This article needs additional citations for verification. (February 2013) (Learn how and when to remove this template message)
|Place of origin||Indian Subcontinent|
|Region or state||North India, South India, Bangladesh and Pakistan|
|Main ingredients||Potatoes, peas, spices, herbs|
Aloo tikki is a snack originating from the Indian subcontinent; in North Indian, Pakistani and Bangladeshi preparation, it is made out of boiled potatoes, peas, and various curry spices. "Aloo" means potato, and the word "tikki" means a small cutlet or croquette in Hindi and Marathi. It is served hot and warm along with a side of saunth, tamarind and coriander-mint sauce, and sometimes dahi (yogurt) or chick peas. It is a vegetarian alternative, and an Indian equivalent of the hash brown.
In Mumbai, India a popular version of aloo tikki is served with a spicy curry and various chutneys. It is called "Ragda pattice" and is sold on the various chaat stalls throughout the city and especially the Chowpatti Beach.
As with the majority of cultural and linguistic factors – barring other influences – this cuisine can be found in areas that are essentially all parts of the India. Regional "variants" are prevalent due to the mass size of the country. For example, in Mumbai, aloo tikki is made up of mainly locally grown spices such as turmeric as opposed to Bangalore, where its significance is placed more on the coriander spice.
Chef Manish Mehrotra probably best describes it by saying "It’s a potato tikki fried on a tava, with silky yogurt and grainy masala. It’s khatta, meetha, and a shade bitter around the charred corners of the tikki — it’s a complete dish."