala Oats Classic Masala 1 packet

  • Pressed rice 40 grams

  • Refined flour 2 tablespoons

  • Iceberg lettuce leaves 3-4


Step 1

Roughly chop peeled potatoes into thin pieces.

Step 2

Heat sufficient oil in a kadai. Deep-fry potato pieces till golden. Drain on absorbent paper.

Step 3

Combine mashed potatoes, salt, 1 tsp roasted cumin powder, chopped coriander sprigs, chopped mint sprigs and green chillies in a bowl and mix well.

Step 4

Chop fried potatoes and add to the bowl. Mix well.

Step 5

Roast guava and fresh red chillies on direct heat till charred.

Step 6

Add cornflour to potato mixture and mix well.

Step 7

Remove guava and red chillies from heat. Discard the stem of chillies, scrape the burnt part and roughly chop and put in another bowl.

Step 8

Roughly chop guava and add to red chillies. Add lemon juice, onion seeds, tamarind chutney, salt, red chilli powder and pinch roasted cumin powder and mix well.

Step 9

Spread Saffola Masala Oats Classic Masala and pressed rice on a plate and mix well.

Step 10

Combine refined flour with sufficient water to make a smooth and thick slurry.

Step 11

Apply little oil on your palms and divide potato mixture into equal portions shaped into tikkis.

Step 12

Heat sufficient oil in another kadai. Dip tikkis in the slurry and coat in the oats-pressed rice mixture. Deep-fry in hot oil on medium heat till golden and crisp. Drain on absorbent paper.

Step 13

Place torn lettuce leaves on a serving dish. Put a coriander sprig and drizzle some prepared guava chutney on top. Place tikkis on top and drizzle remaining guava chutney on top and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.