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Air Fryer Aloo Tikki (Crispy, Oil-Free & Ready in 25 Minutes)

This air fryer aloo tikki comes out crispier than the tawa version, uses almost no oil, and holds together every single time — no cracking, no crumbling. Full recipe, nutrition,
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Snack
Cuisine: Indian
Calories: 100
Ingredients Method Video Notes

Ingredients
  

  • 4 medium potatoes boiled and mashed (about 3 cups)
  • 2 tbsp roasted rice flour or poha powder
  • 1 small onion finely chopped (optional — skip for a firmer, less-moist tikki)
  • 1 –2 green chillies finely chopped
  • 2 tbsp fresh coriander chopped
  • 1 tsp ginger grated
  • 1 tsp chaat masala
  • 1/2 tsp amchur dry mango powder
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp turmeric
  • Salt to taste
  • Oil spray about 1–2 tsp total

Method
 

Dry-roast the mashed potato.
  1. In a wide pan on low heat, stir the mashed potato for 2–3 minutes until it looks slightly drier and pulls away from the sides. This step removes excess moisture — skip it and your tikkis will be soft, not crisp.
Mix in the rest
  1. . Add rice flour, onion, chillies, coriander, ginger, and all the spices. Mix with your hands until it holds together as one mass without cracking at the edges.
Rest for 10 minutes.
  1. This lets the rice flour absorb any remaining moisture, which makes shaping much easier.
  2. Shape the patties.
  3. Take a lemon-sized ball, flatten to about 1.5 cm thick. Thicker than that and the center stays gummy; thinner and it dries out.
Chill for 10 minutes.
  1. A short fridge rest firms up the shape so the tikkis hold together in the basket — this is the step most recipes skip.
First stage set the crust.
  1. Air fry at 160°C (320°F) for 8 minutes, oil-sprayed on both sides, without flipping.
  2. Second stage — crisp it up. Increase to 200°C (390°F), flip, spray the other side, and cook for another 7–8 minutes until deep golden and firm to the touch.
  3. Rest for 2 minutes before serving — they firm up further as they cool slightly, and this prevents the crust from going soft.

Video

Notes

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Dry-roast the mashed potatoes before shaping the tikkis. This removes excess moisture and helps them stay firm and crispy instead of cracking or falling apart.
rispy, low-oil air fryer aloo tikki. The key steps are dry-roasting the mashed potatoes, adding a binder, chilling the patties, and air frying them in two stages. Each tikki takes about 25 minutes to prepare and contains roughly 90–100 calories.